Filming for the influence of puer tea flavor is the key to the temperature

In the process of making tea, including tea, & other; Director & throughout; Is a necessary process. What is editing? Traditional tea process is very cultured. 1. Tea plucking: day start picking, the sky was a fish-belly grey hair around ten feet until the sun rose higher, the mist gradually stop when closed. 2. Liang qing: back home immediately to a fresh Ye Ping thin street in bamboo surface, as for a cool and ventilated place; the purpose is to foliar water blow dry. 3. Sunning: after 3 PM get blow dry the fresh leaves and basked in the sun, the evening before recycling. The purpose is to make leaf water in removing part, make fresh leaves become soft. 4. Feats: pour the tea into the wok, filming for the wood heating to yellowish brown. The stand or fall of tea all by this procedure, a speculation tea master is with both hands, take out proper temperature and time. Tradition is rubbing with editing at the same time. Completed the working procedure is yunnan green loose tea. To be processed into mass brick, bread, tea will loose tea steamed soft after mould. “ Director & throughout; Purpose is to suppress the fresh leaves the activity of the enzyme, prevent the enzyme catalysis of chemical reactions. The activity of enzyme in leaf 40 & deg; - 45° The strongest, leaf temperature reach 70 & deg; Enzyme activity is inhibited, the leaf & 80 deg; - 85° The enzyme activity was destroyed. Fresh tea leaves after moderate cooling, pushes the temperature control becomes the key to the quality high and low, too high or too low will cause attenuation, and even difficult to entrance, and the late conversion process is hard to have good performance. Filming for the 1, if the temperature is too low, easy to produce the question is: were overcome. Article pushes the shortage of cake face looks green, beautiful, with blue, and even spoiled, bottom slant green tea. Filming for the low temperature and filming for the time is too long can make the tea pot will become dark black, dry taste fresh, tea liquor turbidity. 2, pushes the temperature too high tea is easy to coke in coke flavour, paste point, at the same time affect the transformation of tea late. Filming for the high temperature of the tea cake face looks red or yellow, partial ash, uneven, brewing tea liquor turbidity, the bottom of the tea is not sleek, under heavy bubble palate will dry and even lock throat. And pushes the temperature too high in the late transformation of one of the most obvious characteristic is can every year tea cake, aroma loss soon.