"Pu'er tea" is divided into two categories: Pu'er loose tea and Pu'er tight tea. Pu'er loose tea, the traditional category is Maojian, coarse leaves, has now developed into 6 categories of Pu'er green tea, Pu'er green tea, Pu'er black tea, Pu'er black tea, Pu'er yellow tea, Pu'er white tea.
Pu'er tea The traditional categories are tea made from bud tea and daughter tea, cake tea, and tea bricks. Today, it is developed into Puer Tuo tea (including large and small Tuo tea) made from 6 types of loose tea, Pu Er tea (including green cake, cooked cake, Square cake, round cake, special-shaped cake), Pu'er tea bricks 3 types; its production method is that after the steamed (fried) loose tea, put into various types of molds and press molding by a specific process. According to the post-fermentation method, Pu'er Tight Tea includes "raw Pu'er" (that is, those made into sun-dried and then pressed tea that is slowly fermented and aged in natural storage, such as "green cake") and "cooked Pu'er" "(People who are about to scorch to accelerate fermentation with high temperature and high humidity, such as" cooked cake "), the taste is" shengpuer ". Pu'er green tea-Green Pu erh tea The quality characteristics of green Pu erh tea are green leaves of clear soup, and its preparation process goes through three processes: greening, twisting and drying. The purpose of killing green is mainly to destroy the acidity in fresh leaves by high temperature and to facilitate twisting; the method of killing green. The purpose of kneading is to tighten the tea leaf rope, properly destroy the leaf tissue, and make the tea quality easy to brew. There are three drying methods: frying, drying and drying in the sun. The purpose of drying is to evaporate water, tighten the ropes, reveal the fragrance, and enhance the color. After reprocessing, the refined green tea is first made into Pu'er flower tea, and second is made into Pu'er Tuo tea, Pu'er tea brick (green), and Pu'er cake tea (green).
Pu'er Black Tea The production process includes four steps of withering, twisting, fermentation and drying. By withering strong enzyme activity, tea polyphenols are fully oxidized during twisting and fermentation to form unique color, fragrance and taste, and then dried at high temperature to destroy the enzyme activity, so that the unique quality formed can be fixed. Its quality feature is red soup and red leaves. According to its shape and quality, there are three kinds of black tea, red crushed tea and kung fu black tea.
Pu'er Green Tea It is a light-fermented tea, which is made through five steps: withering, greening, stir-frying, twisting, and drying. It is characterized by greening, and the characteristics of green tea "green leaf and red border" are achieved by greening. This is a semi-fermented tea between black tea and green tea. It has the sweetness of green tea, but also the color and aroma of black tea, but without the slight bitterness of green tea and the astringency of black tea. The aroma is pure, the soup is clear, and the throat is refreshing. .
Pu'er yellow tea For lightly fermented tea, the basic process is similar to green tea. The production process includes four steps: killing green, twisting, stuffy yellow and drying. The stuffy yellow process is the main feature of yellow tea production. The quality of the tea leaves is changed by kneading the warm green stuffy yellow. The quality feature is yellow soup yellow leaves.
Pu'er Black Tea For post-fermentation tea, the fresh leaves of "Pu'er Tea" with one bud and five or six leaves are harvested and made through four steps: killing, twisting, rolling and drying. The characteristic of the production is the pile, and the pile color is turned into oil black 24 days after the greening and twisting. Its quality features are leaf color oil black and soup color orange yellow mainly used to make compact tea (cooked). Pu'er white tea It is a lightly fermented tea, and its quality is characterized by the appearance of the tea covered with white fluff and a pale green color. Its production feature is that it neither destroys the activity of the enzyme nor promotes the oxidation, nor fry or knead it, let it go naturally. After withering the fresh leaves, air-drying method is used to dry the leaves. Fresh leaves are used, usually one bud and two leaves. The characteristics of white tea are white as silver, pure aroma, light yellow soup and sweet taste.
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