To talk about the history of warehousing development, we must first understand the production and marketing patterns of different historical periods. Pu'er tea has side sales, domestic sales and export sales. The warehousing concept of Pu'er tea was born out of export. The export of Pu-erh tea has long been dominated by local consumption and entrepot trade in Hong Kong. Therefore, to some extent, the export history of Pu'er tea is the history of Hong Kong sales of Pu'er tea. The history of the storage of Pu'er tea is attached to the history of Hong Kong sales.
This is about the period from 1950 to 1978. The situation after that was much more complicated, no longer the Hong Kong market and the port warehouse dominated the world, and the consumer market and warehousing in other places also flourished. Moreover, the two Pu'er tea fevers brought about by export sales, one was the heat of Western society in the 80s, and the other was the Taiwan fever of the 90s, and finally this boom was transmitted back to the mainland, forming the mainland Pu'er tea fever after 2003.
The change in the export of Pu'er tea is actually an export to domestic sales route: Hong Kong (1950-1978) - Japan, France (1978-1989) - Taiwan (1990-2002) - Mainland China (2003 to present).
The following white horse is not a horse, and will focus on this road map for export to domestic sales to sort out the logic of the change of the Pu'er tea industry. And on the basis of the logic of industrial development, it reveals the development context of Pu'er tea warehousing...
The dragon gate leap (triple jump) of Pu'er tea: it has successively integrated with the mainstream health values of the West and the mainstream culture of China, and completed the rise of the industrial chain in the mainland
In 1978, a Hong Kong tea merchant sold Pu'er to Japan, which caused a boom in Pu'er tea in Japan. In 1979, Mr. Gambler became the general agent of Yunnan Tuo Tea in Europe. This means that after the traditional Hong Kong and Southeast Asian markets, the export of Pu'er tea has also been rapidly opened up in the mainstream markets of the West.
The pu-erh tea health fever that began in 1978 can be illustrated by the following two stories:
According to an article written by zou Jiaju, an old tea person, Ms. Lin Zhiming of Hong Kong Li & Fung Company designed a small package with the title of "Beautiful Youth Tea" and sold it to Japan with artificially fermented Yunnan Pu'er tea. The Japanese, who were regarded as economic animals by the world, soon discovered the wonderful use of Yunnan Pu'er tea, seeing it as a "mysterious tea" from ancient China. According to the Japanese media, good Yunnan Pu'er tea requires a fermentation period of two or three years, and the output is difficult to increase, and the goods have not been sold enough. Merchants have a common disease, the less things the more they grab. Since 1978, Every Canton Fair Japanese trading company has flocked to buy Pu'er tea, regardless of whether it is true or false, regardless of quality, there is quantity.
According to the publicity materials of Xiaguan Tea Factory, Yunnan Tuo Tea (export) is a new product developed by Xiaguan Tea Factory, which has endured for more than 30 years and is loved by consumers. The product began trial production in 1975, debuted at the Guangzhou Commodity Fair in 1976, and received praise from foreign investors, in 1979 Mr. Luo Liang accompanied Mr. Gambler to Guangzhou to participate in the Import and Export Fair, signed a long-term agreement by Mr. Gamblers exclusively distributing Yunnan Tuo tea in Europe. After mass export, it is sold to more than 10 countries and regions such as France, Italy, Germany, Spain, Luxembourg and Southeast Asia, which is loved by consumers and enjoys the reputation of "slimming tea" and "Yishou tea".
If it is said that the traditional export area of Pu'er tea contributes to the public drinking value of Pu'er tea, that is, low-grade cheap daily drinks, although there are some rich people and readers who drink it, but they are treated as ordinary tea; then Western society has discovered the magical health care function of Pu'er tea, so that it has departed from the "low-level taste" of the flow of pulp sellers, and has been in line with the health value of mainstream Western society, and since then Pu'er tea has made good luck. This is the first jump of Pu'er tea.
