Types of pu-erh tea and how to brew pu-erh. Fermentation and enzymatic oxidation in tea
Most Russians drink black or green tea, and only a few gourmets are familiar with other varieties of this popular drink. Meanwhile, in terms of color, type of raw materials, as well as other features of production in the modern world, a wide variety of types of tea are distinguished. Let's see how they differ from each other, as well as from what waste the so beloved tea bags are produced.
The tea bush is a plant called the Chinese camellia (Caméllia sinénsis). And the varieties of tea obtained from this plant are distinguished by the degree of fermentation or oxidation. Fermentation is the process of fermenting tea leaves at high temperatures. Depending on the degree of fermentation of the tea leaves, the final product is divided into several types.
Green tea
So let's start with green tea. This type of tea undergoes minimal processing. After harvesting, it is only dried. Therefore, green tea leaves retain the maximum amount of useful substances: vitamins and antioxidants. This tea has a positive effect due to the B vitamins it contains, as well as vitamins C and PP. Tea has some antibacterial action, and also helps to eliminate heavy metals such as lead, zinc and mercury from the body.
White tea
White tea is considered an elite type of tea. The fact is that it practically does not undergo oxidation (fermentation 5-7%), and for its preparation only the topmost one or two leaves are collected, which are still covered with fluff and have not fully blossomed. This type of tea is one of the most expensive, in part because it is harvested over several weeks in the spring. It contains many vitamins and valuable essential oils.
yellow tea
Yellow tea comes next after white tea in terms of the degree of fermentation, which is 7-10%. This is a very rare and expensive type of tea, which contains a large amount of vitamins, amino acids and beneficial trace elements, and the taste has light smoked notes. It is made from the highest quality tea buds, and the drying process itself requires considerable skill.
Red tea
Red tea is perhaps the only type, other than green and black, that mass consumers have heard of. It occupies an intermediate position between black and green tea. After harvesting, the tea leaves undergo a drying process and short-term fermentation - just a day. This type of tea has a tonic effect and is recommended for people with low blood pressure. In addition, red tea contains a large amount of potassium.
Black tea
So, black tea, beloved by the older generation, undergoes full fermentation after assembly, as a result of which it acquires a dark brown or black color. The fermentation (oxidation) process lasts about 2-4 weeks, depending on the type of tea and recipe. Black tea is invigorating and energizing, and it is the most common tea in the world.
Puer tea
Pu-erh tea is similar to coffee in its tonic properties. This tea is often classified as a separate group, as it is made using a unique technology that includes artificial fermentation. Tea leaves after primary drying to the level of green tea are exposed to fungi of the species Aspergillus acidus. Such complex technology greatly increases the price of the final product, but makes it unique.
In addition to the degree of fermentation and the resulting color, types of tea are distinguished by the quality of the raw materials. The most valuable is whole-leaf tea, or tea of the highest grade. For its production, only whole leaves and tea buds are used. Medium grade tea is made from damaged and broken leaves.
granulated tea Inferior grade tea is ground tea, which is obtained from the waste and ground residues of tea production. It includes granulated and bagged teas. These varieties of tea have a more intense and rich taste, as the tea leaf is crushed. They also brew very quickly, giving the drink a rich color. But if granulated teas are subjected to special grinding to obtain a rich taste, then bagged teas are made from tea dust and waste generated during the production of more valuable types of tea. Therefore, the very drink that everyone drinks at work and at home is actually nothing more than tea garbage.
There is no such person in the world who would not drink tea. This soft drink is drunk in all countries. There are many different types of tea, but the most famous and consumed are black and green. And today we will talk about one of the exotic types of this drink - pu-erh tea.
The birthplace of this drink is the Chinese province of Yunnan. The process of its preparation is unusual, it uses the so-called fermentation of the leaves, that is, enzymes are used to age them. Therefore, pu-erh can be attributed to centenarians. If ordinary tea becomes completely tasteless after ten years, then this variety can delight you with its qualities and bouquet of taste for up to thirty years. Interestingly, the tea that we call black, in fact, would be more correct to call it red, but pu-erh is real black tea.
Puer effect.
