Production Process of Pu-erh Tea

Puerh Tea is made from the fresh leaves of Yunnan's large-leafed tea trees, and there are two types of production processes: traditional and modern.

1. Traditional Pu-erh Tea Production Process: Killing (sunbathing, pan frying), kneading (hand kneading), sun drying

2. Modern Pu-erh Tea Production Process (Artificial Ripening): Killing (pan frying, roller), kneading (machine processing), drying (drying), humidifying Wojiru (sprinkling, tea fungus), drying

How to Buy Pu-erh Tea

The main place of origin of Pu-erh Tea is Yunnan Province, in the past 10 years, only began to popularize in various parts of the world, due to the health department research Pu-erh tea has the function of lowering blood lipids, slimming, anti-cancer, especially the longer the preservation of Pu-erh tea, the more effective the function, so the price changes are also quite drastic.

Identifying new and old Pu-erh tea

Because Pu-erh tea can be continuously fermented, the more it ages, the more flavorful it becomes, and of course, the more expensive it is. New Pu-erh tea refers to Pu-erh tea that has just been made, with a green color, white hairs, and a strong flavor. Old Pu-erh tea refers to Pu-erh tea that has been aged for a long time, because after a long time of post-oxidation, the tea leaves appear to be reddish in color, and the white hairs have turned into yellowish brown.

Smell the aroma of the tea leaves

Often poorly preserved Pu-erh tea will produce a musty smell, and some businessmen will add chrysanthemum and other floral scents to cover up the smell. Therefore, if you see chrysanthemums in Pu-erh tea, or if it smells like flowers, it means that the quality of the tea is not pure.

Identifying the color of tea broth

Please ask the shopkeeper or owner to try and observe the color of the tea broth. As the aged Pu'er has been continuously mellowed over the years, the color of the tea broth is darker, but by no means as black as lacquer; while the color of the tea broth of new Pu'er tea is lighter. However, this can only be used as a reference, as even newly made tea can be very dark, and the best method is still to try it.

Trying

Trying is the most important part of purchasing tea, because a cup of tea is good or not, whether it is to taste or not, you can know from trying, a good cup of Pu-erh tea will not have a moldy taste, nor will it be bitter water. A good cup of Pu-erh tea will not have a musty taste, nor will it be bitter water. Newly made Pu-erh has white hairs and is not aged, so it will have a bitter taste; after Pu-erh tea is aged and the white hairs are turned into golden needles, the tea will be mild and non-irritating, and will therefore taste sweeter and more mellow.

Will Pu-erh tea go bad?

Pu-erh tea, if properly preserved, will be the more fragrant, but the purchase of Pu-erh tea will be found on the packaging of the preservation of the period of time, which is because of the provisions of the food must be marked, in fact, consumers in the consumption of Pu-erh tea, is not to be concerned about. In addition, if you find that the tea has a moldy smell, usually due to improper preservation, should not be purchased.

New Pu'er tea has a strong flavor and is highly irritating, so it is difficult for people who are used to drinking high mountain tea or Pu'er tea to get used to it. The old Pu-erh tea due to longer, after a long period of post-oxidation, the tea has become more gentle and non-irritating, can promote blood metabolism, not stimulate the stomach, it is said to be able to nourish, help gas, gas, and the longer the storage time, the higher the degree of oxidation, the mellowness of the tea soup flavor.

Reading Puerh tea year: Puerh tea price, grade, tea storage year is an important factor, a Puerh tea bricks can be priced from 100 yuan to 1,000 yuan, mainly because of Puerh tea, the more the more flavorful the saying, so the businessmen move 20 years, 30 years, or even 50 years, 60 years of the treasures, tributes, the price of the speculation on the sky, in fact, the year of the tea is not an effective way to recognize the tea, and if you have to go back to the tea, it is not a good way to get the tea. In fact, there is no effective way to recognize the age of Puerh tea, and if it is not properly preserved, it will also affect the quality of the tea, the only way is to drink more and compare more. Nonetheless, here are some simple ways to recognize the vintage of Puerh tea for reference.

The way to identify the vintage of Puerh tea is to look at the appearance of the tea leaves: the new Puerh tea has a fresher color with white hairs and a strong flavor; after a long period of post-oxidation of Puerh tea, the tea leaves will be reddish in color, and the white hairs will turn yellowish brown.

Distinguishing the color of the wrapping paper: Usually, the white paper of the packaging of the pressed aged Puerh tea has become old with time, thus the paper is slightly yellow, so you can start from the aging degree of the paper's handmade cloth pattern and printing color, which can only be used as a reference, not an absolute basis, because some unscrupulous businessmen may take advantage of this mentality to use the old and yellow wrapping paper to drop the substandard products.

