Pu 'er tea (pǔchá) Pu 'er tea originated in Yunnan, and there is a saying that "grandfather's tea is sold by grandson". Pu 'er tea is made from fresh leaves of Yunnan big leaf species, and its appearance is thick and fat. Pu 'er cooked tea is moist or brownish red in color and mellow and sweet in taste. It has a unique old fragrance and has the reputation of "slimming tea" and "beauty tea". -Pu 'er tea is a famous local tea unique to Yunnan. It consists of two series: green tea with large leaves and its reprocessing: raw tea directly reprocessed into finished products and cooked tea reprocessed after artificial rapid fermentation, as well as loose tea and pressed tea shapes; After the finished product, the natural aging process is continued, which has the unique quality that the older it is, the more fragrant it is. Latin tea variety. Asamika (mast. ) Kitamura. Pu 'er tea has the effects of warming stomach, reducing weight, reducing blood fat, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, resisting aging, resisting cancer, lowering blood sugar and relieving alcoholism. Pu 'er tea has the highest content of tea polyphenols in all teas. Tea polyphenols have been studied to beautify the skin, increase the antioxidant level of the skin, and directly absorb ultraviolet rays, which is an effective protective agent for the skin. Tea polyphenols contain a large number of hydrophilic groups, which can easily absorb moisture in the air and maintain the moisture content of the skin. Tea polyphenols can also whiten skin and eliminate skin spots. Pu 'er origin Pu 'er is mainly produced in Menghai, Mengla, Simao, Gengma, Cangyuan, Shuangjiang, Lincang, Yuanjiang, Jingdong, Dali, Pingbian, Hekou, Maguan, Malipo, Wenshan, Xichou, Guangnan and Xishuangbanna, followed by Panxian, Rongjiang, Fusui, Zhaoping, Nanjing, Fujian and Ru Ping, Guangdong. Born in subtropical and tropical mountain forests at an altitude of 1200 ~ 1400 meters. It is also distributed in northern Vietnam, Thailand, Myanmar and India. Rare species. Wild tea trees (including cultivated wild tea trees), also known as Pu 'er tea, are distributed in southern Yunnan and Hainan. Among them, there is a "tea tree king" in Yunnan, which is over 1.800 years old and is a big plant at present. Although local measures have been taken to protect it, the plant is still disturbed by human beings, and it will be destroyed to death if management and protection are not strengthened. With the increase of population, the natural forests in Hainan have decreased sharply. At the same time, there are many people going up the mountain to collect wild tea before and after Tomb-Sweeping Day every year, and the number of wild tea trees is also decreasing. Historical Origin Tea-horse Ancient Road During the Ming and Qing Dynasties, there were five "Tea-horse Ancient Roads" radiating from Pu 'er at home and abroad: Tea-horse Avenue transited from Pu 'er to mainland provinces and Beijing via Kunming; Jiang Lai Tea Ceremony crossed the river from Pu 'er to Laizhou, Vietnam, and then spread to Tibet and Europe. In the dry season, the tea ceremony crossed the Lancang River from Pu 'er via Simao Nuozha, and then left Myanmar in Menglian. Mengla tea ceremony passes through Mengla from Pu 'er, and then it is sold to all parts of northern Laos or out of Nanyang. JD.COM Tea Ceremony originated from Pu 'er, Jinghong, Menghai and Rhoda in Myanmar. At present, there are still many complete sites of ancient tea-horse roads in Yunnan, such as Qiyi Street in Old Town of Lijiang, Lushi Town in Lincang and Peacock Ping in Ninger County. The ancient tea-horse road has made Pu 'er tea sell well in all provinces and regions of China, and exported to Singapore, Malaysia, Myanmar, Thailand, France, Britain, North Korea, Japan, Hong Kong, Macao and Taiwan and other countries and regions, enjoying a high reputation internationally. Yunnan is the birthplace of tea trees in the world. The roots of all kinds of tea in China and other parts of the world are all in the Pu 'er tea producing area in Yunnan. Pu 'er tea has a very long history. According to the earliest written record-Huayang Guozhi in Changqu of the Eastern Jin Dynasty, as early as 3,000 years ago, Pu people, the ancestors of Yunnan tea planting, had offered