In the 1990s, Taiwan put on a noble cultural coat for Pu'er tea, making it the most historical, mysterious, original, and most valuable Chinese tea, not drinking it appears to be uncultured, not doing Pu'er tea appears to be no pursuit, and has become the darling of the investment and collection industry. After the second jump of the Taiwanese, it was the mainlanders who opened the earth-shattering third jump in 2003, making Pu'er tea red all over the country, and the people of the whole country were crazy to pursue and hype.
If it is said that the Japanese and French people play health stocks, the Taiwanese play cultural stocks, and more are still stuck in the concept stock stage, then the mainlanders will enlarge these concept stocks and implement them into a strong Pu'er tea industry chain, so that Pu'er tea can really rise and be proud of the Chinese tea industry!
The development of Pu'er tea warehousing under the change of production and marketing pattern
After the founding of the People's Republic of China, the production and marketing pattern of Pu'er tea has changed as follows:
1950-1977: Pu'er tea was exported to Hong Kong, and old technology gave birth to warehousing and cooked tea
Guangdong Tea Import and Export Company, Hong Kong and Southeast Asia Pu'er tea market. This is the era of low-grade mass ration tea.
In the 1950s and 1960s, Yunnan did not have the right to export tea, so the export production and marketing pattern of Pu'er tea was maintained by the Guangdong Tea Import and Export Company with export rights and the Hong Kong people who had the right to speak in the sales area. In the 1950s, Hong Kong tea merchants were not only the main force in sales, but also the main force in production. Because in the early 1950s, they used artificial aging technology to copy the number grade tea and supply the tea house with rapidly aged Pu'er tea in large quantities. Due to their advanced technology, Hong Kong tea merchants have transferred raw materials to Southeast Asia and Guangdong to produce old Pu'er tea. Old is the predecessor of cooked tea and wet warehouse tea. It can be said that the old-fashioned development of Hong Kong people in the early 1950s opened the era of storage of Pu'er tea, and the era of cooked tea that followed. In addition, the "border Pu'er" of Vietnam and Thailand is also rising.
In the 1950s, the finished tea of guangdong import and export company was not easy to sell in Hong Kong because it was not aged. In order to open up the finished tea market, Guangdong deciphered Hong Kong's old technology in the late 1950s, and formed the technical style of Guangdong Pu'er tea in the early 1960s, and exported a large number of finished tea to Hong Kong. Under the impact of Guangdong Pu'er tea, Hong Kong lost the advantage of producing Pu'er tea and instead imported a large number of finished Pu'er tea products to the mainland. Guangdong Pu'er tea, is a cooked tea with Guangdong branding, which is very different from the later Yunnan modern cooked tea style, which uses Guangdong Mao tea, Yunnan Mao tea and Vietnamese Mao tea for fermentation, so the finished product produced is called "Guangyun Tribute Cake".
In the era when Yunnan did not have tea export rights, Yunnan Tea Import and Export Company provided raw materials to Guangdong Tea Import and Export Company every year for the production of Pu'er tea for export to Hong Kong. Of course, the most used raw materials in Guangdong companies are Guangdong raw materials, and Yunnan Qing is only a supporting role. Guangdong companies will also allocate finished tea to Yunnan, but the quantity is limited.
In the early 1970s, Yunnan obtained the right to export tea by itself, and naturally wanted to produce finished products for direct export, so it sent people to Guangdong to learn to make Pu'er tea and improve it, thus giving birth to epoch-making modern cooked tea. Cooked tea was successfully trial-produced in 1975, and by participating in the Canton Fair, it aroused great interest from Hong Kong tea merchants. Hong Kong tea merchants exported Yunnan Pu'er tea (specifically cooked tea) to Japan, causing a Japanese Pu'er tea fever, and introduced the French Gampur to make tuo tea, causing a Pu'er tea fever in Western European countries. As a result, since 1978, Yunnan has begun to emerge in the international trade of Pu'er tea. But the real dominance was achieved in the nineties.
