(1) harvest tea harvesting, not only related to the production and quality of tea, but also directly affects the growth of tea. Picking scientific and strict standards, "tea" Harvest premise.
"Tea" harvest, the general-spring, summer, autumn and winter seasons. Spring Tea February-April harvest to the Ching Ming Festival harvesting within 15 days after the Spring Tea for the top grade, more than 1 mining leaf buds, bud Rui thin and white; summer tea harvest in May-July, said rain tea, such as the production of appropriate, quality tea approximate Spring Tea; autumn tea in the August-October harvest, said scented tea, tea quality secondary spring, summer tea; Dongcha rarely picked only modest tea farmers harvesting their own consumption.
"Tea" Harvest is characterized by: a planting, picking years, according to different classification harvesting season and age. A "focus on mining, stay focused, Spring Tea large mining, summer tea in the mining, mining or less Autumn tea Peng Yang; batches mining groups, stay in groups, many of the remaining mining" harvesting system. Young tea on the harvest to support mainly mining custody of and pay attention to cultivating high-yielding broad dense canopy, and lay the foundation for high yield and high quality. The adult tea harvesting, mainly in mining, mining custody with the effective implementation of the harvest season in all of the standards.
(B) Production will be in a manual or mechanical tea production before, there is an important procedure, which is harvested for the fresh leaves of the grading and classification, in accordance with the stringent requirements of different classification tea production.
In the long river of history, people of all ethnic groups Pu'er tea production in the long-term practice of the tea has accumulated rich experience, and formed a "tea" superb and unique system of the quality of art. "Tea" in the production, divided into Pu'er tea is tight and Pu'er tea two categories. Pu'er tea, the traditional category for Maojian, coarse leaves, for the exercises had been the development of Pu'er tea, Puer fixed green tea, Pu'er tea, Puer Both black, yellow Pu'er tea, white tea Puer six categories, and their production methods are set out below. Pu'er tea tight, the traditional category for Yacha, daughter of tea made from Mission tea, tea cakes, Chazhuan, six categories of this development because of Pu'er tea is made Tuocha (including large and small Tuocha), Pu'er tea cakes (including green cake cooked rice cake, the cake, round cakes, and special-shaped cake), tea bricks three categories; its production, is a steaming tea powder (speculation), the category into various molds and molding suppressed by the specific process. Pu'er tea bear, in accordance with post-fermentation method, the "Puer" (that is, made of sun-and thus made after Jinyacha stored in its natural fermentation slow aging, such as "green cake") and "cooked Pu'er "(forthcoming sun-to high temperature, high humidity accelerate fermentation, such as" cooked cake ") points, its taste to the" Puer "better. In addition, the "tea" in accordance with their different stages of production, divided into the early tea and two refined tea; their different production process, the mechanism kung fu tea and tea two.
Pu'er tea Pu'er tea broth for the quality of green leaf characteristics, the method of fixation, rolled and dried three processes. Fixing the main purpose of destruction through the leaf temperature of the acid and facilitate rolled; fixation methods, there are manual and mechanical fixing fixing two. Rolling is designed to bear tea volumes of the cable, leaf tissue damage due to a bubble tea quality easy; rolled, in accordance with the light weight → → light and heat rub old leaves, and leaves cold rub principle, so that rolled through the reach of the cable tight, uniform, fine, straight requirements. Its stem speculation drying method, drying, and three dry, and in this method of drying green tea will be divided into different Chaoqing, Hongqing, sun-three. The purpose of drying, moisture evaporation, tight end of the cable, through the aroma, enhance color. Refining after tea, after reprocessing, First scenting made Pu'er scented tea, and the second is made of Pu'er Tuocha, tea bricks (Green), Pu'er tea cakes (Green).
Pu'er tea production after its wilting, rolled, fermented and dried four processes. Wilt strong through the activity of enzymes, and fermentation of its rolled polyphenols are fully oxidized to form specific color, smell and taste, then destroyed by high temperature drying enzyme activity, the special quality to be fixed. Its quality is characterized Zihong TANG Hongye, from the appearance and quality, a small species of black, broken black tea and black tea three kinds of skills.
Pu'er tea fermentation light fixed green tea for its production after wilting, Zuoqing, Chaoqing, rolled and dried five processes, characterized Green is done through fixed green tea Zuoqing to achieve "green leaves red rimmed" features. This is between black tea and green tea between semi-fermented tea, both green tea sweet autumn, and the color of tea, incense, and the lack of green tea and black tea Semei Weigu, aroma clear, liquor color Qingliang, hose rhyme cool.
Pu'er tea is light yellow fermented tea, and the basic process similar to green tea. After fixing the production, rolled, nausea yellow, four drying processes. Huang processes their nausea, yellow tea is the main characteristics of the production through the kneading after Billet nausea Wen Huang to change the quality of tea, its quality is characteristic of the Hong Huang Tang.
Both black after fermentation for Pu'er tea, harvesting a shoot five or six leaf "tea" leaf, after fixing, rolled, Ottawa heap of dry process production from four. Ottawa production features a heap and rolled in fixing Ottawa heap after 24 days, the color into black oil. Leaf quality characteristics is black oil, mainly used for the production of orange liquor color Jinyacha (cooked).
Pu'er tea white tea minor fermentation, the quality characteristics of the tea is put on the appearance of white hair, white implicit green color. Their production characterized by destruction of the enzyme activity is not, nor promote oxidative role, not speculation, kneading, letting nature take its course. After fresh leaves will wilt, dried taken after after drying methods. Selection of fresh leaves, buds for the general leaves, white tea is characterized by white color such as silver, aroma clear, light yellow liquor color, sweet taste of cool.
