Shen Puer with big tea trees. The benefits and harm of tea PUER for health from which PUER make
Auctions, where the most valuable varieties are offered at a well-known price. But once Puer was an ethnic drink of small nations in the south of Yunnan Province. What is so good this tea? The secret lies in the specific technology for the production of tea raw materials. Multi-stage processing of tea leaves makes this tea unlike the rest. Since they do to trace the process of production, you need to know that in fact Puer is divided into two types of tea :. They have different processing technologies.
How do Song Puer
Shen Puer is the most ancient tea, which matures and fermented without human participation. Its taste is revealed only after 2-3 years. For the preparation of tea, sprouts are coming up to 4 leaves. It is the third and fourth tea leaves that the most minerals and polyphenols accumulated in themselves, giving the beverage aroma and a rich taste.
In the production of tea, the raw tea (Mao Cha) is used. It is obtained by different ways that are selected depending on the type of tea, the place of growth, the quality of the sheet.
- The collected leaves may first disappear, then subjected to fringing, after which they to dry them out on the sun.
- Tea leaves can first dry in the sun, then minimize so that they allocate the juice, then dry again in the sun.
- Tea leaf is placed in special boilers in which it is calcined on fire. Then the raw materials are removed, crushed and finally dried.
The first way is suitable for old and coarse leaves, and the third - for young and gentle. In the first few years, tea retains natural green. After five years of storage, his color becomes amber. Brown tint tea acquires only 10 years later.
How do shu poer
Shu Puer has a brief history, but it is more known worldwide due to its affordable price. For its production, tea leaves are used, assembled with Chinese plains tea gardens. How do Puer? Used technology of wet discard. This process in which fermentation occurs under the influence of microorganisms, high temperature and humidity. Everything happens as follows.
The leaves are collected from the bushes, fold in large heaps and slightly moistened with water. They are covered with cloth. In this position, tea leaves will be from month to three. From time to time, tea is shaking for uniform fermentation. The process of fermentation occurs. During this time, microorganisms are formed in the leaves that distinguish organic acids that accelerate the fermentation process.
For tea production, special premises are used. Continuous air circulation is required, support for a certain temperature and humidity. After the fermentation process is over, the leaves are drying, ventilated, are disinfection, and then fusing or pressed into pancakes.
Features of Puera production
- In the production of tea Shu Puera, the main role is allocated to compliance with technology. Also, much depends on the degree of skill of chance that follows each stage of production.
- In order to get high-quality, the raw tea is unrivaled quality.
Storage of tea Puer.
Little correctly to prepare wonderful Puer tea, it is important to save it. Puer can be kept for a very long time, but excessive humidity can play a sore joke with him: a mold will appear, an earthen smell will appear, the growth of microorganisms will resume.
In China, tea is stored in a paper wrapper, but all because natural conditions allow it to do. In any other country, it is necessary to use tightly closed aluminum packages that will help keep Puer for several years without loss in quality.
Tropical forests are ancient planet ecosystem. The Earth breathed, the melting glaciers and again freezing the water of the World Ocean, meteorites fell, came and left all sorts of forms of life, the primitive Neanderthals evolved to a man of reasonable. And for the impregnable ridge of Tibet, among the picturesque hills and fertile valleys, the tea trees grew by warm, wet southern winds, grew by warm, wet southern winds. Famous Tea Regions of Yunnan Province - Cradle Mu Shu Chac 母 树 茶 Maternal trees, carriers of the oldest genes tea Plant. From here, the southeastern spurs of Tibet, it spread throughout the world after the next glacial winter, giving numerous offspring.
On loose, fertile soils of the rainforest, in its warm and humid climate, the tea plant grows with a large and strong long-lived. On the territory of Yunnani found several hundred trees whose age exceeds a thousand years. The most ancient tree, known today, grows in the jungle of the Zhen Yuan district 镇沅. His age is more than 2,700 years. The diameter of the trunk in the roots is 1.2 m, the barrel itself is 0.89 m., The sizes of the crown 22x20 m. Detected in 1996, it is an object of study of scientists, tourist attraction and national heritage.
As it removed from its high-altitude tropical homeland, the tea plant decreases in size, the tree shape is replaced by corrupt, the leaf becomes more gently. And if in a hot and wet tropical climate, during the year you can rent a crop to 10 times, because the plant is constantly vegetates, letters new shoots, then in more northern regions, a qualitative harvest can be obtained two or three, or even just once a year.
In nature, the tea plant breeds in gender (pollination), generating many subspecies and varieties, each of which is endowed unique properties. But natural selection retains only the viable branches of evolution. For scientists, carriers of gene prototypes with sustainable properties from Yunnan jungle represents invaluable selection material.