1978-1989: Health care values counterattacked Western society, and Zhaoqing opened the era of Pu'er tea caves
This is the era when the health value of Pu'er tea spread to mainstream Western society. It was also the era when the people of the whole country came to produce Pu'er tea and export it to Japan and Western Europe. It is also the most chaotic era, a large number of expired roasted green, fried green used to produce Pu'er tea, such Pu'er tea is not only not good to drink, bitter like Traditional Chinese medicine, but also no good for the body, which makes the pursuit of health come from the old foreigners how to be embarrassed! In the end, Pu'er tea sales shrank due to oversupply and quality and reputation problems in Japan and other countries.
However, due to the blessing of misfortune, after the chaotic eighties, it was natural to clear the source and return to the sect, and finally laid the status of Yunnan as a jianghu. Because, through the lessons of the market, merchants realized that Pu'er tea is still the most authentic product produced in Yunnan, because it has the core weapon - Yunnan large-leaf seed drying green raw materials, as well as advanced cooked tea Wodui technology. Pu'er tea is equal to Yunnan Pu'er tea, and slowly a consensus was formed in the 90s, and after 2003, through the efforts of the Yunnan tea industry (the formulation of exclusive exclusivity standards in Yunnan), it was finally written into the national standard in 2008 - Pu'er tea produced outside Yunnan is illegal.
In the 1980s, the export volume of Pu'er tea in Yunnan could only rank second, and the export volume of Pu'er tea in Guangdong was much larger than that in Yunnan. Since 1980, Sichuan, Chongqing, Guizhou, Hunan, Hainan, Jiangxi and other places are also producing Pu'er tea, producing hundreds of tons, less than dozens of tons, and even a few tons, all to rub the heat of Pu'er tea exports. Hong Kong people only recognize Pu'er tea from Guangdong and Yunnan, but for profit, they still buy a variety of Pu'er tea from other provinces and sell it to Japan and other countries.
The export fever of Pu'er tea in the 1980s also made Zhaoqing air raid shelter warehousing come out of nowhere, thus ending the pattern that Pu'er tea was only hidden in Hong Kong, and opening up the early regional storage boom of Taiwan Warehouse, Guangdong Warehouse, Kunming Warehouse, And Dama Warehouse in the 90s.
The reason for the emergence of Zhaoqingcang is because in the 80s, the business of Guangdong Tea Import and Export Company was too good, there were too many inventory to be prepared, the warehouse could not be loaded, and some people started the idea of air raid shelters, which gave birth to the world's second regional warehouse after the Hong Kong warehouse - Guangdong Zhaoqing warehouse.
According to media reports, in the 1980s, Guangdong was a major tea consumer province in the country, or a major province in tea production and export, and Zhaoqing accounted for one-tenth of Guangdong's tea exports. As a tea source base, Zhaoqing collected more than 2,000 tons of tea for the provincial company every year, and the annual tea stock of the provincial company at that time was about 5,000 tons. When the supply is long, the warehouses are full, and the rest has to be piled up on the vacant land in the company, often piled up into a dozen meters of high hills, wrapped up and down with oilcloth, but when it is rainy, the goods must be transferred in advance.
Mr. Huang, then the first boss of Zhaoqing Tea Company, thought of a way: rent an air raid shelter for storage. When the first batch of Pu'er sent to the air raid shelter for storage came out of the warehouse, it was unanimously praised by Hong Kong buyers. Since then, the air raid shelter has become a treasure trove for storing Pu'er. At present, there are six or seven air raid shelters in the urban area of Zhaoqing City for storing Pu'er. The most famous is the Xiangshan Air Raid Shelter in Seven Star Rock, which is nearly 4,000 square meters and has been in use since 1985. Many tea lovers are very fond of Zhaoqing's air raid shelter Pu'er tea.
According to the data, they not only hide tea, but also use the characteristics of constant temperature and humidity in air raid shelters to ferment Pu'er tea.
