This is the process of making Pu 'er tea in tea cream. Who can say, thank you?

As a treasure in tea, tea cream has always been the jewel in the crown of tea industry. This paper introduces the technological changes of tea cream production in chronological order: 1, and the embryonic form of tea cream began in the Tang Dynasty. In Lu Yu's Tea Classic, seven processes are used to summarize tea making: picking, steaming, pounding, patting, drying, wearing and sealing. In the three processes of steaming, pounding and patting, some tea juice in tea leaves is separated from fiber substances, and paste phenomenon occurs under the action of air oxidation. But this is just "containing paste", and the appearance reflects "the wrinkles of those who contain paste". 2. The real formation of tea cream was in the Song Dynasty. Tea industry flourished in Song Dynasty, and tea makers in Song Dynasty paid more attention to the paste phenomenon of tea. They think the paste in tea is the treasure of tea. They use the pressing technology, first steaming tea, then "washing it several times" before small pressing to remove its water, and then squeezing out its paste ",that is, an independent tea cream is put forward by pressing. Tea cream in Song Dynasty was used in two aspects. First of all, as an independent tea, it was included in the famous tea records of the Song Dynasty, such as "Yuchan ointment" and "Jin Lu Naichong Er". Second, in the process of making cakes and teas such as Long Tuanfeng Cake, tea cream is consciously coated on the surface of the cakes and teas to increase the brightness and color of the surfaces of the cakes and teas. And, "Daguan Tea Theory" and "Jianbian" all describe tea in this way, and there are different norms, for example, people have met for the first time. If the cream is thin, the skin will have text wrinkles; If the paste is thick, it is solid. "The general idea is that if the cream is thin and the surface is wrinkled; Thick paste, the texture of the cake surface is not obvious, bright and condensed, and the texture is solid. Thick paste is the representative of good tea. Tea cream disappeared in Ming dynasty. In the Ming Dynasty, it was forbidden to hold tight tea such as Long Tuanfeng Cake, and spread loose tea. This great change led to the disappearance of tea-making skills in the Tang and Song Dynasties, including tea cream. At this point, the way of drinking tea has returned to its original form, and playing with leaves and studying the use of extreme water have begun to deviate from the connotation of tea, which has continued to this day. 4. Pu 'er tea paste was formed in Qing Dynasty. As a frontier, Yunnan, far from the capital, continues to produce group tea and cake tea with the help of the "Tea-Horse Ancient Road" trade. Although not as exquisite as the tea cakes in Song Dynasty, this reservation laid a good foundation for the prosperity of Pu 'er tea in Qing Dynasty. In the Qing Dynasty, with the prosperity of Pu 'er tea, the production of tea cream appeared quietly. At first, Yunnan Toast adopted the method of boiling in a big pot, and then started another tea cream craft, which borrowed from the cake and tea craft of Tang and Song Dynasties, but simply changed "steaming" into "boiling". This method of cooking paste soon spread to Tibet through the ancient tea-horse road. This way of cooking cream has influenced to this day, and it is almost always cooked like this in the market. From a scientific point of view, there are indeed many problems in boiling tea cream. First, many biological enzymes of tea disappear in the process of repeated high-temperature boiling, which makes the subsequent transformation of tea cream lack kinetic energy and can only be transformed like mildew, so it is impossible to store it for a long time. Second, when tea is boiled in the open air at high temperature, a large number of nutrients will volatilize with water vapor, which will inevitably lead to certain losses of products. 5. Qing court Pu 'er tea cream. During the Qianlong period, due to the quality problems in boiling tea cream in a big pot and the royal family's consideration of drinking safety, the production of tea cream was moved to the imperial teahouse in the palace, and the production technology was greatly improved. On the basis of the process of "small pressing to kill green, big pressing to extract paste" in Song Dynasty, the tea maker of the Royal Teahouse in Qing Dynasty adopted similar processes of low-temperature extraction and low-temperature drying, which made the palace Pu 'er tea paste leap to a new level, and thus the Pu 'er tea paste was officially named. The Qing court also distinguished tea cream, and formed several varieties, such as "Yulong wins snow", "Hongyun first" and "Black Pearl", with great differences in quality and appearance. Among them, Yulong Shengxue, also known as "Pu 'er tea stone milk", has a frosty surface and a ruby red soup color, which is very heavy. It is the most abundant and best health care product of natural medicine, and has high drinking and medicinal value. Hongyun means throwing tea on your head, which can be suspended on the water and is very ornamental. Today, the Palace Museum still retains the Pu 'er tea paste of the Qing court more than 100 years ago, and the patterns and characters are still clearly visible, which once again proves that the craftsmanship of the palace boutique tea cream is really exquisite. Zhao Xuemin, a famous pharmacist in Qing Dynasty, praised the efficacy and value of Pu 'er tea paste, and there are many descriptions about Pu 'er tea paste in Compendium of Materia Medica. With the disintegration of the royal family in the Qing Dynasty, the production process of palace Pu 'er tea paste also ended. 6. In modern times, the production of Pu 'er tea paste has continued the way of boiling tea paste in a large pot. In the 1950s after the founding of New China, China Tea Company accepted the national task and asked several enterprises such as Menghai and Shimonoseki to cook a batch of cadres who were supplied by tea cream to Tibet. Originally, I planned to cook about three tons, but actually I only produced more than one ton and stopped. Because the quality of boiled tea paste is too poor, Tibetan aid cadres generally don't accept it, so naturally there is no following. 