2016年9月29日星期四

Yunnan dianqing(滇青) and dian green(滇绿) just the change of one word

      Yunnan dianqing(滇青) and dian green(滇绿) just the change of one word, but they belong to two different types of tea, also called the sun dried maocha, and Dian green is the green tea produced in Yunnan. The source of fundamental differences between the two, due to the water removing temperature difference, there are drying methods for dry in the sun or dry beside or over a fire, temperature and time control.
      Green Tea water removing the temperature between 210~240 degrees Celsius, but the Yunnan dianqing(滇青) water removing temperature should be below 180 degrees Celsius below, this is the first difference between the two. During the rainy season, fresh leaves too wet water removing is not easy, too much and fall short easy to cause the water removing not enough or excessive fermentation,aroma not enough, thin soup or bitter not conversion phenomena.The sun dried maocha after rolling, on a bamboo mat or cement Shaichang in directly, dry in the sun, the drying process turns over 2~3 times, daily temperature is generally not more than 40 degrees Celsius. However, if the drying machine for drying process, usually the temperature is over 80 degrees centigrade, even between 100~130 degrees; High temperature water removing, high temperature drying maocha, if the finished product is still in the high temperature, become the standard of Yunnan puer tea. It is a find at tea factory, pressed tea products in the sun for two days continuous exposure, the aroma taste is completely different from the three day or a day sun shade shade treatment, for subsequent changes also be observed.
      High temperature water removing led to the complete cessation of enzyme action, plus the water content of the new products is less than 9%, after long storage and air contact, may only make puer tea appear similar to the moisture absorption deterioration of green tea, but not after-fermentation. The new product Yunnan Pu'er tea features is fresh tea leaves pale green or green, soup colour yellow green fragrance, but one or two years after the soup color is usually turbid, aroma reduction, taste becomes thin and not back to sweet, that can't show out sun drying maocha the more older more aroma characteristics. There are some more than 10 years raw cake, although not in the wet warehouse, but taste the tea no aroma no smell, it may be related to the above situation.
      Dianqing and Dian green have their own characteristics, of course, the "sun smell" of Pu er tea can't substitute. If consumers want to drink immediately, is unable to accept the bitter taste of sun dried maocha, Yunnan dian green tea is a good choice. And in the long term storage, the more older more aroma's point of view, green tea is not as good as dianqing tea fermentation of puer tea have the charm.
      Dianqing and Dian green are produced in Yunnan, there are special geographical and climatic conditions. tea production has a long history, is the origin center of the world tea tree. Tea has become one of the three major economic crops in Yunnan, Yunnan vast territory and abundant resources, regardless of the history of tea cultivation and the area of tea and tea production are the most in the world, which is the most famous of the above mentioned in the puer tea, it need two series for Yunnan origin sun drying maocha and  reprocessing: Direct processing into finished products of raw puer tea and After the artificial crash after the fermentation processing of ripe Puer tea, also divide into loose tea and compressed tea; After the finished product has continued to carry out the natural aging process, with the unique quality more older more aroma.