Picking and spreading of Pu'er tea
The picking and spreading of fresh leaves is the basis for the processing of Pu'er tea. When picking fresh leaves, we should pay attention to the picking time and picking method to ensure the tenderness, uniformity, clarity and freshness of the buds and leaves; When the fresh leaves are spread, it is necessary to prevent the fever from turning red, moderately reduce the moisture of the fresh leaves, and make the leaves soft.
Pick fresh leaves
The harvesting time for fresh leaves lasts from February to November every year. During the entire picking period, according to the different picking times, it is divided into spring tea, summer tea and autumn tea. Spring tea is divided into "spring tip", "spring middle" and "spring tail" according to the time morning and evening, "spring tip" is picked in early spring, "spring" is picked in yangchun, and "spring tail" is picked in late spring. Summer tea refers to the tea picked during the period from mango planting to summer, commonly known as "two waters", which can be subdivided into black tea, jie tea and coarse tea, mainly used to make cooked tea. Autumn tea refers to the tea picked during the period from dew to box descent, commonly known as "two water", which can be subdivided into black tea, erjie tea and coarse tea, mainly used to make cooked tea. Autumn tea refers to the tea picked during the period from white dew to frostfall, commonly known as "valley flower", known for its tenderness and multi-pekoe, and is mainly used to make raw tea. Spring tea is fragrant and refreshing, summer tea tastes strong but does not have a bitter taste, and autumn tea is bitter in the incense, bitter and sweet, worth tasting, all three have their own characteristics. Fresh leaves are best with "spring tip" and "valley flower", especially the "spring tip" before the Qingming Festival, and high-quality Pu'er tea is mostly processed with these two fresh leaves.
The best time to pick fresh leaves is half an hour after sunrise, and the specific requirements are: First, one bud and two leaves are the mainstay, and there can also be a small number of one bud three leaves, single leaves, and fragmented leaves. The leaves cannot be carried with fish leaves, old leaves, fragments, scales and other disease spots, to ensure that the fresh leaves are complete, tender green, fresh and uniform; Second, pick in batches, grasp the uniformity of the buds and leaves, and the size is consistent; Third, the use of handle picking, forbidden to pick, grasp and other wrong methods, do not grasp, do not press; Fourth, pack in clean bamboo baskets and baskets, and avoid using non-breathable plastic bags.
Fresh leaves are spread
The fresh leaves that have been picked should be spread in a timely manner. The purpose of the spread is to make the moisture of the fresh leaves evaporate appropriately and make the leaf matter soft; The second is to volatilize the grass gas of fresh leaves, accelerate the deposition of tea polyphenols, and improve the quality of tea. The thickness of fresh leaves is generally 3 to 4 cm, and the spreading time is usually at least 4 hours. Fresh leaves can be processed when the leaf texture is soft and fragrant. When spreading, it should be handled as gently as possible to avoid damaging the leaves and thus affecting the tea quality.
The process of drying green hair tea
Sun-dried Green Hair Tea is the raw material for making Pu'er tea, according to the traditional tea making process and modern two different methods of making Pu'er tea, directly pressed into a variety of shapes of Pu'er tea, such as cake-shaped, tuo-shaped, brick-shaped and so on. The following is the detailed production process of sun-dried green hair tea:
Picking
Pick a bud of fresh tea leaves with three leaves. If the large leaf species only picks one bud and one leaf, it will be laughed at by the tea farmers. Pu'er tea is divided into three seasons: spring, summer and autumn, of which spring tea has the best quality.
Fixing
Sauté in a hot iron pot. Both hands pick up the tea leaves from the bottom of the pot, shake them in the pot, and then grab the tea leaves at the bottom and shake them. The bottom of the pot is very hot, we have to wear gloves when we try to fry, the gloves are broken fingers, and they are quite hot when they are brought. Aini people are bare-handed roasted tea, with a relaxed and pleasant expression and a coordinated movement.
Shake off and cool
The fresh leaves are slightly soft and slightly yellowish in color, and when the tea aroma and faint smoke rise together, the tea leaves are moved from the wok to the bamboo plaque. Because of the long-term tea soaking, the bamboo plaque is dark brown. Grab the steaming leaves, shake and dissipate.
