Difference between off-site fermentation and traditional fermentation

Traditional cooked tea fermentation has certain limitations, such as the venue, such as fermentation volume.

Later, in order to avoid it (mainly the problems of quantity and technology and small batch fermentation), someone proposed off-site fermentation.

Then let's talk about the difference between traditional fermentation and off-site fermentation.

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First, the difference between quantity and technical difficulty

? First of all, the traditional fermentation needs a lot, basically in tons.

? It can be fermented in different places according to demand, and can also produce 10 kg and 20 kg.

? Because of the different input costs, the technical difficulty of traditional fermentation will be greater than that of off-site fermentation.

? You should control the quantity of 10 ton and the quantity of 10 kg. Risk is not in one dimension.

? If the distribution is not good, the tea with the original value of 500 may only be worth 50.

? So you should drink good cooked tea. Traditional fermentation is an experienced master, and fermentation in different places has some experience.

? Of course, it's not that the master of fermentation in different places is inexperienced, but that the master of traditional fermentation has good experience. Comparisons are all relative.

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Second, the significance of the existence of off-site fermentation

There are many forms of off-ground fermentation; For example; Keywords off-ground board fermentation, off-ground bamboo basket fermentation,

Off-ground fermentation can improve the quality of Pu 'er tea.

For example, I have the material of 10 kg of the old class chapter, and I have the material of 10 kg of the old village in Iceland.

In the past, it was impossible to ferment tea in these producing areas. Now, because of fermentation in different places, some senior tea drinkers can also feel it.

Off-ground fermentation allows us to try more fields and a smaller range of cooked tea.

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Third, the comparison of tea quality.

Same area, same materials, same owner. (Take Lincang materials as an example)

The use of off-site fermentation and traditional fermentation is different due to different processes.

The smell of cooked tea,

1. When traditional fermentation comes out of the pile; Cang Wei is an obvious standard.

2. Leave the pile after leaving the ground during fermentation; In fact, the warehouse flavor will be weaker than traditional fermentation.

The aroma of cooked tea,

1, when the traditional fermentation comes out of the pile (if the aroma enters the water), the aroma is obvious and there is obvious feeling.

2. When fermenting off the ground before leaving the pile (if the aroma enters the water), the aroma is inhibited and the fine products can be used.

(Introversion is actually more advanced than publicity)

The taste of cooked tea

1, when the traditional fermentation is discharged from the pile; The soup is thick, but not damp. Relatively rough

2. When fermenting from the ground; The soup is thin, but very moist. Relatively exquisite

Soup color of cooked tea

1, when the traditional fermentation is discharged from the pile; The soup is a little cloudy.

2. When fermenting from the ground; The soup is cleaner.

(Cleanliness is more advanced than turbidity)

The taste of cooked tea (if there is obvious taste)

1, when the traditional fermentation is discharged from the pile; huge

2. When fermenting from the ground; Lighter.

Old customers like heavy ones, while new customers like light ones.

From the comparison of the above four points,

Generally speaking, the cooked tea piled up is actually better than the traditional one.

In fact, off-site fermentation has also become some traditional fermentation components.

In blending, the same ingredients (off-ground fermentation and traditional fermentation) will be blended to a greater extent, narrowing the traditional shortcomings. (Of course it's hard to achieve, but someone is doing it. )

Follow-up;

Then why is the market structure still dominated by traditional fermentation?

Some people say it is because of the development of the fund, while others say it is because it cannot be popularized.

Actually, I don't think the main reason is.

I think so.

This is a traditional flavor nearby.

The classic cooked teas of those big brands are all made by traditional fermentation, and the market viscosity of these products is too high.

From a distance, it is storage.

In fact, before off-site fermentation was recognized by everyone, there were raw material factories for comparison;

It is to compare off-site fermentation with traditional fermentation.

The final conclusion is actually;

Traditional fermentation can preserve and transform better than off-site fermentation.

In other words, if tea leaves are stored, the effect of traditional fermentation is better.

And storage is the most attractive place of Pu 'er tea.