From its birth to the present, from the beginning of the surprise, to people's indifferent attitude towards ripe tea, and now to be recognized by some tea lovers, Pu'er tea has experienced nearly half a century.
Today, the princess of the southern kingdom combs through the timeline of ripe Pu'er tea, which can be roughly divided into three periods:The germination period of ripe tea, the development period of ripe tea, and then the birth period of ripe tea.
The germination period of ripe Pu'er tea, to put it simply, can be called the precursor of ripe Pu'er tea: red soup raw Pu.
Before 1973, there was no real ripe Pu'er tea. At that time, Pu'er tea was transported from Yunnan to Guangzhou and Hong Kong, and due to the single transportation conditions, it could only rely on the way of "carrying horses on people's backs". When I arrived in Hong Kong and Guangzhou from Yunnan, it had already gone through more than a year, during which the sun and rain were exposed, and Pu'er tea would be fermented to a certain extent on the way. When Pu'er tea arrived in Hong Kong, people found that the yellow-green and golden-yellow tea soup that used to appear in Yunnan had changed, showing a different red tea soup from the past.
Therefore, the precursor of ripe Pu'er tea is this slightly post-fermented red soup raw Pu.
In 1973, the Yunnan Provincial Tea Division received an order from Hong Kong.
The Hong Kong businessman asked for an order for "red soup" Pu'er tea, and brought with him a sample of ripe Pu'er tea fermented in Guangzhou.
However, in order to meet the requirements of Hong Kong businessmen, the Provincial Tea Division decided to send people to the sample production place (Guangzhou) to learn the fermentation process of ripe tea.
As a result, seven technicians led by Wu Qiying of Kunming Tea Factory and Zou Bingliang of Menghai Tea Factory went to Guangzhou to learn fermentation technology. At that time, Chen Peiren, a technician, thought that he had experimented with fermented tea before the liberation, so he applied to the tea factory for a meal of sun-dried green hair tea and used his traditional method to ferment ripe tea.
The technicians who went to Guangzhou to study and came back, due to the difference in climate between Guangzhou and Kunming, several experiments were unsuccessful. On the contrary, Chen Peiren took the lead in producing the earliest contemporary Wodui fermented ripe tea.
Later, the technical team that went to Guangzhou to study and came back combined the technology learned from Guangzhou with Chen Peiren's Wudui technology, and finally fermented the ripe tea after improvement.
In 1974, Menghai Wudui ripe tea began to be exported after trial production, because the soup color did not meet the expected requirements, it was called Yunnan green;
In 1975, Menghai Tea Factory's ripe Pu'er tea was basically finalized, and Pu'er ripe tea garden tea 7452 and 7572 began mass production; The Xiaguan Tea Factory launched 7663 made from Wodui ripe tea.
After 1976, the tea was exported to France in large quantities, which was later sold to Fatuo. The Kunming Tea Factory launched 7581 ripe tea bricks.
In other words, although ripe Pu'er tea was made in 1973, the large-scale launch of the product began in 1975. In 1973, it was exported in the form of loose tea, and it was not until 1975 that the first mark tea, 7581, was pressed into bricks.
Therefore, after decades of perfecting the fermentation process of ripe Pu'er tea, we have given birth to our existing Wodui technology of ripe Pu'er tea. It has formed a variety of ripe Pu'er teas with excellent quality, rich taste, mild and smooth.