Today, the following unique varieties of ancient Yunnan tea trees of agrotypes were found and studied. Qiao Mu 乔木(tree shape) and Xiao Qiao 小 乔木(Small tree shape):
Yes Chan Cha. 大 厂 茶, Camellia Tachangensis, tree 10-15 m high with naked branches, leathery or fine-skinned, oval or oblong-elliptic, gear leaves 14-18 cm long and 3.5-8 cm wide, with 7-9 pairs Residences. Puffs bare, 5-8 mm long. In addition to Yunnani grows in the West and the North-West Guizhou and Guangxi provinces.
Yes Bao Cha. 大 苞茶, Camellia Grandibracteata, a tree with a height of up to 12 m, the diameter of the barrel is 60 cm. Leaves of thin-skinned, oval, 10-14 cm, 4-5.5 cm wide, pointed, durable from the bottom side, with short, slightly dilated cuttings. A close relative of the Dachan Camellia, but is distinguished by a more delicate sheet and villicks on the stem.
In addition to these rare endemic forms in Yunnan, representatives and a more numerous type of large-scale Chinese Camellia - Assamiki, first discovered in the wild jungle of India (Assam), grow. The irony of fate is that they found it in 1825 in search of a perspective place for clearing for a plantation, which was supposed to fall into seeds and seedlings of Chinese tea bushes. Because in India until the XIX century, there was no tea tradition: the Indians never drank and did not drink tea and did not grow tea. The century later broke out a serious dispute about where the historical Motherland of the tea plant is located, while in 1962, the Soviet chemist K.M.Jomukhadze did not establish the method of biochemical analysis that the wild trees with a height of 10 m and more of the jungle Yunnani and the adjoining territories of Vietnam and the upper Burma are primary shape. Everything else is only a variety.
According to the modern international botanical classification, the tea plant has one kind, Camellia Sinensis, i.e. Chinese Camellia, which distinguishes three varieties - Chinese, Assamian and Cambodian, 23 botanical species and 380 agrotypes, of which 260 are growing in Yunnani. And if Da Chan Cha 大 厂 茶, Camellia Tachangensis, and yes Bao Cha 大 苞茶, Camellia GrandiBracteata, are not cloned due to their low yield, then all Chinese Assamiki, C.Sinensis Var.assamica are actively introduced as a plantation tea . The most representative are the following subspecies:
Manhai large-scale, Manhai Yes E., C.Sinensis Var.assamica CV.Menghai-DayECHA 勐海 大 叶茶, in the wild - a high tree with large, oval or oval, dark green, shiny leaves with a pointed tip and uneven teeth. Soothes are strong, glossy, yellow-green, pubescent. Adult leaves are soft. Relic groves of maternal plants are on Mount Nanni, district PU ER. The range of natural growth is the south of Yunnan Province. The agricultural sense is very productive, allows you to take up to 200 kg with 667 sq. M. Tai di (3000 plants). Currently, it is widely implemented as a plantation tea in the provinces of Yunnan, Sichuan, Guangxi, Guizhou and others. It takes the temperature to -5, for normal growth of precipitation during the year requires 1000 mm or more. Spring shoots releases in early March, the optimal collection time is mid March. The finished sheet contains about 2.3% of amino acids, polyphenols 32.8%, 18.2% of catechins, caffeine 4.1%.
Fencinian largest Fencine yes E., C.Sinensis Var.assamica CV.Fengqing-DayECHA 凤庆 大 叶茶. In a wild form - a high tree with thin branches and oval, green, shiny leaves. Soothes are strong, relatively dense, green, pubescent. A native of the County of Fencin in the north-west Yunnani today is widely used in the agriculture of Provinces Sichuan, Guangdong, Guangxi, Hainan, Fujian and others. It takes the temperature to -5, for normal growth of precipitation during the year there must be 800 mm and more. Releases first shoots in early March, the best harvest is collected at the end of March - early April, up to 140 kg of raw materials from 667 sq. M. Tai di Cha (3000 plants). A dry tea contains about 2.9% amino acids, 30.2% polyphenols, 13.4% of catechins, 3.2% caffeine.
Linzanian largest Linzan Yes E., C.Sinensis Var.assamica CV.Lincang-DayECHA 临沧 大 叶 茶. High wood with thick branches and large, oval or widely elliptical, dark green, soft, thick leaves with a sharp tip and tooths. Leaves from branches depart horizontally or book. Relic groves of maternal trees are located in the village of Mangan-Tsun 曼岗村 Lignzan County. Refers to the family of trees in Menka 勐库. Actively introduced in agriculture. Releases first shoots in early March, the optimal collection time is mid March. Medium yield At the plantations of Tai di Chase is approximately 150 kg with 667 sq. M (about 3000 plants). Does not tolerate frosts. The dry tea contains about 2.8% amino acids, 28.3% polyphenols, 18.5% of catechins, 4.4% caffeine.