Some believe that pu-erh can have an effect similar to the effect of soft drugs, or that by using it you can feel intoxicated - the effect of pu-erh. However, this can be argued, since it causes a different reaction. Someone does not feel anything at all, someone has a feeling of cheerfulness and some euphoria. In fact, the effect of the drink can be compared with a hookah, but unlike the latter, it does not bring harm to the body. Apparently, this is the secret of his popularity. When tasting pu-erh, no manifestations that are inherent in narcotic substances were noticed, but a positive effect on the body was noted. For example:
- 1. If you need to cheer up, then Puer tea is what you need. Its tonic effect, due to tannin, a substance contained in the tea leaf, is quite strong. Therefore, it is not recommended to drink the drink at night.
- 2. Another positive effect of this variety is that it helps to remove cholesterol plaques, helps cleanse blood vessels and thin the blood, which has a good effect on the cardiovascular system.
- 3. European scientists have proven that pu-erh removes toxic substances and toxins from the body, and also helps the gastrointestinal system to digest fatty foods. In addition, it relieves hangovers and other types of poisoning.
- 4. Pu-erh contains substances that reduce the risk of various infections, as well as cancer.
- 5. It has a positive effect on the color and structure of the skin, that is, rejuvenates it.
However, when using this drink, some nuances should be taken into account. It is not consumed hot, only warm. It is recommended to drink pu-erh only after eating, as it may have a negative effect on an empty stomach.
Pu-erh tea production technology.
The manufacturing technology of this variety consists of the following stages: collecting a tea leaf, withering it, twisting (leaves mechanically destroy and squeeze out juice), pressing.
This Chinese tea, in turn, can be divided into types, depending on the manufacturing technology. "Raw pu-erh" - is produced according to the usual technology, and fermented during transportation. "Forced Puer" is a long-term storage drink. The advantage of the first type is that it is possible to control the degree of fermentation, and therefore the taste too. It happens in the following way. Tea is stored for about four years, by which time the bitterness and roughness inherent in a fresh leaf is gone, and the tea is ready to drink. And if you have patience and wait ten or fifteen years, then he will be able to surprise and please with a rich taste. And not only taste, but also useful properties.
Pu-erh tea is available in various forms:
Drink this drink should be in small portions, only then you can appreciate the taste and aftertaste.
How to choose the right pu-erh tea?
To begin with, in order to choose the right pu-erh tea, it is important to know which factories produce it in full accordance with the technology. These are Xiaguan, Shuangjiang Mengku, Menghai.
As a rule, buyers, having come to the store, rely on the advice of the seller, but it should be remembered that the main thing for him is to sell his goods. You don’t have to buy the first tea that comes across, it’s better to ask a specialist consultant in more detail about the properties and qualities of various drink options. And remember: the best tea is the most expensive.
Pay attention to how the pu-erh is packed and to the conditions of its storage. It is known that any tea, regardless of its variety, should be stored in a dry and cool place. As a rule, it goes on sale in paper packaging, which is difficult to confuse with something. Therefore, if you see pu-erh in some other packaging, you should not buy it, as it may become moldy.
The second thing you should pay attention to is the aroma of tea, as pu-erh has a special, characteristic smell. The aroma of the briquette may have a woody or smoky hue, it all depends on its age. But other extraneous odors should not be, especially the smell of mold. It is known that tea absorbs all odors well, and if it was stored incorrectly, you will immediately feel it. This tea is not worth buying.
The third selection criterion is the color of the tea. Briquettes of aged pu-erh have a reddish color, and if the tea is slightly aged, then greenish. It should be known and remembered that this variety is never uniformly black. If you see any white or yellow blotches on it, then most likely it has begun to mold. And yet, inspect the packaging carefully, it should not be damaged.
Before choosing a store or type of tea, search the Internet for reviews, you may find detailed information that will help you in choosing. If you are just joining the ranks of this tea lovers, then it is best for you to start with fermented pu-erh, as it tastes simpler, and the exotic taste of raw pu-erh can forever discourage you from drinking it again, ever.
How to brew pu-erh?
One of the conditions for the beneficial properties of pu-erh tea is its proper preparation. The rules that we will introduce you to today came to us from China, and those who know a lot about tea adhere to them.
1. Sweet additives spoil the taste and properties of tea. If you lead a healthy lifestyle, then you probably strictly dose your sugar intake, in addition, the sweetness will prevent you from enjoying the real taste of pu-erh. In addition, in combination with sugar or any sweetener, it will no longer contribute to the cleansing of the body.
