The production process of Puerh tea is different due to the different technical formulas of manufacturers. Usually, the following steps are used by many manufacturers! Picking-spreading cold-killing green-kneading-drying-autoclaving-drying. This step is a traditional manual processing step, and now manufacturers of a certain scale are all machining.
1. Picking: The picking of Puerh tea can be divided into manual picking and mechanical picking, and the standard of picking can generally be divided into: one bud and one leaf (rarely), one bud and two leaves (more), one bud and three leaves, two Bud three leaves and so on.
2. Cooling: Fresh leaves are graded and spread to about 70% water content for killing.
3. Green killing: due to the high water content of the big leaf species, it must be combined with frying, stuffiness, shaking, and turning to kill the water evenly, to remove a large amount of grass green flavor, and to quickly inactivate the enzyme activity at high temperature to stop the oxidation of polyphenols. Evaporating a part of the water in the fried green will help to twist it into strips.
4. Kneading: Break the tea cells to ensure that the tea juice is fully leached during brewing. It is very important to grasp the priority of the kneading. The twisting should be flexibly controlled according to the old and tender degree of the raw material. The young leaves are lightly kneaded for a short time; Slow or anxious, there must be a rhythm of twisting, so that the Puerh tea kneaded out is conducive to its converted taste.
5. Sun-dried (sun-dried): The twisted tea leaves are naturally dried under the sun, during which they can be twisted again to make the tea sticks tight, and the moisture content of the sun-dried tea is ≤10%. This step of drying retains the organic matter and active substances in the tea to the greatest extent, and the surface pores of the dried tea leaves are the largest, which is conducive to generating a large amount of heat during the fermentation process.
Autoclaving: The dried tea leaves are steamed and steamed and placed in different molds to form a unique fragrance that is different from loose tea. Before autoclaving, the moisture content of each batch of pre-made tea shall be determined and the weight of tea shall be determined by calculation.
Drying: Drying is the last step in making Maocha into cakes. The water content should be controlled below the water content that can be safely stored. The general Puerh tea requirements: water content ≤ 12.5%.
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