tea to Zhou Wuwang, but there was no such name as Pu 'er tea at that time. The name of Pu 'er tea was first named in the Middle Ages, which originated from national or geographical names. In the Tang Dynasty, Pu 'er tea began to be planted and produced on a large scale, which was called "General Tea". During the Song and Ming Dynasties, the Central Plains gradually understood Pu 'er tea and began to play an important role in the country's society, economy and trade. In the Qing Dynasty, when Pu 'er tea reached its first peak, Zhi Heng in Yuhai, Yunnan Province said, "Popular tea is famous all over the world ... the tea mountain is 800 miles in Fiona Fang, and hundreds of thousands of people went into the mountains to make tea, which was bought by tea customers and transported everywhere"; Pu' er tea began to become the national gift of royal tribute tea and foreign envoys; Puyi, the last emperor, said in his palace that "Longjing is drunk in summer and Pu 'er is drunk in winter". ..... Ruan Fu, a scholar in Qing Dynasty, recorded that Pu 'er tea is famous all over the world, especially in Beijing. In the late Qing Dynasty and the early Republic of China, the price of Pu 'er tea was the highest. Scholar Chai said in Brahma Record that "Pu 'er tea ... is warm and delicious, especially those who are produced in foreign countries and rely on the state, and its price is equal to gold. The tea taster said: The ratio of Pu 'er to Longjing, and the ratio of You Shaoling to Yuanming are all the same-that is to say, the price of good Pu 'er tea at that time was twice that of silver (or gold)! From the Republic of China to the Anti-Japanese War, Pu 'er tea developed to a certain extent, and many old-fashioned teas of this period still remained. Our taste is very good now, but because of the extremely high price, counterfeiters abound. Between the outbreak of the Anti-Japanese War in modern times and the founding of New China, the whole tea industry in Yunnan was depressed; But for a long time after liberation, Yunnan tea production attached importance to black tea and green tea; Did not inherit and carry forward the fine tradition of Pu 'er tea; Even large-scale felling of ancient tea gardens that have been destroyed for hundreds of years, instead of planting asexual Taiwanese tea, the traditional technology of Qizi cake tea has been interrupted for nearly half a century; However, it is worth mentioning that in 1975, Yunnan began to produce Pu 'er cooked tea. In recent years, with the development of social economy and the improvement of living standards, Pu 'er tea has attracted people's attention for its powerful health care function and charming taste. The popularity spread from Nanyang Hong Kong and Taiwan to Guangdong, then back to Yunnan, and then quickly affected the whole country. As a result, there are many speculators who follow the trend, and fake and shoddy products appear from time to time; Mixed fish and dragons, floating clouds flying; During these three to five years, the heat was fierce and the cold was fierce. Fortunately, during this period, the traditional technology of Pu 'er tea has been restored, and people's cognition of the value and quality of Pu 'er tea has become more and more rational. In March, 2003, Yunnan Provincial Bureau of Standards and Metrology announced the definition of Pu 'er tea: "Pu 'er tea is loose tea and pressed tea made of coarse tea dried by big leaves in a certain area of Yunnan Province. "There are three definitions above: one is to grow tea with big leaves in a certain area of Yunnan Province; The second is the sun drying method; Thirdly, post-fermentation treatment. Sensory requirements of Yunnan Pu 'er tea: the appearance color is brownish red or slightly gray, showing pig liver color, the internal soup color is red and bright, the aroma is unique and mellow, the taste is mellow and sweet, and the leaf color is brownish red. Concept differentiation raw tea Pu 'er tea (raw tea) is made from fresh leaves of Yunnan big-leaf tea tree which grow in line with the environmental conditions of Pu 'er tea production area, and is made by processes such as enzyme fixation, rolling, sun drying and autoclaving, including loose tea and pressed tea. Its quality characteristics are: dark green appearance, pure