What is the production process of Pu 'er cooked tea?

The production process of Pu 'er cooked tea mainly has the following four technological processes.

First, loose tea accumulation

The first step in the fermentation of Pu 'er cooked tea is to accumulate loose tea with large weight. The initial fermentation of Pu 'er tea basically takes one to three tons, because if the amount is not enough, the tea leaves will pile together, and even if the water is sprayed in a room, the pile temperature will not rise.

At first, the factories that can ferment cooked tea are all big factories, because their fermentation workshops are relatively large, but later, because there are many small tea factories in Menghai, its fermentation workshops will be reduced to a certain extent, which brings piles of late fermentation, that is, the amount of tea can be reduced. But basically, it still takes about a ton, or even hundreds of kilograms, to ferment cooked tea.

Second, sprinkle water.

Sprinkle water on the stacked raw tea and then pile it in a fixed place. This environment is relatively closed. There will be some temperature at this time. Under normal circumstances, the temperature of tea may be about ten degrees lower than that of air. When the external moisture also rises and all the tea leaves are piled in a relatively closed place, the middle will heat up.

Generally speaking, Pu 'er cooked tea will have a burnt taste if it is fermented for more than 60 degrees. During the fermentation of Pu 'er cooked tea, it is necessary to control the degree of fermentation continuously. For example, when talking about the temperature, it can reach at least 40 degrees, and then in the days when the fermentation is relatively smooth, when the pile temperature is relatively high, it will reach below 60 degrees, between 45 degrees and 60 degrees, so this is a relatively normal temperature and will not produce excessive coking feeling.

Third, material consumption (aroma generation)

When the contents of tea combine with oxygen, it will start to consume the contents. Tea is consuming nutrition from the first moment of picking, as long as it is processed. It's just that the way of consumption is different and the process of consumption is different. In the process of fermentation, cooked tea consumes nutrients every day, which can transform some unique aromatic substances in advance.

Fourth, turn over the pile

The effect of constantly turning the pile like this is actually to let oxygen in. Only when oxygen enters the tea pile, will it form certain oxidation and polymerization with the aromatic substances, theophylline and polyphenols in tea, and will it produce the soul substance of cooked tea-fungi, which can transform what we can drink in cooked tea, such as the sweet aroma of longan, red dates and lotus leaves. Based on the moisture, temperature or oxygen content of cooked tea fermentation, the unique quality, unique tea color and unique soup feeling of cooked tea are formed within 40 days and 60 days.