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Influencing Factors Of Pu'er Tea Processing

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What is the world's first monograph on tea science?

What is the world's first monograph on tea science?

2023-03-25 15:38:48

The first monograph on tea science in China and the first monograph on tea in the history of the world is "The Classic of Tea" written by Lu Yu. Explain the tea in detail

How To  Process Black Tea?

How To Process Black Tea?

2023-03-11 15:34:05

One of important process for the black tea is fermentation, use the suitable fermentation machine could control good quality of black tea.

What is the difference between the different drying processing methods in green tea?

What is the difference between the different drying processing methods in green tea?

2023-03-04 15:34:43

Different green tea drying methods, different machines, green tea strands, and green tea aroma are all different, welcome your contact for more details.

When did green tea start being available?

When did green tea start being available?

2023-02-25 14:55:48

How to process a special needle type green tea, welcome your contact for more details!

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Influencing Factors Of Pu'er Tea Processing

2021-11-04 13:42:31

The first is the impact of environmental factors on the pile of Pu'er tea.

The growth and reproduction of microorganisms determines the success or failure of Pu'er tea, as well as the quality of Pu'er tea. The life activities of microorganisms are closely related to the surrounding environment. Among them, humidity (moisture), air (oxygen supply), and hot air (temperature) play a very important role.

The taste of the tea soup has also changed from the strong before fermentation to the mellow, and the color of the soup has changed from yellow-green to reddish brown, forming the unique taste and quality style of Pu'er tea.

The special aroma of Pu'er tea is formed in the post-fermentation process. After the sun-dried green tea is piled, the rough and astringent taste and sun-burning smell completely disappear, and the fragrance of agarwood and camphor wood appears, which is related to the biological transformation of microorganisms in the post-fermentation process. The role and its own secondary metabolites are closely related. Studies have found that the formation of a large number of oxygen compounds is an important feature of the aroma components of Pu'er tea. The bio-thermochemical effect produced in the process of microbial metabolism can form a large number of new volatile aroma substances.