Green Tea Pu’er Part II

[00:00:00]We asked and had her in Chinese. She had to translate in Lahu. The question was, "How hot is the wok?" This is kind of a crucial understanding when it comes to aging puerh tea. So, they said 300° C.

[00:00:12]And that's about as high as I would want it. But, people that are doing >> [clears throat] >> 350° and up, I think that's way too high. They're essentially just making green puerh tea, basically. And you can tell here [music] with the redness of the stems, if it was all uniform uniformly green, I mean, then it would be a little alarming cuz they're deac- That means they've deactivated all of the enzymes responsible for oxidation in the leaves and the stems. [music] And here, you know, with a few-day-old tea, you can tell that some of the enzymes that are in there are um are still able to oxidize because [music] the thicker cell walls of the stems have already oxidized. So, if if that heat was higher, they would have deactivated those enzymes and everything would have been green. So, um I like that there's ageability to this. There's complexity.

[00:01:03]There's going to be some sweetness because of that oxidation. So.

[00:01:10]>> [music]