How did Pu 'er tea soak in tea cream?

Tea cream, known as a drinkable antique, has a history of more than 1000 years. With the evolution of the times and the progress of science and technology, tea cream's production technology has made deeper progress and innovation!

Rough "tea cream"

During the Southern Tang Dynasty, in 780 A.D., Lu Yu, the "Imperial Advisor of Chashan", accidentally discovered that the tea juice was separated from the fibrous substances in tea, and then a paste appeared. He immediately ordered the teahouse to make tea cakes by the process of "picking, steaming, pounding, patting, baking, wearing and sealing".

Among them, "steaming, ramming and patting" (high temperature steaming, manual ramming and patting) separates some tea juice from fibrous substances in tea leaves, and at the same time, under the action of air oxidation, "paste" adheres to the surface of tea cakes to form wrinkles, which are called "paste wrinkles".

"insufficient"

By steaming tea at high temperature, the beneficial substances in tea are seriously lost, the tea juice is not completely separated from the fibrous substances in tea, and the paste in tea only adheres to the surface of tea cake, which is far from the real tea cream.

Extrusion paste making

Zhao in the Northern Song Dynasty first disclosed the method of making tea cream in the Song Dynasty in Beiyuan Bielu: "When the tea is ripe, it is called tea yellow, and it must be washed several times before it can be squeezed in a small amount to remove its moisture and then squeezed out in a large amount." It is to cool the steamed tea (tea yellow) with cold water, then put it on a small press to squeeze out the water in the tea yellow, and finally put it on a big press to squeeze out the ointment.

"insufficient"

When steaming tea at high temperature, the loss of beneficial substances in tea is serious, the process is rough, the procedure is complicated and the yield is extremely low. The newly made tea cream is "thin in taste" and has low drinking value.

Cauldron ao pu' er tea paste

During the Ming and Qing Dynasties, tea cream was introduced into Yunnan, which was rich in Pu 'er tea, through the ancient tea-horse road. In order to rebuild tea cream, the local people used Pu 'er tea as raw material, boiled the paste in a cauldron to make tea cream, so that the original leaves of Pu 'er tea were separated from the tea juice, and the earliest Pu 'er tea paste was made.

"insufficient"

After repeated high-temperature boiling in a large pot, many biological enzymes contained in tea disappeared and a large number of nutrients were lost. At the same time, it will produce a lot of heavy metals such as lead, mercury, arsenic and copper, which is very harmful to human body.

Gongting special pu' er tea paste

During the Qianlong period of the Qing Dynasty, Pu 'er tea paste began to pay tribute to the imperial court and was deeply loved by the royal family. According to historical records, Yongzheng, Qianlong and Jiaqing all drank Pu 'er tea paste, which was the first of the "eight-color tributes" in Qing Dynasty.

Later, Pu 'er tea paste was introduced by the royal family, and changed from a royal tribute to a royal product. On the basis of pressing paste in Song Dynasty, the enthralled emperor summoned the best tea artists and developed 186 process to improve Pu 'er tea paste, which made the quality of Pu 'er tea paste more excellent.

"insufficient"

The royal secret Pu 'er tea paste technology is extremely mysterious, and it is one of the most mysterious ancient technologies in the Qing Dynasty. 1925, with the disintegration of the Qing royal family, the production technology of Pu 'er tea paste is facing the crisis of extinction, and Pu 'er tea paste is likely to disappear from now on.

You can try Gong Runxiang tea cream in Yunnan, which is very famous in Yunnan. This is the Shenzhou XI spacecraft with tea cream in 20 16.