Talk about fermentation: ripe puer tea on behalf of processing so rampant, How to explain？

      I am a fermentation master, have a classical word in this industry: raw puer tea competition raw material, ripe puer tea competition technology.This sentence is very reasonable,but understand fermentation people think that the sentence have a very big the common mistake，In addition to technology，site and environmental constraints are a very important queation.

      status of ripe puer tea on behalf of processing

      At the Menghai Bagongli, a fact is, some new little brand, even in the industry some very famous enterprise lease site to fermentation,or buy raw mateiral use other people site on behalf of processing, or buy ripe Maocha has been fermented，All of above manners are on behalf of processing. so recently years, appeared a obvious trend，it is that product homogeneity is very serious, all of them is same taste.So now ripe puer tea competition marketing mode.spring tea fermentation ripe tea is coming, old tree ripe tea is coming, this is gimmick, it is a marketing mode to change overall situation by one point. Relatively speaking，systematic fermentation is very good, a type of comprehensive fermentstion from fresh leaf to warehouse.

                                   reason of ripe puer tea on behalf of processing
      Develop a fermentation site need time, as we know, in the process of fermentation, take advantage of microorganism have:aspergillus,penicillium, trichoderma, rhizopus, mucor, yeast and other microorganisms.But the dominant species and its composition ratio in the real environment is the need for a long time of rhyme and curing.
      Methods including nourishing, fermentation and fermentation is completed three methods of maintenance of spare time, the most important is often of fermentation, so continue to create suitable environment for microbial survival, let them occupy the dominant position in the production environment, and other non dominant fungi antagonistic, squeeze their living space and environment, in order to eventually occupy the dominant position in the micro ecological environment. Nourishing is the beginning of the process, and the maintenance is supplement fermentation of free time is in fermentation site vacancy with ripe tea ash floor, through watering, similar fermentation is a curing the advantages of microbial species and proportion method, so a mature fermentation field to form.
      These operations are of course is not a problem, the problem is it takes time, this way no less than artificial transformation of a micro ecological environment, microbes, between the dominant and non dominant microorganisms will continue to struggle, resistance, to compete for the limited survival environment and energy sources, appears repeatedly, and ultimately the formation of a stable microbial structure will be, fermentation environment renovation completed.
      How long does it take?
      Short is more than 10 years, long is twenty or thirty years, seven or eight years barely enough.
      This is in trouble, if their transformation that would be merry always be the wind and rain, day lily cold, quality is not guaranteed, why is it so, the generation process do, time-saving and labor-saving really worthwhile.

Negative factors of ripe puer tea on behalf of processing

      In terms of social division of labor,on behalf of processing is normal, but ripe puer tea on behalf of processing have queation.

      If your ripe puer tea on behalf of processing,where your fermentation technology from? Where your fermentation concept from? How to distinguish your product and other product? a enterprise not have themself fermentation site, just can specified materials,they can't discourse rights to speak.