Pu 'er tea: refers to the large-leaf tea grown in western and southwestern Yunnan, which withers (sunned) every day. Among them, it is divided into raw tea and cooked tea.

Raw tea: big leaf tea grown in the west and southwest of Yunnan. After drying, it is directly pressed into cakes, lumps and bricks, which are called raw cakes, lumps and bricks. What is not suppressed is called hairy tea.

Cooked tea: The big leaf tea grown in western and southwestern Yunnan is called cooked cake, cooked lump and cooked brick after daily withering (drying in the sun), boiling and fermenting. The lumps in boiling water and heap fermentation are called tea heads.

Fermented water and heap fermentation: 1973 was successfully developed by Kunming tea factory, and 1976 was successfully trial-produced by Xiaguan tea factory. Simply put, it is to ferment tea by artificially controlling humidity and temperature to achieve the purpose of rapid molding. It is said that 100 kg of tea leaves are added to 40 kg of water for pile fermentation, and after fermentation at a proper temperature for 3 to 7 days.

Sunset: also known as sun withering, commonly known as sun-drying, that is, just picked tea leaves are exposed to a certain degree in the sun. There are also hot winds withering in modern times. But it is said that the quality of tea dried by sunlight is better than that dried by hot air.

Dry Tibetan tea: Pu 'er tea is post-fermented tea, which is made by natural fermentation of tea in normal environment (not high temperature, high humidity and artificial), also called aseptic fermentation.

Wet warehouse tea: Pu 'er tea is stored in a high temperature and high humidity environment, which produces Aspergillus fermentation, also known as bacterial fermentation (Aspergillus fermentation is almost as serious as mildew).

Crab horn: It is a parasite that lives on old trees and tea trees. Its color is green (but it will turn brown after picking and drying) and it is shaped like a crab's foot. It has a strong plum fragrance, contains a variety of organic substances and has high nutritional value. Can be used as medicine, and has a good effect on anti-inflammation, gastropathy and diabetes.

Machnow. : 1976. In order to meet the export needs, Yunnan Tea Company has standardized the label of Pu 'er tea. The number of cake tea is 4, the first two are the year of making tea, the third is tea material grade, and the fourth is the tea factory number (Kunming 1, Menghai "2", Shimonoseki "3" and Shimonoseki "3". There are 5 scattered teas, the third and fourth are tea material grades, and the others are the same as above.

Fly in: a small piece of paper pressed in front of a tea cake. Generally printed with the manufacturer and the manufacturer's logo.

Inner ticket: the larger one wrapped in tissue paper. Generally, the introduction and manufacturer of tea will be printed.

Zhifei: Generally, Pu 'er tea has 7 cakes in a barrel and 12 cakes in a basket. It's called branching Each piece of paper is printed with the shipping mark, weight, manufacturer and production date.

Pu 'er tea standard

order

Pu 'er tea is a famous historical tea with profound tradition in Yunnan, and its production technology and product characteristics are special. As there is no corresponding national or industrial standard for Pu 'er tea, local standards for Pu 'er tea are formulated according to the Standardization Law of People's Republic of China (PRC) and its implementing regulations as the basis for production, inspection, trade and arbitration of Pu 'er tea.

This standard was put forward by Yunnan Tea Industry Association.

This standard is under the jurisdiction of Yunnan Provincial Bureau of Quality and Technical Supervision.

This standard is drafted by Yunnan Tea Association, Yunnan Tea Garden Group Co., Ltd., Xiaguan Tea Garden Tuocha (Group) Co., Ltd., Menghai Tea Factory, Yunnan Gulf Tea Industry Co., Ltd., Yunnan Six Tea Mountain Tea Industry Co., Ltd., Kunming Tailian Trading Co., Ltd., Kunming Tailian Trading (Tea) Co., Ltd. and Simao Ancient Pu 'er Tea Industry Co., Ltd. ..

Main drafters of this standard: Wang Xingyin, Zhang, Su Fanghua,.

DB53

Yunnan provincial local standards

DB53/T 102—2003

Pu'er tea

2003-0 1-26 released 2003-0 1 implemented.

Issued by Yunnan Provincial Bureau of Quality and Technical Supervision

Pu'er tea

1 and range

This standard specifies the terms and definitions, product types, grades, requirements, test methods, inspection rules and marks, packaging, transportation and storage of Pu 'er tea.

This standard is applicable to loose tea and pressed tea of Pu 'er tea.

2, normative reference documents

The terms in the following documents refer to the terms of this standard. All dated quotations

For the documents used, all subsequent modifications (excluding errata) or revisions are not applicable to this standard. However, parties who have reached an agreement according to this standard are encouraged to study whether the latest versions of these documents can be used.

