2016年7月25日星期一

The theoretical basis and the value of the blending of Pu er tea

      First, the blending of Pu er tea stems from the theoretical system of traditional Chinese medicine "compatibility". Puer tea at the ancient, until the Qing Dynasty, and traditional Chinese medicine have very deep origin. This is because China's Chinese medicine theory is known as the "medicine food homology", they think that puer tea is not only a thirst drink, also has "oily solution, sober up" effect, is a health care function of special drinks on the human body. Qing Dynasty famous pharmaceutical Home Zhao Xuemin in the writings of the "supplement to compendium of Materia Medica", Pu'er tea in the name of the medicine into them. The relationship between traditional Chinese tea cream and local Chinese herbal medicine in Yunnan.
      Second, the history of the famous tea production basically from the time of the tea distribution center, to provides the resources guarantee for the blending of Pu er tea. When we open the history, we can see, the emergence of Pu'er tea history every hot transfer and classic tea, are accompanied by tea collecting and distributing center of the transfer and the rise. Therefore, the so-called traffic inconvenience, is relative, not absolute. A case study of Yunnan Yi Wu town. During the reign of Daoguang in Qing Dynasty, when the six Dasan "chief" Yibang Dasan decline, easy Wu Chashan rise rapidly, become the six Chashan tea distribution, production and tea horse road of origin, thus creating a Pu'er tea "Yi Wu era". The meantime, tens of thousands of people flocked to Yi wu, open the tea garden, tea shop. Decades, Yi Wu, mountain tea, tea everywhere, business travel constantly, faction prosperity. During this period, six large tea mountains  60% to 70% of tea, several in the local processing and sales, road and along the eleven leading to the outside, sold in all directions. We are now known as Pu'er tea classic tea, which part is from Yi Wu, such as Tongqinghao, Qianlizhen Songpinhao, Tong Xing, Fu Yuan Chang, and Cheshun, Qingchun, etc..
      Third, the blending of Pu er tea is focused on the "advantages" of the contents of tea ". As we know, the production of different tea, different regions of the sun dried maotea is different, its taste very different. This difference not only reflects the difference in the content of aromatic substances, but also reflects the contents of some subtle differences. How to judge the difference, and this difference will be the effective and reasonable "reorganization" and "fusion", to create a better quality of Pu erh tea products, from ancient times to the present, Pu'er tea is always the pursuit of dreams. The purple bud tea as an example, the Tang Dynasty Lu Yu's "tea" records "tea, purple for", refers to the purple bud tea. Amino acids, flavonoids and other substances contained in the purple bud tea was higher than that in Yunnan many areas sun drying maocha, the anthocyanin content was the highest. What are the anthocyanins? In brief, Anthocyanin is a two stage metabolic product of plant, which is a kind of water soluble pigment. It has a variety of benefits to the human body, can enhance the body's blood vessel elasticity, improve the circulation system and enhance the skin's smooth degree, at the same time, can also inhibit inflammation and allergies, improve the flexibility of joints. However, if one of the purple bud tea, pure material or a material outlet of raw material selection (source: www.puerzg.cn), the effect is very poor, soup color is muddy, bitter taste very heavy, after drinking, will because of too much resistance and make the body appear in a variety of discomfort symptoms; but will it blend into other materials, or to other drying green Maocha based, supplemented by it and the content of control in less than a fifth of, the soup color, taste, inclusions have greatly improve. If the purple bud tea more reflected the medicinal value of tea words, proper configuration is very important, because the traditional Chinese medicine theory itself to fit principle, large volume is not good.
      Fourth, the blending of Pu er tea can form the step transformation of the subsequent fermentation of Pu er tea. The fermentation of Pu er tea is a process, because it is a solid state fermentation, it is necessary to require it to have a sense of hierarchy. Cake tea to follow the fermentation, for example, it is required to suppress the tightness of the cake tea, that can not be too dense (tight pressure over), and can not be too loose (clearance is too large). In order to meet the requirements of the process, only with the physical method (stone mold and machine pressing) cannot be solved, because the tea contains large amounts of fiber material, and fiber material is elastic, heavy pressure method is used to even when pressed, but after a period of time and recovered to a certain extent. To solve this problem, a best way is of different grades of raw materials of reasonable matching, with seven tea "skeleton", with three or five tea "add to fill a vacancy". The construction of the network framework can make the tea appear in a sense of hierarchy, and make the subsequent fermentation appear step by step. Meanwhile, It is a misunderstand, think the puer tea grade, the higher the better, On the other hand, lower grade, less nutrition, This is because the identification of puer tea raw materials to apply the method of sensory evaluation of green tea and other types of tea, and traditional tea to identify a great difference. Taking the content of total sugar in the raw materials of Pu er tea as an example, the result of the authoritative department was the highest content of the seven tea. This is reason that seven grade tea has been widely used in cake tea, not is shoddy,  deceptive behavior of reduce the cost, the rough and old tea is not only tea cake forming the main mesh skeleton, also because of the characteristics of the embedded material, making it become Pu'er tea subsequent fermentation and transformation of the "backbone".
      Fifth, the blending of Pu er tea is a very personalized color technology. Every classic tea products, whether it is spread over a hundred years old tea, or in recent decades of "new", have their own unique "tea", as long as we deeply experience, will find the differences between them, even if some subtle differences. This difference has a strong personality, will make our taste profound memories and impressed. This feeling, or quality, is not simply a "pure material" and "a mouthful of material" can be given to the. More is the wisdom of the year round experience of tea producers summed up the wisdom of crystallization, is a superb technology to fight with the fruit". More important is, this spell with technology since ancient times is not the "format" and "pattern", not static, in every age, the business of tea, can according to their understanding of nature, understanding of tea, through a variety of practice to create higher quality products. This space is still very wide even in the present. "There is no best, only better" is probably the eternal theme of the blending process of Pu er tea.