Puerh Mao Cha Making Process

By Author: Allen Yu
Total Articles: 19
Comment this article

The harvested tea cyanine is withered and then killed, twisted, and dried to make sun-dried wool tea. At this time, raw Puerh tea raw materials are used. Tea merchants and tea farmers will be autoclaved according to customer needs, large and small, various shapes, raw and cooked. However, raw Puerh tea is made by autoclaving after re-grading, and gradually becomes more and more fragrant in anticipation, that is, this natural way of releasing Puerh raw tea. The cooked Puerh tea is then sprinkled with water, piled up, dried, and sieved to make Puerh loose tea (the finished Puerh wool is finished) and waiting for autoclaving.
Puerh tea production process:

　　 1. Picking tea cyanine. The tea picking of Puerh Tea strictly follows the tea picking tradition of the year, that is, when picking tea, you can sing tea picking songs, and slowly pick 5 to 6 hearts with two leaves and put them in the tea bag basket, the tea leaves will not be damaged or damaged The withering and killing cyanine is better than the intact tea.

　　 2. Withering. The tea picking process is very particular, the tea cyanine held in the ...
... hand will be squeezed due to excessive and broken; the tea cyanin in the tea bag is too much and the air is not good, and the upper and lower pressure will cause it to be slightly cooked; The tea cyanine collected in the tea garden should not be too long, and should be withered as soon as possible. Tea wilting is to use the sunlight or heat to evaporate the bitterness and astringency of the freshly harvested tea leaves to soften and dehydrate the tea leaves. Of course, it is not appropriate to wither excessively. Therefore, whether the tea is good or bad, the withering process is very important in comparison. The Puer tea, which is free and comfortable, is carefully picked and picked manually to ensure the quality of the tea.

　3. Killing. Puerh tea belongs to the green tea category before it is compacted, so its process of killing cyanine is indispensable. The main purpose of killing Jing is to stop the fermentation of tea; most killing Jing adopts pot-type killing Jing (the ancient method is manual stir-fry method). When the tea Jing loses moisture after withering but has not yet been thoroughly studied, the method of killing can be used. Make the tea lose water evenly.

4. Twist. The twisting needs to be adjusted according to the different ages of the tea cyanine raw materials. The purpose is to make the tea leaves twisted into strips or round beads. The young leaves are lighter and the old leaves are heavier. At this time, the volume of Ye Jing has been reduced by half after twisting.

5. Dry. Use sunlight to spread the twisted tea cyanine thinly and expose it to about 10% of the moisture content of the tea leaves. It can also be dried in the absence of sunlight. However, tea leaves dried using sunlight have their special fragrance. This is one of the important reasons for the special taste of early Puerh tea, and it is based on the principle of "drying without drying".

Visit us at http://www.naturalpuerh.com/

A tea lover also general manager of Naturalpuerh company