China Yunnan polished the gold-lettered signboard of Pu 'er tea "Yi Wu flavor" and the first (fermentation) ceremony of light fermented cooked tea was held in Mengla.
China Yunnan polished the gold-lettered signboard of Pu 'er tea "Yi Wu flavor" and the first (fermentation) ceremony of light fermented cooked tea was held in Mengla.
Recently, the first (fermentation) ceremony of "Yi Wu flavor" lightly fermented cooked tea was launched in Yunnan Shouxingchang Tea Factory in Yiwu Town, Mengla, Yunnan. At the scene, experts and scholars from Pu 'er tea industry and tea lovers from all over the country witnessed the launch (fermentation) of "Yi Wu flavor" lightly fermented cooked tea.
Yunnan modern Pu 'er cooked tea was born in 1973, which was once one of the main forces of Yunnan's export to earn foreign exchange in the era of planned economy. At the beginning of the 21st century, Pu 'er tea was exported to domestic market. After the revival of the mainland market, cooked tea was gradually favored by mainland consumers for its mild tea quality, mellow taste and healthy value. With the upgrading of consumption, the quality of cooked tea in the market has been further improved, and both taste and flavor characteristics are more diversified, providing consumers with more choices.
The core of the process of cooked tea is "pile fermentation", that is, after pile fermentation in tidal water, a series of biochemical reactions occur under the action of microorganisms, and finally the quality characteristics of cooked tea are formed. Different varieties of raw materials, primary processing technology, different fermentation sites and different fermentation water will cause differences in microbial members and proportions, thus forming different flavors of cooked tea after fermentation. Cooked tea in history can be divided into "Menghai flavor", "Kunming flavor" and "Xiaguan flavor".
As the head of the six ancient tea mountains, Yi Wu is known as the source of tribute tea and the starting point of the ancient tea-horse road. It once took tea industry as the economic pillar industry, creating incomparable brilliance. In history, many old tea houses of grade were set up here. "There are tea trees in the mountains, and tea is planted in villages." This is a true portrayal of Yi Wu. The rich tea resources paved a road for rural revitalization in Yiwu Town.
In 1904, "Shouxingchang" was founded in Yiwu's century-old brand, but it has long been lost in the long river of history. With the efforts of Xiaolei Chen, "Shouxingchang" was passed down again in Yi Wu Old Street, rebuilt the old house in Yi Wu and founded Shouxingchang Yiwu Tea Factory. "Shouxingchang" is based on more than ten years' tea-making and practical experience of Xiaolei Chen, a tea maker, and advocates "Yi Wu flavor" cooked tea with small piles off the ground and light fermentation technology. "Shouxingchang" adheres to the tea-making concept of "inheritance is not conservative, innovation is not forgetful" and has been committed to the development and promotion of "small pile off the ground and light fermentation of cooked tea".
Taking Yi Wu green bud tea as raw material, using Yi Wu's water, in the unique microbial environment of Yi Wu, and using light fermentation technology to mature tea, and retaining the excellent genes and mountain charm of Yi Wu green bud tea, creating the original "Yi Wu flavor" mature tea will be a beneficial exploration and practice for "Shouxingchang" to the Pu 'er tea market, especially in the field of high-quality Pu 'er cooked tea. Xiaolei Chen hopes that the light fermentation experience of "Yi Wu flavor" cooked tea accumulated in practice can be popularized in Yi Wu in the future, calling on more people in the tea industry to participate in the production and dissemination of "Yi Wu flavor" cooked tea, boosting the transformation and upgrading of tea industry in Yiwu town and polishing the golden signboard of Pu 'er tea. (China Daily Yunnan Reporter Station)