Kneading
The strength of this living hand is not easy to grasp, the car is difficult to form a rope of fresh leaves, heavy, afraid of kneading the tea leaves is a ringing appearance. You have to fold the tea into a ball with both hands and knead and press it coherently along an oval trajectory, a bit like pushing tai chi. Professionals tell us that by kneading in one direction, you can knead the spiral tea (like the tea in the shape of biluochun). We can only learn its form, it is difficult to realize it.
Dried
When the hands feel a little sticky, the tea juice begins to ooze, the hands are lightly stained with a little tea green, hold your hands to the nose and smell the fragrance, and the tea leaves become three groups of strips of rope, you must stop kneading and spread in the bamboo plaque to bask in the sun. After drying, it is Pu'er tight pressed tea raw material one - sun-dried green hair tea. Sunshine green hair tea has a smell of the sun, there is a honey fragrance, if you catch the continuous rain, the tea will use slow fire instead of sun drying. So the hair tea in the rainy season sometimes has pyrotechnics. However, it is best to dry it in the sun.
Naturally fermented Pu-erh tea
Naturally fermented Pu'er tea is the Pu-erh raw tea that we often refer to.
Pu'er tea is made of sun-dried green hair tea as raw material, after being pressed into cake tea, and then in the process of storage and transportation, under the action of temperature and humidity in the surrounding environment, it gradually undergoes "natural fermentation" to become a fragrant and soft Pu'er tea. Whether it is the Pu tea that began in the Tang and Song dynasties, or has a history of nearly 200 years, the Pu'er tea of the late Qing Dynasty, which is now a strange commodity, is naturally fermented in storage and on horseback, becoming a rich Pu'er tea with a strong aroma.
The so-called Pu'er tea "the older the more fragrant", refers to the natural fermentation of Pu'er tea within a certain storage time and under certain storage conditions. This is Pu'er tea in the traditional sense.
Traditionally, Pu'er raw tea is pressed into a cake shape by sun-dried green hair tea, and the process is as follows:
weigh
Steam autoclaving
Man pocket
Tie the mouth of the bag tightly
Kneading the dough
Stoneware pressed tea is used more firmly
After molding, let dry
After drying, it is wrapped in cotton paper
Seven stacks are packaged into seven-seed cake tea
Artificial Wodui fermented Pu'er tea
Artificially processed Pu'er tea is the Pu'er ripe tea we often refer to, also known as artificial Wo Dui fermented Pu'er tea.
Wodui fermentation occurred frequently in the process of gradually understanding Pu'er tea, that is, in 1973. In 1973, under the efforts and discussion of many experts and Pu'er tea people, after repeated experiments, the artificial 068 Wodui fermentation to make Pu'er ripe tea was successful. Simply put, it is to pile up the tea into a large pile, warm it, moisturize it, ferment and mature it in an artificial environment, and then dry it to make Pu'er ripe tea. In a few months, after artificial fermentation, the special flavor produced by natural fermentation that takes several years is obtained, and Pu'er ripe tea is produced. The terms and concepts of raw and cooked cakes arose with the production of artificial fermentation. After 1973, the definition of Pu'er tea was fixed by experts as mentioned above.
Artificially holding piles of fermented Pu'er tea can achieve consistency with the data of various ingredients of naturally fermented Pu'er ripe tea in terms of physical and chemical grammetry. The mature tea is completely matured after fermentation, so the quality of the tea is relatively stable within a certain period of time and will not continue to change, so it should not be put for a long time. This is Pu'er tea in the modern sense.
dry
The Pu'er tea is dried and dried.
sift
The Pu'er tea after the drying of wo pile, screening, the tea powder, tea head, tea block, etc., divided out the thickness, size, length, according to the requirements of the tea, set aside.
Compression molding
The ripe loose tea after the pile is pressed into different shapes of Pu'er tea, including cake shape, tuo shape, brick shape and so on.
Dry
The pressed and molded Pu'er tea is cooled and dried, and you can enter the following procedure, that is, the brocade paper packaging.
