滇绿普洱 普洱生茶

所谓的“滇绿普洱茶”，就是用云南的绿茶压制而成的“普洱茶”。这种茶，汤色橙黄，外表和叶底的色泽变化快，用来冒充八、九年的普洱生茶不费吹灰之力。此类茶饮之苦底，涩显，能生津尚有余甘。低成本高利润，可以用来忽悠许多不懂普洱茶的人。

须知云南的普洱茶必须以云南省境内的晒青毛茶为原料进行加工，后期才有转化、陈化的空间。像这种以炒青、烘青为原料加工出来的另类“普洱茶”，已经没有任何存放的价值，所以大家购买的一定要小心甄别!

滇青和滇绿虽只有一字之隔，却分别属于两种不同的茶叶类别。滇青是云南普洱茶的原料即晒青毛茶，而滇绿是云南产的绿茶。二者的根本差异来源于杀青温度的高低，还有干燥方式为日晒或烘干，也就是温度与时间掌控。

绿茶杀青温度在摄氏210~240度之间，而滇青杀青温度应该低于摄氏180度以下，此为两者第一个差异处。雨季时，鲜叶过于潮湿杀青不易，过与不及都容易导致杀青不透或发酵度过高、香气不足、薄汤或苦涩不化等现象。

晒青茶在揉捻完之后，直接均摊在竹席或水泥晒场，以日晒干燥，晒干过程翻拌2~3次，日温一般不会超过摄氏40度。但如果以烘干机进行干燥工序，通常温度掌控在摄氏80度以上，甚至100~130度之间;杀青温度高、毛茶高温干燥，就成为滇绿普洱。

杀青温度过高会导致酶完全停止作用，因为高温杀死了茶叶内残余的多酚氧化酶、过氧化物酶和过氧化氢酶，凝固了茶叶内的多酚类化合物，中断其进一步发展变化的条件，或改变了发展变化的方向。加上新制品含水量低于9%，在长时间存放与空气接触过后，可能只会让普洱茶出现类似绿茶的吸湿受潮劣变而不是后发酵。所以说，要长期保存，一定要选择滇青普洱茶，也就是大叶种晒青茶。

使用滇青与滇绿工艺制作出的普洱茶，有很大的不同：

茶品制成初期，滇青和滇绿就有明显的不同，一般滇绿无论是香气还是颜色都更引人注目。

滇青：茶青(墨绿色、青气)茶汤(青草味、苦涩而浓烈)叶底(深绿黄、韧性佳)

滇绿：茶青(鲜绿色、清香)茶汤(清甜味、清爽但单薄)叶底(鲜绿黄、韧性差)

经过1-2年陈放，滇绿的劣变就逐渐突显出来，滇青的越陈越香才刚刚“浮出水面”。待到5年以上，滇青变成沉香浓郁的老茶，而滇绿已经是废品垃圾了。

滇青：茶青(红褐色油光、陈香)茶汤(清亮蜜香回甘)叶底(韧性好)

滇绿：茶青(暗褐无光泽、平淡潮闷味)茶汤(浑浊、发霉味)叶底(韧性差)

英语翻译

The so-called "Dian Green Pu'er Tea" is the "Pu'er Tea" made from Yunnan green tea. This kind of tea is orange-yellow in its soup, and its appearance and leaf bottom change quickly. It is effortless to pretend to be the eight or nine-year-old Pu'er tea. The bitter bottom of this type of tea, the astringent is obvious, and there is still phyllogam for the energy to produce body fluid. Low cost and high profit can be used to fool many people who do not understand Pu'er tea.

It is important to know that Yunnan Pu'er tea must be processed with sun-dried green tea in Yunnan Province as raw materials, and there is room for transformation and aging in the later stage. This kind of alternative "Pu'er tea" made with roasted green and roasted green as raw materials has no storage value, so you must be careful to identify what you buy!

Although Dianqing and Dianlu are separated by one word, they belong to two different tea categories. Dianqing is the raw material of Yunnan Pu'er tea, namely dried green tea, and Dianqing is green tea produced in Yunnan. The fundamental difference between the two derives from the level of the curing temperature, and the drying method is sun or drying, that is, temperature and time control.

The temperature of green tea is between 210 and 240 degrees Celsius, while the temperature of Yunnan green tea should be lower than 180 degrees Celsius. This is the first difference between the two. In the rainy season, it is not easy for fresh leaves to be too damp, and it is easy to cause impermeability, too high fermentation, insufficient aroma, thin soup, or bitterness.

After kneading, the sun-dried green tea is spread directly on bamboo mats or cement drying yards, and dried in the sun. The sun-drying process is mixed 2 to 3 times, and the daily temperature generally does not exceed 40 degrees Celsius. However, if the drying process is carried out with a dryer, the temperature is usually controlled above 80 degrees Celsius, or even between 100 and 130 degrees; the high temperature of curing and the high temperature and drying of Maocha become Yunnan green Pu'er.

Too high a curing temperature will cause the enzymes to completely stop functioning, because the high temperature kills the residual polyphenol oxidase, peroxidase and catalase in the tea, solidifies the polyphenol compounds in the tea, and interrupts its further development. Or changed the direction of development and change. In addition, the moisture content of the new product is less than 9%, after long-term storage in contact with air, it may only cause the moisture absorption and deterioration of Pu'er tea similar to that of green tea instead of post-fermentation. Therefore, for long-term preservation, we must choose Dianqing Pu'er tea, which is a large-leaf sun-dried green tea.

The Pu'er tea made with Dianqing and Dianlu crafts is very different:

In the early stage of tea production, Yunnan green and Yunnan green are obviously different. Generally, Yunnan green is more eye-catching in terms of aroma and color.

Dianqing: tea green (dark green, green air) tea soup (grass taste, bitter and strong) leaf bottom (dark green and yellow, good toughness)

Yunnan green: tea green (bright green, fresh fragrance) tea soup (sweet, refreshing but thin) leaf bottom (bright green and yellow, poor toughness)

After 1-2 years of aging, the deterioration of Dian Green gradually became apparent, and the more aging and fragrant Dian Green had just "surfaced". After more than 5 years, Dianqing has become a rich old tea with agarwood, and Dianqing has become a waste product.

Dianqing: tea green (reddish brown oily, Chenxiang) tea soup (clear honey fragrance back to sweet) leaf bottom (good toughness)

Yunnan green: tea green (dark brown matt, flat moist smell) tea soup (turbid, musty) leaf bottom (poor toughness)