Dormancy

This year, due to widespread cold snaps and wintry weather, some tea gardens in the Huangshan District experienced low-temperature frost damage. To ensure that spring tea production is not affected, recently, Professor Li Yecloud of Tea Science from Anhui Agricultural University and experts from the South Anhui Comprehensive Experimental Station visited tea gardens in the Huangshan District to provide on-site guidance for spring tea production. With less than a month until the start of spring tea harvesting, it's a critical period for spring tea management. In the high mountain tea garden in Longyuan Village, Longmen Township, Huangshan District, Professor Li Yecloud of Tea Science from Anhui Agricultural University and his team are discussing the situation of spring tea production with local tea farmers and offering targeted advice. "The pruning was too severe; generally, we suggest leaving a base." After on-site observation, Professor Li found that some tea plants had been over-pruned, and some leaves were showing red-yellow discoloration. Professor Li Yecloud, School of Tea and Food Science & Technology, Anhui Agricultural University: After checking along the way, I feel that the tea gardens in the Huangshan District, due to relatively high management standards earlier, suffered only minor frost damage. Only…

Pu'er tea is produced using two methods: artificial heap fermentation (ripe tea) and natural fermentation (raw tea). Artificial fermentation is a modern tea-making technique invented in Yunnan, involving the rapid fermentation of sun-dried green tea through heap fermentation, followed by steaming and pressing into solid shapes or left loose. Natural fermentation is a traditional method that involves steaming and pressing sun-dried green tea into solid shapes to preserve its aging potential. Pu'er Ripe Tea: Heap Fermentation Heap fermentation is a process used in making Pu'er ripe tea and is critical in determining the quality of the tea. A certain amount of sun-dried green tea is piled up to maintain a stable temperature within the pile, then the piled tea is moistened to initiate fermentation. The height of the heap can be adjusted as needed, usually reaching around one meter. As fermentation begins, the pile needs to be turned to manage temperature and fermentation conditions. Each master has their own judgment, but the core principle is to create an environment conducive to the activity of microorganisms in the tea while inhibiting the growth of unwanted bacteria, ensuring even and smooth fermentation. During turning, if moisture levels are insufficient, they need to…

Spring brings warmth, and all things come back to life. After a winter of dormancy, tea trees sprout fresh green buds, and spring tea takes center stage. However, newly harvested tea still carries some "fiery" and "green" flavors, making it slightly astringent. If the new tea is left for a period to naturally age, its taste will become even more delightful. For Puer tea, which is renowned for getting better with age, the storage process is crucial as long as the raw materials and production methods are sound. Storage Methods for Puer Spring Tea Maintain Dryness: Puer spring tea should be stored in a dry environment to avoid dampness. Desiccants or dehumidifiers can be used to absorb moisture from the air. Avoid Direct Sunlight: Puer spring tea should be kept in a cool place away from direct sunlight. Direct sunlight can cause the loss of nutrients in the tea, affecting its quality and taste. Sealed Storage: Puer spring tea should be stored in sealed containers to prevent air exposure. Sealed bags or jars can be used to store the tea. Avoid Odd Odors: Puer spring tea should be stored in a clean area free from any odors. Use sealed bags…