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What are the traditional processing methods for Pu'er tea?
Pu'er tea is made from the fresh leaves of the Yunnan large-leaf tea tree, and has the characteristics of a strong taste, resistance to repeated brewing, and a mellow aroma. To make loose Pu'er tea, the fresh leaves are first subjected to fixation, rolling, and sun-drying to make sun-dried rough tea, and then made into loose Pu'er tea through moderate watering and pile fermentation, sun-drying, and screening. Loose Pu'er tea can be processed by tea farmers themselves. The specific steps and methods are: 1. Fixation. Pot fixation is mostly used. Because large-leaf tea has a high water content, during fixation the combination of covering and tossing must be used so that the fresh leaves lose water evenly, achieving the purpose of thorough and uniform fixation.
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A detailed explanation of the processing flow of Xizi Liren tea, explained in one article
Xizi Liren tea is produced in the area of the eastern slope of Dongbai Mountain in the southeast and the Longmen Mountain range in the western mountainous area of Zhuji City, the hometown of Xishi. The main peak of Dongbai Mountain, Taibai Peak, and the main peak of Longmen Mountain, Sanjie Peak, both have elevations higher than 1000 m. Here, mountains surround the area, peaks rise one after another, appearing and disappearing in undulation, with lush trees, year-round shrouding clouds and mist, and ever-flowing clear waters. The entire climate environment forms the high-mountain wonder of "fog everywhere in the morning and evening on clear days, clouds all over the mountain on rainy days." Tea trees grow for a long time under diffused light and are nourished by rain and dew, so the buds and leaves are plump and tender and rich in internal substances, which lays a good material foundation for the unique quality of Xizi Liren tea.
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What are the requirements for Pu'er tea processing? These points are key
Pu'er tea refers to loose tea and compressed tea made from large-leaf sun-dried green tea (mao cha) produced within Yunnan Province as raw material, processed through traditional techniques or post-fermentation. Farmer processing refers to tea farmers picking or purchasing fresh leaves themselves, fixing them in iron woks or crucibles, rolling the leaves into strips, and sun-drying them to make sun-dried green tea (mao cha), which is then further processed. 1. Raw material requirements 1. Raw material procurement. The raw material purchased for Pu'er tea must be large-leaf sun-dried green tea (mao cha) that complies with GB9676 "Hygienic Standard for Tea". 2. Raw material transportation. The packaging containers and transport vehicles for holding raw materials shall meet hygiene requirements, and must not be transported together with toxic or harmful substances. Fresh leaves shall be held in clean, well-ventilated bamboo-woven or mesh tea baskets or crates; bags previously used for feed, chemical fertilizer, or pesticides must not be used to hold fresh leaves. The picked tea leaves shall be transported to the tea factory promptly to prevent deterioration of the fresh leaves and contamination by toxic or harmful substances. 3. Raw material storage. The raw material warehouse must be ventilated, dry, and clean, with a level floor, good drainage, and rodent-proof facilities; it shall have dedicated personnel for management, and a management system shall be established.