Dalisian largest Dali yes E., C.Sinensis Var.assamica CV.dali-DayECHA 大理 大 叶茶. A high tree with a lush crown, branches thickly covered with foliage, at the ends in the ends. The leaves from the branches grow down the book, wide, oval, green, flat, fine-grained, the tip is sharpened gradually. Texture sheet juicy and soft. Soots are oily, strong, yellow-green, with a rich pile. Relict trees grow in the north-west of Yunnan Province, Dali in the district (Siaguan district). Spring shoots start growing in early March, the optimal collection time is mid-April. Actively introduced in agriculture. The average yield on the Plantations of Tai Di Chase is approximately 140 kg with 667 sq. M (about 3000 plants). Does not tolerate frosts. The finished spring collection tea contains 2.0% amino acids, polyphenols 35.0%, 13.9% of catechins, 5.4% caffeine.
Tekhunskaya largest, Tekhun yes E., C.Sinensis Var.assamica CV.Tengchong-DayECHA 腾冲大 叶茶. Relict trees grow in the Tenchun district 腾冲县 on the slopes of Mount Bao Shan, it is also actively cultivated. A tree shape, well branching, with a thick crown. The leaves are soft, elastic, horizontal or drooping, oval, green, with rare deep cloves and a cone-shaped tip. Savages strong, yellow-green, strongly pubescent. The optimal collection time is the end of March. Productivity: 180 kg of raw materials with 667 sq. M. Tai di Cha (3000 plants). The finished tea contains an average of 2.4% amino acids, 30.5% polyphenols, 27.9% of catechins and 5.2% caffeine. Does not tolerate frosts below 3.
Along with the multi-meter tree shapes of the Agriculture of Qiao Mu, in the famous tea regions Yunnani and "low trees" are growing or Xiao Qiao 小 乔木:
Or ch 大理 茶, Camellia Taliensis, endemic, grows in Yunnani and surrounding mountainous regions of Myanmar and Thailand at an altitude of 700-2700 m. Shrub or a tree 2-8 m high, with bare branches and weakly-sank kidneys, large (8.5-15 cm long and 3-5.5 cm wide) leathery or fine-skinned, oval or elliptic, bare, slightly convex, rare-gear or wavy-gear leaves with 7-8 pairs of residences, slightly convex. The stiff is underestimated, up to 10 mm long.
Hou Zhou Cha. 厚轴, Camellia Crassicolumna, distributed in many southern provinces. A small tree to 10 m height. Leather leather, oval, semi-alone or lancing, 10-12 cm long, 4-5.5 cm wide, with a sharp tip, slightly shiny, green on top, gray-green bottom, naked, with 7-9 pairs of residences, gear. The kidneys are pubescent. Puff 6-10 mm.
Guan Nan Ch 广南 茶 Camellia Kwangnanica, endemic, grows only in Yunnani at an average height of about 1800 m in wide rainforest. A small church is 5-6 m high, in diameter up to 31 cm, branches naked, ended only end kidneys. Leaf leather, oblong, 10-14 cm, 3.5-5 cm wide, pointed, smooth, dark green, bottom - olive green, with 8-10 pairs of residences, small-scale. Puff 10-15 mm.
Guang C. 广西 Camellia Kwangsiensis Chang is a shrub or a low tree with naked branches. Leaves leather, oblong, 10-17 cm, 4-7 cm wide, pointed, but with a blunt tip, without shine or weakly-shiny, unopened, often-gear. 8-13 pairs of residences. Dry leaf from above brown, bottom - brown-gray. Puff naked, 8-12 mm. It grows in a wild form in the provinces of Yunnan and Guangxi.
Nan Chuan Ch 南川 茶 Camellia Nanchuanica, Sichno-Sichuan subspecies growing in the broad forest forests of Yunnani and Sichuan at an altitude of about 1300 m. A small 5-8-meter tree with naked branches, kidneys pubescent. Leather leather, oval, naked, slightly shiny, with a sharp tip, dark green on top, gray-green bottom, with 7-8 pairs of residences, fine-grained. Puff 8-10 mm long.