2. Good tea depends on the teapot. Pu-erh tea is better to use glass or porcelain dishes, but in ceramic dishes it loses its taste. Brew tea in small portions - at one time, as it does not retain its properties in the finished form for a long time. After you have drunk the tea, wash the teapot (without dishwashing detergent) and dry it well. If you do not plan to treat anyone, but brew tea for yourself, then it is better to do it in a glass or cup so that the dishes can then dry and get rid of the smell of drunk tea. If you want to get more aesthetic pleasure, brew tea in a glass, and you can watch how the tea leaf, twisted at the beginning, unfolds, takes in water and settles to the bottom.
3. Clean and soft water. According to Chinese tea drinking traditions, in order to get a truly tasty and worthy drink, rain or well water should be used for it. Since neither one nor the other is available to us, we can use the water passed through the filter, put shungite stones in it and leave for a day. The water becomes soft and filled with the energy of the stones. To brew pu-erh, use water with a temperature of 80 to 90 degrees, but not boiling water.
4. Amount of tea leaves. One brewing container requires from 4 to 7 grams of tea. This amounts to one to one and a half teaspoons. Do not forget to pre-wash the tea leaves.
5. Brewing process. Before using the teapot, rinse it with boiling water so that it warms up from all sides. Then pour hot water into it by a third, and after a few seconds drain it. From now on, your tea "breathes". Now pour water up to half of the kettle and wait five minutes. The finished drink should be poured into small cups.
6. Number of brews. Surprisingly, pu-erh tea leaves can be used 4 to 7 times.
Brewing time. The first use requires forty seconds, the second - fifty, the third - one minute, and then each brew does not require ten seconds more than the previous one. It should be noted that the taste of each of them is different. The first turns out to be more saturated, and the last, without losing the rich smell, is lighter.
If you overexpose the first tea leaves, then your drink will be tart. If pu-erh has been brewed for more than an hour, it should not be consumed, as the tannins contained in the leaves will give it a bitter and unpleasant taste. And the Chinese generally consider such a drink harmful to the body.
There is another way to brew pu-erh tea, it can be boiled. To do this, you will need a burner and a glass teapot. Thus, you can see the moment when the water starts to boil. Once this has happened, start stirring the water in a circular motion. And pour tea (washed and soaked) into the formed funnel. Once the tea is in the water, lower the heat to stop the simmer for a few seconds. When you see brown foam and bubbles on the surface, turn off the burner. Cover the pot with a lid and let the tea steep. And at this time, enjoy the dance of opening tea leaves. When they settle to the bottom, tea can be drunk.
You can also cook pu-erh in milk. Milk softens the taste of tea, but increases its consistency.
Which type of pu-erh tea and how you choose to brew it depends on your taste, and skill is a matter of time.
Also, read the website.
- the essence of the same plant - Camellia sinensis (Camellia sinensis). It all starts with the collection and primary processing of green tea leaves or buds (tips), which, as a result of a special technological process, become the teas that we choose according to our taste and color, depending on our preferences.The basis of the technological process for the production of any kind of tea is the process of fermentation and oxidation. In fact, in tea production, the term "fermentation" is not used in the literal sense. In biology, this is the process of activity of microorganisms without the participation of oxygen. Tea fermentation is a biochemical transformation inside the tea leaf, taking place with the participation of oxygen and oxidative enzymes of the tea leaf. The task of fermentation is to maximize the accumulation of valuable taste and aromatic properties of tea by changing the chemical composition of the tea leaf and ultimately obtaining high-quality tea from the raw materials.
Biochemical transformations of the tea leaf begin immediately upon its collection. Green tea leaves are harvested, dried in the sun or in ovens, crushed, rolled and allowed to lie down so that the leaf releases juice, salt and essential oils, which, when interacting with air, cause chemical transformations. This starts the process of enzymatic oxidation. Then the tea leaf is again steamed or heated, poured with water, dried, crushed again and heated, etc. in various variations. The more manipulations, the higher the degree of fermentation.
The processes of fermentation and oxidation proceed in parallel in tea, and therefore they are often replaced, meaning one under the other. There is no big trouble in this, but to define this mutual process, it is rather more correct to use the term "enzymatic oxidation". Different varieties of tea are also fermented and oxidized in different ways, that is, what kind of tea they want to get depends on the time of stopping the oxidation process and fixing the degree of its fermentation.