1990-2002: The investment collection market was launched, and the regional warehousing boomed
The export of Pu'er tea to Western countries in the 1980s attracted the attention of Malaysians, Koreans, especially Taiwanese, and some small circles began to drink Pu'er tea. Why these small circles are very important, because most of them have economic foundations, read some books, these people are involved, and the best thing they do is to put gold on Pu'er tea. If hong Kong people in the late 1970s took the health care function of Pu'er tea as a selling point, attracting great interest from the Japanese and French, thus labeling the originally unpopular Pu'er tea with magical gold, then the Taiwanese people, including Koreans and Malaysians, undoubtedly labeled Pu'er with cultural gold. As a result, the historical and cultural value, tasting value, investment collection value, and original ecological value of Pu'er tea have been excavated.
Since we talk about history and culture, we must seek out the ancestors. Pu'er tea in Sichuan, Guizhou, Hunan, Chongqing and other places must be skipped, even Guangdong, which has produced Pu'er tea for decades, must also be skipped, and Vietnam and Thailand are classified as "border Pu'er" and must be skipped, dating back to the origin of Yunnan. This is not to mention, the Pu'er tea for the three eras of number-level tea, Indian-grade tea, seven-son cake tea, that is, "a generation is not as good as a generation", so the number-level tea is mythologized, by these cultured tea drinkers, tea researchers, tea sellers as gods, worship. So they want to go to Yunnan to find their roots, and they must run to Yiwu, the land of Longxing of Pu'er tea, to see. In 1993, the world's first groundbreaking International Symposium on Pu'er Tea was held in Simao, opening the door for them to come to Yunnan to find their roots. It also continued the innate ancestral qi of Pu'er tea by hanging and copying the glory of the old brand in Yiwu, and since then Pu'er tea has opened up the second vein of Ren Dou, and in the name of cultural Pu'er, in the name of cultural Pu'er, the three flowers in the Chinese tea industry have gathered at the top, and the five qi are in the yuan, opening the magnificent pu'er tea era...
The addition of Taiwanese has made the Pu'er tea market, which was depressed in 1989, lively again. The production and marketing pattern of Pu'er tea in the 1990s was that Yunnan produced, regional warehousing began to blossom everywhere, and Taiwan played culture and dominated the right to speak in the industry. But one thing that needs to be explained is that Taiwan's Pu'er tea started with culture, but what really pushed the Taiwan Pu'er tea market to a climax was the miraculous curative effect of Pu'er tea.
Taiwanese tea man Shi Kunmu said in the article "The Real History of Taiwan and Pu'er Tea in Recent Years":
Taiwan's Pu'er Tea Collection began when Professor Deng Shihai began to systematically reorganize the history of Pu'er tea and some tea products from 1991 to 1994. At this time, a group of Taiwanese political and business, academic, medical, religious, IT and other enthusiasts began to collect. In December 1995, the book "Pu'er Tea" was officially released, which opened the beginning of the systematic research of Pu'er tea.
Professor Lucy Sun, then director of the Food Research Institute of National Taiwan University and a counselor of the Department of Health, began to study Pu'er tea in 1993, confirming that the 1986 French research report that Pu'er tea can reduce triglycerides and cholesterol, and its effect is faster than that of Western medicine antomin and has no side effects, in 1999, the media published this research report, and the rise of Taiwan's Pu'er tea market in an instant also led to the sales and impact of Professor Deng Shihai's publication of the book "Pu'er Tea" in December 1995. 1999 is the beginning of the prosperity of Taiwan's Pu'er tea!
Taiwan's Pu'er tea collapsed because the Hong Kong media surveyed the wet warehouse of Guangdong Pu'er tea in Hong Kong in 2001, and then went to the Yunnan state-owned factory, where Taiwanese businessmen surnamed Xie and Liao entered the press-pressing workshop, Wodui workshop and wool warehouse. Then it was published in the weekly magazine in November, which was extremely ugly and slandered the production, pressing and storage of Pu'er tea. Xing is also healthy, defeat is also healthy, Taiwan's Pu'er tea market has collapsed. However, immediately after, in 2002, the Guangdong market rose!
