Method for making Pu 'er tea

1) The quality of Pu 'er green tea is characterized by clear soup color and green leaves. Its preparation method includes three processes: enzyme fixation, rolling and drying. The purpose of enzyme fixation is to destroy the acidity of fresh leaves through high temperature, which is convenient for kneading; At present, there are two methods to immobilize enzymes: manual immobilization and mechanical immobilization. The purpose of rolling is to tighten the tea strips, properly destroy the leaf tissue, and make the tea easy to bubble out; When kneading, according to the principles of light → heavy → light, hot kneading of old leaves and cold kneading of young leaves, the requirements of tightness, uniformity, thinness and straightness can be achieved through kneading. There are three drying methods: parching, sun drying and sun drying. According to these drying methods, green tea can be divided into fried green, baked green and sun-dried green. The purpose of drying is to evaporate water, tighten the evenness, emit fragrance and improve the color. Refined green tea is reprocessed to make Pu 'er scented tea, Pu 'er Tuocha, Pu 'er brick tea (green) and Pu 'er cake tea (green).

2) The production of Pu 'er black tea goes through four processes: withering, rolling, fermentation and drying. Through the activity of withering enzyme, tea polyphenols were fully oxidized in the process of kneading and fermentation, forming unique color, fragrance and taste, and then the activity of enzyme was destroyed by high temperature drying, so that the unique quality was fixed. Its quality is characterized by red soup and red leaves. According to its shape and quality, black tea can be divided into three types: small black tea, red broken tea and kung fu black tea.

3) Pu 'er green tea is a kind of light fermented tea, and its production goes through five processes: withering, deactivating enzymes, frying, rolling and drying. Its characteristic is that green tea is "green leaves with red edges". This is a semi-fermented tea between black tea and green tea. It has the sweetness, color and fragrance of green tea, but it is not as bitter and astringent as green tea. Pure aroma, clear soup color and fresh throat rhyme.

4) Pu 'er yellow tea is light fermented tea, and its basic technology is similar to that of green tea. The product goes through four processes: fixing color, rolling, yellowing and drying. The main feature of yellow tea production is the process of stuffy yellow. The quality of rolled tea leaves is changed due to stuffy yellow, and its quality characteristics are yellow soup and yellow leaves.

5) Pu 'er black tea is post-fermented tea, which is made by picking five or six fresh leaves of Pu 'er tea, and through four processes: enzyme fixation, rolling, fermentation and drying. The production is characterized by heap fermentation, enzyme fixation and rolling for 24 days to make the leaves black. Its quality is characterized by black leaves and orange soup, which is mainly used to make pressed tea (cooked).

6) Pu 'er white tea is a micro-fermented tea, and its quality is characterized by the white fluff on the tea leaves, and the color is white and green. The characteristics of its production are that it does not destroy the activity of enzyme, does not promote oxidation, does not fry and does not knead, and goes with the flow. Fresh leaves can be dried after withering. Choose fresh leaves, usually two pieces per bud. White tea is characterized by white as silver, pure aroma, yellowish soup color and sweet taste.