Junlongshan yes E., Yulunshan Large, C.Sinensis Var.assamica CV.Yunlongshan-DayECHA 云云山 大 叶茶. Cultivated on the mountain cloud dragon Yun Lun Shans 云云山 County Jiangsui 建建县. In natural conditions, grows to the size of a low tree. Tightly branches, young shoots are pubescent, the leaves are horizontal, oblong, green, relatively solid, bent, with a cone-shaped top and small, rare gear. The shoots are yellow-green, pubescent. The optimal time for collecting raw materials - mid-March. Very productive variety: 200 kg of raw materials with 667 sq.m. Tai di Cha (3000-5000 plants). Ready tea contains amino acids 3.2%, polyphenols 32.5%, caffeine 5.2%. Actively introduced in Yunnan's agriculture at an altitude of 1000-2000 m, where there are no frosts below -5.
All these species are born by nature itself, without human intervention, and are the milestones of the evolution of a tea plant over the past 70 million years. Their study, crossing and selection makes it possible to bring new varieties that are promising in an agricultural sense - high-yielding, resistant to frost, drought, diseases and pest attacks.
From a commercial point of view, these plants represent no less interest: raw materials from ancient wild trees E Sheng Gu Qiao Mu 野生 古乔木, the age of which is calculated not even dozens, but hundreds of years, is the most expensive. Among them, there is both wild in the full sense of the word, that is, the grown out of seeds naturally, and the allegedly, that is, sitting down by people (from seeds or cuttings). And if for scientists these are different categories, then the market value is equalized. Regardless whether these trees grow wildly in the jungle or planted man-made - and to taste, and on the effects, and the content of the useful substances they are an order of magnitude higher tai di cha shu, 台 地 茶 树 树 plantational tea planted at the end of the twentieth century and now growing close rows on terraces. Today in the tea areas Yunnani there are about 8,000 ancient trees. This is such a living antiques, and almost every of them is fixed the courtyard who lives the collection of this tea.
In addition to these unique prehistoric mu Shu Ch, in the famous tea regions Yunnani, where people are engaged in the tea-growing two thousand years, it was released several dozen varieties of large and small qiao Mu..
So, in the mountains of Jingu cultivated jingga da Bai Cha 景谷大 白茶, the history of which has 150 years. His kidney is very bright yellow-green color abundantly covers a white pile, why they look very beautiful. An adult plant is a tree with a thick crown and wide, soft, gentle, dark green leaves. Young shoots are strong, juicy, optimal time for collecting raw materials - mid-March. Allows you to shoot up to 200 kg with 667 sq. M. Tai di Cha (3000 plants). Widely distributed in the Jinggu district at an altitude of 1600 m above sea level in the form of terraced landings. Does not tolerate frosts. In the finished tea, 3.8% amino acids, 29.9% of polyphenols, 15.3% of catechins and 5.2% caffeine.
In the second half of the twentieth century, varieties received widespread yunkan , Camellia Assamica CV.Yunkang, derived in the Yunnan Academy of Agricultural Sciences in the 70s. Based on the tea population of Mount Nanno, Shan. Nowadays, Sishuanbanna, Sumao, Linzan, Baoshan, as well as outside the province of Yunnano - in Sichuan, Guangdong, Guangxi, Hunani, Fujiani, and others are successfully grown in areas , dark green, oblong, curved and brilliant leaves, pointed, with small cloths. Productivity champion: allows you to shoot up to 220 kg of raw materials from 667 sq. M. (3000 plants). The best time for collecting: the end of March is the beginning of April. In the finished sheet, the content of amino acids - 4.1%, polyphenols - 36.1%, catechins - 14.6%, caffeine - 4.5%. It requires more than 800 mm annual amounts of precipitation, grows at an altitude of up to 2000, where the temperature is lowered not lower than the mark -5.
It is they who growing close rows on the slopes of Yunnan Mountains, derived in scientific laboratories equipped with the latest technology, viable and high-yielding, pushing out today's unproductive old-timers, inhabitants of impassable jungle. Yes, and the jungle themselves gradually retreat under the onslaught of civilization. Raw materials with new plantations Provides the most hundreds of thousands of tons of finished tea entering the final consumer.
However, the correct botanical name is one thing, and real life is another. Tea collectors and small farmers are simple peasants who have their own terminology in the go. Such varieties as linzan Xiao e, Linzanian mellite, or jingmai Zhong E., Jingmai middle-friendly, in the official nomenclature does not mean, but the peasants collect them, distinguishing from other species for which there are also their names.
