Cooked Pu-erh Tea Making and Taste

There is an artificial fermentation process for cooked tea. As a result, the performance of tea products varies greatly between different manufacturers and different batches.

Let me talk about the selection. Cooked tea is generally fermented at the same level, that is, bud tea, grades three to five, and grades seven to nine are separately fermented. A pile of tea requires nine to twelve tons of tea. A complete fermentation cycle takes between eight and twelve weeks. During fermentation, it is necessary to constantly check the stack temperature, turn over the pile, sprinkle water. In short, the temperature and humidity in the fermentation workshop are high, which is a very torture place.

Fermentation is risky. If the time of turning over the pile is not well controlled, the local pile temperature will be too high, and the high temperature of the pile will cause over-fermentation of the tea, losing the value of raw materials. Therefore, the tea factory usually develops a 24-hour group rotation system, and the fermentation group does not relax the monitoring of the reactor temperature.
From the perspective of production scale and process, there is basically no possibility of a single tea mountain raw material for cooked tea. In fact, when the raw materials of different tea mountains are put together, the taste formed after the pile will tend to be the same.

Different manufacturers have their own experience in the experience of piling, so the taste of the cooked tea products produced varies. When we are drinking, we will obviously feel that some of the cooked teas are more “cooked” or “raw” (don't make the fermentation too deep). Some mature teas can be tasted in the same year. Some raw teas still retain some of the taste of the raw tea, so the pressed tea is still bitter and the tea separation is still obvious. This kind of tea should be stored. It will be delicious after two or three years.

High-quality cooked tea of that year, when brewing, you will clearly smell a unique "cooked" aroma produced by a plant through fermentation. There will be no miscellaneous smell, no strange smell, and smell Pay attention. The tea also has a distinct "heap" smell of fermenting, that is, the fermentation taste has not faded, so the tea taste is not clear, and the feeling of separation of tea and water is obvious, but the tea soup is generally rich in taste and contained in the mouth. A certain stickiness (this is much better than raw tea), the change is three-dimensional and rich, and the taste is sweet and sweet. One more, the top is important. The throat feels good. After tea is swallowed, the throat feels comfortable.

Conversely, if a cooked tea has "Chen" rhyme, no matter how it is brewed (even with a large amount of tea), there is still a feeling of "water" in the tea soup. After swallowing, There is a needle tingling sensation in the throat, and even a kind of larynx sensation (throat lock). It can basically be asserted that this cooked tea is ripened by artificial humidification and storage (wet warehouse) the day after tomorrow (after the finished product). It is better to drink less tea like this.

The difficulty in the processing of cooked tea lies in how to achieve a balance betwee
"maturing" raw tea and retaining the "original tea flavor and activity" of raw tea raw materials through the fermentation process. The taste of the cooked tea we drank was simply the “complexity” of the complex and bitter flavors of raw tea. The "tea elemental substance" in the raw tea is transformed into a variety of "composite polymers" during the fermentation process of Otto, thus forming the taste of cooked tea.

In other words, if the raw tea base is good, the fermented cooked tea will have a thick and rich taste. If the raw tea raw materials involved in piling are not thick at first, the taste of the fermented cooked tea will be light and thin, and the sweetness and sweetness will be very weak.

On the other hand, if it is over-fermented, most of the active substances in the raw tea leaves will be converted and consumed, so it will ripen when it is mature, but the taste will be hard and dry, and the tea will have a lively taste and a rich three-dimensional change. Once transformation is weakened, unable to form a tea rhyme.

Now do you know what to pay attention to when buying cooked tea? If cooked tea is well-made, the aging rate is about two or three years. The matured tea in the first transformation period will also have "watery feeling" and "heap taste", but the tea taste is clear and clean, the tea soup is slightly cloudy when brewed, and the soup is brown or dark red (never It is dark), with obvious sweetness and sweetness, rich rhyme, rich taste change, and good throat rhyme. Cooked tea in the second transformation period, the "heap of flavor" is gone, and the tea and water are completely dissolved into a thick tea soup. The unique ripe aroma and the tea flavor representing this kind of cooked tea are formed. The tea soup is turned to clear, the tea flavor is obvious, the taste is three-dimensional, the content is rich, and the throat rhyme is good. All the advantages it has formed during this period, and the taste of it began to make people feel refreshed.

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