Pu-erh tea with blending
Pu'er tea and tea experts emphasize that blending tea is a rather ancient but extremely effective method in the production process of Pu'er tea. In the process of making Pu'er tea, the conventional practice is to press the finished product with different grades of tea green. Or mix the tea green of different tea areas, tea varieties and processes into characteristic tightly pressed teas. Blended tea requires a good understanding of tea varieties, tea areas, processes, etc., in order to blend high-quality tea.
A single tea green usually has a beautiful appearance and has the characteristics of a tea area, but it is often easy to have a single taste.
Blended with Pu'er tea, the taste is rich in change, and there is an advantage of layered changes.
The concept of blending refers to the fact that the preparation of Pu'er tea is different from other teas, generally both bud tips, tea green leaves, and even coarse old tea leaves and tea stems. According to different needs, different grades or tea areas, tea varieties, and tea greens of the process are mixed into specialty teas.
There are generally three mixing cases. One is to blend according to different grades of Mao tea; The second is to blend the tea greens according to different tea areas; The third is a mixture of different tea varieties, such as arborvitae tea and Terrace tea.
The production process of Yunnan Green Pu'er and Dian Green Pu'er
Dianqing and Dianqing are both famous teas produced in Yunnan. Dianqing is the former so-called sun-dried green hair tea, Dianqing refers to the modern use of high temperature roasted green or fried green tea pressed into the pressed tea. There are great differences in the production process between Dianqing and Dianqing, in addition to the difference in material selection, the drying method is the main difference.
Dianqing generally chooses one bud and one leaf, one bud and two leaves, single leaf, pair leaves and other tea green to make; The tea green used in Dian Green is more tender, mostly tea tips and tea buds. The fresh leaves of Yunnan green should be withered by sun or air drying, and after withering, they should be killed in an iron pot. The temperature and time of The Green Harvest are less than those of the Green Of The City. After killing the green, spread the herbal tea green, while kneading, kneading after the twist to dry the green T dry light full of Dianqing, the color is dark green or dark stain, the leaf body is thinner slightly yellow-green.
Dian green needs high temperature killing and high temperature drying when making. When killing qingqing, the temperature is generally controlled at 210 ~ 240 ° C, and the time is 8 to 10 minutes. After the end of the greening, the color of the tea green changes from bright green to green, and the weight loss is about 35% to 40%. The green tea after the killing is spread out and kneaded, and then dried at high temperature after the kneading is completed. The purpose of high temperature drying is to reduce the moisture of tea leaves and inhibit the activity of enzymes in tea leaves, effectively preserve the substances contained in tea leaves, and enhance the aroma of tea. Whether to use high temperature drying is the key to distinguishing Dianqing from Dianqing. The drying temperature of Yunnan green is between 90 and 130C, and it will be completed in two times according to the color of tea and climatic conditions. The green is light green or turquoise, and the soup color is yellow and green and fragrant, but after a year or two, the soup usually becomes turbid, the aroma is reduced, the taste becomes thinner and less returned. There is no characteristic that The more aged the Yunnan tea, the more fragrant it is.
The production process of Pu'er raw tea and Pu'er ripe tea
Pu'er raw tea and Pu'er pu'er tea can be divided into two categories: traditional Pu'er tea and modern Pu'er tea. Traditional Pu'er tea is a collective term for Pu'er loose tea and tight-pressed tea made by traditional handicrafts, which is often said to be Pu'er raw tea, including loose tea, cake tea, tuo tea, brick tea and so on. Modern Pu'er tea is a variety of loose teas and tightly pressed teas made by artificial wodui fermentation and high temperature drying on the basis of sun-dried Qingmao tea, which is often said to be Pu'er ripe tea, mainly including loose tea, cake tea, tuo tea, brick tea and so on.
