Pu erh tea aging and storage

Подписаться 11 тыс.

Просмотров 17 тыс.

50% 1

Tea ages thanks to the combined action of enzymes and microorganisms. This video introduces the basic concepts behind tea aging and discusses how storage conditions influences aging.
Visit our tea shop: www.farmer-leaf.com/
Follow us on Instagram: / farmer.leaf
Follow us on Facebook: / farmerleaftea
References:
S. Jayaratnam, D. Kirtisinghe. THE EFFECT OF RELATIVE HUMIDITY AND TEMPERATURE ON MOISTURE SORPTION BY
BLACK TEA. Tea Research Institute of Sri Lank 1974
Takeo T. Studies on the Changes of Polyphenol Oxidase
Activity during Black Tea Manufacture, Agr. BioI. Chern., Vol. 30, No.6, p. 529-535, 1966
YOSHITOMI H. Equilibrium Moisture Content of Tea Leaves
and Stems for Tea Manufacture. National Research Institute of Tea, 1985
Ming Zhao, Dong-lian Zhang, Xiao-qin Su, Shuang-mei Duan, Jin-qiong Wan, Wen-xia Yuan, Ben-ying Liu, Yan Ma & Ying-hong Pan. An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea. World Journal of Microbiology and Biotechnology
2013, Vol 29, Issue 10, pp 1877-1884
Ming Zhao, Dong-lian Zhang, Xiao-qin Su, Shuang-mei Duan, Jin-qiong Wan, Wen-xia Yuan, Ben-ying Liu, Yan Ma & Ying-hong Pan. An Integrated Metagenomics/Metaproteomics Investigation of the Microbial Communities and Enzymes in Solid-state Fermentation of Pu-erh tea. doi:10.1038/srep10117, 2015
Chen A, Chen H-Y, Chen C. Use of Temperature and Humidity Sensors to Determine Moisture Content of Oolong Tea. Sensors (Basel, Switzerland). 2014;14(8):15593-15609. doi:10.3390/s140815593.

Опубликовано:

11 фев 2018

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 32

@NicolasVitaleAlphaNovae 6 лет назад

Stellar and crystal clear scientific explanations for once. Thanks a lot!

@JustiaFiat 3 года назад

William is my absolute favourite source when it comes to tea. It's very seldom that you find somebody with such in-depth knowledge that still takes the time to humbly back up his claims and opinions with scientific papers, even though his opinion would be heard anyways at this point. Especially in the Pu'er community where everything's so opinion based. Compared with other western facing vendors he doesn't just source tea but also produces tea, so I know that I can actually trust him whenever he sources material from other teagardens that it's gonna be a great value!

@chrisw7347 5 лет назад

Thank you for releasing such quality content - a very rare gift to the puerh drinking community.

@baitd5181 Год назад

Finally something i can understand and not have to question every sentence!

@AhimSaah 5 лет назад

A proper tea-geek video. I love it!!! :D

@mario7027 6 лет назад

Very impressive scientific content!

@mgualt1 6 лет назад

Excellent video, thank you. Special thanks for including references.

@Lou.B 2 года назад

Excellent and informative! Thank You!

@denisdraxler8231 5 лет назад

Absolutely interesting, William, I took your 3 Pu Erh Cakes in nice wooden Boxes with the Shu in a separate Box, and now I will taste the Weng Bo trial-package you laid in. Thank you very much for your good work. Denis.

@nicktohzyu 5 лет назад

please export your future videos in "mono" audio. the left channel in most of your videos are very soft

@chrisladouceur4093 4 года назад

What are your thoughts on humidity in aging white tea?

@mgualt1 6 лет назад

You mentioned 40°C as maximum enzyme activity, where did you find this info? Also, it would be great if you could one day show pictures/video of leaves which you consider too red, too green, and intermediate. Many thanks!

@SeaHearts1 4 года назад

I keep my tea cakes in clay pot storage. This protect it from sunlight, humidity and keeps it dry & cool.

@theartofmat7931 6 лет назад

Just received some samples and a small cake from you guys, looking forward to tasting.

@denisdraxler8231 5 лет назад

I really like him. He´s an intelligent guy.

@livertine504 6 лет назад

Another great video - thanks :). William by the way I noticed what looks like round plastic containers you got all your whole displayed cakes in which I can see in the background. I never seen such containers what is this?

@DelkorYT 3 года назад

Enzyme activity peaks at ~40°C because of denaturation of proteins

@LaoZi2023 3 года назад

Does the moisture control relate to Golden Flower tea as well, since it is an aged golden fungai tea?

@chrisladouceur4093 4 года назад

I really enjoyed this video, thanks!

@jeffreytepper5170 5 лет назад

William thank you for the excellent videos. I'm looking forward trying the puerh cakes and samples I recently received a couple of weeks ago from your company. I live in the US Midwest in the state of Iowa. I keep my shou and sheng separated in plastic storage containers, kept slightly open for circulation in a closet. I try to keep the temperature in the 60-70F and humidity 30-40% using a humidifier.