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Detailed Explanation of the Processing Technology of Fangping Xiangming Tea
Fresh leaf harvesting standard: During the one month before and after Qingming (Tomb-Sweeping Day), harvest Fuding Dabaicha (Fuding Great White Tea) from whole buds to one bud with one leaf initially unfurled. Buds are required to be plump, uniform, and fresh. Do not harvest rain-soaked leaves, pest-damaged or diseased buds, or purple buds. Scales, stems, old leaves, and foreign matter must not be included. Spreading: After the buds and leaves arrive at the factory, they must be thinly spread 1-2cm thick on clean bamboo trays. The time should be controlled at 6-8 hours to promote the release of some moisture and grassy odor, until a fresh fragrance emerges. Fixation: Use a Model 50 famous tea fixation machine. When the temperature at 1/3 of the cylinder mouth reaches 12
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Detailed Explanation of the Dark Tea Manufacturing Process and Processing Methods
The manufacturing process of dark tea consists of fixation, rolling, pile fermentation, and drying. Among these, pile fermentation is a unique step in dark tea manufacturing and the key step that forms the quality of dark tea. (1) Fixation: Because the leaves picked for dark tea are coarse and old with low moisture content, they require high-temperature quick-frying with fast and even turning until they turn dark green. (2) Rolling: After the fixation leaves are removed from the wok, they should be rolled immediately while hot, which makes it easier to shape a good appearance. The rolling method is the same as that for ordinary black and green tea. (3) Pile fermentation: The rolled leaves are piled on a bamboo mat to a thickness of 15
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A Detailed Guide to the Processing and Making of Persimmon Leaf Tea
Persimmon leaf tea is a new type of health drink made from persimmon leaves. Persimmon leaves contain tannins, choline, protein, minerals, sugars, flavonoids and other substances useful to the human body, and are especially rich in vitamin C, with 1s of vitamin C per 100g of fresh persimmon leaves. Regular drinking of persimmon leaf tea has various health functions such as relieving constipation and promoting urination, purifying the blood, and resisting bacteria and reducing swelling. The key processing techniques are as follows: 1. Harvest leaves at the right time. The best time to collect persimmon leaves is summer and autumn, when the fruit has basically taken shape and the persimmon leaves are thick and large
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Detailed Explanation of Famous Tea Plucking and Fresh Leaf Processing Techniques
The quality of famous tea depends to a large extent on the fresh leaf raw material, but in recent years tea farmers' awareness of product quality has declined somewhat, especially in the plucking stage where standards are not strictly enforced, affecting the quality of famous tea. The plucking and fresh leaf processing techniques for famous tea are now introduced to tea farmers. 1. Plucking of Famous Tea The requirements for fresh leaf raw material of famous tea are extremely strict; the selected raw material must be uniform in thickness, complete, fresh and clean. It is strictly forbidden to mix in diseased or insect-damaged leaves, broken leaves, scales, fish leaves, purple buds, and even less to carry stem bases, tea fruits, old leaves and other debris.
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Processing technology for gamma-aminobutyric acid tea passes expert appraisal
The "gamma-aminobutyric acid tea processing technology," successfully researched under the leadership of Dr. Lin Zhi of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, recently passed an expert appraisal organized by the Zhejiang Provincial Department of Science and Technology. The appraisal committee listened to the project team's technical research report, evaluated the tea samples, and after careful deliberation unanimously concluded that the technology is comprehensive and systematic, contains multiple innovations, fills a domestic gap, and ranks at the international leading level in similar research. The main research results achieved are as follows: 1. For the first time, 7 tea plant varieties suitable for processing gamma-aminobutyric acid tea were screened out, and the
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Detailed Explanation of the Processing Technology and Production Methods of Crude Tea
The crude tea processing procedure is a process of repeated operations of sifting, cutting, selecting, picking, and pan-firing. The ordering of each process, the number of repetitions, and so on must all follow certain principles. 1. Sift first, then winnow. Winnowing mainly separates the light and heavy tea leaves and distinguishes superior from inferior quality. Only when the tea material is the same in length, size, and thickness can the light and heavy be separated most effectively and superior from inferior quality be distinguished clearly. Therefore, before winnowing, sifting must be carried out first. 2. Re-fire first, then cut. Generally, the head tea on the sieve surface
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Refined Processing Flow and Technical Key Points of Eyebrow Tea
Its product shape resembles an eyebrow, hence it is called eyebrow tea. Eyebrow tea is one of the bulk export teas of Zhejiang green tea. Eyebrow tea is made from long pan-fired green tea (Hangzhou pan-fired green tea, Suichang pan-fired green tea, Wenzhou pan-fired green tea) as raw material, refined and blended. Its processing technique is: blending and grading of raw materials, taking material from five routes: the body itself, round body, long body, sub-grade bits, and stem and fiber. The processing operations are divided into re-firing and rolling of crude tea, sorting and sifting, beating and sifting, shaking and sifting, strip cutting, picking and removing, fanning, supplementary firing and coloring, clearing wind and cutting off dust; the semi-finished product is piled and stored in the warehouse, then blended according to the sample, evenly piled and packed into boxes to become export eyebrow tea. Its product specifications are based on
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