2020-11-15

Sour tea is a kind of fermented health-preserving tea with fresh taste, slightly sour taste, national characteristics, rare and valuable among Chinese people. Through complex and sophisticated production techniques, the finished sour tea has qualities such as natural moss flavor, rock flavor, special sourness, sweetness and sweetness, and no astringency. Quanzhou in Fujian and Dehong in Yunnan in my country are the main producing areas of sour tea.

Quanzhou sour tea is also known as "Luojiang sour tea". Wild sour tea tree species from Luojiang area of ??Quanzhou City.

Quanzhou sour tea has a long history and was first created in the Xiangong Mountain area during the Northern and Southern Dynasties. The traditional production process of Quanzhou sour tea was invented by the ancestors who lived in Xiangong Mountain at that time. They collected unique wild sour tea tree species and used a production process that combined oolong tea and black tea. Its production process is complex and delicate, and is recognized as "the most difficult tea-making process."

1. The production process of Quanzhou sour tea is complex and delicate:

The modern production process of Quanzhou sour tea consists of three parts: picking, primary production and refining.

Preliminary production process:

Sun-drying - drying - frying - rolling - frying - rolling - frying - rolling - frying - rolling - fermentation - drying.

Refining process:

Screening - sorting - stacking - packaging.

The modern Quanzhou sour tea production process is unique. Cutting and kneading four times, then fermenting, and then drying, it is very similar to the repeated carving when making art. Quanzhou sour tea has a unique production process that, to this day, cannot be completely replaced by machinery.

The main reason is: it is necessary to flexibly master the sour tea production process of "depending on the weather, season, and climate" according to changes in weather and climate. In particular, the "sweet" taste of sour tea is completely obtained from handcrafting. Only in the end can the sour tea have the excellent qualities of natural moss flavor, rock flavor, thick sourness, no astringency, sweetness and sweetness.

2. Quality characteristics of Quanzhou sour tea:

Appearance: Tightly knotted, neither fat nor strong, slightly curly, black and shiny in color.

Aroma: Fresh and long-lasting.

Soup color: deep golden yellow, reddish, clear and transparent.

Taste: mellow and sweet, not astringent in the mouth, sour in the teeth and cheeks, plum, fresh moss, rock, sweet and sweet at the bottom of the throat.

Bottom of leaves: plump and even.

Dehong Sour Tea is an "aerobic deep fermentation tea". Its production process is special and the fermentation time is as long as 9 to 12 months. Dehong sour tea originally came from the De'ang tribe in Yunnan, formerly known as the "Benglong tribe". They are one of the ethnic minorities in my country and are good at growing tea. They have been growing tea for generations and growing tea in every village. The De'ang ethnic group is mainly distributed in 9 counties and cities in 3 prefectures, including Dehong, Baoshan, and Lincang, in the southwest of Yunnan Province. Dehong Sour Tea is made from Yunnan’s unique large-leaf tree tea.

Sour tea is a unique drink of the Deang people and has a high status. Whenever there is an important event, such as an engagement or marriage, the De'ang people will express their feelings to each other with tea instead of a gift. Nowadays, sour tea has become a favorite of the Deang people, including love tea, mate selection tea, marriage proposal tea, betrothal tea, etc.

1. Production of Dehong Sour Tea:

① Dehong Sour Tea is divided into two types: wet tea and dry tea.

Wet tea:

Mainly used for consumption. It can be served on the table as a dish and is delicious. It is also known as "edible sour tea". Wet tea is a short-term fermented tea, and the fermentation time is generally about 30 to 60 days. After fermentation is completed, take it out to dry and store. When ready to eat, take it out, clean it, soak it, drain the water, add salt, chili, pepper oil, sauce, and other seasonings to make a cold sour tea, which is naturally delicious.

Dry tea:

Mainly used for drinking. After the fermentation is completed, it needs to be ground into tea puree, made into tea cakes, dried, cut into uniform tea pieces, and stored. When ready to drink, take out an appropriate amount, brew it with boiling water, boil it in a bamboo tube or earthen pot, or grill it over charcoal fire. Using containers made of different materials will produce different flavors when brewing. The sour tea brewed in bamboo tubes is delicious, fragrant with bamboo flavor, sweet and refreshing.

2. Classification of Dehong Sour Tea:

In terms of production technology, it is divided into two types: traditional ancient production technology and improved modern production technology.

①Traditional ancient production technology:

Raw materials: Arbor-type ancient trees and large-leaf tea trees.

Production process: picking → cleaning → steaming tea → fermentation → pounding → drying.

Fermentation container: Choose an adult "Dragon Bamboo", cut it into two sections, put the steamed and rolled tea leaves into a bamboo tube and compact it, and wrap it with fresh banana leaves. seal.

Selection of fermentation pit: Choose a fermentation pit that is relatively ventilated, cool, and dark. Bury the bamboo tube for natural fermentation.

Fermentation time: It takes about 180 days to ensure that the sour tea is fermented and mature.

②Improved version of modern production technology:

Raw materials: Arbor-type ancient trees and large-leaf tea trees.

Production process: Picking → Cleaning → Withering → Manual killing → Kneading → Basketing → Stacking and fermentation → Tea pounding → Pressing → Drying → Finished product.

Fermentation containers: strip baskets, baskets, etc.

Fermentation time: about 9~12 months.

Finished product shape: strip tea, round tea, sliced ??tea, loose tea, etc.

3. Quality characteristics of modern production technology:

Appearance: Various shapes, tightly knotted cords, green-brown, and bright black color.

Aroma: Fresh, floral, frankincense.

Soup color: golden and translucent.

Taste: Slightly sour and bitter in the mouth, sweet and sweet in the mouth, soft and fresh, sweet and refreshing, warm and moist in the throat, sweet and refreshing quickly, and long aftertaste.

It has a touch of frankincense and a strong scent of osmanthus. It is like lightly fermented black tea, sweet but slightly sour, and has an endless aftertaste.

Bottom of leaves: thick and shiny, like ripe leaves.

1. Sour tea is a kind of fermented health-preserving tea with fresh taste, slightly sour taste, national characteristics, rare and valuable among Chinese people.

2. Quanzhou in Fujian and Dehong in Yunnan in my country are the main producing areas of sour tea.

3. Quanzhou sour tea, also known as "Luojiang sour tea". With a long history and complex and sophisticated production techniques, it is recognized as “the most difficult tea making technique”.

4. Dehong Sour Tea is an “aerobic deep fermentation tea”. Its production process is special and the fermentation time is as long as 9 to 12 months. Dehong sour tea originally came from the De'ang tribe in Yunnan, formerly known as the "Benglong tribe".

5. Dehong sour tea is divided into two types: wet tea and dry tea. Wet tea: mainly used for consumption. It can be served on the table as a dish and is delicious. It is also known as "edible sour tea". Dry tea: mainly used for drinking. After the fermentation is completed, the tea must be pounded into puree, made into tea cakes, dried, cut into uniform tea pieces, and stored. When ready to drink, take out an appropriate amount, brew it with boiling water, boil it in a bamboo tube or earthen pot, or grill it over charcoal fire.

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