Reading the year of tea: Generally speaking, the year of Pu-erh tea is usually divided as follows: the Pu-erh tea produced in this period before 1949 is called antique tea, such as 100 years of Sung Hire No. 100 years of Tongxing Tribute, 100 years of Tongqing No. Tongchang No. old No. Sung Hire No. respect. Usually a piece of paper made of glutinous rice and printed with the name as above is placed inside the tea cake, which is called Neifei.

1949-1967 China's tea production printing level changed by each tea products, that is, in the wrapping paper on the word tea, marked in different colors red printing for the first batch, green printing for the second batch, yellow printing for the third batch.

After 1968 this production of tea cake packaging is no longer printed on the China Tea Company font size, but by the tea factories to choose their own production, collectively referred to as the Yunnan seven sub-cakes, including: snow prints of green cake 73 green cake, large mouth in the small green prints, small yellow prints and so on.

How to brew pu-erh tea

Many people think that the taste of pu-erh tea has a musty flavor, in fact, good pu-erh tea should taste sweet and strong, can not have a musty taste. Yunnan's tea is particularly emphasized aroma, but Pu'er tea is a kind of flavor to drive the aroma of the tea, when you drink it seems to have no taste, but when the tea soup swallowed, the root of the tongue and gradually floated up the sweet taste, because the aroma is hidden in the flavor, the feeling of the heavier. Pu-erh tea is a kind of Chinese tea, so when brewing, basically refer to the oolong tea brewing method can be, but in the small details are still different from the general tea.

The choice of teapot

Pu-erh tea needs to be brewed in a pot with a large belly, because the concentration of pu-erh tea is high, and using a teapot with a large belly can avoid the problem of over-concentration of the tea, and the best materials are ceramic pots or purple clay pots.

The tea leaves

When brewing, the tea leaves should take up about 1/5 of the pot's body, and for Pu-erh brick tea, the tea leaves should be set aside for about 2 weeks before brewing, for a better flavor. Pu-erh tea can be refreshed more than 10 times, because Pu-erh tea has the characteristic of being resistant to brewing, so after 10 times of brewing Pu-erh tea, it can be used to make the final use of the tea by boiling.

The temperature of the water for brewing tea

Because the tea flavor of Pu-erh tea is not easy to be steeped out, it must be brewed with boiling water. The first brew is poured out immediately after the boiling water is poured in (wet brewing), and this tea is used to scald the cup.

The way of brewing tea

(1) The second time you pour in boiling water, steep for 15 seconds and then pour out the tea to taste, but of course it's not necessary according to the taste needs of each person.

(2) The second and third infusions can be mixed together to synthesize the tea, so as not to be too strong.

(3) After the fourth, each additional bubble is added 15 seconds, and so on.

The advantages of Pu-erh Tea

One, Pu-erh Tea tea is mild, does not hurt the stomach. Modern people nervous, stressful life style, gastric disease is common, gas and blood is weak, food is not normal, the general lightly fermented tea for tea lovers, there is indeed "unbearable lightness" of the scruples.

Two, Pu-erh tea is a scientifically based health drink. Modern people "to life for money" abound, Pu-erh tea cancer prevention and health care functions confirmed by the medical profession, "a small amount of money to protect the long life" concept, not only strengthened the beliefs of tea lovers, while absorbing many new tea friends. In addition, Pu-erh tea to fat elimination, weight loss and slimming pharmacological properties, but also popular with countless people who love beauty and body shaping, middle-aged fat people's hearts.

Three, Pu-erh tea is easy to brew and easy to operate. Properly aged Pu-erh tea is not bitter or astringent, and even if it is steeped for a long time, it can still be enjoyed in the throat, so you don't need to compare it with high mountain tea, but it is fun to have tea, and even the convenience of tea bags is not lost.

Four, Pu-erh tea is easy to preserve, and its tea nature is rich in change. From a certain definition, Pu-erh tea is a "living organism", its main feature lies in the tea body after the completion of the ongoing "post-fermentation" (or ripening, aging), with the prolongation of time, the more stable and introverted its flavor transformation, the different aging period of the tea body, the more stable and introverted. The flavors possessed by tea bodies of different aging periods are all different, and this is also a way for tea lovers to participate in the "production and completion of tea". In fact, the final completion of a cake of Puerh tea may last for tens of years, or nearly a hundred years, because from the time the leaves leave the tree until the hot water is rinsed into the pot, it is in the "modern tensegrity". "modern progressive", all the time in the transformation process.

