Effect of Water on Puer Tea

Water plays an important role in the processing of Pu'er ripe tea. The general moisture content of sun-dried hair tea used in Pu'er ripe tea processing ranges from 9% to 12%. It is necessary to increase the water content of the tea in order to better play the role of damp-heat in the “heap pile”. Moisture will affect the diffusion and transfer rate of substances and their interaction with substances. Therefore, moisture becomes a necessary condition for chemical reactions and reproduction of Aspergillus. In particular, the establishment of suitable humidity conditions is conducive to the growth of microorganisms beneficial to the quality of Puer tea. In turn, the chemical composition of Pu'er tea quality is good. Fermentation leaves need to have sufficient water content, fermentation environment also needs to maintain a high relative humidity, fermentation can achieve good results. The water-soluble products after oxidation of polyphenols can have more formation and retention. Under the hydrothermal effect, the contents of theaflavins and theaflavin are reduced, and the content of thechatinarine is increased. At the same time, some of the sugars of macromolecules can be further thermally cracked into monosaccharides, and the monosaccharide content increases. In terms of quality, they are not only substances of taste, but also give the tea soup a sweet mellow feeling.

Therefore, during the production and processing of Pu'er tea, the detection of moisture content is very important. The oven method and fast moisture analyzer method that are mostly used in the market today are the most widely used instruments.

Rapid moisture analyzers include infrared moisture analyzers and halogen fast moisture analyzers. Halogen rapid moisture analyzer because of its heating source for the ring, in the tea test process, the heating is more uniform, there will be no tea char phenomenon, it is more suitable for tea moisture testing.