2016年7月18日星期一

The traditional technology of producing Pu er tea— pick fresh leaves

      A lot of people know that tea production method has the difference between ancient techniques and modern technology, today we see fresh leaf picking principles of time difference.
The traditional technology of producing Pu er tea— pick fresh leaves
      In accordance with the principles of "ancient way product tea " , we will use "Haojicha" as the standard reference, you will find, these tea almost no bud head. That is to say, when the tea buds sprout in the spring, Yunnan farmers did not seize the day, a race against time. But quietly waiting for the bud to continue to grow, to develop into a leaf. This is one of the way.
      Second, by the most famous several type "Haojicha"  after dissection, more than 70% of its tea between the 5cm-7cm, if taking into account the fresh leaf processing natural contraction principles (rolling, drying green, pressing, fermentation, will make a substantial contraction in the fresh leaf tissue, even the dry tea water immersion after is less than fresh leaf size principles) , the original fresh leaf size should be between 7cm 9cm. This also shows that even at the head of the bud to show, there is no hurry to pick, it completely mature, become in leaves, was shown between green and dark green leaves have obvious convex noodles before picking. The time of picking fresh leaves should be in the middle of spring. Although Yunnan tea producing areas in Jiangsu and Zhejiang as early in the spring than for nearly a month, but the new tea market is later than that of Jiangsu and Zhejiang principles "Mingqian tea principles" from Taipei. Of course, this also has a longer processing cycle of tea factors. Moreover, ancient tea and tea platform picking fresh leaves, ancient tea trees and tea platform than germination also about half a month later.


After detection and comparison show:
      First, the bud of spring tea just germination, not suitable for the raw material of the tea. Because it is too young, not Pu erh tea process of rolling, drying green, pressing and other sectors, is easy to form debris.
      Two, bud head have high water content, the chemical index is generally low, especially phenols less. The fermentation substrate less present, not long fermentation time. This is main reason that bud head not to as Pu'er Tea the main raw material.
      Third, Yunnan puer tea have some bud head, Widely used in Pu'er Tea "Scatter the surface",Also made of pure buds.Such as the Royal Pu'er tea, golden bud,, but the basic are buds nature, for big bud head, and is different with burgeen in green tea. Yunnan Province since the founding of new China in 1949, only a few enterprises maintain part of Pu erh tea production principles, the majority of enterprises all green tea and black tea processing. When the beginning of the 1990s, Pu'er tea export orders increased, these enterprises and the reversal of the production of tea when, the familiar green tea preparation method become a habit, A green tea product principles of "bud is important" become a habit, and into modern Pu'er tea production. This is different between ancient product puer tea and now product puer tea.
      Four, In the spring, leave have more than 7cm, the nutrition of plant pigment content in the highest, and the tea polyphenols, catechin of EGCG, tea saponin test not only higher than the annual average and all of mainland China tea producing area content highest. This is not our unique discovery, first obtained in the early 1964 national census results in tea.
      As a result, we can draw such a conclusion: Pu'er tea fresh leaf picking in normal year(no drought, freezing to death and other reasons) should from every spring, the middle time to the end of spring and early summer the best principles.
      Many experts and business of tea, to the point of view to a negative attitude, the main reason is in early spring tea aroma better, even available "taste soft, lingering fragrance, less bitter taste" principles. But the spring end of the tea is not only the lack of aroma, and the bitter taste worse. In fact, is still thinking of green tea. The most significant difference between puer tea and green tea: green tea is tender leaf, amino acid content, the higher the better, the parable of the image is Jiangnan Qing Dou inaugurates the subdebutante; while the puer tea is different, because puer tea is a product of the fermentation, and the fermentation time is longer, the better. This requires the fresh leaves of tea in tea on the retention time is slightly longer, constantly accumulated various phenolic substances, for subsequent fermentation provides rich material basis. And this Pu erh tea initial performance must be bitter taste, the difficult entrance, is typical Ugly Duckling, just after become White Swan.