The initial production process of Pu'er tea is an important part of forming the quality of Pu'er tea, which mainly includes four steps: sun-drying, finishing, rolling and drying. Drying is the beginning of the initial process of Pu'er tea, through the drying of natural sunlight, so that the water in the tea can be lost, thus laying the foundation for the subsequent process. In the process of greening, the degree of water dispersion loss of tea directly affects the quality of tea, so factors such as time, temperature and humidity need to be strictly controlled.
After the completion of the tanning, finishing is an essential step. Through high temperature treatment, the enzymes in the tea are inactivated, thereby fixing the quality of the tea. It is necessary to pay attention to the heat and time when finishing, so as not to produce a burnt taste or affect the color and taste of the tea. Kneading is an important process in the formation of Pu'er tea, which can rupture the cell wall of tea and release the connotation substances in the tea, laying the foundation for subsequent fermentation and aging. Drying is the last step in the initial production process of Pu'er tea, which can further reduce the moisture content of the tea leaves and ensure the stable quality of the tea.
In the initial process of Pu'er tea, each step requires strict operating specifications and requirements to ensure the quality of the final product. Choose sunny weather and avoid rainy season and wet weather; When finishing, the heat and time should be controlled to ensure the color and taste of the tea; When kneading, it is necessary to master the strength and time to make the tea form a good cord; When drying, the temperature and humidity should be controlled to avoid moisture and mildew of the tea leaves.
In addition to the initial production process, the quality of Pu'er tea is also affected by factors such as raw materials, picking, transportation, and storage. High-quality Pu'er tea raw materials usually come from tea plantations at higher altitudes, where tea is grown in a good environment and rich in substances. When picking, you need to choose the right time to avoid picking too tender or too old, so as to ensure the quality and taste of the tea. Transportation and storage are also critical aspects to avoid odors or contamination of the tea, which can affect the quality.
The quality characteristics of Pu'er tea lie in its rich aging aroma, mellow taste, and dark red color. Over time, the quality of Pu-erh tea will gradually improve, which is one of the reasons why Pu-erh tea is so popular among collectors. When drinking Pu'er tea, different brewing methods can be used, such as boiling, brewing, and simmering, so as to fully demonstrate the characteristics and charm of Pu'er tea.
In short, the initial production process of Pu'er tea is an important part of forming its quality, which requires strict operation specifications and requirements. At the same time, the quality of Pu-erh tea is also affected by factors such as raw materials, picking, transportation, and storage. Different brewing methods can be used when drinking Pu'er tea to fully reveal its characteristics and charm. For tea lovers, it is of great significance to understand the initial process and quality characteristics of Pu'er tea for better tasting and collecting Pu'er tea.