1. Raw tea: Puerh tea (raw tea) is in line with the environmental conditions of Puerh tea growing under the environmental conditions of Yunnan large-leafed species of tea tree as raw materials, by killing, kneading, drying in the sun, steaming molding and other processes made of tea, including loose tea and tightly pressed tea. Its quality characteristics are: dark green color, pure and persistent aroma, rich and sweet taste, green and yellow soup color, leaf bottom is fat and yellow-green.
Processing steps: Yunnan large-leaf tea fresh leaves - withering - killing - kneading - drying - steaming - drying:
A, picking: hand-picked a bud Two leaves for the top.
B, withering: cooled in a ventilated dry place without direct sunlight thirty water, placed on top of bamboo gabions. The time depends on the moisture content of the fresh leaves and the humidity of the temperature at that time.
C, killing: remove the grass flavor, evaporate part of the water, after frying to facilitate the kneading and shaping.
D, kneading: there are machine kneading and hand kneading. Let the cell wall of the tea leaves broken, so that the tea juice in the brewing easily dissolved in the tea broth, improve the leaching rate. Make tea leaves into strips.
E. Sun-drying: The twisted tea leaves are dried naturally under the sunlight, which maximizes the retention of organic matter and active substances in the tea leaves. Sun-drying is easy to retain the essence of the original flavor of the tea.
F. Steaming: The sun-dried tea leaves are steamed and put into different molds and pressed into shape. Extract the flavor and make the pectin in the tea leaves overflow the skin, which is conducive to the pressing and molding and the unique flavor that is different from the loose tea.
Drying: Controlling the water content to below that of safe storage, generally Pu-erh tea is required to have a water content of below 10%.
2. Ripe Tea: Pu-erh tea (ripe tea) is a loose tea and tightly pressed tea processed with Yunnan large-leafed sun-blue tea that meets the environmental conditions of Pu-erh tea's place of origin as raw materials, and adopts the Ovation Pile Process, which is the process of post-fermentation (artificially adding water to raise the temperature to promote the propagation of bacteria, accelerating the ripening of tea to remove the bitterness and astringency of the tea to achieve a pure and reddish color of the tea in the mouth and a distinctive character). Its quality characteristics are: soup color red, thick and bright, unique aroma of Chenxiang, taste mellow and sweet, the bottom of the leaf red and brown uniform.
Processing steps: raw tea gross tea - wet water - repeatedly turning the heap - out of the heap - unblocking - drying - grading - steaming (similar to raw tea steaming) - drying and cooling. process) - drying and cooling. Ovation fermentation: the wet water after the tea leaves according to a certain thickness of the pile together, in the microbial role, moisture and heat and oxidation of the role of the **** with the role of the formation of Pu'er tea unique flavor, quality.
Second, according to the way of storage classification
Dry warehouse Pu'er: refers to the storage in a ventilated, dry and clean warehouses, so that the tea leaves natural fermentation, aging 10 ~ 20 years for the best.
Wet Warehouse Puerh: Usually placed in more humid places, such as basements and cellars, to speed up its fermentation. Due to the more destruction of tea contents, it often has a muddy or musty smell. Although the aging speed of wet warehouse pu-erh is faster than that of dry warehouse pu-erh, it is prone to mold and mildew, which is detrimental to human health, so we do not advocate the sale and consumption of wet warehouse pu-erh.
Three, according to the appearance of the classification
1, cake tea: flat disc-shaped, in which the seven cakes each net weight of 357 grams, that is, the old unit of measurement: seven two, each seven for a tube, said seven seventy-nine, plus the outer packaging with the bamboo shoots just 2.5 kg, also represents the meaning of more children and more grandchildren, it is called the seven cakes.
2, Tuocha: shape and rice bowl size, each net weight of 100 grams, 250 grams, and now there are small mini Tuocha each net weight of 2 grams to 5 grams.
3, brick tea: rectangular or square, 250 grams to 1,000 grams mostly made of this shape is mainly to facilitate transportation.
4, the Golden Melon Tribute Tea: pressed into varying sizes of half melon shape, from 100 grams to hundreds of pounds are available.