Thus, the oxidation process of green tea is stopped either by hot drying immediately after the leaf is harvested or treated with hot steam. Therefore, this tea retains its natural fresh aroma and taste to a greater extent. The category of non-fermented teas and lightly fermented teas also includes white and yellow teas.
The goal of oolong fermentation and oxidation is to achieve only partial fermentation. To do this, the tea leaf is crushed and stirred in such a way that the leaf gives juice only on a small area of the leaf, most often along the edges. Masters strive to ensure that the sheet remains intact and does not break. From time to time, the collected raw materials are sprayed with water. Humidity retards leaf drying and enhances and speeds up fermentation. After a few hours, the oolong fermentation process is stopped by rapid roasting at a temperature of 100 degrees. Then, a still warm soft sheet is twisted and finally dried. Partially fermented and oxidized teas include some green teas and many oolongs. Their aroma is subtle, but rich.
Black (red) tea refers to fully fermented teas. For fermentation and oxidation, tea is laid out on racks or grates in a well-ventilated area. Under conditions of high humidity and a certain air temperature, chemical reactions begin in the cells of the tea leaf. As a result of fermentation of cell sap, new substances are formed in tea. It is they who give the tea infusion a fruity-spicy thick aroma and a rich color from ruby to red-brown.
The peculiarity of post-fermented teas is that they undergo a fermentation process, which can be stopped at a certain moment and then resumed again. Mature pu-erh is a post-fermented tea. It is heavily fermented at the factory, but not fully oxidized like red tea. In this case, one should distinguish between the post-fermentation of Shu and Shen Pu-erh. Accelerated aging, strong oxidation and post-fermentation of shu pu-erh takes place in factory fermentation warehouses. At a certain temperature, a wet tea stack is placed tightly on a concrete floor in the form of a semicircular roller. Thus, contact of the stack surface with air is minimized. Then, to create the necessary conditions for the development of the necessary microflora, which ensures maximum fermentation, the stack is covered with a tarpaulin. In order for beneficial bacteria to multiply, hygienic conditions are strictly observed during fermentation. Of course, during the fermentation of tea, its oxidation also occurs in parallel. Pu-erh fermentation is stopped by drying, often after the tea has been steamed and pressed. If we are talking about the post-fermentation of sheng pu-erh, then they mean its ability to oxidize and ripen for years during storage due to internal natural processes. Shen pu-erh only becomes post-fermented some time after the young fermented sheng pu-erh is produced and leaves the tea factory.
And lastly, the degree of fermentation of tea is determined not by the color of the tea leaf, but by the color of the infusion that you drink. The darker it is, the more fermented the tea.
What are the types of Chinese tea? What is fermentation and enzymatic oxidation? What is "post-fermented" tea? We will try to answer these questions in our article.
There are a huge number of different types of Chinese tea, all of which are made from the leaves and buds of the same plant - Camellia sinensis. But due to the different varieties of this plant, the geography of its growth and the processing technology of the collected, fresh tea leaves, the finished tea can have a completely different taste and aroma.
There are quite a few approaches to the classification of Chinese tea types, but today, the most common is the classification according to the degree of fermentation of the tea leaf, or rather, enzymatic oxidation (or simply oxidation) and fermentation. Although, for simplicity, many do not separate these different chemical processes that occur in the tea leaf during its processing, combining them and operating with one term - fermentation.
According to this classification, all Chinese tea can be divided into six main groups, or types: green, white, yellow, oolong, red and pu-erh. In order to understand the difference between green tea and white tea, or red tea and oolong tea, one should understand what processes take place in a fresh tea leaf and what happens to it as a result of processing.
We will deliberately not give complex and detailed definitions of the main chemical processes occurring in the tea leaf, this is not the purpose of this article. To understand the approach to the classification of Chinese tea, simple definitions will suffice, perhaps even with some small assumptions.
enzymatic oxidation.
Enzymatic oxidation by their own enzymes - This is a multi-stage process of interaction in the tea leaf of internal enzymes (enzymes) and oxidized substances. A similar process occurs with a cut apple or a peeled banana, when after a while their surface begins to darken. It is as a result of oxidation that the green color of fresh tea leaves changes to dark.