Fifth, Pu'er tea is a "drinkable antique". Few beverages or food products have the dual characteristics of "drinkable and storable" as Pu-erh tea, which is "drinkable for everyone, the older it is, the more expensive it is", and the new Pu-erh tea is a daily beverage available to everyone, while the old Pu-erh tea is "priced at the same time as gold", which is unattainable. If on the left end of the "Puerh Scale" is the "Collector's Value", it is the "Durable Wealth" that can only go up but not down; while on the right end is the "Drinking Value". The left end of the scale is the "collection value", which is the "durable wealth" that only rises and does not fall; while the right end is the "drinking value", which is the "consumption wealth" that is less than one piece of drink.

Puerh Tea is a tea that has a high value for drinking, and a low value for consumption, so time is the "weight" between the two.

Puerh tea is divided into raw and ripe, each with its own shortcomings

The production process of Puerh tea is: freshly harvested tea leaves after killing, picking up twisting, drying, that is, into the Maoqing (Dianqing), at this time, the tea rhyme is strong and domineering, the general public is not accustomed to drink. With the different processing of Maoqing tea, Pu'er tea has since been divided into raw tea, ripe tea, two major departments (there is also a blend of half-ripe tea), generally attributed to the "green tea", ripe tea is attributed to the "black tea".

[Raw Tea]

This refers to the natural transformation of raw tea, which is a traditional method of production throughout history. Raw tea naturally mature process is quite slow, depending on the preservation of environmental conditions, at least need more than ten years, the longer the time, the tea body of polyphenolic compounds in the enzymatic and non-enzymatic oxidation of the more complete, and its aged aroma of more mellow and robust, but the rhyme lively lively, this vitality that is known as the tea people [tea gas].

[Ripe Tea]

This refers to the gross tea after the "pile" process, through the wet ripening effect of the artificial way of rapid fermentation, to promote the polyphenolic compounds of non-enzymatic auto-oxidation, the transformation of the tea leaves containing substances, to reduce the bitter and astringent, so that the taste becomes mellow, eliminating the green odor, shorten the aging stage, can be consumed earlier. This is the Kunming Tea Factory in 1973, the first to learn from the black tea process, and the development of technology, Yunnan Provincial Institute of Microbiology on the "Wo heap" of the relevant research in 1985 also won the Third Prize of the Yunnan Provincial Science and Technology Progress Award. It should be noted that some people have a misunderstanding of "Wo heap", but also "Wo heap" and "wet warehouse" equated, the fact is that the two are completely different, "Wo heap", "wet warehouse", "Wo heap", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse". "Wet warehouse" refers to speculators will be relatively new years of finished Pu-erh tea, aged in a very high humidity environment, the use of high humidity (or splash water) to promote moldy tea, in order to change the body of tea, so that the appearance of the tea can be disguised as aged tea, this unhealthy wet warehouse tea, can not afford to be under the high temperature of the test of tasting.

Pu-erh tea health and pharmacology

Pu-erh tea has long been affirmed, in addition to its excellent tea quality, stop drinking refreshing, there are special medicinal efficacy, Pu-erh tea pharmacological utility of the ancient spectrum of records, the Qing dynasty Zhao Xue-min, "Herbal Medicine Steel Meter Gleanings," cloud: "Pu-erh tea sex Warm flavor aroma,...... bitter flavor carving, solve greasy cattle and sheep poison, false people prohibited. Bitterness and astringency expel phlegm, scrape the intestines through the excretion. Pu-erh tea paste black as paint, wake up the first, the green is better, digestion and phlegm, clear stomach and promote Jin, the power is especially great. With the changes in the modern living environment, carcinogenic factors everywhere, modern people can be said to be in the shadow of cancer, in fact, as early as more than a decade ago, Pu-erh Tea's anti-cancer role has long been confirmed by the Yunnan Kunming Medical College Tumor Research Institute, and in the Asia-Pacific region in 1991 at the International Oncology Conference to obtain the world's recognition.

Pu-erh tea preservation

As early as the nineteenth century, tea people on the quality of Pu-erh tea to improve the quality and preservation of research, in the "Pu-erh Tea Records," recorded: "the smell of the soil with the nature of the difference, born in the red soil in a mixture of the best stone," "planting the tea house, scything and hoeing to prepare for the, beside the birth of the grass and trees, the taste is poor and hard to sell. Grass and trees, then the flavor is poor and difficult to sell". This shows that the quality of tea requirements, as early as in the cultivation period to pay attention to, at the same time, in order to maintain the quality of Pu-erh tea, the ancients also have "or with other things in the same vessel, it is a mixture of its gas and not drinkable" of the warning. In fact, the preservation conditions of Pu-erh tea is the most lenient of all tea products.