Whether it is Pu'er raw tea or Pu'er ripe tea, it is processed from sun-dried green hair tea, so when describing its production process, it starts with the prepared dry green hair tea. Pubai raw tea Pu'er raw tea is a naturally fermented Pu'er tea, the process is to dry green hair tea as raw materials, after tight pressing into cake tea (loose tea does not need to be pressed), and then in the process of storage, transportation, in the surrounding environment under the action of temperature, humidity gradually through the "natural fermentation", it has become Chen Xiang soft Pu'er tea, which is characterized by the more aged and more fragrant", which is also the traditional sense of Pu'er tea. The production of Pu'er raw tea mainly includes screening, picking, bagging, human steaming referred to as heavy, autoclaving, drying, packaging, human library and other processes. After the completion of the production of qingmao tea, the first thing to do is to sift, and the different grades of tea green are sieved out and made separately. After sieving, the tea green should be picked, especially the yellow leaves, tea stems, etc. should be removed. After the completion of picking is bagging, the bagging here is a large bag, more use of cartons, to dozens of pounds as a unit of temporary storage, bagging should pay attention to avoid breaking or crushing tea leaves.
After bulk loading, it is weighed in a steamer. Different specifications of tea generally have different specifications of weight according to the requirements. Because the hair tea is dry and easy to break, when the steaming is heavy, it needs to be taken lightly and placed in order, and when it is full of a cylinder, it is put on the inner fly, and a little tea green is placed on the inner fly. After that, place the vegetarian in the steam hole and steam the soft tea green. The large size of the steam and the control of the steaming soft time are very important, too long or short) will lead to uneven fermentation of tea leaves and appropriate tightness, poor cake shape, excessive steaming soft tea green is also easy to resemble its activity loss, affecting later aging.
After steaming, the tea green is gently placed in the cotton bag, and the cotton bag is arranged into a spherical or brick shape to prepare for pressing. Pressing should be carried out when the tea is still warm, manually pressed by stone grinding, and the pressed tea should be tight and moderate, so as to facilitate tea breathing and later aging. Stone grinding is mostly 25 to 35 kg weight, diameter of 16 ~ 20 cm.
The pressed tea is taken out of the cotton bag, dried naturally with light, dried and put on the inner ticket to practice paper wrapping. The packaged tea is wrapped with bamboo shoot shells and bamboo threads, and the cake tea is simplified with seven cakes, that is, the seven-son cake tea brick tea is packaged in a hug. The packaged tea is served in baskets woven from bamboo, divided into 12 janes (large sticks) and 6 janes (small sticks) per basket. At this point, the human library has been preserved, and the production of Pu'er raw tea has been completed.
Pu-erh ripe tea
Pu'er ripe tea refers to Pu'er tea that has been artificially processed and manufactured. Due to the long time of formation of Pu'er raw tea quality, in 1973, with the efforts of many experts and Pu'er tea manufacturing workers, the technology of artificial Wodui fermentation to make Pu'er ripe tea was developed. It is to pile up the sun-dried green hair tea into a large pile, increase the temperature, moisturize, ferment and mature in the artificial environment, and get the unique flavor that takes several years of natural fermentation in a short period of time. This tea has undergone a high-temperature drying process at the time of production, and has been fully matured, so the quality is relatively stable in a certain period of time, and the more deep and fragrant the characteristics of late aging are not obvious, and it does not belong to the investment collection class pu'er tea.
On the basis of sun-dried green hair tea, Pu'er ripe tea mainly goes through raw material grading, pile-up, air drying, blending, deep processing, sterilization, packaging, inspection and factory delivery processes, and produces Pu'er instant tea, Pu'er loose tea, Pu'er tight pressed tea, Pu'er bagged tea and so on.
The first step in the processing of sun-dried green hair tea is the grading of raw materials, because there is a bud and a leaf, a bud and two leaves, and a single leaf when picking, and a part of the tea green will be crushed when it is killed and twisted, so it will be graded during processing, and then prepare for the subsequent process. When grading, according to the complete degree of tea green, the degree of old tenderness is divided into end tea, loose tea, and pressed tea raw materials.
