Sun Tan during Puerh Tea Making
Sun-drying is the last step of making Maocha! Sun drying is also the traditional drying method for making Puerh tea! As the name implies, the sun-dried tea leaves are dried with sunlight, but it is not advisable to dry them excessively. When tanning, depending on the dryness of the tea leaves, the tea cyanine will dry unevenly if turned too few times, and the vellus hair will be loosened if turned too many times. The sun-dried tea leaves have a special sun flavor and aroma, which is also an important basis for the more mature and more fragrant Puerh tea in the later period.
In the first season of spring tea, if tea friends go to tea mountain, they will see that the roadside of the yard will be covered with tea leaves. Drying in natural light is currently the best way to dry. The twisted tea leaves are naturally dried in the sun, and the organic matter and active substances in the tea leaves are retained to the greatest extent. The dried cells on the surface of the tea have the largest pores on the surface, which helps to generate a lot of heat during fermentation.
Yingan generally appears on Guyu tea and summer tea. There are few days of sunshine during picking of Guyu tea and summer tea. Tea farmers basically use natural drying method to dry. Generally speaking, spread the shade dry in time after killing the green, do not get wet during this period. It has no effect on tea.
In the standard definition of Puerh tea, it is necessary to use the sun-drying process, and Yingan is not suitable for Puerh.
Large-scale tea factories will use the greening method. Because of their large output, labor and factory are the biggest problems. Most of the spring tea seasons use natural drying methods, and summer and autumn use greening methods to dry green tea and drying. Green tea is easier to judge. The green tea has a green flavor, and the roasted green tea has high-scented bean-flavored soup green caused by rapid high temperature. The roasted green tea has no aging basis and cannot be Puerh.
The roasted green tea is full of aroma and tastes refreshing. With the flavor of various beans and vanilla, it is really a mixture of five flavors, and the high temperature has destroyed the endoplasmic structure of the tea, which is not conducive to later storage and transformation. The aroma of the dried green tea is relatively pure and calm Introverted, it can maintain the authenticity of tea, and there is a large storage and transformation space in the later period.
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