Pu-erh Tea Processing

Today we will learn about the processing flow of Pu-erh tea

1.Sun-dried green loose tea processing technology flow: fresh leaves a spreading drying a killing a twisting a de-blocking a sunlight drying a sun-dried green loose tea

2.Pu-erh tea (raw tea) processing technology flow: sun green tea sieving, steaming, drying, inspection, packaging, factory

3.Pu-erh tea (ripe tea) processing process: sun green loose tea, a rapid post-fermentation (Ottoman fermentation) – drying a sieve system, a Pu-erh loose tea, a vaporization, a drying test, a packaging, a factory.

Meticulous differentiation of processing

1.Picking: Puerh tea is usually picked in the spring, with young buds and one bud, two leaves and one bud, three leaves as the main leaves. After picking, the fresh leaves need to be spread evenly so that the leaves lose some of their moisture, a process called withering.

2.Withering: The fresh Puerh tea leaves picked back are fully spread out and allowed to wither naturally, losing some of their moisture. This process is to soften the tea leaves and give off a grassy odor.

3.Killing: High temperature is used to stop the fermentation of tea leaves, usually in the form of pot-killing, so that the fresh leaves lose water evenly.

4.Kneading: The tea leaves after greening are rolled into strips by hand to destroy the leaf cells and promote enzymatic oxidation. The strength of kneading should be flexibly mastered according to the composition of the raw materials of tea, the young leaves are lightly kneaded, and the old leaves are heavily kneaded.

5.Sun-drying: The kneaded tea leaves are spread out naturally in the sunlight until the moisture content is about 10%.

6.Ovation: The sun-dried tea leaves are piled up to a certain height, splashed with water to absorb moisture, and then covered with a covering for fermentation. This process is the key to the formation of the color, aroma and taste qualities of Puerh tea.

7.Drying: After cupping, spread the tea leaves thinly and dry them naturally, so that the tea leaves can emit water.

8.Screening: After layers of selection and sifting, the tea froth, tea head, tea block, etc. are sorted out into thickness, size, length.

What is Pu-erh Tea? How to differentiate?

1.Pu-erh tea is categorized into two main types: Pu-erh tea (raw tea) and Pu-erh tea (ripe tea).

2.PU-ERH чай (raw tea) is a tightly pressed tea made from fresh leaves of Yunnan large-leaf tea trees grown under the environmental conditions of Pu-erh Tea’s place of origin, and made through the processes of greening, kneading, drying in sunlight, and steaming and molding. Its quality characteristics are: dark green color, pure and long-lasting aroma, thick and sweet taste, green and yellow soup color, and fat yellow-green leaf bottom.

3.Чай от Пуерх (Зрял чай) is a loose tea and tightly pressed tea formed by the post-fermentation (fast post-fermentation or slow post-fermentation) processing of Yunnan large-leafed sun-blue tea, which conforms to the environmental conditions of Puerh Tea’s place of origin, and adopts a specific technology. Its quality characteristics are: reddish-brown in appearance, reddish-rich and bright soup color, unique aroma, mellow and sweet taste, and reddish-brown leaf bottom.

4.Puerh loose tea is Puerh tea (ripe tea) that has not been steam-formed. Pu-erh tightly pressed tea includes Pu-erh tea (raw tea) and Pu-erh tea made from Pu-erh loose tea, such as cakes, bricks and tuo made by steam press molding and other processes. Post-fermentation refers to the process of forming the unique quality characteristics of Puerh Tea (Зрял чай) through a series of transformations of its contents under specific environmental conditions by the combined action of microorganisms, enzymes and moisture and heat, etc. The process of post-fermentation refers to the process of forming the unique quality characteristics of Puerh Tea (Зрял чай) through the combined action of microorganisms, enzymes and moisture and heat.

What is the fermentation of Puerh tea like?

1.Post-fermentation includes fast post-fermentation and slow post-fermentation.

2.Rapid post-fermentation refers to the process of forming the unique quality characteristics of Puerh tea (ripe tea) in a relatively short period of time by artificially controlling the temperature and humidity, promoting microorganisms, moist-heat action and enzymatic reactions, and a series of transformations of the substances contained in the Yunnan large-leafed sun-green loose tea under the unique environmental conditions of the Puerh tea production area.

3.Slow post-fermentation refers to the process in which Puerh Tea (Суров чай) is naturally and slowly fermented by microorganisms, moisture and heat, and enzymatic reactions under the environmental conditions of constant temperature and humidity to form the unique quality characteristics of Puerh Tea (Зрял чай) in a longer period of time.