To Pu'er tea's unique quality characteristics, its fundamentally depends on two aspects, one is to make Pu'er tea tea, must be Yunnan large leaf tea. This is because the content of tea polyphenols, catechins, caffeine, theanine and water extracts contained in Yunnan large-leaf tea plants is generally higher than that of medium- and small-leaf tea plants. The second is the special production process of Pu'er tea. The production process of Pu'er tea is divided into traditional craftsmanship and modern craftsmanship. Regarding the traditional art of Pu'er tea, the famous Pu'er tea expert and Professor Zou Hongjie of Yunnan Agricultural University wrote in the book "Pu'er tea in Yunnan" that the making of Pu'er tea in the early Qing Dynasty was mainly done by tea farmers. First of all, the tea growers processed the best tea from spring into bud tea, tea, and royal court tea to the emperor. After the green tea that was picked, it was exposed to the sun and exposed to sunlight. The tea was first dried and made into tea. Here are two details of the process related to the final formation of Pu'er tea must be mentioned here. The drying green tea process determines that green tea contains the most moisture. At the same time, when transported out of the production area, bamboo baskets should be installed. To prevent the tea from being crushed, a little water must be sprayed about 8 hours before packaging, and the water should be mixed evenly to make the tea softer. This increases its moisture content. The sun-dried hair tea was transported from the place of production and used for about 12 days. The horses ran about 12 days to the tea distribution center (the total tea shop). At this time, the tea had basically completed a preliminary cold fermentation process. Raw tea (unfermented) becomes cooked ripe lighter tea. In Pu'er or Simao's head office, part of the loose tea is picked and sold domestically; part of the tea is steamed into cakes, each 7-round is a barrel, and the bamboo shoots are outsourced. At this time, the bamboo shoots are soaked and then sold. Area. From Simao Ancient Tea Horse Road → Jinggu → Jingdong → Nanxun → Xiangyun → Lijiang → Yunnan-Tibet Line to Lhasa. This road takes more than 100 days. Although the road is far away, the air is dry, and the temperature is low, the water contained in the tea itself and the shoots leaves these cake teas slowly and slowly fermenting, forming a Yunnan-specific large-leaf species post-fermented Puer tea. , Its unique Chen Xiang and strong alcohol soup is particularly loved by Tibetan compatriots. The formation of Pu-erh tea was not originally intentional, but was due to specific geography, climatic reasons, and historical products formed during the specific transportation process. Modern Pu'er tea processing began in the 1970s. After the founding of New China, in the early 1970s, with the continuous expansion of China's foreign trade, the supply of Pu'er tea was in short supply. According to the consumer's request for Pu'er tea, Yunnan Tea Company developed the artificial Puer tea in the Kunming Tea Factory, and the state-owned manufacturers such as the Bohai Tea Factory selected the modern Pu'er Tea to produce new technology and new technology to make Pu'er Tea processing. Pay attention to science and technology, and pay attention to the new period of quality and efficiency. Through the comprehensive research on the entire process of tea processing, namely raw materials, processing technology, chemical composition, and quality inspection, the scientific concept of modern Pu'er tea has been established. Artificial post-fermentation of Pu'er tea is a post-fermentation process that takes a long time to complete the traditional Pu-erh tea in a relatively short period of time on the basis of modern science and technology. According to the process requirements to complete the stacking and drying multiple times, the fermentation must be completed under the specified temperature, humidity, and ventilation conditions. The process of artificially fermenting the Pu'er tea needs about 40 days. After the artificial stack is completed, the Pu'er tea needs to be air-dried and alcoholized. → Sifting, picking and slicing, sterilization, and other processes, and then make pressed tea or loose tea, etc., and then after storage, alcoholization (post cooked), can become potable Pu'er tea.
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