The reason why regional warehousing began to bloom everywhere in the 1990s is because the Taiwanese opened the era of Pu'er tea investment and collection. Previously, Pu'er tea was stored in Hong Kong as a rapid storage and aging technology for the purpose of tasting. That is, in the high temperature and high humidity warehouse storage for three or four years, tea becomes old, a large number of listing transactions, used for drinking and consumption. Hong Kong people have quickly transformed tea, you can drink it now, there is no need for everyone to buy a lot of tea, put it up and drink slowly, it is how much to drink and how much to buy, and there is no motivation to build a position in other places.
All in all, before the 1990s, Pu'er tea was a low-value consumer product, and the industrial chain of Pu'er tea formed a pattern of professional division of labor in production and warehousing. That is to say, Yunnan and Guangdong, as producers, in order to reduce inventory and increase capital turnover, often set production by sales. That is, producers make money by scale production, capital turnover and low inventory, while Hong Kongers make money through warehousing and reprocessing. Pu'er tea is only produced, it is a semi-finished product, and it is the finished product through storage. In this way, everyone has a clear division of labor, each earns the money they should earn, and cooperates with a very tacit understanding, that is, Yunnan and Guangdong earn money for semi-finished product processing, and Hong Kong earns money for post-processing of warehousing!
However, in the mid-1980s, Guangdong Zhaoqingcang broke the pattern of "mainland production, Hong Kong warehousing". The appearance of Zhaoqingcang began as a "genetic mutation" that appeared accidentally, because the warehouse was not enough to swing, and the tea leaves were put into the air raid shelter. Unexpectedly, Hong Kong people are very much in favor of air raid shelter storage. In addition, in the 1980s, Hong Kong's land prices and house prices were already very high, and large-scale storage of tea became uneconomical, and it was eager to find a new "little brother" to replace its own storage. With the strong support of Hong Kong businessmen, the mainland air raid shelter tea industry represented by Zhaoqing began to flourish, guangdong not only Zhaoqing, but also other places are also exploring the cave, Kunming also has Yuantong Mountain air raid shelter tea. For a long time, even the Pu'er tea produced in Yunnan had to be pulled to The Guangdong Zhaoqing Cave for a period of time and then sold to Hong Kong, thus opening the pu'er tea cave era after the Hong Kong warehouse.
At the same time, yunnan people are not idle. In the 1980s, when the Pu'er tea business was very hot, coupled with the construction of the special zone, the Yunnan Tea Company thought of the nearest gold panning in the Shenzhen Special Economic Zone, which was the closest to Hong Kong, so that the tea export business was done, earning valuable foreign exchange for the country, and supporting the construction of the special zone, which was not a very cool thing! Therefore, at the end of 1988, Yunnan Tea Company set up a subsidiary in Shenzhen, Shenzhen Fuhua Tea Company, to develop the Hong Kong market under the name of Fuhua Company's customized tea. Because Fuhua Company has a warehouse in Shenzhen, Pu'er tea is placed in the warehouse for a period of time and then shipped to Hong Kong, so it is very popular with tea merchants. The warehouse of Fuhua Company can be regarded as the originator of Shenzhen warehouse. Now Shenzhen house prices are so expensive, in Shenzhen large-scale tea storage is not economical, in the early years Shenzhen or for the Pu'er tea storage cause made a great contribution.
In the 1990s, the investment collection value of Pu'er tea was excavated by Taiwanese, and those who collected tea in the sales area must build warehouses, thus promoting the rise of Taiwan warehouses, Malaysia warehouses, Korean warehouses and other regional warehouses. We can see that the rise of regional warehouses outside Hong Kong began for the purpose of cargo turnover (transit warehouse) and reducing storage costs (compared with Hong Kong warehousing costs are extremely low) - Zhaoqing warehouse, and later for investment appreciation.
Investment collection to promote the hot trade of vintage tea, Taiwanese, Malaysians and other Pu'er tea upstarts, not only to Hong Kong to find old tea, but also to Yunnan to find tea. But Yunnan provincial companies and tea factories do not have a tradition of storing finished products, and in addition to the backlog of unsalable goods, they provide new tea. Moreover, they often run to Yunnan to work hard, and increase travel expenses, but also need to have partners in Kunming to help them organize the supply of goods. Therefore, some tea merchants in Kunming seized this huge business opportunity, while helping foreign businessmen to order tea from manufacturers, while building warehouses in Kunming to store vintage tea, selling to Taiwanese, Malaysians and other foreign businessmen, while panning for the first bucket of gold of Pu'er tea, they also opened the Kunming warehouse era in the 90s.
