Today I released an old ripe tea fermentation sample, link here: 2017 Experimental Ripe Tea · Fresh Leaf Fresh Brewed Ripe Tea. Originally I had no interest in releasing fresh leaf fresh brewed ripe tea samples, but I saw many people criticizing this kind of tea, and I think I can express my attitude through a tea.
1. Existence is reasonable.
Up to now, I still believe that large piles, especially ground piles, are the best fermentation method for ripe tea, including our stainless steel platform fermentation similar to ground pile ripe tea fermentation method, but it does not affect the good quality of several batches and several tons of fresh leaf fresh brewed fermented ripe tea we have fermented. I learned this fermentation method from Yongde, and then conducted experimental fermentation in Menghai.
We have several relatively expensive teas all using this fermentation method. Existence, quantity, and history—isn't that reasonable?
2. Standard dispute.
If there is no such standard, but the market has a large number of such tea products, and the response is very good, then we should acknowledge this tea.
3. Isn't the progress of the industry always like this?
Industry standards lag behind the industry status quo, so the standards should be revised, not to crack down on new products. Otherwise, how can the industry progress?
4. My learning history of fresh leaf fresh brewed ripe tea
a,
At first, I heard a friend in Menghai mention this fermentation method. At that time, we called this fermentation method: wet tea fermentation. The friend said that Yongde has a large amount of ripe tea fermented this way. So I went to Yongde to learn secretly. According to the fermentation master in Yongde, this method was inspired by learning from other dark teas. Later, I started learning wet tea fermentation in 2017 and did some experiments.
b,
At that time, we had two routes. One was fixation wet tea fermentation, which is to make raw tea without sun-drying and then ferment it wet. The sample we just released was fermented this way.
c,
Another route is oxidation wet tea fermentation, which is to make black tea without drying and then ferment it wet. We have more inventory of this fermentation method, over a ton. Those interested can pay attention; I will release this tea later.
5. Advantages and disadvantages of wet tea fermentation.
a, Advantages.
The taste is more lively.
Floral and fruity aroma is obvious.
The layering of the taste is stronger.
b, Disadvantages.
It is not like traditional ripe tea, but more like aged raw tea.
The mellowness is not enough. Tea friends who prefer traditional ripe tea taste will resist it, thinking it lacks thickness.
Damp-coldness will be heavier. Since it has not gone through the sun-drying process, if the raw tea is not fixed thoroughly, the wet tea fermentation will have heavier damp-coldness.
Large-scale fermentation requires a large primary processing factory.
To make tons of wet tea fermentation, a large primary processing factory is needed. To make one ton of ripe tea, about six tons of fresh leaves are needed, and fixation must be completed within 2-3 days. It is difficult for an ordinary primary processing factory to achieve this scale, and it is also difficult to get so many fresh leaves in one primary processing factory. This method is suitable for large-scale factories. At that time, the Houyue Menghai factory hired more than 30 workers to get it done, and also hired many trucks to transport fresh leaves everywhere. That year, we pulled dozens of tons of fresh leaves from Jingmai Mountain alone.
The advantage of a single large primary processing factory is that the fixation process is uniform, and the wet tea produced is more conducive to my fermentation of ripe tea.
Of course, if I were to do this again now, there are other ways.
6. Summary.
Some people are very loud, maybe they don't understand, or maybe they just want to be loud to show they are right.
But tens of millions of decibels of noise are not as good as having tea and someone buying it.
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