The second step is woddle. The place should be kept clean and odorless, avoid direct sunlight, and the room temperature should be kept above 25% and the relative humidity should be about 85%. After the initial kneading of the grade sun-dried green hair tea, the clumps are dissolved, stacked on the scorn pad, 15 to 25 cm thick, covered with a damp cloth, and covered with a cover to moisturize and invigorate and promote fermentation. When heaping, it should be turned 1 to 2 times in a timely manner according to the change of the reactor temperature to prevent excessive fermentation. After the first kneading of the third and fourth grades of sun-dried green hair tea, it does not need to be unwrapped, but can be immediately stacked up, piled into a rectangular pile of 100 cm high and 70 cm wide, and then added cover. This kind of mao tea is generally not turned when it is piled up, but if the stack temperature exceeds 45 ° C, it needs to be turned once to avoid burning the tea leaves.
If the water content of qingmao tea is less than 60%, it may be poured with less water or warm water, and it is advisable to spray about 6 kilograms of water per 100 kilograms of tea, and spray evenly. In the process of the orangutan pile, in order to keep warm and moisturize, it is also necessary to pay attention to the proper construction of the tea pile. However, it cannot be tightened excessively, in order to prevent the lack of oxygen in the pile and affect the quality of the pile. The time is generally 60 to 70 days in spring and 50 to 60 days in summer and autumn. The degree of fermentation is changed from dark green to yellow brown in the color of the tea leaves, there is no grass gas, and the tea juice attached to the leaf surface is absorbed by the leaf flesh, the viscosity is reduced, and the lumpy tea balls are scattered to a moderate degree.
In the fermentation process of Wodui, macromolecular carbohydrates are decomposed into small molecules of sugar and soluble sugar, and soluble sugar is an important substance that constitutes the taste and viscosity of Pu'er tea soup; The protein contained in tea leaves accounts for 15% to 30% of the total amount of substances, which is decomposed into a variety of amino acids after fermentation, giving tea soup nutrition and fresh taste; Aromatic substances and sugars can make tea have a stale aroma after complex biochemical changes; The tea pigment formed after the fermentation of tea polyphenols will give Pu'er tea a unique tea soup color and a reddish-brown leaf bottom. In short, after fermentation, the tea properties of Sunshine Qingmao Tea become mellow and the tea taste is better. It is worth mentioning that after all, wodui fermentation is artificially shortening the aging period of Pu'er tea, so that the tea produced and the naturally aged tea are still very different in quality, so the price is far from the same. Fermented and mature Pu'er tea in the preparation of the pile, you need to spread out the tea pile, in the pile to open a few ditches to let the water in the tea dry evaporation, when the tea green moisture content is normal, the white frost can be exhausted to the pile. Blending is an important part of reflecting the advantages and disadvantages of Pu'er tea. When mixing, it is necessary to follow the principle of "promoting strengths and avoiding weaknesses, showing superiority and concealment, and balancing high and low". "Promoting the strengths and avoiding the weaknesses" mainly refers to giving full play to the characteristics of Yunnan large-leaf tea being thick and fat, and the complete miao feng, so that the economic value of raw materials can be maximized. "Outstanding and hidden times" mainly refers to the semi-finished product quality of "excellent" and "sub" blending, because the raw materials have regions, grade differences, seasons, mountains and dam areas, the degree of fermentation is light and heavy, good and secondary, screening and size, length, thickness, light and heavy differences, quality is high and low, there are excellent and secondary, so when blending, it is necessary to match the advantages and disadvantages, learn from each other's strengths and complement each other. "High-low balance" is based on standard samples or trade samples and transaction samples, and the high quality is raised and low, so that it is balanced. The balance of high and low runs through the entire blend. Deep processing refers to the processing of Pu'er tea according to market needs to produce products suitable for different consumers. For example, Pu'er tea has instant tea, bagged tea, pressed tea, loose tea, etc., which are made according to market needs. Tea leaves breed many microorganisms during the process of making or fermenting, which have both advantages and disadvantages and therefore need to be sterilized. Due to the different temperature conditions for the survival of different microorganisms, the temperature should be controlled when sterilizing to eliminate harmful bacteria. After sterilization, Pu'er tea can be packaged and inspected out of the factory. Sampling inspection is required at the time of packaging. After each piece is loaded, about 250 grams of samples need to be removed with a sampling shovel for inspection. Samples for inspection should have the required backup for re-inspection or for future reference.
