Kneading

       Discerning a tea's aging potential isn't something that can be accurately determined in a short period of time. It requires not only foundational knowledge but also experience gained through tasting, discussions, and perhaps even a bit of luck. You need to find a Pu'er tea that suits your taste and use it as a benchmark for assessing the aging potential of other teas, making it easier to judge their maturation capabilities. How to Assess the Aging Potential of Pu'er Tea 1. Quality of the Tea Product The three main factors that influence the quality of Pu'er tea are: raw materials, processing techniques, and storage conditions. The inherent differences in the raw materials (in terms of their intrinsic substances) largely determine the differences in the tea's quality over time. Processing techniques and storage conditions determine the tea's ability to age well. Often, tea enthusiasts debate whether ancient tree teas or younger tree teas age better. As mentioned in previous articles, everyone has different standards for what constitutes good taste in Pu'er tea, so direct comparisons are difficult. 2. Timeframe Many people overlook the importance of the timeframe when assessing a Pu'er tea's aging potential. This often leads them…

Kneading is a process in the production of Pu'er tea after the fresh leaves have been subjected to initial fixation. It involves using external force to shape the tea leaves into strips and breaking down the cellular structure of the fresh leaves, allowing the internal substances of the tea to adhere to the surface of the leaves. The significance of this process lies in rupturing cell walls to release tea juice, facilitating the polymerization of components such as polyphenols and catechins, preparing the tea for later fermentation, and curling loose tea leaves into strips, which helps with the even release of internal substances during brewing. The strength of kneading, duration, and cell breakage rate are closely related to the taste, aroma, and subsequent transformation of Pu'er tea. Cold Kneading vs. Hot Kneading The principle of kneading is to use hot kneading for older leaves and cold kneading for younger leaves, as well as heavy kneading for older leaves and gentle kneading for younger ones. Based on personal experience in tea production, Pu'er tea requires heavy kneading, which is not done in one go but rather through repeated kneading. The purpose of "repeated kneading" is essentially to supplement the first "natural…

Kneading is a very important step in the production process of Pu'er tea, following the initial steaming. Kneading involves the actions of "kneading" and "twisting," transforming the steamed leaves, which are close to their natural state, into a specific shape through either "hand" or "mechanical" methods. The purpose of this process is to break the cell walls and release the tea juices, allowing for the polymerization of tea polyphenols, catechins, and other active components, preparing the tea for later fermentation. Additionally, it helps to curl the loose leaves into strips, facilitating an even release of the tea's contents during brewing. The strength of the kneading, duration, and degree of cell wall rupture are closely related to the taste, aroma, and aging potential of the Pu'er tea. The Characteristics of Kneading in Pu'er Tea Among the six major types of Chinese teas, all except traditional white tea undergo a kneading process. However, in many types of tea, the kneading process is primarily for shaping, often using a "light kneading" approach, which is essentially completed without pressure and with very short kneading times. The goal is to achieve a high rate of leaf formation, low breakage, and maintain the original color of…

Summer is scorching hot, and you may crave a cup of warm tea. Many tea enthusiasts wonder what kind of tea they should drink during the summer months. Based on different scenarios, we recommend the following teas.Prevent Heatstroke—Drink White Tea Hot weather can easily cause heatstroke, especially for those who work or play outdoors frequently. In this case, white tea is your go-to choice. White tea is lightly fermented without roasting or kneading, making it cool in nature. It contains abundant amino acids that help reduce heat and eliminate summer heat, effectively preventing heatstroke. Consumption Taboos New white tea has a slightly cold nature, so people with cold stomachs should drink less and avoid drinking it on an empty stomach. Boost Energy and Nourish Stomach—Drink Black Tea During summer, people tend to feel listless and drowsy. The caffeine-rich black tea stimulates the central nervous system, accelerates blood circulation, promotes metabolism, thus helping to boost energy and alleviate fatigue. In summer, we often consume icy foods or cold drinks to cool down. However, doing so can easily harm our delicate digestive system. As black tea is warm in nature, it has the effect of warming and protecting the stomach. Therefore, summer…

The rolling of Puer tea is the first process after the tea has been subjected to initial heat treatment (withering). Traditionally, the method involves transferring the withered tea from the wok onto bamboo mats, wide wooden boards, or clean cement floors, where the tea is manually "rolled" and "twisted" by hand. This action is somewhat similar to kneading flour. So, what is the purpose of rolling Puer tea? Puer Tea Rolling Methods 1. Manual Rolling The manual rolling of Puer tea typically requires two rounds of rolling. The first round occurs after the tea has been withered and laid out to cool; it is rolled until the leaves are mostly in strip form and tea juice begins to seep out. The leaves are then left to dry until the next morning before undergoing a second round of rolling to ensure that even the coarser and older stems and leaves are tightly formed into strips. A special bamboo-made rolling mat is used for this process. The rolling technique requires circular, complete, and coordinated movements that are both firm and gentle, ensuring that the tea leaves are evenly pressured and conducive to forming strips. The duration and strength of the rolling are…