GB/191-2000 Graphical signs for packaging, storage and transportation

Gb/t5009.57 ——1996 analytical method of tea hygiene standard.

Gb7718 ——1994 General Standard for Food Labeling

Gb/t 8302- 1987 tea sampling

GB/T 8303-1987 Preparation of Tea Pulverization Mode and Determination of Dry Matter Content

Gb/t 8304-1987 determination of moisture in tea.

Gb/t 8305- 1987 determination of tea water extract

Gb/t 8306- 1987 determination of total ash in tea

Gb/t8310 ——1987 determination of crude fiber in tea.

Gb/t 8311-1987 determination of tea powder and broken tea content.

Sb/t10036 ——1992 general technical conditions for transportation and packaging of pressed tea.

Sb/t10157-1992 tea sensory evaluation method.

3. Terms and definitions

The following terms and definitions are used in this standard.

Pu 'er tea is a kind of loose tea and pressed tea, which is made from the sun-dried green tea with big leaves in a certain area of Yunnan Province. Brown-red appearance, bright soup inside, unique and ancient aroma, mellow and sweet taste, brown-red leaves.

4. Types and grades

4. 1 Pu 'er tea is divided into loose tea and pressed tea according to its shape.

4. 1. 1 Pu 'er loose tea is divided into eleven grades according to quality: super grade, first grade, second grade, third grade, fourth grade, fifth grade, sixth grade, seventh grade, eighth grade, ninth grade and tenth grade.

4. 1.2 Pu 'er pressed tea has various shapes and specifications, such as round cake, lump and brick.

4.2 Physical standard sample

4.2. 1

4.2. 1 Pu 'er loose tea shall be made into six physical standard samples of super grade, first grade, third grade, fifth grade, seventh grade and ninth grade according to the quality requirements of each grade. (once every five years)

4.2.2 Pu 'er tea shall not be made into physical standard samples.

5. Requirements

5. 1 Basic requirements

5. 1. 1 The quality is normal, without deterioration or peculiar smell.

5. 1.2 Pu 'er tea must be clean and free of non-tea inclusions.

5. 1.3 Pu 'er tea shall not be colored and contains no additives.

5. 1.4 Pu 'er loose tea must conform to the corresponding physical standard samples.

5.2 Sensory requirements

5.2. See table 1 for the quality characteristics of Pu 'er loose tea.

5.2.2 The appearance of Pu 'er tea should be smooth, neat, straight and symmetrical. For the tea sprinkled with bread core, the sprinkled tea should be evenly distributed, and the surface should not be peeled off to expose the bread core.

5.2.3 Quality Requirements of Pu 'er Tea

The soup is rich in red color, pure in flavor and taste, and even in brown and red leaves.

1. Introduction to Xiaguan Tea Xiaguan Tea Factory is located in Dali City, Yunnan Province, at the southern foot of Cangshan Mountain and on the west bank of Erhai Lake. Like Menghai Tea Factory, it is one of the most important Pu 'er tea and pressed tea enterprises in modern China. Its predecessor was "Kangzang Tea Factory" founded by 194 1, and it has been renamed many times since then. After the founding of New China, it was officially named as "Xiaguan Tea Factory" in 1950. In the history of public-private partnership of the whole industry in the mid-1950s, Xiaguan Tea Factory was merged into local private tea shops and some small state-owned factories. 1994 was established as "Yunnan Xiaguan Tuocha (Group) Co., Ltd.". In 2000, it was renamed "Yunnan Xiaguan Tea Factory Tuocha (Group) Co., Ltd.".

The products of Xiaguan Tea Factory are cakes and Tuocha in the early stage, and Tuocha is the main product in the later stage. Early Xiaguan Tuocha was mainly used for sale and export, mostly for instant consumption, so there were not many tea products left. Strictly speaking, the later Xiaguan Tuo tea can't be classified as "the older it is, the more fragrant it is" because its production process is significantly different from the traditional sun-drying process. However, the cake tea produced by Xiaguan Tea Factory in the early stage, such as printed tea series and traditional simple tea series, still occupies a certain proportion in the old tea market and enjoys a high reputation because of its excellent quality.

On the occasion of privatization of Xiaguan Tea Factory, the common Xiaguan standard products (pressed tea products) in the market were briefly summarized and introduced. And provide some suggestions and dating basis for consumers to buy ideal tea products.

Tuocha tablets

Xiaguan Tea Factory is famous for Tuocha. After the founding of the People's Republic of China, its Tuocha products have been continuously produced and varieties of colors have been continuously introduced. According to the research of Hong Kong tea historian Mr. He Jingcheng, in the history of state-owned Xiaguan tea factory for more than 50 years, Tuocha has 7 series 1 1 flavors.

