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Influencing Factors Of Pu'er Tea Processing

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Making Puer Tea Cake 2

Making Puer Tea Cake 2

2021-12-03 15:51:44

Using machines for puer tea cake processing will save labor, improve processing efficiency. Various of tea cake molds could be customized!

Making Puer Tea Cake 1

Making Puer Tea Cake 1

2021-12-03 15:38:07

Influencing Factors Of Pu'er Tea Processing

Influencing Factors Of Pu'er Tea Processing

2021-11-04 13:42:31

The complementary relationship between the environment and the microorganisms in dark tea forms the special aroma and taste of dark tea

The Processing Principle Of Dark Tea

The Processing Principle Of Dark Tea

2021-11-04 13:31:43

The formation of the special aroma and taste of dark tea originates from multiple conditions. Only by mastering these important factors can we have a basic idea and judgment on the production of dark tea.

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Influencing Factors Of Pu'er Tea Processing

2021-11-04 13:42:31

The first is the impact of environmental factors on the pile of Pu'er tea.

The growth and reproduction of microorganisms determines the success or failure of Pu'er tea, as well as the quality of Pu'er tea. The life activities of microorganisms are closely related to the surrounding environment. Among them, humidity (moisture), air (oxygen supply), and hot air (temperature) play a very important role.

The taste of the tea soup has also changed from the strong before fermentation to the mellow, and the color of the soup has changed from yellow-green to reddish brown, forming the unique taste and quality style of Pu'er tea.

The special aroma of Pu'er tea is formed in the post-fermentation process. After the sun-dried green tea is piled, the rough and astringent taste and sun-burning smell completely disappear, and the fragrance of agarwood and camphor wood appears, which is related to the biological transformation of microorganisms in the post-fermentation process. The role and its own secondary metabolites are closely related. Studies have found that the formation of a large number of oxygen compounds is an important feature of the aroma components of Pu'er tea. The bio-thermochemical effect produced in the process of microbial metabolism can form a large number of new volatile aroma substances.