Original title: Qiandui Ancient Tree Fermented Tea Fermentation Program Issue 61
[Raw materials] Bangdong Xiaomangang
[Picking season] Autumn
[Fermentation water source] Brown Mountain spring water
[Fermentation quantity] 500 kg
[Fermentation time] August 2019
[Fermentation method] off-ground fermentation of wooden floor
[Fermentation time] 58 days
Bandung Tea Area
Bangdong is located in the middle reaches of the Lancang River. It is mainly a large leaf species of Lincang and is also an important tea producing area. The highest altitude is more than 3,000 meters, and the lowest altitude is only 700 meters. The forest coverage is extremely high. In winter, the sea of clouds along the river is vast and the scenery is beautiful.
Raw tea bar
Bangdong tea areas are more famous: Xigui , Nahan, and Mangang. It is called "Bangdong Sanjie".
Each of the three hills has its own merits, and the ancient trees form a slice, which is full of flavor. This period of fermentation experimental tea: Xiaomangang, which belongs to the administrative village of Mangang, has an altitude of 1,500.00 meters, an average annual temperature of 23.00 ° C, and an annual rainfall of 1,000 mm.
Raw tea soup color
Raw tea taste:
The aroma of the soup is clear, and the bitterness of 2-5 bubbles is obvious, and the astringency is obvious after the bitterness. Tea soup. The aroma is soluble in tea soup, it is bitter first, then sweet, and has a good rhyme and lasts a long time. After 6 bubbles, the bitterness weakens, the astringency stays slightly, and the sweetness gradually rises, with sweet rhyme and aroma remaining in the mouth.
Green tea base
Features: High aroma and outstanding bitterness. The soup is dense and long-lasting.
Cooked Tea Tasting
Cooked tea sticks
Taste of cooked tea:
Wash and moisturize the soup. The aroma of the soup is relatively strong and there is no strange smell. The soup body is full, with a slight pectin feeling, and the soup is red and clear. 1-2 bubbles have a bitter taste at the mouth, with a slight astringency. After 5 bubbles, the soup drops down, and the water drops slightly. The return to Gan is obvious, and the Shengjin is slow. The first half of the fragrance is compound, and the second half is pure woody.
Features: Tang feels refreshing and has a gum texture, bitter, sweet, sweet and orderly, and has a good tea aroma. Different from the cooked tea aroma of Brown Mountain.
Cooked tea base
Drinking suggestions: The aroma, soup, and oral feedback products feel pretty good, lack of foam resistance, and the aroma is more prominent. A good tea with comprehensive taste.
Tasting person: To
Cover the bowl and brew:
Appearance of dry tea: brownish yellow, large bar, sieved;
Soup color: bright red with translucency;
Soup feeling: 1-4 bubbles have a gelatinous texture at the entrance, which is fuller, and water drops slightly after 5 bubbles;
Fragrance: The aroma in the front section is like a compound aroma with old leaves and woody aroma;
Oral feedback: Slightly astringent, sweet back, slow growth;
Comprehensive evaluation: The overall taste is not bad, and the foam resistance is not good;
The first soak for 5 minutes: the mouth has a bitter rhyme, and the soup feels normal; the aroma is better than the name, and there is health; the fusion is acceptable, and the throat and mouth palate have adhesion;
The second soak for 3 minutes: the soup taste is reduced, the sweetness is there, but there is no other obvious taste; the fusion is average, and the taste can be held;
The third soak for 3 minutes: the tail water is sweet, and the sweetness is good; the fusion is acceptable, but not very watery;
Summary of characteristics: the endoplasm is not very rich, and has a relationship with the raw materials. The aroma is more obvious and has the characteristics of Bangdong tea;
Tasting person: Wuyue
Cover the bowl and brew:
Appearance of dry tea: The cord is fatter, with thicker old leaves and reddish brown;
Soup color: red-orange, translucent;
Soup feeling: smoothness, slight bitterness, gum texture, a little stickiness, slightly astringent;
Aroma: Resembles camphor;
Oral feedback: Shengjin is faster than Gangan;
Comprehensive evaluation: The aroma is very good, the foam resistance is slightly lacking, and the soup color is very good;
The first soak for 5 minutes: slightly bitter, a little dry after drinking, the soup is like camphor, slightly simmered;
The second bubble for 3 minutes: slightly bitter, the aroma is obvious, and there is vitality;
The third bubble for 3 minutes: the water taste is obvious;
Summary of characteristics: the aroma is more obvious, the soup is weak, a little dry, and there is a slight growth;
Tasting person: Da Liu
Cover the bowl and brew:
Dry tea appearance: yellow-brown, larger leaves;
Soup color: amber;
Soup feeling: smooth and pectin-like;
Aroma: The fair cup has nectar and is relatively strong;
Oral feedback: bitter rhyme, sweet back, slightly astringent and Shengjin;
Comprehensive evaluation: 1-4 feeling good. The woody fragrance is obvious after 5 bubbles, no other miscellaneous taste, insufficient foam resistance, and water smell when 6 bubbles;
5 minutes for the first soak: it is not as full as when brewed in a bowl; the fusion is average;
Second soak for 3 minutes: no soup feeling, watery taste, slightly sweet; poor fusion;
The third soak for 3 minutes: water, taste is light, but sweetness is still there; poor fusion;
Summary of characteristics: the two methods are compared, the bowl is much better; the biggest disadvantage: insufficient foam resistance, good aroma;
End of tasting
Academy cooked tea -Qiandui ancient tree ripe tea fermentation plan
From the very beginning of the establishment of the Academy of Tea, the research and development of ancient tree ripe tea fermentation process and storage conditions have been committed.
We will continue to ferment the famous mountain and famous villages in various tea areas and the ancient tree teas in micro-producing areas.
Unprecedented coverage of the Pu'er tea whole tea area (including the Kuogan region outside Myanmar and the ancient tree producing areas of Laos) establish the strongest and most comprehensive database of Pu'er mature tea fermentation and storage.
College cooked tea. The purpose of this fermentation plan is to understand the characteristics and differences after fermentation in each production area, and to try to find out the best fermentation method and storage environment corresponding to each production area. We have already tested it in Lincang and Erhai. Nearly two hundred old tree tea heaps.
As a professional cooked tea company, Shuyuan cooked tea is not only good cooked tea, but also has the responsibility and obligation to make some minor contributions to cooked tea and Pu'er tea.
Therefore, we must establish a comprehensive fermentation database to provide a full range of mature tea fermentation support and taste characteristics for future products, so that cooked tea breaks through solid and traditional tea making concepts, and enters the era of information-based data as the king. It can truly predict the taste before the finished product and produce according to the preset taste, so that the cooked tea can be well-documented, reasonable, and available for reference.
In the future, we will complete the small heap fermentation experiment in the sub-mountain hills of the whole tea area within the first two-year plan (planned to achieve one fifth as of now) and realize technology and data sharing in the industry.
In the second two years, the large-scale controllable storage equipment we established has entered the trial operation phase, which comprehensively simulates the large-scale regional storage environment across the country, and cooperates with the fermentation plan to fill and improve the data gaps in the transformation process of cooked tea storage in the whole tea area. This data.
Good-cooked tea no longer depends on good luck, good raw materials need correct and good craftsmanship, good taste should continue, good storage will make good time!