As for representatives of small nations, inhabiting the foothills of Tibet from time immemorial, their relationship with tea trees is generally a separate topic. In the mountains and tea is called a tree Kun Min (Great Strategist, Communication and State Worker of the Troherezarni Epoch), which is honored for a tea ancestor who has learned people to the art of his collection and cooking. Bulani believe that the tea tree, just like the sky and the earth, created the great-grandfather of the world Yao Bai.. In the mountains of Jing May grows by the tea of \u200b\u200bwhite lunar light. Yue Guang Bai. - Chinese name of the Thai princess, who abandoned life in the palace for the sake of the Tribal Union ba. 巴 I. tai 泰. Its name is called tea and trees from which he is collected. And the sheet takes at night, with the light of the moon. And so on each grief - their names, stories and legends, a little romantic, and therefore beautiful, as beautiful any further leaving the era.
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tell friendsPuer is one of the oldest and expensive varieties of tea. The connoisseurs have long loved his taste and benefits for the body. And every year its popularity is only growing. Puer can be put in one row with such elite drinks like whiskey and brandy. As in the case of alcohol, Puer tea is estimated at exposure. But, unlike alcohol-containing drinks, it contains a lot of useful substances and vitamins.
Origin and production
Homeland tea is China, Yunnan Province. This tea variety has its own preparation features. It all starts with the fact that tea-made workers collect large leaves from old tea trees. Moreover, the old tree, the more value the product will turn out. Raw materials for other Chinese varieties of tea is customary to collect with young bushes. After the collection, the resulting leaves are dried in the sun, twisted, quickly roasted in the boiler at 200-320 degrees and dried in the sun.
Thus, it turns out green tea (Shen). With this processing in it, internal metabolic processes are not fully stopped. Therefore, natural fermentation over a long time will turn it into black tea.
To get black Puer (Shu), the sheet processing continues. The leaves are folded into big heaps and watered with water. This allows you to start the sheet. When they dry, the dried leaves are unfolded with a thin layer and are kept in such a form for 35-90 days. During this time, an accelerated artificial fermentation and journey of tea occurs. Then the raw materials are plotted in boilers at high temperatures. The last stage of cooking is the press of leaves in the form of pancake, brick or bowls. After that, the tea for at least 1 year is kept in the factory warehouse.
The composition of the drink
Thanks to this method of cooking, the drink acquires a unique chemical composition. Part tea Puer Include:
Varieties of tea Puer
Tea has two main varieties. These include:
- shu Puer (black);
- shen Puer (green).
They are distinguished by the fact that the Black Puer is adjusted to the condition even in the factory, and Song Puer is fermented by the natural way as they hold out.
When brewing Shen Puera, tea infusion is light, like green varieties. There are notes of various fruits in his taste. Young shen rude, gives bitterness of fresh foliage. But after 2-3 years of exposure, it becomes softer and more pleasant.
Shu Puer, which is produced using accelerated artificial formation, is of great popularity among tea lovers. When it is brewing, a dark infusion with a brandy tint is obtained. Its taste is filled with woody notes and shades of prunes. Many associate him with an earthen taste.
Still highlight the classification of puers in the form of their presses. This feature is distinguished:
Useful properties of drink
The benefits and harm of Tea Puer are interested in many admirers of this drink. In China beneficial features Puer tea is recognized as official medicine. In the subway, it is often used as folk remedy With various diseases and illness. The only thing that usually stops people when treating with Puer is its high cost. High-quality Puer is a lot. And if you purchase a fake or low quality product, then healing properties Puer will not show themselves.
Regular use of Puer leads to:
Contraindications to use
Puer is a very strong drink, so all its properties manifest quite brightly. To get from the use of drink only benefit, you need to follow certain rules. But with all the positive effects of this tea, it is not always necessary to drink it.
Thus, the possible benefits and harm for health care should be assessed according to the individual characteristics of the body.
How to brew poer
This unusual Chinese drink should be able to properly brew. Then you can feel and appreciate its special taste and fragrance.
To prepare a drink, you need to perform the following actions:
How to drink
Unique and unique taste chinese tea You can completely feel only when you know how to drink it correctly. To fill your body with energy and vigor, enjoy the wonderful post-team of Puer, follow the following rules:
Effect of intoxication
Pueras's great popularity received after the Internet appeared on the Internet that this drink is considered a weak and legal drug. But this is just a myth. The legendary Chinese drink of drug is definitely not. He is not drunk and does not cause a feeling of fading, does not form a dependence and does not carry a danger to the human body.
PUER due to a special set of enzymes contained in it and high-level caffeine cheery and increases the sharpness of perception, while alcohol and drugs have the opposite effect. In China, tea masters claim that after three cups, a person begins to notice even the smallest details, which previously did not pay their attention at all. Due to the exacerbation of feelings and increase tone, thinking becomes more concentrated and smooth.
A little intoxication may be present if tea was harvested very tight or it was drinking a very large amount. The effect is similar to the reception energy Drinks. The same result may be observed in unprepared people who first tasted with such tea, so during the first tasting, it is preferable to limit the two-three small cups during the first tasting.
