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The Processing Principle Of Dark Tea

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The Processing Principle Of Dark Tea

2021-11-04 13:31:43

There are many types of dark tea in China, the processing technology is different, and the quality is different, but there are common characteristics: 1. The picking standard of fresh tea leaves is relatively rough and old. Generally, the tea plants are mined after the buds are formed, and the leaves are old and the stalks are long. The product has a large appearance; 2. During the processing, there are unique processes---wort piles, some of which use dry piles of wool tea, such as Hubei old green tea and Sichuan Fuling brick tea, and some use wet piles, such as Hunan black tea And Guangxi Liubao tea, etc.; 3. Have the same quality characteristics, that is, the shape is twisted, the color is yellow, brown and oily, avoiding dark brown; the inner flavor is mellow or pure, the soup is orange-yellow or orange-red, and the bottom of the leaf is yellow-brown. Avoid red leaves.

Among them, during the processing of the famous Pu'er tea, the dominant microorganisms in the heaping process have an important influence on the formation of quality.

Pu'er tea is piled up after the Yunnan big-leaf sun-dried green tea is piled in tidal water. In the process of piling, due to the heat generated by microbial activities, a series of physical and chemical changes have taken place in the inner quality of the tea, which has contributed to Pu'er. The formation of tea flavor and good quality is the fermentation process of Pu'er tea. In the fermentation process of Pu'er tea (whether it is stored naturally or artificially promoted), microorganisms play an important role.