Grade A Tuocha

Xiaguan Factory of Grade A Tuocha has the longest production time and the largest output of conventional products. A-grade Tuocha has been in production since 195 1 was put into production. Early A-grade Tuocha, with specifications of 250g,125g; After the 1970s, it was replaced by the common specification of 100g (but due to the order requirements, a small amount of Tuocha with special weight was produced). A-grade Tuocha, about 4.3 cm high and 8.3 cm in outer diameter, used "China Tea Trademark" in the early days, and registered "Songhe" trademark after 199 1.

The dating basis of the first-class Tuocha mainly includes weight, type, texture and printing of packaging materials. Before 1993, A-grade Tuocha was packed in glossy checkered yellow paper. After 1992, it was replaced by matt checkered yellow paper. Starting from 1997, use green food labels. In the early days, bulk materials were mostly packed in five kraft paper tubes, and hardcover was packed in a single carton. After 2000, strip packaging materials were changed into composite paper bags.

B-grade Tuocha and I-grade Tuocha

In order to solve the problem of excessive backlog of middle and low-grade rough tea raw materials in provincial tea company, Xiaguan Tea Factory developed and put into production B-grade Tuocha in 199 1- 1992, and once stopped production. 1993 resumed production. Due to the psychological acceptance of consumers, it was renamed as Grade I Tuocha. Since then, these two names have been mixed together. The size of tea is 100g, the height is about 4. 1cm, and the outer diameter is about 8.2cm The trademark of China tea was used in the early days, and it was changed to Songhe trademark after 1993. It is said that those marked with "Grade B" are mainly sold to Gansu and those marked with "Grade I" are mainly sold to other provinces.

C-class Tuocha and Dazhong Tuocha

C-grade Tuocha was put into production on 1988. Like B-grade Tuocha, it is a product developed to solve the backlog of low-grade coarse tea raw materials in provincial tea halls. 1991-1997 was once discontinued. 1998 resumed production, and the formula of tea was different from that of C-grade Tuocha from 1988 to 1990. And because of the psychological acceptance of consumers, it was renamed as Volkswagen Tuocha. The size of tea is 100g, the height is about 4. 1cm, and the outer diameter is about 8.2cm The trademark of China tea was used in the early days, and it was changed to Songhe trademark after 1993.

Super tuocha

Xiaguan Tea Factory put into production in 2003 due to the seller's order. The specification of tea is 100g, the height is about 4.3cm, and the outer diameter is about 8cm, using Songhe brand. There are two kinds of outer packaging: composite paper bags and single boxes.

Cangercha

This kind of tea was produced in two batches of 1959 and 1979 as a gift for foreign guests on National Day. The size of tea is 250g, the height is about 6cm, and the outer diameter is about12.5cm. It is packed in a round paper box, using the trademark of China Tea.

200 1, Canger Tuocha became the regular product of Xiaguan Tea Factory. The product specifications and formula remain unchanged, and the outer packaging is a square carton with Songhe trademark.

Dalibaizu tuocha

During the period of 1984- 1985, Xiaguan Tea Factory was entrusted to process two batches of special products-Dali Tuocha, due to the excessive inventory of spring bud green tea in the provincial tea company. The product specification is 100g, the height is about 4.3cm, and the outer diameter is about 8.3cm. It is packed in kraft paper bags. The first batch 1984 produces 2 19 tons, and the second batch 1985 produces 100 tons.

Sell Tuocha and Pu 'er tea.

Xiaguan Tea Factory sells Tuocha (cooked tea) in two sizes: large and small. Camel is produced in 1975— 1998. The product specification is 250g, the height is about 6cm, and the outer diameter is about 12.5cm ... packed in square paper boxes. Xiaotuocha was produced after 1976. The product specification is 100g, the height is about 4.2cm, and the outer diameter is about 8.2cm ... Round carton packaging. These two kinds of tea products with different specifications all use the trademark of China Tea.

Pu 'er Tuocha was put into production on 1998. Its quality and specifications are basically the same as those of 100g bracket. The main difference is that the outer packaging is a simple kraft paper bag, and the printed text is changed from "Yunnan Tuocha" to "Pu 'er Tuocha" to show cooked tea. The trademark used is Songhe.

2 Pu 'er tea tasting

There are generally the following methods to identify the quality of Pu 'er tea:

① Know tea with the naked eye.

Good Pu 'er tea is brownish red (pig liver color), tender and tight, with a faint fragrance of longan, rose, camphor, jujube and lotus root, accompanied by special aging fragrance.