Possible side effects
Enzymes contained in this famous drink have a strong impact on the human body. Therefore, it is important to comply with the rules of brewing tea. If, when brewing, rewind tea or drinking it too much, then after tasting a person may feel the overall making, symptoms of poisoning or even the urge of nausea and vomiting.
The use of fake products or tea, made with violation of production technology, non-compliance with the rules of assembly, drying, twisting, and pressing, can be used to the same negative consequences. If there are symptoms of poisoning, it is recommended to produce a stomach, and then drink 1-2 liters of boiled or mineral water.
To tea drinking certainly pleased you with a pleasant taste and benefit , stick to the main tips when choosing Puer:
For the production of any puers as raw materials, Shay Qing Mao-Cha, 晒 青 毛茶, "Sun-dried tea-raw", or dian-Qing, 滇青, ("Dyan" 滇 is the brief name of Yunnan Province). In this case mao., 毛, does not indicate a pile, covering tea kidney, but means "rough, raw". To date, there are several ways to receive it:
- the leaf is dried in the sun immediately after collecting, after which it is twisted and dried again into the sun;
- after collecting, the leaf is written, after which it is twisted and dried in the sun;
- after collecting the sheet, they are knitting, then twisted and dried in the sun.
Drying in the sun, steaming and roaring - it different methods Suspending the process of natural fermentation. Chinese is called sha Qin杀青.
When in the late 90s century, fashion came to Chinese tea, this term was translated literally as "killing greens." Now sha Qin Increasingly referred to as "fixation", since the purpose of the operation is to stop the metabolic processes in the tea sheet and "freezing" of its valuable properties. The resulting tea-raw essentially is a green tea in which internal metabolic processes are fixed, but not stopped, therefore, over time, natural (for Sheng-Puers) or forced (for Shu-Puers), fermentation turns it into black.
The fixation of the young sheet is carried out by the method of fast roasted in the boiler, the temperature of which can fluctuate from 200 ° C to 320 ° C. The diameter of the boiler is 80 cm., One-time loading of 2-3.5 kg. Before starting the operation, the raw materials spray with water to "disparate" a mature sheet, cuttings and shoots. When up to 30% moisture leaves, a sharp grassy aroma changes to a warmer, the sheet is softened and dries juice, it becomes sticky, the color darkens. The appearance of a specific "tea aroma" serves as a signal to the fact that raw materials can be unloaded from the boiler.
Old and rough leaf steamed in large tanks with water until a color change to yellow-green. Then it is scattered on bamboo sieves for drying and twisted.
The third method of fixation is in a rotating drum boiler. The leaf-dried sheet in the sun in small batches fall asleep into a spinning boiler, where hot air is served below. Under its powerful pressure and on the guide thread of the walls of the boiler, tea leaves are flying out of the holes on the other side, where they are crushed by the blades and fold in the basket.
Hot tea semi-finished mnut and twist (the operation is called zhow Nian 揉捻) So that the Coks from the inside of the sheet firing on the surface. In case of contact with oxygen in it, it will take place the very transformations of the substances, the result of which will be the specific taste and aroma of the finished tea. The sheet is twisted in small rotating devices, which are placed one over the other two iron disks with recesses and ribs, between which there is a small gap. There are small portions of the leaves between the discs, and due to the fact that the discs rotate with a displaced center, clinging to the rib, friction occurs. The same machines are used in the production of green tea.
On small rustic farms, the leaf is manually manually for 20-40 minutes. During this time, the voluminous heap of a tea sheet turns into a small handheld. In the traditional technology, leaf cleaning is an important link in creating a quality product, so sometimes it is divided into three stages: primary twisting, crossing in a pile and re-crumple. If the sheet is not enough, then the taste of the finished tea will be weak.
After that, leaves leave to dry in the sun, and then in the evening they receive shay-Qing, 晒青, or ready-made scattered shenfu. If there are no sun, but there is a specially equipped greenhouse, send to the raw material back. Stripping time - a few days during which mao Cha. Miscelred several times, again for uniformity, until the moisture content decreases to 10%.