7. The research of modern Pu 'er tea paste began in 2002, and by 2005, the deciphering and restoration of Qing Pu 'er tea paste were basically completed. At the same time, the scientific research department successfully isolated the unique strains of post-fermented Pu 'er tea from the sun-dried hair in Lincang, Yunnan Province by using the most advanced scientific and biological means, and initially realized the large-scale production of ordinary Pu 'er tea paste by using supercritical extraction, ultra-low temperature drying and other processes. In 2006, the scientific research department successfully isolated the unique strains of Pu 'er tea in Simao area and completed the research and development of Pu 'er tea paste "Yulong Shengxue". Since then, the first stage of modern Pu 'er tea paste has been basically completed, which also marks the beginning of maturity of modern Pu 'er tea paste. At the end of 2005, Mengdun Tea Industry (Kunming) Co., Ltd. was formally established, and the scientific research results were transformed into high-end tea products and officially listed. On June 6th, 2006, Mengtong officially donated a piece of Pu 'er tea mother (tea cream with the highest purity and crystallinity, which belongs to the fermentation base of Pu 'er tea paste) weighing about 750g to the Yunnan Provincial Museum. At the donation ceremony, Yunnan Provincial Museum also said: As a major tea-producing province, Shengbo collected tea products as collections for the first time. The Pu 'er tea mother donated by Monton symbolizes the highest scientific and technological level in the tea industry at present, and it is a kind of tea that has innovated the way of drinking tea for hundreds of years. In this sense, its significance is across the times. Mengdun Pu 'er tea paste is made by the most advanced biotechnology means, such as cold isostatic pressing, cell wall breaking technology, supercritical fluid extraction, ultra-low temperature drying, etc. Therefore, it has technically laid the foundation for high-quality tea cream. Eliminate pesticide residues, solve the problem of excessive heavy metals, and ensure the food safety of products; Because of low-temperature extraction and low-temperature drying, the activity of nutrients in tea leaves is retained, so that Monton tea cream has the "kinetic energy" for subsequent transformation, which will become more fragrant in the later anaerobic post-fermentation process; At the same time, Mengdun Pu 'er Tea Paste attaches great importance to the biotransformation of natural drugs in tea, making tea cream more natural. In terms of technology and classification, tea cream of Monton has its own uniqueness. The quality and value of tea cream were improved by secondary artificial inoculation and fermentation. Monton cultivated and separated the unique flora in the late anaerobic fermentation of Pu 'er tea in the main producing areas, which is also one of the core technologies of the enterprise. In addition, Monton also actively refines product categories to show the differences between different tea cream. For example, there are "two unique products" in Monton's existing tea cream products, which are not displayed by traditional tea cream. Pu 'er tea paste with "auspiciousness as the head" is one of the best. It is the only tea in the whole tea industry. After tea cream was put into the water, it was flocculent in the water, and finally the tea soup was rendered into a bright burgundy, hence the name. It is characterized by always floating above the water. Even if it melts to a little, it will not sink to the bottom, which is very ornamental. " Hongyun Toutou "applied nanotechnology in its development, which is also one of the core technologies of Mengtong." Jade Dragon Overcoming Snow is another stunt developed by Monton. Its surface presents hoarfrost, and the longer the time, the thicker the hoarfrost and the stronger the fragrance. Cream is actually a compound product of catechin and caffeine, which has high nutrition and drinking value. It pays attention to the thick taste, without any miscellaneous flavor, and has the charm of old tea cream. In April, 2008, after two years of repeated destructive tests and rigorous tests by relevant national quality inspection departments, Mengdun Tea Co., Ltd. obtained the only (QS) tea cream-related product production license in Chinese mainland (QS2 102 1402 0008), which also revealed how high the technical threshold for entering a real pure tea deep processing industry is. In the interview of Pu 'er magazine with Mengdun Tea (Kunming) Co., Ltd., Mengdun said that as a foreign-funded enterprise entering the tea industry, they will always be engaged in the research and development of tea cream-related products, and Mengdun will develop many products in the future. For example, Monton developed the mother liquor of pure Pu 'er tea beverage, which is blank in China. Monton is negotiating with several large domestic tea beverage manufacturers, seeking to develop the first pure Pu 'er tea beverage in Chinese mainland in a cooperative way. At the same time, Monton is very concerned about the healthy development of traditional tea industry. This year, Monton is launching a large-scale public welfare activity of "My Handmade Tea-Save Folk Handmade Tea in 2008", which not only promotes fine handmade tea, but also helps tea lovers find some good teas that are about to be lost. At the same time, Monton is willing to make use of his technological advantages, expand industry exchanges, and help brother enterprises improve their technology and quality by providing technical support and training free of charge, thus contributing to the healthy and orderly development of the tea industry. It is believed that under the leadership of Monton, enterprises with the same scientific and technological strength and technical reserves will enter the deep processing industry of pure tea products in the future, so that the high-end tea market in tea cream will be richer, the product line will be longer, the taste and quality will be differentiated, the most discerning tea drinkers will be satisfied, and the healthiest and most nutritious tea products will benefit more and more tea lovers. As our consumers, we also hope to see more tea products that make consumers have no food safety concerns at all, and at the same time, the nutrition is most easily absorbed by the human body. We also hope that more very responsible tea enterprises like Monton can appear as soon as possible.