For thousands of years, the Bulang people have kept the habit of planting and making tea. Every time they go to a place, they will plant tea trees and start a new life. It is precisely because the Bulang people love and respect tea so much that the seeds of these tea plants take root and sprout in many places in Yunnan. In this issue of the program, the director will lead the audience to the Bulang people to find the secret of making Pu'er tea. It also explains the true meaning of Pu'er tea in the process of making Pu'er tea.
Pu'er tea is a traditional historical famous tea in Yunnan Province, and its production technology and product characteristics are special. According to the characteristics of traditional Pu'er tea, Pu'er tea can be divided into two types: one is the traditional Pu'er tea, and the other is the dried Pu'er tea The semi-finished products were formed by solid-state fermentation with moderate tidal water microorganisms, and then screened to form grade loose tea, and then formed brick, cake, Tuo and column shaped tea by autoclave. The main cause of formation of quality is microorganism, which is characterized by red and bright color, smooth and mellow taste, and unique aroma.
Just made raw Pu'er tea, very difficult to swallow, very bitter. It has to be three to five years before it goes smooth. And the place and method of Pu'er tea is particularly important. According to my experience, it's better to take off the wrapping paper for the newly bought Pu'er tea, and remove one or two of them, and make tea for one month. Then find a shallow flat plate, spread it out evenly, and put it in a naturally ventilated place (remember not to put it in the kitchen where there is a peculiar smell, or the rain drops, or the air-conditioner and the window). After about a week to a month, put it into the pottery pot. At this time remember not to cover, let it slowly after fermentation, until the tea from green to black and then turn red, it will become very smooth. However, the time is less than three years, and more than ten years. This is also the disadvantage of raw Pu'er tea, which takes a long time to display [source: www.novmv. COM /]. But this does not mean that tea can not be drunk during the period of Chen Fang. In fact, the water temperature can be used to adjust the taste. The more green the tea color is, the lower the water temperature is (only the lowest temperature should not be lower than 85 ℃). According to the degree of fermentation and then slowly increase the temperature, of course, but also by their own feelings to determine. Basically, good raw Pu'er tea, like high-grade green tea, is still very sweet when brewing at medium and low temperatures. When the tea leaves are covered with light brown tea buds, it is better to turn the tea leaves into light brown when the tea leaves are covered with light brown. If you buy a little more, don't break up the rest, put them together in batches, and the effect will be better. Of course, the storage tank should be larger.
With the popularity of Pu'er tea in recent years, some tea clubs habitually apply the concepts of other types of tea, such as "spring tea", "autumn tea" and "tea before rain", etc. How to analyze these definitions of tea according to seasons and seasons in the field of Pu'er tea? Spring tea in Jiangnan tea area is harvested from February to April in the Gregorian calendar, and the spring tea harvested within 15 days after Qingming Festival is the best. Yunnan should have no spring, summer, autumn, winter four seasons, only distinguish dry rainy season. Influenced by the Central Plains culture, there are four seasons of tea. Because of the particularity of Yunnan's climate, the so-called spring tea is slightly different from that of other tea areas in the south of the Yangtze River. The so-called spring tea in Yunnan generally refers to the fresh leaves picked after the Spring Festival and before the rainy season, that is, from February to mid May. In Jiangnan tea area, millet blossoms at the beginning of autumn on July 3 of the lunar calendar, and the paddy field is in golden season. After spring tea and ershui tea, the tea picked for the third time is called "Guhua tea". Yunnan calls autumn tea "Guhua tea". For the same reason as spring tea, Yunnan should not have the so-called "Guhua tea". The autumn tea in Yunnan should be harvested after the end of the rainy season, that is, from late September to the end of November, which is quite different from the "Guhua" season in Jiangnan. From my personal point of view, according to the climate characteristics of Yunnan, the third season of Pu'er tea should still be the rainy season tea, and the last harvest in the fourth season, that is, "autumn tea" is more appropriate.
There are no four seasons in Yunnan, only dry season and rainy season. During the dry season from October to the end of May of the next year, spring rain will occur in the first ten days of April. Due to climate factors, low temperature and less rainfall, "Yuqian tea" is characterized by thin and short leaves, high aroma, slightly bitter taste, strong sex and heavy quality. Some people think that the quality before rain is better, which comes from the concept of Jiangnan tea area. In Yunnan, due to the relatively low temperature and dry in February and March, it has a negative impact on the growth of tea plants and the quality of tea cyanine. It is estimated that there will be 3-4 picking times in Yunnan Pu'er tea area from February to the end of May. The best time for tea quality is the second picking after the spring rain in early April, that is, the third time after the spring rain. Because the rain also helps to transport nutrients in the soil, the rising temperature and sunshine are conducive to the growth of tea plants, and the leaves are more thick and flexible.
Strictly speaking, rain tea can only be called "rain tea", not "rainy season tea". Yunnan's climate is only divided into dry season and rainy season, but in rainy season, it does not rain every day, and dry season is not sunny every day. It is also called rain tea that is picked during spring rain in April. The so-called "rain tea" refers to picking tea and making tea in rainy time. Generally, the characteristics of rain tea are that the color of the soup is dark and not clear, the tea soup is green, the taste is bitter, light and not heavy, the aroma is not good, and the leaf stem is easy to be eroded and not flexible.
Because the process of Pu'er tea is divided into two stages, the first stage is from picking to finishing, and the second stage is from drying green tea to pressing finished product packaging. In the first stage, if there is rain, it will be faced with the problems of tea cyanine raw materials, the temperature of fixing green, and the drying of green tea; in the second stage, it will be faced with the problem of how to dry the pressed products. Modern concepts and technology can overcome most of the problems and maintain a certain level of tea quality.