But if it rains for several days in a row (and so in Yunnani happens in summer more often than clear weather) The leaf begins to wither and mold. To prevent this, it is dried in the furnace. In the right one shay-Qing There is a special "taste of the sun", which is not difficult to distinguish. And the dried in the oven in the handicraft absorbs the smell and flavor of smoke. If at this stage the tea is slightly longer than it is necessary if the temperature or humidity is too high, it turns out hong Qing (Raw materials dried in the furnace), that is, classic green tea. The infusion will have a clean aroma and sweet taste, but will not be strong and will not stand a lot of straits. Because when there are green tea, immediately after the stage of high-temperature roasted, the final drying should be followed (in the same boiler), with a gradual decrease in temperature, while moisture remains about 5%. The taste is thus fully fixed. And in the case of a pointer, leaves and kidneys after the roasters are preserved moisture (about 30%) and twisted, after which they are dried several hours in natural conditions (or twisted again and only then they are finally dried).
As practice shows, there is no consensus about the duration and drying temperature. It all depends on the set of circumstances, and the decision takes the master, based on its experience and the nature of the moment.
As a result of all these operations from 4 kg of fresh leaves, 1 kg is obtained mao Cha. Various fortitude. Higher, from young kidneys, in the scattered form goes to the domestic market, but mostly pressed into pancakes or other traditional forms.
Sheng Puer
"Green" Sheng Puer is sold in a loose or pressed form. Loose, usually the highest grade is mao Cha., Freesome tea, which fears who are engaged in harvest, or minor manufacturers leave for subsequent sale in the domestic market. In this form, the quality of raw materials is easier to appreciate, and in addition, the possibility of batting is eliminated. It is quite rare and always expensive tea, especially if he comes from famous tea places.
Pressed Qi Tzu Bin 七 子 饼 茶 "Seven Brothers" is one of the most famous and ancient forms of Puera. Seven cakes, weighing 7 lane (approximately 250 g) each, for ease of storage and transportation, connected in one packaging tun 筒, braided bamboo leaves. Now the weight of the panca is from 100 to 400 g, in addition, small "pueph pills" are popular for one welding, as well as huge embossed panels from Puer - a mandatory element of the interior of tea shops. In addition, curly prints with images of animals of the traditional Chinese calendar, tea deities and well-fabuling hieroglyphs are decorated with gift polar cakes. But most often, ready-made tea pancakes are simply packaged in paper, and then in bamboo leaves, and bind 7 pieces. Such a bunch is called Tun., 筒. And the bunch of 6 tunov is called Jian, 监.
Another widespread form - then cha沱 茶, with a deepening in the form of a bird nest, more popular in Tibet and adjacent territories.
Production of classic cakes Shen Puera from the prepared Mao CHA includes three stages: pressing, final drying and packaging. Minor details technological process In different farms may differ, but the overall order is next. Weighted portion mao Cha. fall asleep in a metal cylinder with a movable lattice bottom. On top put nan Fei,内 飞, label with the name of the company.
The cylinder is placed on a boiling water boiler for breaking the sheet for one or two minutes. In large plants, instead of a boiler, a furnace with a hole is used, from which the pipe with a diameter of centimeters 20-30 and about 20 cm high. From this tube, steam is under pressure, which reduces the steaming time to 10-12 seconds. Couple is not too hot, does not burn hands.
At the end, the cylinder is removed, the fabric bag is put on top and turn over. At the same time, the bottom is descended like a piston, slightly adding tea. The cylinder with the lid is cleaned, and the bag is neatly folded in a circle and adjusted so that the cord is smooth. Excess fabric spin into the nodule. The nodules of this bag leaves a characteristic dent on the reverse side of the puers. The shaped pancake in the bag once again steamed one or two minutes and sent under the press.
Press are wooden, metal and stone. When using a wooden press on tea, wrapped in a rag bag, the strength of the lever acts: the worker sits on the board, which presses tea. Such tea is characterized by some looseness, uneven density. This is an ancient way. Another ancient way: Stone press. The bag with tea is placed in the bottom of the divided stone form in the bottom, are covered with a second half as a lid (its weight from 12 to 16 kg), a person gets on this stone, and pursues a few minutes on it, evenly distributing the body weight. A flattened cake is removed from the stones and leave in the fresh air to dry about half an hour, and then unfold and gan Zza(干燥) - dried on the shelves of specially equipped premises at a temperature of 45-55 ° C.
Products of small factories or family handicrafts can be different in quality, but, in most cases, it is made from raw materials from one particular area of \u200b\u200bthe mountain or even a tree. It is behind such sheeds "hunt" who come to remote mountain villages who are passionate entrepreneurs and collectors.
On large tea plants today is mainly used metallic industrial press. It allows you to produce standard forms and homogeneous texture. Their products are usually a blend of leaves of early and medium maturity, to which up to 30% of late maturity leaves to achieve both bright and balanced bouquet of finished tea. The main part of the raw material is plantational tea.