Pu 'er loose tea is graded according to tenderness, and the tenderness is getting higher and higher. Generally speaking, the higher the tenderness, the better the quality. There are four main points to measure tenderness: first, look at the number of buds, and there are more buds with high tenderness; Second, look at the tight knot, thickness, tight knot and coarseness; Third, look at the smoothness of the color, the color is smooth and moist, and the tenderness is high; The fourth is to look at cleanliness. It is best to be even and clean, with few stalks and no impurities, and vice versa.

Pu 'er pressed tea requires uniform thickness and moderate elasticity, and the colors are blue-brown, brown and reddish brown. Take the green cake as an example. Generally 3-5 years, the tea cake is compact, the round edge is complete, and the tea stalk is lavender. 5-7 years, the tea cake is complete and the tea stems are all purple; In 7- 10, the tea cake became pale, the edge fell off, and the tea stalk was dark purple; After 10 years, the tea cake became loose and the edge between leaves was blurred.

(2) open soup and tea.

As the saying goes: Oolong smells fragrant, Pu 'er appreciates color. After looking at the shape, the second step is to open the soup and make tea. Put 3-5g Pu 'er tea in a pot, brew with boiling water, pour the brewed tea soup into a crystal cup, and watch the color of the soup. The soup color of Pu 'er tea requires red, thick, transparent and bright. During the processing of Pu 'er tea, about 80% of theaflavins (TF) and thearubigins (TR) were oxidized and polymerized to form theabrownin (TB), which, together with high content of soluble sugar and water extract, formed the material basis of Pu 'er tea with rich flavor and reddish brown soup color. Thearubigins is the main ingredient of red in soup. During the fermentation, the activity of peroxidase was enhanced, which promoted the oxidation of theaflavins into insoluble thearubigins complex. With the aging of Pu 'er tea and the increase of fermentation time, the insoluble thearubigins complex in Pu 'er tea gradually increased, and the soup color of tea became more and more red. Because the production of insoluble thearubigins complex is positively related to the storage time, the "red" of Pu 'er tea is an important index to identify the aging period of Pu 'er tea in a certain period. The "red" of Pu 'er tea is divided into ruby red, agate red and amber red according to different qualities, among which ruby red is the rarest and the best in tea, followed by agate red and amber red. Tea soup is yellow-green, tea soup is brown-black, and the soup is turbid with suspended matter, which is metamorphic Pu 'er tea.

③ Tea viewing at the bottom of leaves

After the soup is cooked, look at the bottom of the brewed leaves (tea residue), mainly looking at softness, color and uniformity. Leaves are soft, tender and elastic, while leaves are hard and inelastic. The color is brownish red, with good uniformity and uneven color, or black, carbonized, or muddy, and the leaves are underdeveloped.

Pu 'er tea collection

Affected by the aging and high price of Pu 'er tea, the collection of Pu 'er tea is heating up day by day, forming a new fashion. The collection of Pu 'er tea should pay attention to three links: purchase, archiving and storage.

The first is to buy.

First of all, you need to choose tea according to your hobby, purpose and time limit. If you plan to collect it for several years after improving the quality, you can choose cooked tea. If you plan to collect it for a long time, you'd better buy raw tea, because it takes about 10 years for it to mature. Secondly, when buying, we should distinguish the manufacturer and the place of origin. In order to collect tea products produced by manufacturers with excellent materials and stable quality, it is best to choose ecological organic tea, and the tea produced by ancient tea gardens is the top grade. Thirdly, when buying, we should carefully taste the age and quality of tea to determine the purchase price.

The second is archiving.

After buying back the tea, you should make a good record of Pu 'er tea collection, and carefully record the time, place, manufacturer, variety, grade, name and whether it is an ecological tea, so as to prepare for future appreciation and trading. It is suggested to stamp your own collection seal (or affix your own collection seal) near the tea brand, so that the famous products collected by celebrities will have more room for appreciation in the future.

The third is storage.

Pu 'er tea is very particular about storage. Generally, there should be a special storage room to avoid direct sunlight and rain. Keep the temperature at about 25℃ and the humidity at about 75%. The room should be ventilated, and don't put it with other smelly things. Loose tea should be packed in large pottery pots, and cake tea, melon tea and Tuo tea should be made of wooden frames to facilitate ventilation. The wooden frame should be made of watermelon wood with loose material and no peculiar smell. Tibetan tea should be turned once every three months or so to check whether it is moldy or invaded by other parasites. It is best to take Tibetan tea out of the warehouse in about three months and disinfect the warehouse with ultraviolet rays to avoid cross-infection. If any abnormality is found, measures should be taken or experts should be consulted as soon as possible.