It should be pointed out in particular that with the rise of Pu'er tea investment collection fever in the 90s, copying number-grade tea, Indian-grade tea, and early Qizi cake tea has become a very profitable business, and a large number of fake old teas were produced in the 90s to the early 21st century, making people flock to it and worship it as a god! Until now, making fake old tea is still a excellent business that earns white powder profits, no need to the heart of the head!!
2003-2007 (The Era of Warehousing): The rise of Pu'er tea in mainland China, Pu'er tea entered the era of dry warehouses.
Although Pu'er tea entered the era of dry warehouses, until 2008, the tea on the market was uneven, and wet warehouse tea could be said to be flooded.
Here we would like to talk about the mold phenomenon of traditional warehousing in Hong Kong. The complete warehouse in Hong Kong consists of both incoming and outgoing positions. Entering the warehouse is to put the tea leaves into a sealed high temperature and high humidity environment to quickly transform the tea leaves. There is no need to make a fuss about mold in the process of entering the warehouse, because its principle is the same as that of cooked tea, which must use microorganisms to mold. For mold to be divided into two points of view, probiotics we welcome, we welcome, weeptics and spoilage bacteria should be controlled within the scope of food safety. In the sealed high temperature and high humidity environment, tea transformation is actually difficult to control, while producing a large number of probiotics, it will also breed many miscellaneous bacteria and spoilage bacteria. What we usually call "mildew" refers to the situation where there are many bacteria and spoilage bacteria. For tea with a certain "mildew" after entering the warehouse, it is necessary to use warehouse return technology to remove miscellaneous bacteria and spoiled bacteria. In the environment of ventilation and ventilation, temperature and humidity, the microorganisms in the tea will continue to change, probiotics will increase, and miscellaneous bacteria and spoilage bacteria will decrease. When the bacteria and spoiled bacteria are within the safe range, we say that the warehouse is clean, and outside the safe range, it will feel that the warehouse taste is heavy, and the warehouse is difficult to return clean.
Therefore, we should look at the wet warehouse tea scientifically and dialectically, and we cannot be killed with a stick. High temperature and high humidity are only appearances, and how to control the bacteria and spoilage bacteria within a safe range is the key. Now Hong Kong's warehousing technology has evolved on the basis of wet warehouses, becoming much safer and more controllable, and it cannot be simply said that Hong Kong warehouses must be wet warehouse tea. Even if it is a wet warehouse tea, it is necessary to distinguish whether it can be drunk.
Dry warehouse does not need to return the warehouse, because it has not entered the high temperature and high humidity warehouse, it advocates that the tea is sealed and stored naturally, the humidity is strictly prevented below 75%, the humidity is much lower, the microbial effect of the tea is not as intense as the wet warehouse tea, and it will also produce a different flora from the wet warehouse tea, mainly probiotics, miscellaneous bacteria, less rotten bacteria. This is why dry warehouse tea does not smell pungent warehouse taste. At most, the tea leaves are stored for a long time and are dull, and they need to "wake up the tea" in a ventilated and breathable environment.
Why the concept of dry warehouse appears is because tea is stored in a high temperature and high humidity environment, and although tea can be converted quickly, tea leaves tend to be moldy. In the era when Pu'er tea is not valuable, consumers think that it is a low-grade thing, cheap is good, and the quality does not need to be too much to investigate and compete.
But the Japanese and French sell Pu'er tea as a health product is different. If Pu'er tea can't pass the safety pass, foreigners will not buy it. So we saw that in the 80s, pharmacological experiments on Pu'er tea were done, which proved to be beneficial to the human body, especially the effect of "lowering three highs" was obvious. In order to eliminate the Japanese misunderstanding of "mold", it is necessary to study how microorganisms participate in post-fermentation to prove that "mold" is healthy and safe and beneficial to the human body.
