The completion of Pu'er tea
Finishing is one of the key processes of Pu'er tea making, that is, the activity of oxidase in fresh leaves is destroyed by high temperature to inhibit the oxidation of tea polyphenols
01
The purpose of Pu'er tea
Inhibits the activity of enzymes and slows down the rate of fermentation. In order to have a good aging effect in the later stage.
Pu'er tea emphasizes the continuous fermentation during storage, and there is no "enzyme" that is killed in the process of greening and subsequent low-temperature drying, and still maintains a certain biological activity, which is more important for the post-fermentation of Pu'er tea, so the quality of the tea directly affects the quality of the tea.
Greening can also convert the contents of tea into the unique quality of the tea category to which it belongs (whether it is greened, or the unique color, aroma and taste quality characteristics formed by different ways of greening, so as to distinguish the major tea categories).
02
The finishing method of Pu'er tea
At present, there are many ways to finish Pu'er tea, and there are two main ways: one is traditional manual finishing, and the other is machine finishing.
Traditional hand-finished
The main thing is to finish with a pot. This method is the oldest, and it requires a lot of technical requirements for the tea roaster, such as the other party's control of the temperature of the pot, the gesture of stir-frying, the speed and the time. Of course, if you are a skilled master, you can play a lot of interesting new tricks in the process of finishing, and you can make a tea change different tastes, tastes, and colors. This is also a pleasure for a tea man.
The machine is finished
Machine finishing is a relatively stable way of finishing, its production, health conditions are also better than manual finishing, after debugging the fixed temperature, time and other parameters, you can start mass production.
But whether it is manual finishing or machine finishing, there are some things worth affirming, and there is no need to compete for the best. Drink tea, drink your own cup of taste, it's good.
The beauty of greening is that it can preserve the chlorophyll in the leaves by inhibiting the active enzyme reaction inside the fresh tea leaves and inhibiting the oxidation of polyphenolic compounds in the tea.
03
What will be the impact of improper finishing on Pu'er tea?
1. When the finishing temperature is too high
The leaves are easy to scorch, which is one of the main reasons why some tea leaves have a heavy burnt taste and more crushed tea powder; At the same time, chlorophyll is destroyed more, and the leaf color is yellowed. The content of caffeine, theanine, soluble sugars, etc. decreased, resulting in changes in the quality of tea.
2. The temperature is too low
It is easy to produce insufficient killing, easy to cause red stems and red leaves, and the tea has a green taste or even a sour taste, and the temperature is low and the greening time is too long, which will make the tea leaves darken and blacken in the green pot, so the correct grasp of the temperature is the premise of ensuring the quality of the green leaves.
3. The finishing of tea is insufficient
The new tea will have a green taste, and the green taste is heavier, no matter in terms of tea aroma or taste, it is not of high quality.
In the later arrangement, the green flavor may gradually disappear, the activity of microorganisms still exists, and the stability of the inner quality of the tea will be problematic, and the tea may undergo qualitative changes, such as sourness, or unpleasant taste.
4. The tea is too heavy
New tea may have a burnt taste, or a more obvious bitter taste, whether in terms of tea soup or tea aroma, it will be too strong, which will also affect the quality of tea.
Typesetting and copywriting: Wu Xinyang of the Planning Department