and lasting fragrance, rich and sweet taste, clear and green soup color, thick yellow-green leaves. Processing steps: fresh leaves of Yunnan Daye tea-withering-deactivation-rolling-sun drying-autoclaving-drying: picking: picking one bud and two leaves by hand. Withering: spread it in a ventilated, dry place without direct sunlight, with 30% water content, and put it on bamboo chips. Time depends on the moisture content of fresh leaves and the temperature and humidity at that time. Deactivating: remove the smell of weeds, evaporate some water, stir-fry and knead to form. Kneading: there are machine kneading and hand kneading. The cell wall of tea leaves is destroyed, which makes the tea juice easy to dissolve in the tea soup during brewing, and improves the leaching rate. Make tea Pu 'er tea into strips. Sun-drying: naturally dry the twisted tea leaves in the sun, and keep the organic matter and active substances in the tea leaves to the maximum extent. Sun-drying is easy to retain the original flavor of tea. Autoclave: steam the dried tea leaves and press them into different molds. The extraction of aroma makes pectin in tea overflow the epidermis, which is beneficial to press molding and has a unique aroma different from loose tea. Drying: control the water content within the safe storage range. Generally, the water content of Pu 'er tea is required to be below 10%. Cooked tea (cooked Pu 'er tea) is a kind of loose tea and pressed tea made from Yunnan large-leaf sun-dried green tea which meets the environmental conditions of Pu 'er tea producing area. It is processed by composting fermentation technology and post-fermentation (artificially adding water to raise the temperature to promote bacterial reproduction and accelerate tea ripening to remove the bitterness of raw tea, so as to achieve the unique characteristics of pure and red soup). Its quality characteristics are: the soup is red and bright, the aroma is unique and ancient, the taste is mellow and sweet, and the leaves are reddish brown. Processing steps: raw tea, raw tea, wet water, repeated stacking, stacking, deblocking, drying, grading, autoclaving (similar to the steaming process of raw tea), drying and cooling. Stacking fermentation: Wet tea leaves are stacked together according to a certain thickness, and the unique flavor and quality of Pu 'er tea are formed under the joint action of microorganisms, damp heat and oxidation. Edit the classification of Pu 'er in this paragraph, and classify the raw tea according to the production method: after picking, it is fermented in a natural way, and the tea taste is more exciting. After many years, the tea party will become gentle. Good old Pu 'er generally does this. Cooked tea: Artificial fermentation through scientific methods makes tea mild, soft and delicious. The demarcation point is after 1973. The water brewed by raw tea is turquoise, and the cooked tea is golden red. According to the storage method, dry storage of Pu 'er refers to storage in a ventilated, dry and clean warehouse, so that tea leaves are naturally fermented and aged 10~20 years. Wet-stored Pu 'er: Generally, it is placed in wet places, such as basements and cellars, to speed up its fermentation. Because the things in tea are destroyed more, and often have mud or musty smell. Although the aging speed of wet-stored Pu 'er is faster than that of dry-stored Pu 'er, it is easy to get moldy, which is not good for human health, so we do not advocate selling and drinking wet-stored Pu 'er. From the appearance, the Qi Zi cake tea of Manchu emperors was 1, and the cake tea was flat and disc-shaped, in which the net weight of each Qi Zi cake was 357 grams, which was the old unit of measurement: seven Liang, one tube for every seven, meaning seven seven seven seven four nine, representing the meaning of having many children, hence the name Qi Zi cake. 2. Tuocha: The shape is about the size of a rice bowl, each with a net weight of 100g and 250g, and now there are mini small Tuocha with a net weight of 2g ~ 5g. 3. Brick tea: rectangular or square, mostly 250g ~ 1000g. This shape is mainly for the convenience of transportation. 4. Golden melon tribute tea: pressed into semi-melon shapes of different sizes, ranging from 100 grams to hundreds of kilograms. 