The craftsmanship of traditional Pu'er tea
Traditional Pu'er Tuo Pu'er Tuo tea is a bowl-shaped autoclaved tea that is mainly sold to Tibet. It is based on high-quality sun-dried green hair tea as raw materials, through ingredients, weighing tea, steaming tea, bag kneading, molding, drying, packaging and other processes processing. The unique color, aroma and taste of Pu'er Tuo tea are not only closely related to the varieties and preparation methods of raw materials, but also have a lot to do with the ingredients. The raw tea that has been sun-dried also needs to go through the steps of screening, wind selection, picking, etc., and then begin to carry out A ingredients according to different grades and different qualities. The key to ingredients is uniformity and aesthetics. Tea is a process of dividing tea. There are three kinds of specifications for different weights of Tuowu (50 grams, 100 grams 25 grams, and the weight of each time is calculated according to the formula: the standard weight of the finished product × the actual dryness of the finished product standard dryness of the tea weight (11 processing loss rate For example: the standard weight of the finished product is 250 grams, the standard dryness is 91%, the dryness of the semi-finished product is 88%, the processing loss rate is 1%, and the tea weight is 261.2 grams. After weighing the tea, pour the tea into a circular steaming cylinder with many small holes at the bottom of the person and steam the tea. Steam, steam for 10 to 20 seconds, when the tea leaves become wet and soft, and the water content increases by 3%. When steaming tea, it is necessary to master the time of steaming tea, the time is too long, the tea leaves are too watery, resulting in yellow ripening of tea leaves, reduced aroma, and caused mildew; The time is too short, the leaf quality is not easy to become soft, the molding is more difficult, and it is easy to produce delamination. Pour the steamed tea into a small cloth bag with a triangular round bottom, pinch the mouth of the bag with your left hand, hold the tea in your right hand, gently twist it on the workbench, put the pocket to the center of the tea ball, the bottom of the bag is facing up, and then hold it with a cylindrical small wooden stick, take out the wooden stick, put the tea bag on the bowl-shaped steel mold, and pressurize the molding with a lever. Pressed tuo tea, need to go through about half an hour of spread cooling, stereotyping, until the tea ball heat dissipated, can be taken off the bag, after the bag in time with high standard paper to wrap the tea leaves, put in the baking pan, ready to dry. The drying of tuo tea was often used in ancient times by sunlight or baking cages, and in modern times, dryers are used. Sun drying takes the longest time, the drying basket is generally 20 to 30 days, and the dryer is 30 to 50 hours. After drying, tuo tea is divided into 50 grams, 100 grams, 250 grams of three specifications for packaging, and then with boxes or cylinders for outer packaging, after which it can be stored and sold.
An important step in the process of making Pu'er tea
In the process of making Pu'er tea, there are several key steps, such as steam softening tea leaves, packing cloth bags and kneading, cotton paper packaging, etc., all of which are unique. In order to let the reader know more about the production process of Pu'er tea, the following will be based on the picture, and several important steps in the production process of Pu'er cake tea will be decomposed in detail. Let the reader be immersed in the scene, at a glance, and further unveil the mystery of Pu'er tea production.
Weigh the tea and steam steamed tea
Grab a certain amount of Pu'er Qingmao tea and prepare to weigh the tea.
Weigh the weight of tea, a loaf of tea.
Steamed tea.
After steaming, the tea leaves have been softened, remove and set aside.
Tight cloth bag is placed on the top of the steaming drawer.
Tea man bag, ready for the next stage of the kneading
Spread into cloth bags and knead
The swallowed tea leaves are poured into a small triangular round cloth bag, and the left hand squeezes the mouth of the bag. Gently knead the tea on the workbench in your right hand, place the pocket in the center of the tea ball, the bottom of the bag is facing upwards, and stroke the ball with the strength of your hand into a round cake shape.
After the tea man bag, tighten the mouth of the cloth bag.
The mouth of the cloth bag is slowly twisted into a small ball and tightened in the middle of the bag.
Pinch the edges of the cloth bag tightly and gently knead it with your other hand to form a cake.
In the middle, it is also necessary to knead the ball and perform several times of shaping. cause
In the process of kneading, it gradually changes into the shape of a cake.
