Tea picking season is different, will form different quality; “ spring tip ” and “ Gu Hua ” tea quality and the two period of the best, at present Yunnan Lancang ancient tea Pu'er Tea is “ spring tip as the main body made of &rdquo.
Yunnan Jing maishan /The scenery on the mountain is like spring, the soil is fertile, the clouds are wreathed in the mountains, and the sea of clouds below the mountain is like a paradise in the world. It hides the best delicious food in spring.
The ancient mountain Jingmai tea forest >
Deep in the forest, there is an old tea forest hidden under the big trees.
The spirit of tea contains all
These survived for hundreds of years in the original state. Tea trees absorb the aura of the world, the essence of the sun and the moon. Every inch of cells is full of wild charm.
Picking the most tender part of
The gentle mountain breeze, a winter of ancient tea ready and hair, reveal green tender tea bud, in the best time, the tea bud production, making it hard to retain the natural fragrance.
The fresh leaves of
Picking Pu'er tea generally in the spring for “ spring tip ” “ spring ”; “ spring tail ” summer tea picking is also commonly known as “ two water ” autumn tea picking, also known as “ valley flower ”. Tea picking season is different, will form different quality; “ spring tip ” and “ Gu Hua ” tea quality and the two period of the best, at present Yunnan Lancang ancient tea Pu'er Tea is “ spring tip as the main body made of &rdquo.
By the sun or heat, so that the freshly harvested tea in the bitter degree, astringent sense of volatile, so that the tea softened and dehydrated. In addition to the time control, the air temperature is about 22, 24 degrees Celsius, the most suitable, because if the temperature is too low, tea fragrance will not overflow, the temperature is too high, the taste is poor.
High temperature roasted the destruction of enzyme activity in the leaves to stop the fermentation, and can remove the smell of fresh leaves of green odor. Now the fixing way uses pot fixing roller or fixing, Jingmai hill of Lancang ancient tea tea factory still retains the manual stir fry method.
Roasted after Laonen degree of tea according to different raw materials, rolling required weight adjustment, leaves light some old leaves is heavier, aims to put tea strip made of bead like or flake. The traditional tea is made by hand, and the tea is divided into two parts according to the thickness of the tea. Two times, especially for the first heavy part of the stem.
After tea rolled thin spread, drying to water content of tea is about new leaves around 10%, if not completely dry, will make tea with excessive fermentation, or even moldy phenomenon. If there is no sunshine, you can also use the drying method, but the use of sunlight will have a special flavor, which is one of the important reasons for the special taste of early Pu'er tea. This is what we commonly known as the “ the &rdquo sun dried green tea.
The specific process is made of water in the sun dried green tea, make tea to absorb water moisture, and then piled into a certain thickness, the heat principle will accelerate aging of tea. In this way, Pu'er tea has the characteristics of sweet, slippery, mellow, thick and thick in ancient tea, which greatly shorten the processing time.
After the pile, the tea thin spread, natural weathering. The mud will make the transition of tea, tea quality bad, directly affect the tea aroma, and not conducive to aging; but if near enough dry tea the most prone to mildew.
The dried tea leaves are matched and screened, and the products are assembled.
Dry tea by high temperature steaming, according to need to press molding, here can be divided into pie, Tuo, brick etc.. This is also an important method of classification Pu'er Tea
Wait for the
Pu'er tea packaging is very special, it is with bamboo shoots leaves. The bamboo shoots have good ventilation, softness and toughness, moisture resistance, and pleasant fragrance. The Pu'er tea party absorbs the natural bamboo shoots.