Generally speaking, as long as it is not subject to direct sunlight, cool and ventilated, away from other strong odor items or environmental pollution, such as soap, mosquito incense, mothballs, shrines, kitchens, bathrooms, etc., if the number of Puerh Tea aging is more, it may be worthwhile to set aside a small room, set up dehumidifiers, hygrometers, and regularly turn over the heap. Currently more widely used by tea drinkers is the "potteries pile aging method", take a potteries, will be old tea, new tea mixed in the cylinder meat, there are packaged the best to retreat, in order to get aging, the mouth of the cylinder is to board, cotton cloth to cover, so that it is ventilated, do not fall into the dust, do not enter the foreign body can be. The concept of pottery jar pile aging method is to simulate a micro-shaped tea warehouse. Arranging a suitable environment for the growth of tea bacteria, so that the old tea bacteria successfully reproduce due to the new tea, and the new tea tea gas stimulate the old tea, to achieve the old and new age, yin and yang complement each other's effect.

For the tea cake will be drinking, the old tea drinkers have another set of "tea gas and reconciliation method": the tea cake whole piece split into loose tea, placed into half a catty, a catty of ceramic canisters (do not choose the metal canisters impermeable), static half a month can be used. This is because the general tea cake is often loose through the periphery, the center of the tight knot, coupled with the seven cakes of this fall of the packaging method, down the long term, the tea cake inside and outside the oxidation of the degree of maturity is not the same, the periphery of the water slippery, the center of the gas is strong. After the above "tea gas harmonization method" disposition, you can let the inside and outside complement each other, to enjoy a higher quality of tea soup.

Pu'er is the home of the famous Pu'er Tea. "Pu'er Tea" has been named after Pu'er Province since ancient times, and Pu'er is the origin and distribution center of "Pu'er Tea". As early as in the Tang Dynasty, "Pu'er Tea" was exported to the mainland and Tibet. In the Song Dynasty, the tea market of "tea for horses" was formed. In the Ming Dynasty, "Pu'er Tea was sold to the common people". To the Qing Dynasty, "Pu'er tea" development to its heyday, exported more than 100,000 quintals, the court will be "Pu'er tea" cited as a tribute to the tea, as a tribute to the treasures, and in the Pu'er Province to set up more official tea bureau. Literary scholar Cao Xueqin wrote "Pu'er Tea" into "Dream of Red Mansions", and Russian writer Tolstoy described drinking "Pu'er Tea" in his "War and Peace" masterpiece.

The historical "Tea Horse Road" in Sipu District was accompanied by the production, transportation and sale of tea. According to the Guangxu "Pu'er Fu Zhi", Pu'er tea as early as in the Tang Dynasty has been marketed in the West.

In 1983, Simao region cultural relics census found in the Jiaqing 17 years to Daoguang 3 years of the ancient tea horse post road. The end of the Ming and early Qing dynasties, in order to facilitate the tribute to the capital "Pu'er tea", from Pu'er to the provincial capital of Kunming to build a "government road", paved with some not quite regular square, long stone, this road has become a pedestrian mules and horses transport tea and salt transportation to and from the main traffic arteries. In today's Pu'er County, there are still retained three more complete "Tea and Horse Road" site: one is located in Tongxin Township, Na Keli Village, "Tea and Horse Road"; the second is located in Fengyang Township, Democracy Village, "Tea and Horse Road", about 2 kilometers long, "Tea and Horse Road", about 2 kilometers long. ", about 2 kilometers long mountain stone ancient road, in a semi-primitive forest in the mountain path oblique up. The mountain stone on the deep prints of the horse cries print, to people in the past "to tea easy horse" of the hardship; along the ancient road, people can go to the taste, to pursue the "Trail is not worried about back to the horse, the peak of fear such as to go," the meaning of the situation. Third, is located in the town of grinding black peacock ping "peacock ping ground ancient road site", about 10 kilometers long, that in the past, the forest of "horse store", mountain stone on the ancient road clearly visible hoofprints. "Mountain bells ringing horse gangs to", the Tea Horse Ancient Road that slippery moss on the slate, that for years and years by the horse trampled out of the tired pits and hollows, as if to tell people about yesterday's history. Tea style still exists, the ancient road fragrance, people remember "a hundred times the horse gang competition line" of the grand situation.