All blends have their own "recipes" recorded as 4-digit numbers on the wrapper. The first two digits are the year of release (more precisely, the last two digits of the year, for example, "75" means 1975), the third is the cruise of raw materials, the latter is the plant code (1 - Kunming, 2 - Manhai, 3 - Syaguan, 4 - Fencine). The most successful proportions of large and small leaves, tips and kidneys from raw materials collected in a certain area, entered the history of the tea case, were repeatedly reissued by manufacturers and were faked because of their popularity.
Shu Puer
Shu Puer appeared in the 70s of the twentieth century on the wave of economic lifting in China and, as a result, the quality of life and demand for good tea. To reduce the time of ripening taste and aroma and get a fermented Puer in a few weeks, shai Qing Mao Chapasses through a special stage of processing, "wet discharging", loo渥堆 or literally "wet pile."
In a spacious, ventilated room on a clean, smooth surface of raw materials mao Cha.fold in the form of a pyramid (up to two meters high) or long ridges (about a height of about a meter), which is poured from above with water in the ratio of 1:10 and is covered with a cloth. Inside the "water heap" the transformations of the substances begins: in the absence of oxygen, the tea sheet begins to "wander". This process comes with heat release, and if it becomes too hot, a bunch will turn around to reduce unwanted overheating: the temperature is controlled by thermometers. For proper heating, there is no less than a ton of total weight, and the optimal quality is obtained with a volume of 3-4 tons. The stage of wet discard continues from 40 to 90 days (sometimes to one year), during which the "teahouse" is stirred several times with special shovels so that fermentation is evenly mixed.
After "Looked", the very darkened and almost ready-made tea is dried in the sun, to finally fix it with new properties. Dried tea is divided into fractions. Extraked leaves that make up about 15% of the finished tea are 自然头 "Tzu Jean Thu", "the head of natural press". When selling, it is called Lao Cha Tau, old tea heads, 老 茶头 (yes, 大, large, and Xiao, 小, small).
The small sheet is sold as loose - gong Tin, 宫廷 普洱, "palace" or "applied." In history, tea was so called from the register of products intended for use in the imperial family and at the Palace Kitchen. It is easy to learn at homogeneous, deep dark brown.
The medium and large sheet are pressed into tea pancakes, pancakes, then cha, cubes and pills. A pressed Puer is most often a batch of leaves of early and medium maturity, to which up to 30% of late maturity leaves to achieve simultaneously and a bright and balanced bouquet of finished tea.
As in the case of the chenifers, the blends have their own "recipes" recorded as 4-digit numbers - manufacturers do not indicate the Schu Puers technology with special marking.
The author of the method of accelerated fermentation became Mrs. Tsi-In, 吴启英, a technologist of the Kunmin Tea Factory, which in 1974 submitted to the public to the public its invention - the technology of accelerated fermentation of a tea sheet. From this point on, a victorious procession of Shu-Puera in China began, and then around the world. After 9 years, in 1983, in the position of the director of the factory, the Qi-In published another work, which described the role of microorganisms in the fermentation process and improved its own technology. The Mother of Modern Tea has become a symbol of the tea industry in the province of Yunnan and a permanent director of the Kunminsky factory until 2005 at the National Tea Museum (Hangzhou, Chezzjiang Province) Little Wizard of the Tea Master is dedicated to a large exposition.
The secrets of their mastery of Mrs. at Qi-in handed her son-in-law, Mr. Wei Xiao Fen, 魏晓峰, which is now led by the production. After the death of the Mother of Chinese Tea, the family decided to register the brand "at Qi-In". In May 2008, two of his representatives - "Juan Jin" and "Yu Lu Jing" - chosen Dmitry Medvedev as a state gift for Russian president.
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tell friends百 年 古 树 - Bai Nian GU Shu - "Ancient tree, which is 100 years old"
Type: Shu Puer (Black, Mature)
Location: Yunnan, Linzan District
Raw materials: Small leaf with old trees
Packaging: Damn 357 g
Year: 2016
Titest: 6.38 grams in ceramic lava 75 ml
A very modest minimalistic packaging on which only 4 hieroglyph 百 古 树 hides behind a fresh shu poer from Linzian County. With that, the basis of the battle of raw materials from 2009, and 2016 in the title of this tea reflects the year when it was pressed into a neat damn. "GU Shu" characterizes the age of trees with which raw materials were collected for the preparation of this tea, that is, trees that are at least 100 years old.
Dry leaf is quite stingy on the flavor, very calm and quiet, in a warm lavan, coffee, wood-nut notes are manifested. The taste is bright and catchy, with a light mustard, slightly viscous and enveloping. "Unknown" a little tart aftertaste. The effect warming and toning. The color of infusion is black, almost from the second strait goes into "oil" even without excessive instead.