5. Liang Qiancha: pressed into compact strips of different sizes, each strip is relatively heavy (the smallest tea treaty 100 kg), hence the name: Liang Qiancha 6. Loose tea: Pu 'er tea in the shape of loose tea is loose tea, which can be divided into thick leaf tea made of whole tea and small buds made of bud tips. 7. The intermediate and advanced products of Pu 'er tea are mostly Tuo tea and cake tea. Edit this paragraph to distinguish grades. Pu 'er tea can be divided into high, medium and low grades. High-grade tea, such as: golden melon tribute tea, palace tea, ceremony tea, super-grade; Mid-range tea, such as: first-and third-grade brick tea, tuocha, and first-to-fifth-grade loose tea; The low grade is six to ten grades of loose tea. When picking tea, leaves and buds are picked at the same time. Generally, the third leaf is collected from the tip of tea branches: one leaf and one bud, two leaves and one bud, and three leaves and one bud. When grading, there are more buds with high grades and more stems with low grades. Processing technology Traditional production technology of Pu 'er tea: picking tea, deactivating enzymes (sun-drying, frying), kneading (kneading dough by hand), sun-drying, screening and sorting, autoclaving, and finally drying (sun-drying, drying in the shade). Modern production technology (artificial aging): picking tea, deactivating enzymes (frying in pan, rolling), rolling (machining), drying (drying), humidifying and fermenting (sprinkling water and tea fungus), drying, screening and sorting, autoclaving, and finally drying (drying). Pu 'er cooked tea has pharmacological effects, but raw tea does not, and old tea (raw tea) can have it. Therefore, the collection of Pu 'er tea should be based on the principle of tasting old tea, drinking cooked tea and storing raw tea. Anyone who knows how to make tea and how to age knows that the aging of raw tea is to avoid high temperature in the three processes of fixing, drying and pressing. Let's talk about several important links in the production process of Shengpu. Haoshengpu = moderate deactivation of wok+natural drying of raw tea+indoor natural ventilation and dry in the shade of finished products. Bad health = drum deactivation+green dryer drying crude tea+drying room drying finished products at high temperature. Yunnan green tea, raw material of Yunnan Pu 'er tea, Yunnan green. The main difference between Yunnan green tea and Yunnan green tea is that the deactivation temperature and drying method are sun drying or drying, that is, controlling the temperature and time. Of course, the special "sun flavor" of Yunnan green is an irreplaceable feature. 1, de-enzyming: The traditional production process of "Dianqing" Pu 'er tea is to pick tea leaves from Yunnan big-leaf tea trees, dry them in the sun for a short time, and then fry them to reduce acid. The temperature of modern "Dianqing" Pu 'er tea wok is about 180 degrees, and the whole process takes about six minutes. After water fixation, the color of leaves changes from bright green to dark green or dark green. The production technology of modern "Dianlv" Pu 'er tea is to put fresh leaves in a barrel or pot and fry them for deactivation. 2. Kneading: The traditional process is manual kneading, while the modern one is mechanical kneading. The traditional kneaded Pu 'er tea soup is pure, and the mechanical kneading leads to coarse particles, and the tea soup often appears turbid. 3. Drying: The traditional Dianqing is generally picked, fixed and twisted around 10 am, and then the wool is evenly spread on the bamboo mat at around 4 pm on 10 am for drying, and it has to be turned over once or twice. Yunnan green is usually dried by a dryer at a temperature of about 100- 130 degrees. 4. Autoclave type: tea material is pressed into cake type, lump type and brick type by autoclaving machinery. 5. Final drying: Yunnan indigo naturalis is naturally dried in the shade for 2-3 days after autoclaving, or dried in the shade 1 day after 2 hours of positive and negative sun exposure, and naturally stored for one month before leaving the factory. Yunnan green was autoclaved, dried in the drying room, and then dried with 45 degrees hot air and immediately left the factory.
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