It is worth noting that as soon as a fresh tea leaf is plucked from a bush, spontaneous enzymatic oxidation begins, but this process is not controlled and proceeds rather slowly. In production, for controlled oxidation, special conditions are created under which a constant, high level of oxygen is maintained. Tea leaves are laid out in a thin layer under the open sky, or in a room that provides a constant supply of fresh air. The required level of enzymatic oxidation is carefully controlled by the tea master.
To speed up the oxidation process, at the next stage of production, tea leaves are softened, crushed, and twisted. The main goal is the destruction of the cell membrane, since in an intact leaf, oxidizable substances and enzymes are separated by membranes.
When the required level of enzymatic oxidation (roughly speaking, fermentation) is reached, at the next stage, the process stops, or rather, it slows down as much as possible. To do this, the tea leaf is subjected to heat treatment, it is heated to a high temperature - roasted, the Chinese call this stage “killing greens”.
Fermentation.
Fermentation or enzymatic oxidation under the influence of external factors - this is the interaction of oxidizable substances with enzymes that are not formed and are not located in the tea leaf itself. These enzymes can be produced by various microorganisms and bacteria present on the leaf surface (microbial activity).
To speed up the fermentation process, special conditions are created in production - the absence of oxygen and high humidity and temperature. These conditions are completely different from the conditions for enzymatic oxidation (under the action of one's own enzymes), for which, on the contrary, air enriched with oxygen is very important.
Fermentation is an important step in the production of aged teas, especially pu-erh. In particular, in the production of shu pu-erh, the Vo Dui technology is used. The minimally processed tea leaves are piled, sprayed with water and covered with thick burlap, thus creating ideal conditions for microbial activity - limited air flow and increased humidity and temperature. In this form, tea raw materials are left for a sufficiently long time, a month or more, periodically stirring and maintaining the required level of humidity and temperature. Achieving the required fermentation is determined by the technologist who controls all production processes.
Classification of Chinese tea according to the degree of fermentation and its types.
And so, having figured out what chemical processes are possible in a tea leaf, we can proceed to the classification of Chinese tea into types according to the degree of fermentation. By fermentation, in this case, we mean either enzymatic oxidation (under the action of internal enzymes) or the fermentation process (enzymatic oxidation under the influence of external factors). In reality, these two processes can run in parallel, but depending on the type of tea, one of them actually dominates.
Green tea.
Green tea is practically not subjected to enzymatic oxidation, and even more so fermentation. As a result of its minimal processing, conditions for accelerated, controlled oxidation are not created, but on the contrary, tea leaves are almost immediately heat-treated - they are fried to stop spontaneous oxidation.
White tea.
For the production of white tea, first of all, selected raw materials are collected - these are only the buds and the youngest leaves, which also undergo minimal processing and undergo a slight enzymatic oxidation.
Yellow tea.
Yellow tea is also practically not oxidized. The peculiarity and value of this tea lies in a special production technology, tea raw materials go through a very slow heat treatment process - languishing. As a result, yellow tea acquires a unique, refined taste and aroma.
Oolongs or oolong tea.
Oolong teas undergo partial (15-80%) enzymatic oxidation and are often referred to as semi-fermented teas. All oolongs can be divided into two groups: light - less oxidized and dark - more oxidized.
Red tea.
As a result of production, red tea undergoes almost complete enzymatic oxidation, under the action of its own enzymes. As a result, tea leaves have a dark color.
Puer.
Shu pu-erh during production undergoes both significant enzymatic oxidation under the influence of internal enzymes, and fermentation under the influence of external factors. And as we have already said, the fermentation process (aging of raw materials using the Vo Dui technology) is one of the main ones in the production of shu pu-erh.
Sheng Pu-erh undergoes a slight partial enzymatic oxidation during production, and therefore has a lighter leaf color. And only then, pressed, ready-made pancakes are placed in special rooms, with the required level of humidity and temperature, where it is stored for several years, undergoing slow fermentation.
Pu-erh tea is also often called “post-fermented” tea, meaning that it first undergoes the process of enzymatic oxidation by internal enzymes, and then undergoes fermentation under the influence of external factors using the “Wo Dui” technology, or stored in special storage facilities.
And so we summarize this article: only pu-erh undergoes pronounced processes of enzymatic oxidation, and especially fermentation, during production, while the rest of the types of Chinese tea, to one degree or another, are only subjected to enzymatic oxidation.
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