5, thousand two tea: pressed into varying sizes of tightly pressed strips, each tea weight is relatively heavy (the smallest strips of tea are about 100 pounds), so the name: a thousand two tea
6, loose tea: tea production process is not after the tightly pressed molding, the tea leaves for the loose strips of Pu'er tea for the loose tea, is divided into the whole tea made of the rope of the thick and fat leaf tea, but also the tip of the buds of the tip of partially made The tea is divided into leaf tea made from the whole tea leaf, and bud tip tea made from the tip of the bud.
7, Pu-erh tea intermediate, superior products are mostly Tuocha and cake tea.
Four, grade classification
Puerh tea can be graded according to high, medium and low grade. Tea picking, leaves and buds at the same time picking, generally from the tip of the tea tree branches down to the third leaf: a leaf and a bud picking a bud, two leaves and a bud picking a leaf and a bud, three leaves and a bud picking two leaves and a bud. When grading, the higher grade has more buds, the lower grade has more leaves and more stalks.
1, high-grade tea, such as: Jin Gua Gong tea, court, gift tea, special grade;
2, medium grade tea, such as: first and third grade brick tea, Tuocha, first to fifth grade loose tea;
3, low grade tea: low grade is seven to ten grade loose tea.
Five, process classification
Sun-dried green, baked green, fried green in the traditional classification of tea, belonging to the same category of green tea, they are the same combination of initial production process, are fresh leaves, killing, kneading, drying. However, the technical requirements of sun-dried, baked and fried green processing are not the same, forming a very different quality style.
1, greening: sun-dried green tea often use pot frying greening, greening temperature is low, leaf temperature is below 80 ℃, polyphenol oxidase obtuse less, low-boiling point aroma substances have not completely disappeared, greening leaves through the grass gas, greening degree of tender. Baking, frying green tea: pan frying, roller, steam, hot air killing can be used, high temperature, leaf temperature is more than 90 ℃, polyphenol oxidase destruction is complete, the low-boiling point of the aroma material disappears, the killing of green leaves through the fragrance, no grass gas, the degree of killing is older. Sun-dried gross tea greening temperature is low, enzyme activity is retained, with grass gas. Favorable to Pu-erh tea later "fermentation". Baking, stir-frying high temperature, enzyme activity destruction is complete, is not conducive to Pu-erh tea late "fermentation".
2, kneading: traditional sun-dried green using manual kneading, cell breakage rate is low, often below 40%. Tea juice spillage less, tea thick and complete, color dark green less oily, buds and leaves broken less, the tea is particularly resistant to steeping. Roasted green, fried green gross tea: in addition to high-grade tender famous tea, often using mechanical kneading in two sections, high cell breakage rate, above 45-60%. Tea juice is more overflowing, leaf strips are tight and thick, buds and leaves are broken, color is dark green and oily, and the tea is less resistant to steeping than sun-dried green. Sun-dried green tea is kneaded by hand, with low cellular fragmentation rate and loose and porous tea, which is conducive to the storage of Puerh tea and accelerated aging due to gas exchange in "fermentation". Roasted green, fried green often use mechanical kneading, strip heart tight, slow aging.
3, drying: sun-dried green tea directly after kneading and sun-drying, gross tea moisture content is generally about 8%. Dry tea color dark green less oily slightly withered. Drying green tea: avoid sunlight. Use the drying cage, drying machine, etc. hair fire, foot fire two drying, the middle of the cool water by spreading. Can also be used roller, steel frying machine first frying and then drying. Gross tea moisture content of 4-6%, dark green and oily color. Fried green tea: avoid sunlight. Use the roller, steel frying machine, etc., hair fire, foot fire twice fried dry, in the middle of the cool water by spreading. Can also be used in the drying cage, drying machine first baked and then fried. Gross tea water content of 4-6%. The color is gray-green with frost. Sun-dried gross tea sunlight drying, slow drying, raw tea through the "daylight flavor", tea soup apricot yellow translucent, the bottom of the leaf with lotus flavor, with green gas. Roasted green, fried green by high temperature drying, tea soup green, with flowers and fruits.