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14 December 2009 @ 09:23 pm
Pressing Puerh Bings - Shuangjiang Mengku  
Puerh tea pressing demonstration by China Yunnan Shuangjiang Mengku Tea Co., Ltd workers at the Shenzhen International Tea Expo, 12 December 2009





 
 
 
maitre_tea on December 15th, 2009 02:19 am (UTC)
I know that these things are probably company secrets are whatever, but how hot is it when they steam the maocha for compression? I'm thinking that if microbes are the things that are helping a pu-erh age, wouldn't they be "killed" if the temperature is too high?
nicolasteanicolastea on December 16th, 2009 08:18 am (UTC)
I would think that steaming would not kill these microbes just as steaming a slice of bread will not prevent it from becoming mouldy. I am guessing that either (a) the microbes come from the air or (b) steam isn't hot enough to kill the microbes.

Puerh microbes include 黑曲霉(Aspergillus niger)、棒曲霉(Aspergillus clauatus)、灰綠曲霉 (Aspergillus glaucus)、根霉(Rhizopus chinehsis)、乳酸菌 (Loctobacillus thermophilus)、及酵母(Yeast) etc.
puerh_ytc on March 24th, 2010 07:06 am (UTC)
I think some microbes are not necessary to be killed,which is a indispensable part of the fermentation,very important thing to the good taste and flavor of Shu puerh.

Actually,some kinds of microbes are harmful.
Is it any way could kill the harmful one,and keep the good one at the same time?


jeffoman on December 25th, 2009 08:53 pm (UTC)
Ever put your hand into a compost pile? Well there you go.