Since the end of the 1970s, the processing and storage of Pu'er tea has been elevated to the height of food safety and health care value. In the 1990s, Taiwanese people publicized the aesthetic value of Pu'er tea tasting, the more aged the more fragrant the value, its requirements for Pu'er tea, not only health, safety, but also delicious, high value, the more stored the better. Obviously, Hong Kong's traditional high temperature and high humidity storage tea cannot meet the needs of this consumption upgrade. So it was conceived in the 1990s, and in 2001 the concept of dry warehouse began to appear in the market, and the traditional warehouse in Hong Kong was relegated to wet warehouse.
In 2003, the rise of the mainland Pu'er tea market began to be deeply influenced by the traditional warehousing in Hong Kong, with the popularization of the concept of dry warehouse, after 2005, the dry warehouse replaced the wet warehouse and became the consensus of the industry
2003-2007, is the Pu'er tea storage of the big plate era, Zang quality is uneven, as long as it is a leaf, said to be Pu'er tea, there will be people to want, silly collection, looking forward to a few years later to solve the daughter's dowry, with their own pension problems. Although the concept of dry warehouse has been deeply rooted in the hearts of the people since 2005, there are still many people who speculate and profit from wet warehouse tea, that is to say, it is the era when wet warehouse and dry warehouse are parallel. In this era, Tianliang tea was stored in Dongguan, and Dongguan also replaced Hong Kong and Zhaoqing as the capital of Tibetan tea.
2008-2014 (The Era of Warehousing Small Caps): Natural warehouses are popular, and technology warehouses lead the future
In 2007, the price of Pu'er tea plummeted, and the daily inventory in the market could not be moved. So Pu'er tea entered the era of small plates, that is, the choice of ancient tree tea and brand tea to build a warehouse. At this time, Pu'er tea has also entered the era of professional warehousing, not only the Guangdong warehouse represented by Dongguan is mature in technology, but also the northern warehouse, the northwest warehouse, the East China warehouse, the central China warehouse, and other regional warehouses in various sales areas have risen, and the origin warehousing is also rising, Menghai warehouse, Simao warehouse, Jing barn, Lincang warehouse and so on.
In this period, it is no longer a wet warehouse and a dry warehouse in parallel, but a dry warehouse dominates the world, and everyone consciously chooses the dry warehouse storage, and explores the way of natural storage of the dry warehouse, so the natural warehouse around the world has become the most mainstream storage form. At the same time, the technical warehouse of artificial temperature control and humidity control is also emerging, and the transformation of microorganisms and warehousing is studied to create a technology warehouse.
The denied wet warehouse, in this period, gained a new life in the name of the technical warehouse. Although high temperature and high humidity have drawbacks, they can allow microorganisms to multiply in large quantities and accelerate the transformation time of tea leaves. Then we use technical means to allow microorganisms to multiply in large quantities, and let the bacteria and spoilage bacteria be controlled within the scope of food safety, which is the reason for the rise of the technology warehouse. At present, the natural dry warehouse is popular, with the deep involvement of microbial science in the post-fermentation of Pu'er tea, the technology warehouse has been draped in the most fashionable coat, and will be in the name of the technology warehouse, in the future, it will be on a par with the natural warehouse! Targeted cultivation and selection of microbiota is one of the black technologies, that is, what kind of flavor Pu'er tea you need in the future, I can develop microbial formulas and storage modes on demand through the targeted control of the flora, in order to age the taste that consumers need...
2015- (Healthy Warehouse Era): The big health industry and the vintage tea trade gave birth to a new warehousing concept
Since 2015, there are three things to focus on:
First, as a big health industry, Pu'er tea has a promising future.
In this way, Pu'er tea storage will usher in the era of healthy warehouse. In the future, the concept of various warehousing will be weakened, and two major schools of natural storage and manual in-depth intervention will be formed, no matter what kind of warehousing model is used, the ultimate purpose is to return to the way of health, which is the reason why the future will enter the era of healthy warehouse.
