"Two pieces in one cup, go to the tea house to drink tea", this is the way of life of Guangzhou people. Among the many teas, Pu'er tea is quite popular. Pu'er tea is not only a tea often drunk by Guangzhou citizens, but also has collection value. Warehousing is an important issue that all Pu'er tea must face. Warehousing is actually the role of applying microorganisms, using the conditions of time and space to make Pu'er tea obtain better taste and body feeling. On November 27, the reporter learned from the 2021 Jingmaishan Forum with the theme of "Microorganisms and Pu'er Tea" that at present, the domestic storage of Pu'er tea has moved from practical experience to scientific research, and in the future, the Pu'er tea industry will also move towards the path of scientific and technological development.
"Microbes are everywhere, and most of the microbes on Earth are unknown. Microorganisms can participate in the fermentation of food. Microorganisms are involved in the production process of Pu'er tea, mainly in two links. One is the initial process, which is the process of constant exchange between environmental microorganisms and Pu'er tea. One is the storage process, which is the relationship between the intrinsic microorganisms and environmental microorganisms of Pu'er tea that compete with each other and inhibit each other. Dr. Zhang Hanxing, senior engineer of the State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, said in his keynote speech at the forum.
Dr. Chen Wenpin, director of the Department of Tea Science of South China Agricultural University, elaborated on the scientific principle of "aging and fragrant": Pu'er tea products with normal quality, under good storage environment and aging treatment conditions, in a certain period of time with the extension of time, the comprehensive quality has been optimized and improved, to achieve value-added. The additive effect of aging and raw fragrance is reflected in the fact that the aroma becomes more elegant and mellow, plump and not charming; the taste becomes sweet, raw, and not stimulating; the soup color becomes brighter, and the chromaticity is warmer.
At present, the microbial research of Pu'er tea in China has been making progress. Professor Sheng Jun, vice president of the Chinese Society of Microbiology, mentioned that the golden growth altitude of tea plants is between 1300 and 2000 meters. The fermentation of Pu'er tea is involved by microorganisms, and the sources of microorganisms are mainly microorganisms in the air, soil, and the endophytes of the tea itself. At present, China has established a large database of tea plant genomes, and has conducted in-depth research on the influence of soil microorganisms on the formation of tea quality in tea gardens, such as the average PH value of tea garden soil is 4.66, which is conducive to tea growth.
Chen Yongtang, the founder of the Double Chen Pu'er brand, is a long-term practitioner in the field of Pu'er tea warehousing. He said that warehousing is the last process of finished Pu'er tea, warehousing application of microorganisms, the use of time and space conditions, so that Pu'er tea to obtain a better taste and body feeling. Professional warehousing tea brings consumers the popularization and recognition of quality needs, on the one hand, from the perspective of judgment to the improvement of the tasting experience, on the other hand, from the popularization of good products to the rejection of inferior products. Key factors affecting the quality of Pu'er tea storage: the selection of base tea, regional climate response management, the configuration of tea storage strains, and standard professional storage to reduce secondary risk concerns for consumers. The standard large warehousing brings data sharing to the industry, including the relative balance between production and demand, and the logistics direction and seasonal and regional related services.
In addition, the first monograph of the Pu'er tea warehousing industry, "The Taste of Time - Pu'er Tea Warehousing Practice", was released at the forum. The reporter learned that the book stands at the height of the entire warehousing industry, starting from the macro narrative, systematically expounds the historical evolution and context of microbial and fermented food, Pu'er tea storage, the relationship between warehousing and the more aged and the more fragrant, the technical development and future trend of warehousing, and how to appreciate and brew middle-aged tea in detail, which is a professional book for Pu'er tea lovers to understand warehousing and understand middle-aged tea.
Text/Guangzhou Daily, New Flower City Reporter: Zeng Fanying
Video/Guangzhou Daily Xinhuacheng Reporter: Zeng Fanying
Images courtesy of respondents
Guangzhou Daily New Flower City Editor: Li Guangman
【Source: Guangzhou Daily Client】
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