A complete Pu'er cake tea is formed, ready to enter the next step.
Stone tools pressed tea
After the tea leaves are kneaded in a cloth bag, they are then placed under the stone tool model to be pressed tightly so that the tea cake is firm and not loose. In this process, it is also necessary to manually step on the stone tools to make the tea cake more tightly knotted.
At present, in addition to the use of stone tools to press tea cakes, there are also the use of machines to press tea cakes, but it is still the most traditional and authentic stone tools to press tea.
Knead the balls into cake-shaped tea cakes and place them under the stone tools.
Pick up the stone tools and press them onto the cake tea.
Manually stepped on the stone tools to make the tea cake more compact and not loose.
After being deeply tightened, the tea cake is tighter and smoother.
Stone pressed tea and steam tea steamed tea balls are best kneaded in a clean workshop for flow operations.
Paper packaging
Packaging tea cake wrapping paper, also known as flying outside. That is, the Pu'er tea after packaging and pressing into cake tea is made of cotton paper, which makes the appearance more beautiful and easier to preserve.
From the outer wrapping paper, you can know the paper, printing, printing color, plate mold, etc., and you can also know the approximate time of tea production.
Place the finished Pu'er cake tea in the middle of the cotton paper.
Cause the cotton paper to tighten the wrapping paper in one direction.
In the process of tightening the cotton paper, the two hands should cooperate with each other.
Press the tea cake noodles with one hand. With one hand, the extra cotton paper was stuffed into the nest of the tea cake.
Tighten the excess cotton paper in the tea cake nest so that the cotton paper and the tea cake are tightly bonded and become one.
Seven-seed cake tea packaging process
Qizi Cake Tea, also known as Round Tea, is a traditional tea produced by Haixian Hai tea factory in Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. Qizi cake tea also belongs to the tight pressure tea, it is the tea leaves processed into a round cake tea with a beautiful appearance similar to the full moon, and then each piece of cake tea is packaged to know jane, so it is named "sub-cake tea".
"Why is it called 'Yunnan Seven Sons Cake' instead of Eight Sons and Nine Sons Cake?" There are always many friends who have just drunk Pu'er tea around to ask this. In fact, there is a certain basis and reason for this, and the singular is always respected in the traditional concept of Chinese. "Seven" is a multi-child and multi-blessing, and "seven" is an auspicious number in China. Qizi cake tea is shaped like a full moon and has the meaning of reunion. Seven cake round tea bundled into a simple, net weight of 357 grams per cake, which is a traditional export variety in Yunnan, Chang Hong Kong, Macau and Southeast Asia. In the past, in the southern minority areas, as long as it was a matter of children and daughters, they had to send seven sons of cake. It has been passed down to this day. This custom is also prevalent among overseas Chinese living in Southeast Asia.
Take the bamboo shell unique to Yunnan and use it as the outer packaging of qizi cake tea.
Combine 7 pieces of cake tea into 1 jane and prepare for packaging
When packing. Both hands and legs must be combined to pack the seven tea spoons tightly.
While packing, bundle the appearance of seven-seed cake tea with bamboo strips.
Retract the bamboo shell tightly against the tea cake.
While tightening the bamboo shell, the hands should be used to straighten the tea cake back and forth to make the appearance more beautiful and strong.
All the extra bamboo shells are tightly wrapped around the tea cake.
It is best to tie the seven-seed cake tea tightly with bamboo strips.
Seven-son cake tea tied tightly with bamboo strips, the outline of each cake tea is clearly visible.
A stack of packaged seven-seed cake tea.
Bamboo shell
Bamboo shells play a very important role in the packaging of Pu'er tea, and the materials and methods of this traditional packaging not only contribute to the post-fermentation of Pu'er tea, but also have the effect of filtering miscellaneous flavors to ensure purity. Often people will open the old tea, with lower quality plastic paper re-wrapped, over time, will emit a peculiar smell, directly destroy the taste of Pu'er tea.
Bamboo grows in Yunnan.
In addition to the bamboo shell, the outer packaging of the seven-child cake tea is also tied with bamboo strips made of bamboo.
Oversized bamboo shell Suitable official packaging Pu'er tea.