Pu'er distributed a number of ancient tea tree communities, Mengxian small high field tea tree groups, Mengxian tea mountain turnip tea tree communities, white grass 10,000 acres of tea tree communities.

Pu'er Tea, which has a long history, is the most popular tea in the world, and the culture of Pu'er Tea has a long history. In the long, long history, Pu'er tea culture along with the birth of Pu'er tea, the development of continuous enrichment, become a bridge between the national, economic, cultural, historical, scientific research, foreign trade, agriculture, horticulture and other aspects. Treating guests with tea, meeting friends with tea, rituals with tea, marriage with tea, rituals with tea, and arts with tea have become symbols of social and cultural progress and national unity in Pu'er.

"Six Tea Mountain" profile

Qing Qianlong scholar Tan Zui "Dianhai Yu Heng Zhi", "Pu-tea name is important in the world, out of Pu-erh belongs to the six Tea Mountain, a said Youle, two said Gedeng, three said Yibang, four said Mangzhi, five said brick, six said slow spread, week eight hundred miles. " This "week eight hundred miles" not only refers to the area of the tea mountain, but also indicates that the "six tea mountain" is connected. The west is the Youle tea mountain, the center is GeDeng, MangZhi, Yibang, brute brick tea mountain, the east is the slow spread tea mountain. Ming Longqing four years (A.D. 1570), the car Xuanfu knife should be Meng will be under the jurisdiction of the 12 Banna, "six tea mountain" for a Banna - "tea mountain Banna". This is to adapt to the tea, especially the production of tribute tea and must. According to "Pu'er Province? Form" chapter, the six tea mountains in addition to the slow spread of the tea mountain belongs to the jurisdiction of Yiwu, the rest of the five mountains belong to the jurisdiction of Yibang Tuji. There are historical records say "Yiwu tea mountain, in fact, is slow sa tea mountain. Qing "Dianhai Yu Heng Zhi" described the ancient six tea mountain place name is correct.

On the ancient "six tea mountain" geographic location, the history of a variety of sayings: some say in the Lancang River to the east, some say in the Lancang River to the west, and some say that the Lancang River on both sides of the six tea mountain. Qing Guangxu years drawn "Simao Hall boundary map" shows that the ancient "six tea mountains" are indeed in the Lancang River along the coast. Youle tea mountain now belongs to Jinghong City, the remaining five tea mountain are in Mengla County. Among them, the slow spread in the Yiwu Township, Gedeng, Mangzhi, bricks, Yibang in the Elephant and Castle Township. It is said that Xiangming is the name of Kongming Mountain and Wild Elephant Mountain. Ancient "six tea mountain" for Yunnan's oldest tea mountain, is also one of China's oldest tea area. Now all belong to Xishuangbanna Dai Autonomous Prefecture.

Ancient "six tea mountain" named, legend and Zhuge Liang related. Three Kingdoms period (220 - 280 years AD), Shu Han Prime Minister Zhuge Liang traveled all over the six tea mountain, leaving a lot of relics as a souvenir, the six tea mountain so named. Compiled during the Daoguang period of the Qing dynasty, "Pu'er overlooking Zhi monuments". It is recorded: "six tea mountain relics are in the city south of the realm, the old rumor that Wuhou traveled six mountains, stay in the gong in the Yule, set the copper in Mangzhi, buried iron bricks in the barbarians bricks, left wooden bang in Yibang, buried stirrups in the leather stirrups, set the bag in the slow spread. Because of its mountain name slow branch, leather stirrups have tea king tree than the other mountain alone, rumored to be the remains of Wuhou, now the Yi people still worship. Ancient tea mountain in the Kongming Mountain majestic, is Zhuge Liang sends arrows (folklore archery is Pu'er overlooking the city southeast of the shadowless tree mountain), on the old site of the sacrificial wind platform.

Ancient "six tea mountain" before the Three Kingdoms on the planting of tea, tea after the Three Kingdoms as a commodity and foreign trade, Jin gradually developed, Tang, Song has formed a tea commodity base, Ming Hongwu years was allocated as a separate administrative region. Qing Dynasty tea mountain heyday, the products are exported to Sichuan, Tibet, Hong Kong and Macao, Nanyang all over, Pu'er tea is famous from now on. The ancient "six tea mountains" is not only the main economic source of the people of Xishuangbanna, but also attracted hundreds of thousands of compatriots from the mainland to develop, which played a huge role in the prosperity of the frontier economy, and strengthen the unity of the various ethnic groups.

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