On the quality of the unique characteristics of tea, and the fundamental depends primarily on two sides, namely the production of Pu'er tea, the leaves must be Zhongcha Yunnan. This is because, Yunnan tea leaves of the tea polyphenols contained, catechin, caffeine, Theanine and flooding content are generally higher than that of lobular kind of tea. Second, special tea production process.
The production of tea, both traditional techniques and modern technology of the sub. On the tradition of tea, a famous tea experts, Yunnan Agricultural University Professor Jugongjie the "Yunnan tea," an account of this book: the early Qing Dynasty tea production is mainly from the tea farmers completed. First of all tea farmers will spring the best tea processing Yacha, Rui tea, tea tribute to the palace Mission emperor. Then harvested after fixing fixed green tea in the sun exposure, made of sun-first Maocha; to the autoclave molding, tight circular made tea. There are two of the final details related to the formation of tea must be mentioned here. Green Maocha decision drying process is green tea contains the most water. At the same time, in transit to their places of origin into Zhukuang, to prevent broken tea Ji, the packaging must be about eight hours before spraying a little water, mixing up uniform, soft tea flows, the greater its water content. This will be Green Maocha drying out from the origin, employing about 12 days back, Ma piggyback about 12 days to the time of distribution of tea leaves (the tea shops), this time, this tea has been basically completed an initial cold fermentation process, from Health tea (not fermented) into fermentation lesser cooked tea. Puer or in Simao Honten, scattered part of the domestic tea after Diaojian; autoclaved as part of the pie, and every seven for a round cylinder, outsourcing bamboo leaves, then order to shoot must be soft leaf wetting, and then sold possession District. Simao from the traditional Tea-Horse Road → East → Jinggu → King Nanjian → Xiangyun → → Lijiang, Yunnan line to Lhasa. This way the entire process needs more than 100 days, although travel long distances, air drying, the temperature lower, but their tea leaves and bamboo shoots in the water still contains these tea cakes slowly cold fermentation, the formation of Yunnan unique species after fermented tea leaves , and its unique Chen Xiang and the liquor color Nongchun particularly loved by the Tibetan compatriots. The formation of tea, initially not intentional, but rather a specific geography, climate and specific reasons for the transport process of formation of the historical product.
Modern tea processing began in the 1970s. Since the establishment of New China in the 20th century, the early 1970s, as China's foreign trade continues to expand, tea production in short supply. According to the requirements of the consumers to tea, tea company in Kunming of Yunnan tea factory in the development of post-fermentation tea, tea factory in Menghai, such as state-owned manufacturers Selection modern tea production of new technology and new technology, so that tea processing has entered a focus on science and technology. attach importance to the quality and efficiency of the new era. Through the entire process of tea processing technology, from raw materials, processing technology, chemical composition, quality assessment for a comprehensive study of modern science and philosophy to be the tea set. After fermentation of tea is the basis of modern science and technology in order to Ottawa fermentation reactor, and other modern means of science and technology in a short period of time in the traditional tea take a long time to complete the process after fermentation, the fermentation period as a whole must be in strict accordance with the process Ottawa repeatedly requested by the heap of laundry, and must be provided for temperature, humidity and ventilation complete fermentation, fermentation of the tea reactor fermentation process takes about 40 days, after the completion of Ottawa heap after tea also needs sorting dried Aging → Screen → tick fight with the process, such as sterilization, and then made Jinyacha or casual tea, through the storage Aging (ripening), can become drinking tea.
