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The Difference Between Black Tea And Pu'er Tea - Different Production Processes

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The Difference Between Black Tea And Pu'er Tea - Different Production Processes

2022-03-19 17:10:46

The production process of Pu'er: Picking, spreading, fixation, rolling, drying

Black tea production process: Picking, withering, rolling, fermentation, drying

Through the comparison of the process, we can most intuitively see that the biggest difference between black tea and Pu-erh tea is the four links of fixing, drying, fermentation, and drying (spreading is a way of withering).

 

Fixation processing

Pu-erh tea is a post-fermented tea, which needs to be fixation to inhibit the activity of enzymes, so as to prevent the rapid oxidation and fermentation of Pu-erh tea under the biooxidation of enzymes, so that the later storage value of Pu-erh tea is reduced or even lost.

 

Black tea is a fully fermented tea, which requires the participation of active enzymes in the tea leaves to complete the complete fermentation. If the do the fixation process, the activity of the enzyme will be lost, and the fermentation process will be inhibited, and even difficult to carry out, so it cannot do the tea fixation.

  

Drying processing

Black tea needs to be roasted to enhance its aroma.

Pu-erh tea drying will reduce its later transformation space. This is because when Pu-erh tea is fixation, it only inhibits rather than destroys the activity of enzymes in the tea. If drying, the activity of enzymes will be destroyed, and some of the active organic substances in Pu-erh tea will lose their activity during baking, resulting in less activity. The late transformation space of enzymes and active organic matter is naturally reduced.

 

Fermentation processing

Black tea needs to be fermented as a process link to fully stimulate its contents.

If Pu-erh tea is fermented, it will reduce its later aging space and reduce its storage value.