The raw material of Yunnan Pu'er tea - Qingmao Tea, also known as Indigo Green Tea, is the most important process difference with Yunnan's dried green tea. In addition to the use of tea grades, the drying temperature and drying method is mainly for drying or drying. Temperature and time control. Of course, the special solar taste of Indigo is an irreplaceable feature.

Yunnan's main large-leaf tea production areas are located in the south of Weinan, southwest of 25 degrees north latitude, and are also the four major tea areas of Pu'er Tea, Baoshan, Linyi, Simao, and Xishuangbanna. As for the climate characteristics of tea-producing areas, it belongs to the high-type tropical and sub-tropical climate, with small temperature difference in the four seasons, large temperature difference between day and night, distinct wet and dry seasons, and significant vertical changes.

Adequate sunshine is the most crucial factor in the drying process during the manufacturing process. The climate difference between Yunnan and the Jiangnan region is very large. The statement of the 24th solar terms in the south of the Yangtze River does not apply in Yunnan. The time of picking tea is obviously different, and the term “diffuse harvesting and no harvesting method” has fully described the traditional tea production in Yunnan accurately. . But in Yunnan, from May to October each year, it is the rainy season. When there is no sunshine during rainy days, how can tea be produced?

A small amount of private tea production takes only one to two days. In rainy and cloudy weather, there is very little tea making. It is not easy for fresh leaves to be too moist to kill green tea, and the dry tea for green tea is easy to mold; otherwise, or to avoid insufficient drying, it can be dried by burning firewood. Or smoked dry, but the characteristics of wool tea or finished products are so lost. Thanks to the modern science and technology civilization, tea can be made in rainy weather, and the dryer or drying room can still dry the green tea and the pressed product completely.

Green tea fixing temperature is between 210 and 240 degrees Celsius, and the pinching temperature of pin green should be less than 180 degrees Celsius. This is the first difference between the two. During the rainy season, it is not easy for the fresh leaves to be too moist and to keep green. Over or under them are likely to result in phenomena such as unsustainability or excessive fermentation, lack of aroma, thin soup or bitterness. After the rubbing of the sunbathe tea, they are all directly distributed on bamboo mats or cement drying yards. They are dried in the sun and dried during the drying process. They are mixed 2 or 3 times, and the daily temperature generally does not exceed 40 degrees Celsius. However, if the dryer is used for the drying process, usually the temperature is controlled at 80 degrees Celsius or more, or even between 100 and 130 degrees; the fixing temperature is high, the tea is dried at a high temperature, and if the pressed product is still dried at a high temperature in the drying room, it becomes a standard. Green Pu'er. In a recent visit to a state-owned factory in Yunnan Province, it was discovered that the tightly pressed raw tea products were continuously exposed to the sun in the hot sun for two days. The resulting aroma was completely different from the three-day dry or one-day sun drying treatment. .

The high temperature of fixation will lead to a complete stoppage of the earthworms, and the moisture content of new products below 9% may cause only the green tea-like moisture absorption of tea to be damp and not post-fermentation after long-term storage and air contact. The green tea soup of the new system is characterized by light green or blue-green tea and yellow-green soup. However, after one or two years, the soup is often turbid, the aroma is reduced, the taste is thinner and less sweet, and the green tea cannot be more fragrant. Features. Some of the more than 10 years of raw cakes, although not in wet positions, are not odorless and tasteless. They may be related to the above conditions.

At present, there are many tea brand names that can be drunk immediately, but the savory green pu-erh is not stimulating. For example, if consumers want to drink immediately, they are less able to accept the bitter taste of green tea. Good choice. For the sake of long-term storage, the longer the more fragrant the point of view, the high-temperature tea made of wolfberry green tea does not meet this requirement. From this point of view, there is a difference between Pu'er Green Pu'er Tea and traditional Qing Puer.

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