What is the production process of Pu 'er tea?

After fermentation and aging, sun-dried green tea evolved into Pu 'er cooked tea. The first process of artificial fermentation of Pu 'er tea is pile fermentation. First, pile the tea evenly, then water and moisten it, then pile the tea to a certain thickness, cover it with sacks or plastic bags to keep it moist and let it ferment. Temperature control during fermentation is very important. The temperature is low, it can't be raised, and the temperature is high, it burns. According to the temperature change, the temperature should be adjusted in time. After a period of accumulation and fermentation, the color of tea leaves turned reddish brown. After the fermentation of the pile reaches a moderate level, the pile is baked until the tea is dry, the lump is dissolved, the water is released, and the tea is naturally dried. After the tea leaves are dried in the sun, they are screened and graded to make Pu 'er loose tea. The aging period of artificially fermented Pu 'er tea is much shorter than that of raw tea.

Specifically, the production process of Pu 'er cooked tea should go through the steps of purchasing raw materials, making raw tea, fermenting, turning over piles, drying, screening, sorting, blending, pressing, packaging, storage and transportation, and each step has strong technical factors:

1, raw material procurement: Pu 'er tea is a kind of tea with unique aging flavor, which is made from Yunnan big-leaf sun-cured green tea through fermentation. Therefore, the quality of sun-cured green tea directly affects the quality of Pu 'er tea.

2. Preparation of raw tea: After raw tea enters the factory, it should be stacked in different levels, and the requirements of old and tender are basically the same. Before entering the next process, screening should be carried out, which can play the role of "fishing head" and "cutting foot" and is conducive to improving the uniformity of fermentation.

3. Fermentation: The fermentation of Pu 'er tea is a high-tech link, and improper treatment will seriously affect the quality of Pu 'er tea. During fermentation, the water content of crude tea is generally between 9%- 12%, which means that the water content of tea must be increased before fermentation, and the water content of tea must be adjusted according to different conditions of tea, such as tea age, temperature, air humidity, season and fermentation site. Because fermentation is a slow and comprehensive fermentation process of microorganisms and plant enzymes, in industrial production, large-scale fermentation is generally adopted, and the pile height is 1.0- 1.5 m after the tide, and each pile is not less than 10 ton. After the tide accumulates, covering it with wet linen bags can play the role of humidification and heat preservation, which is beneficial to fermentation.

4. Accumulation: During the fermentation of Pu 'er tea, we should master the fermentation temperature and accumulation temperature, pay close attention to the changes of the environment and turn over the pile in time. A thermometer should be installed in the fermentation room, a thermometer should be inserted around the tea pile, and a special person should be responsible for recording the changes of temperature and humidity. After the new fermentation pile is built, it must be turned over the next day, commonly known as "turning over water", and then become a fermentation pile to make the water distribution uniform. If the water is insufficient on the first day, add water when turning over the pile the next day, and then stir it evenly before stacking. Generally speaking, it takes 5-8 times to turn over the pile to complete the fermentation. Of course, the number of pushes can be flexibly controlled according to the tenderness of raw tea, the temperature and humidity of the fermentation field and the degree of fermentation. When turning the pile, it is required that the tea leaves are not caked and the temperature must be controlled well. When the temperature is lower than 40℃, it is difficult to achieve the ideal fermentation effect, while when it is higher than 65℃, heartburn tea leaves will appear, resulting in the leaves not spreading, light taste and dark soup color. Therefore, mastering the temperature and humidity is the key to making Pu 'er tea. After several turns, when the tea leaves are brownish red, the tea soup is slippery and has no strong bitterness, and the soup color is red and mellow, it can be ditched and cooled.

5. Drying: It is necessary to dry the organic Pu 'er tea after fermentation and pile turning. Organic Pu 'er tea should be ditched and dried by indoor fermentation pile. When the water content of tea leaves is 65,438+04-20%, ditching should be done every 3-5 days, and ditching should be done in turn at the initial stage. After ditching in sequence, ditching in the opposite direction, and so on until the water content of tea leaves is lower than 65438+. The drying of Pu 'er tea should not be sun-dried, fried or sun-dried, otherwise the quality of Pu 'er tea will be affected.

6. Sieving: Sieving can make the tea meet the requirements of coarse, fat and complete appearance, and determine the quantity of tea in turn. The configuration of sieve holes used in general circular sieve, vibrating screen and air separation line depends on the age and tenderness of tea, which is what we often call "watching tea and making tea". According to the configuration of the screen, Pu 'er tea is divided into main tea, head tea and foot tea. The main tea is sent to the picking field for picking, the head tea is wetted with water and dissolved, and the foot tea is re-screened to make broken tea and tail tea. Evaluate all levels of samples and stack them separately.

7. Picking: according to the different requirements of sample tea and customers, pick all kinds of No.1 tea at all levels, remove non-tea substances, and pick out inclusions such as tea fruits and tea stems. After picking up qualified, pile them separately and wait for blending.

8. Blending: According to the quality requirements of different colors and grades of tea, tea with different grades, different sieve numbers and similar quality are blended in proportion, so that tea with different sieve numbers can learn from each other's strong points, adjust the quality, improve the quality and ensure the relative stability of qualified products and product quality throughout the year.

9. Packaging and storage: The packaging, storage and transportation of Pu 'er tea must meet the requirements of firmness, neatness, moistureproof and beauty. Food-grade packaging materials must be used, and the text description, product barcode and food label matching Pu 'er tea are printed on the outer packaging. Moreover, the fermentation of Pu 'er tea is a comprehensive fermentation process of microorganisms and plant enzymes, and it is a slow esterification and ripening process after fermentation. Therefore, after packaging, it must be stored in a dry warehouse to facilitate the slow progress of esterification.

The above is the processing technology of Pu 'er tea. If it is to be processed into pressed tea, the picked "loose tea" should be autoclaved at high temperature according to specific requirements to make Pu 'er tea with various shapes, and then dried to control the moisture in the tea within a reasonable range to prevent the change of tea quality, and then stored and aged.

Processing technology of raw Pu 'er tea

1, spreading: fresh leaves lose some water. In the process of running water, some aromatic substances are formed, and some macromolecular ester soluble sugar water is decomposed into small molecular soluble sugar.

2. Deactivation: The raw material of Pu 'er raw tea is sun-dried green tea with big leaves in Yunnan. Frying is usually used to inactivate green tea. Because of the high water content of large leaf species, green tea should be combined with boring and shaking to make the tea lose water evenly, quickly inactivate enzymes at high temperature and prevent polyphenol oxidation. Evaporating a part of the water is beneficial to rubbing into strips.

3. Kneading: break the tea cells and ensure that the tea juice is fully leached during brewing. Kneading should be flexibly mastered according to the old and tender raw materials, and the young leaves should be gently kneaded for a short time; Old leaves are kneaded again for a long time. It is advisable to master kneading until it is basically strip-shaped.

4. Sun-drying: The twisted tea leaves are naturally dried in the sun, and the organic matter and active substances in the tea leaves are retained to the maximum extent. However, the cell pores on the surface of sun-cured green tea are the largest, which is beneficial to generate a lot of heat during fermentation.

5. Autoclave: Steam the tea leaves dry and press them in different molds.

6. Drying: control the water content within the safe storage range. Generally, the water content of Pu 'er tea is required to be below 10%.