Does a good ripe tea originate from Menghai?

Does a good ripe tea originate from Menghai?

Since the birth of Pu’er ripe tea, Menghai has been attracting attention as the core producing area.

Do you also have the same idea: only cooked general wool from Menghai is authentic?

I think a large number of tea bugs have this idea, thinking that only Menghai County produces cooked Puerh (loose tea), just like Pu’er tea is only produced in Yunnan.

The fact is that Menghai is not the only person who can ferment and ripen Pueraria. Other counties and cities in Yunnan also produce cooked Pupu tea.

But it has to be admitted that Menghai is a big county of cooked common fermentation, and most of the cooked common fermentation is indeed carried out in Menghai. Then why is it in Menghai and not elsewhere?

Anyone who understands the principle of cooked tea fermentation knows that stable temperature and humidity are required for the fermentation of Odui. Take Kunming and Menghai for example.

The temperature difference in Kunming varies greatly, so no one would choose to ferment and cook in Kunming. Secondly, it is wet. Kunming’s low humidity is not conducive to the fermentation of microorganisms.

And Menghai has a stable temperature and humidity, which is the best choice for mature fermentation, so it has inherent advantages.

Menghai is located in the tropical rain forest south of the Tropic of Cancer. The climate is warm in winter and cool in summer, and the air humidity is maintained at about 80% all year round. Anyone with a little knowledge of microorganisms knows that this humid environment is very suitable for the reproduction and growth of microorganisms.

The fermentation process of Pu’er tea is closely related to microorganisms. It can be said that without microorganisms, Pu’er tea cannot be produced.

The fermentation of Pu’er tea requires the participation of a variety of microorganisms, among which Aspergillus niger, yeast, Rhizopus, and white mold play an important role. The special climatic environment of Menghai makes all kinds of molds needed for fermentation grow well here, so the rapid post-fermentation technology of Pu’er tea is also like a fish in water here.

The fermentation process went smoothly, and the Pu’er tea produced is naturally unique, and the “Menghai taste” is derived from this. This is the reason why many Pu’er tea companies are vying to set up factories in Menghai. Even if they do not set up factories, they must set up fermentation workshops in Menghai. This is the time!

In addition, in Menghai, the quality of water is the key to the fermentation of Pu’er tea. There are rumors that Menghai Tea Factory is located in Tianba, with mountains on its wing, far away from pollution. One of the wells is called “One Source”. The water from the well gushes out of the sand, which is endless all day long. The drink is clear and refreshing, with a sweet aftertaste. , The water used for fermentation comes from this. There is quite a legend about this well.

This argument certainly has its legendary elements, but it is an indisputable fact that the water of “One Source” is suitable for fermentation. After testing, “Yiyuan” has a neutral pH and a pH of about 6, which is very suitable for fermentation. This has been recognized by many experts, and it has been well verified in Menghai Tea Factory.

As the saying goes, “water is the mother of tea.” Although it is said that water has a specific effect on the quality of tea infusion, but in the fermentation process of Pu’er tea, the role of water is even greater. It is not surprising that the Menghai Tea Factory of that year had such good water and produced good Pu’er tea.

Let’s talk about the second reason.

Local people in Yunnan know that Menghai is not the only county with relatively stable temperature and humidity. So what is the opportunity to make Menghai County a major fermenting place for ripe tea today?

This has to bring time back to 2000. At that time, the state-owned tea factory was the mainstay of Pu’er tea, among which the Menghai tea factory was the most obvious.

At that time, the Menghai Tea Factory seemed to have a unique vision, and the whole factory spared no effort to develop Pu’er tea.

The hard work paid off. The last time it proved that the strategic direction of Menghai Tea Factory was correct, and because at that time, the local standard variety of Pu’er tea was only ripe tea.

In this way, the ripe Pu’er tea and the place of Menghai are tightly tied together, and they are deeply engraved in the mind of the tea bug.

After generations of fermentation masters’ research and experiments, the old fermentation technology has basically been finalized. Today, the new generation is following the footsteps of the older generation of fermentation predecessors, exploring the deeper issues of fermentation.

They have inherited the valuable experience of the older generation, and on this basis, use the theoretical knowledge they have learned to explore the cause and effect of fermentation technology. They have experience, but they are not limited to experience. Because of their arrival, the rapid fermentation method has opened up a new situation and accelerated the development of fermentation technology.

Pay attention to quality, be responsible for the tea bugs, and pour this idea into every detail of the fermentation work, so that the fermentation will be upgraded from the improvement of technology to the promotion of cultural interest, and continue to pass on this spirit. This is also the time.

Many people know that the reason why Menghai is an important place for the fermentation of cooked tea is caused by climate and historical factors, but it can continue to occupy this position as always because of human resources.

Over the years, Menghai has gathered a group of experienced fermentation masters and workers. I think this is the important reason why Menghai County has always occupied the dominant position of cooked tea.

Many cities are now making many preferential policies in order to win talents. This shows that talents are the foundation of future social development.

The above three points can be summarized as: the right time, the right place and the right people.

Today, when the development of Menghai ripe tea is very mature, new consumption habits are changing, which means changes in taste requirements, so the “Menghai taste” of Menghai ripe tea can no longer meet the diversified needs. At this time, ripe teas in other regions are also actively exploring. In this process, Lincang ripe tea is more successful.

Especially Lincang ripe tea has a relatively high essential taste, and the fermented ripe tea can be completely different from Menghai ripe tea. Its performance is most obvious in terms of sweetness. In addition, the ripe tea fermented with Lincang material has distinct characteristics and various aromas.

Some people may jump out and say that Lincang’s material is not suitable for fermented ripe tea at all. Even if it is fermented, the taste is relatively thin and does not have a heavy feeling.

We dare not deny this point of view at first, because the materials in some parts of Lincang are indeed not that good. The fermented ripe tea is still incomparable with traditional ripe tea to a certain extent, but Lincang is ripe. After continuous exploration in recent years, tea has made great breakthroughs in fermentation technology.

It has made new changes on the basis of tradition and found a fermentation technology suitable for Lincang. For example, “small frame fermentation” is a technology that is very suitable for Lincang tea fermentation. And the ripe tea fermented by it can already be quantified, positioned, and tasted according to the characteristics of the specific Shantou tea.

Naturally fermented ripe tea will also have different tastes and flavors depending on the mountain. Although in many cases, there are still some problems with this technology, it has basically solved the limitation that Lincang can’t ferment ripe tea, and even solved the disadvantages of ground pile fermentation to some extent.

Therefore, it must be said that the difference between Menghai ripe tea and Lincang ripe tea, in addition to the difference in region and fermentation technology, more importantly, the difference in taste is very obvious. If Menghai ripe tea is mainly “Menghai flavor”, then Lincang ripe tea has a diversified taste and taste.

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