Pu 'er tea production process

The production technology of Pu 'er tea is as follows:

1. Picking tea seeds: Pu 'er tea should strictly follow the tradition of picking tea, that is, you can sing tea picking songs loudly when picking tea, and don't blindly pursue bud tips. You should mainly pick one bud, two leaves and three leaves by hand, and slowly pick 5 ~ 6 hearts with one heart and two leaves, so that the tea will not be damaged and broken when it is put into the tea bag basket, and the quality of the tea will be better when it is withered and fixed.

2. Withering: There is great pressure in the process of tea picking. For example, if you have too many tea seeds in your hand, they will break and squeeze. If there are too many tea seeds, the tea bag will be very airtight, which will cause up and down pressure and cause slight ripening; The most important thing is that the tea seeds harvested in the tea garden should not be left for too long, and the withered ones should be removed as soon as possible.

Tea seeds will not wither without sunlight and heat, and the freshly picked tea leaves will be a little bitter. It needs to be volatilized by sunlight or heat to soften and dehydrate the tea leaves, but of course, they should not be excessively withered. Therefore, the quality of tea is very important in the process of withering. Pu 'er tea is carefully selected and picked by hand to ensure the quality of tea.

3. Killing cyanine: Under normal circumstances, pot-type cyanine killing is used. In ancient times, it was a method of artificial frying. Because the water content of tea leaves will be relatively reduced after withering, it is necessary to kill them with flowers to keep the water loss of tea leaves uniform; The main purpose of killing cyanine is to stop the fermentation of tea.

4. Kneading: Kneading needs to be flexibly mastered according to the different degrees of tenderness of raw materials of tea seeds, and tender leaves should be gently kneaded for a short time; Old leaves are kneaded again for a long time; The purpose is to make the flaky tea leaves into strips or beads, so that the volume of the leaf essence is relatively reduced by half after being twisted.

5. Sun-drying: naturally spread the twisted tea seeds in the sun, and dry the tea until the water content is about 10%. If there is no sun, it can also be dried, but the tea dried in the sun will have a special fragrance, which is one of the more special factors of the early Pu 'er tea taste. However, it should be dried, not dried.

Brief introduction of Pu 'er tea

Pu 'er tea in Xishuangbanna, Lincang, Pu 'er and other areas of Yunnan Province is a big tree with a height of16m. The shoots are slightly hairy and the terminal buds are white. Leaves thin leathery, oval. Flowers axillary and pilose. Pu 'er tea pays attention to brewing skills and drinking art, which can be drunk clearly and mixed. Pu 'er tea soup is orange-yellow, with high and lasting aroma, unique fragrance, rich taste and durable foam resistance.