The second is that Pu'er tea bid farewell to the "fast Pu'er" era of selling new tea and returned to the vintage tea trading system.
In the past, the traditional process emphasized that Pu'er tea is a semi-finished product, so it needs to be "cooked" through post-storage (not referring to cooked tea, referring to the post-ripening effect of storage aging). Only pu-erh tea that has been "post-ripened" is the finished product of Pu-erh tea.
After 2005, the popular sale of new tea, whether raw tea or cooked tea, has undergone great changes. this
In fact, it is "accelerated Pu'er", that is, in order to make Pu'er tea delicious as soon as possible, it is listed and traded as soon as possible, changing the previous "semi-finished product" process.
In terms of raw tea, many people will be pre-fermentation withering, wo red, stuffy yellow, shaking green process, green tea high temperature Titian and so on into the initial production of Pu'er tea, these green tea, black tea, yellow tea, oolong tea process channeled in, although the new tea can do low bitterness, sweet and soft, good palatability, suitable for drinking, but lack of late aging value.
In terms of cooked tea, the traditional process is based on light fermentation and moderate fermentation, and after 2005, in order to make cooked tea to be drunk immediately and can be listed and traded as soon as possible, heavy fermentation technology has been adopted. Heavily fermented cooked tea, smooth taste, good palatability, fermented, placed for a few months can be drunk. But its shortcomings are also obvious, the aroma is not enough, the mouth is a little dry after drinking, there is no return to sweetness, and the late transformation space is not large. The lightly fermented cooked tea is not good to make, and it takes a long time to transform later before it gradually becomes more and more delicious. The lightly fermented cooked tea transformed into place has a good aroma and a sweet and raw jin, which has a high tasting value.
In the future, Pu'er tea should return to the semi-finished product process, so that the semi-finished products are matured into finished products through post-storage, and the vast majority of new teas and medium-term teas are mainly consumed and consumed, and a small number of fine teas are collected for a long time.
That is to say, the consumption of new tea drinks, previously based on the innovative process of fermentation and green tea, is suitable for drinking now and within three to five years. (40%)
The medium-term tea is mainly based on the semi-finished product process of traditional Pu'er tea, and the late storage is more than five to ten years, which is transformed to a certain extent and consumed in large quantities. (40%)
Pick a small selection of fine teas for a long-term collection. (20%)
Third, warehousing forms a pyramid structure: raw material warehouses, circulation warehouses and boutique warehouses are in their places
Warehousing has three levels of things, one is the raw material warehouse, which is the strategic storage of the material head and the manufacturer to cope with the fluctuation of the raw material market price, as well as to reserve raw materials for blending. The second is the circulation warehouse, the mode is to store for two to three years, up to seven or eight years, and then large-scale to the market, which is a rapid circulation, take the mode of large goods. And it is while storing, while selling tea, as long as there are guests to want, whether it is new tea or medium-term tea, are happy to open a warehouse to release grain. The third level is the boutique warehouse. Warehousing to greatly appreciate, must be scarce and expensive, obviously not large goods, but fine products to have long-term storage value. Large goods still have to be quickly realized in the circulation warehouse. The amount of Wancang, why can not sell at a low price, it is difficult to realize, in fact, it is confused with circulating goods and investment goods, a large number of long-term investment in circulation goods, which is undoubtedly the tragedy of Wancang!
Circulation warehouses and boutique warehouses can be separated from the establishment of warehouses: large inventory circulation warehouses, mainly selling new tea and medium-term tea, high-quality tea with long-term aging value into the boutique warehouse, to sell medium-term tea and old tea. The law of two eight will become the mainstream of the development of Pu'er tea warehousing: warehousing two points of fine collection, eight points of large goods circulation.
Nowadays, Pu'er tea storage is a three-legged stand, that is, Menghai is the highland of raw material warehouses, Dongguan is the highland of fast warehouses, and Kunming is the highland of slow warehouses. As for the circulation warehouse, Menghai will form a circulation warehouse of origin, Dongguan will form a quick circulation warehouse, and Kunming will form an "Internet + circulation warehouse".