How did Pu 'er tea soak in tea cream? Thank you, everyone.

Pu 'er tea paste, also known as instant Pu 'er tea, originated when there was no historical record. Pu 'er tea has enjoyed a long reputation since the Tang and Song Dynasties, with a long history and the most varieties of colors. Hong recorded in "New Language in Southern Yunnan": "... the coarsest Pu 'er tea is boiled into cakes for copying. There is also Pu 'er tea paste in the old tribute, made of pearl tea. " As early as18th century, European tea merchants imported a kind of black tea cake made of concentrated extract of Pu 'er tea from China. Each cake weighs 6-7 grams, and can provide 10 breakfast tea after melting. This is Pu 'er tea paste at that time. Mainly hand-made. "Every year, people pay tribute, and it is not easy for the people to get it." (compendium of materia medica of Qing Zhao Xuemin 1765). Modern Pu 'er tea paste is mainly instant coffee, including extraction, concentration and drying. The quality characteristics of Pu 'er tea paste are: it is soluble in water, leaving no residue in the cup, easy to adjust the shade, convenient and hygienic, and has strong health care and medicinal functions. Various ingredients can also be added for mixing. The standard technological process of making Pu 'er tea paste can be expressed as follows: the making process of Pu 'er tea paste mainly includes the steps of picking, processing, leaching, purification, concentration, drying, setting, drying, packaging, etc. 1. The tea raw materials used for picking, processing and making Pu 'er tea paste can be fresh leaves, raw tea and cooked tea. The selection, selection and proper blending of raw materials are very important, which not only affects the quality and soup color of Pu 'er tea paste, but also directly affects the production cost and economic benefits. General grade 7 ~ 9: Pu 'er tea or tea by-products are used as raw materials. In order to improve the quality and economic benefits, 20 ~ 30% of small-sized tea can be added appropriately, which can greatly improve the quality of the final product. Pu 'er tea raw materials should be properly crushed before soaking, and the crushing degree should be controlled at about 0.35mm by 40 ~ 50 mesh sieve or kneading. 2. Usually, water is chosen as the solvent for leaching. The ratio of tea to water should be considered comprehensively when extracting. Interaction of extraction temperature, extraction time, extraction times and extraction quality. The water consumption of extraction should not be too much, otherwise the concentration of tea soup is too low, which is not conducive to the later concentration processing and consumes a lot of energy. The common ratio of tea to water is between L: 9 and 1: L5. The extraction temperature should also be well controlled. When the water temperature is about 100℃, the extracted tea leaves have good soup color and aroma, but the tea tastes bitter: when the water temperature is about 90℃, the extracted tea leaves have good taste, but the soup color and aroma are weak. When Pu 'er ripe tea is extracted, the temperature is about 85℃. When extracting raw Pu 'er tea, the temperature is about 95℃. The extraction time is generally 10 ~ 15 minutes, and the extraction times are generally 1-2 times. 3. Purification refers to the process of removing small impurities and sediments from tea extract. There are often a small amount of tea fragments in the leaching solution; After cooling, suspended solids often produce sediment, which must be removed. There are three purification methods: physical method, chemical method and biotechnology method. 4. The concentration of concentrated and purified extract is low, so fiber concentration is needed first. Increase the solid content to 30% ~ 50%. That is, the drying efficiency is improved, which is beneficial to obtain low-density granular Pu 'er tea paste. There are several methods of concentration, such as evaporation concentration, freezing concentration and vacuum concentration. At present, people mostly use high-temperature evaporation concentration, but more and more people use vacuum concentration method. Freeze concentration and vacuum concentration are better methods to ensure the color, aroma and quality of Pu 'er tea paste. 5. Drying technology is very important for the quality, shape and solubility of Pu 'er tea paste. Commonly used drying methods include spray drying, freeze drying, vacuum drum drying and foaming drying. Spray drying is the first choice for Pu 'er tea paste products with high drying efficiency, good solubility, small mass, small volume and low cost, and can obtain fullness in molding and packaging. 6. Pu 'er tea paste is a granular semi-finished product after shaping and drying, which is not easy to store, easy to absorb moisture, agglomerate and deteriorate, lose aroma or deepen soup color, so it should be shaped. There are two commonly used setting methods for Pu 'er tea paste: high-pressure setting and air-drying setting at room temperature. The semi-finished products of granular Pu 'er tea paste and 95% alcohol are put into a mold for high-pressure setting or air-drying at room temperature. Additives such as lactose, calcium phosphate, vegetable gum, dextrin, various nutritional enhancers, edible pigments, edible essence, etc. can also be added to improve the hygroscopicity, health care and diversification of color and fragrance of Pu 'er tea paste. Traditional Pu 'er tea paste tribute, 0 ~ 7g each, is square and packed in brocade box. At present, there are many styles of Pu 'er tea paste on the market, ranging from 1 g to tens of kilograms, and the packaging is more modern, diverse and colorful. As we all know, the cultivation and utilization of tea trees began in China. It is universally acknowledged that the ancient tea trees in China originated from Pu 'er, Yunnan Province, which is now the Lancang River Basin in Yunnan Province. From 65438 to 0950, the United States and many western countries began to develop the production technology of tea cream (instant tea), and constantly improved the production technology in terms of equipment, technology and biology. In fact, as early as the Ming and Qing dynasties, we Yunnan tea people had mastered and made it. 1729 Pu 'er tea paste is regarded as "Eight-color Tribute" and "Gong Rui Tianchao", with Pu 'er tea paste as the first tribute. Due to the modernization, scientificity and diversification of production technology, Pu 'er tea paste has the characteristics of convenient brewing, scientific sanitation and various varieties (which can be made into various tastes and shapes). At present, many experts in Pu 'er tea science at home and abroad have invented many patented technologies in tea cream production. Pu 'er tea paste is one of the raw materials for cola, iced tea, fruit tea, health tea, milk tea and many medicines. I believe that with the development and growth of Pu 'er tea industry, the magical Pu 'er tea will surely.