Ⅲ.Innovation of Pu’er tea
With the improvement of economic level, people’s demand for tea is developing towards diversification and convenience.In order to comply with the majority of tea lovers, Pu’er tea has been subject to innovations in many aspects, such as processing technology, product flavor,product form, and intensive processing.
（Ⅰ）.Innovation of Processing Technology and Product Flavor
Pu’er is a kind of tea made from Yunnan big-leaf sun-dried crude tea by special processing technology.Through the technological innovation of Pu’er tea processing technology, the flavor of Pu’er tea is changed, and the health-preserving effect of Pu’er tea is enhanced to meet the needs of consumers.
云南农业大学周红杰教授团队利用专利设备（云南大叶种鲜叶厌氧处理设备）及鲜叶厌氧技术，使具有降压、镇静安神、提高记忆力的功能成分γ-氨基丁酸（GABA）在茶叶中得到有效地富集，并且成功应用于实践生产中，生产出GABA普洱茶，增强普洱茶保健功效的同时，使得GABA普洱茶产生独特馥郁的花香和熟果香。
利用紫色红曲霉专利菌株MPT13（Monascus purpureus，专利号：201010182965.9）进行普洱熟茶的发酵，研发出LVTP普洱茶（熟茶），使其富含功能成分洛伐他汀、没食子酸等，增强其降血脂、抗炎等保健功效。同时，红曲霉发酵赋予了LVTP普洱茶外形色泽褐红，汤色红浓明亮，酯香馥郁，滋味甜醇回甘顺活绵稠，叶底褐红油润软亮的特点，相较传统的普洱熟茶，LVTP普洱茶汤色、滋味、香气等方面都更加出色。
图1-18 GABA普洱茶（生茶）
图1-19 LVTP普洱茶（熟茶）
此外，在普洱茶加工的清洁化、数字化、智能化方面，首次将生物与工程技术结合，应用于普洱茶发酵，研制了集潮水、渥堆、翻堆于一体的多功能双层保湿转动式普洱茶发酵罐（专利号：200920111698.9）；并研究建立普洱茶清洁化发酵车间，首次将网络技术结合，研发出普洱茶发酵无线控制系统，实现普洱茶发酵的智能化调控和广域调控，且适用于单个或多个普洱茶发酵车间的同时控制；实现普洱茶发酵设备创新，与发酵过程的控温、控湿、控微生物等，解决普洱茶产业发展中存在的质量不稳定、加工工艺不规范、可控性差的问题。
The team led by Professor Zhou Hongjie from Yunnan Agricultural University uses patented equipment (fresh leaf anaerobic treatment equipment for Yunnan big-leaf tea)and fresh leaf anaerobic technology to effectively enrich GABA, a functional component that can lower blood pressure, tranquilize mind and improve memory, and successfully applies it in practice to produce GABA Pu’er tea, which enhances the health-preserving effect of Pu’er tea and makes GABA Pu’er tea produce unique fragrance of flower and ripe fruit.
The patent strain MPT13 (Monascus purpureus, patent number: 201010182965.9)of Monascus purpureus is used to ferment Pu’er tea, and then develop the LVTP Pu’er tea (fermented tea),which is rich in functional ingredients such as lovastatin and gallic acid, and enhances the healthpreserving effect such as lowering blood fat and anti-inflammation.At the same time, Monascus endows LVTP Pu’er tea with the characteristics of brown-red appearance, bright red soup, rich ester fragrance, sweet, mellow, smooth and thick taste, soft and bright brown-red leaves.Compared with traditional fermented Pu’er tea, LVTP Pu’er tea is more excellent in color, taste and fragrance.
Fig.1-18 GABA Pu’er tea (raw tea)
Fig.1-19 LVTP Pu’er tea (fermented tea)
Furthermore, in terms of the cleanliness, digitization and intelligence of Pu’er tea processing,biology and engineering technology are combined for the first time and applied to Pu’er tea fermentation, and then a multi-functional double-layer moisturizing rotary Pu’er tea fermentation tank (ZL200920111698.9)integrating watering, piling and pile stirring is developed.Through research, clean Pu’er tea fermentation workshops have been established.It is the first time to combine network technology to develop a wireless control system for Pu’er tea fermentation,which can realize intelligent and wide-area control of Pu’er tea fermentation, and is suitable for simultaneous control of one or more Pu’er tea fermentation workshops.It can realize the innovation of Pu’er tea fermentation equipment and the control on temperature, humidity and microorganism in the fermentation process, and solve the problems of unstable quality, nonstandard processing technology and poor controllability in the development of Pu’er tea industry.
图1-20 双层保湿转动式普洱茶发酵罐
（二）产品形式和包装创新
在消费者需求越来越多元化的今天，良好的产品形制与形式、包装形式与风格，不仅能给人以美的享受，还能直接刺激消费者的购买欲望，从而达到促进销售的目的，起到无声售货员的作用。目前，普洱茶的发展也越来越趋于多元化、年轻化和时尚化。主要包括：①产品形制创新。由传统的砖、饼、沱向更加多元化、便捷化的方向发展，如袋泡、龙珠、心形沱、巧克力饼或巧克力砖、艺术形态的紧压形状等；②产品形式创新。在纯茶的基础上向花草复配茶等方向发展，如菊花普洱、陈皮普洱、玫瑰普洱等；③产品包装创新。由传统的绵纸笋壳包装向更加艺术化、年轻化、时尚化和创意化等方向发展。
图1-21 普洱茶龙珠
图1-22 普洱茶巧克力砖
Fig.1-20 Double-layer moisturizing rotary Pu’er tea fermentation tank
(Ⅱ)Innovation of Product Form and Packaging
Today, consumers’demands are becoming more diversified.Good product shape and form,packaging form and style can not only give people beautiful enjoyment, but also directly stimulate consumers’buying inclination, so as to achieve the purpose of promoting sales and play the role of salesman without any promotions.At present, the development of Pu’er tea is becoming more diversified, younger and more fashionable, including: ① Innovation of product shape.The shape from the traditional brick, cake and lump develops to a more diversified and convenient direction,such as bag, ball, heart-shape, chocolate pie or chocolate cube and compressed shape in the form of art; ② Innovation of product form.On the basis of pure tea, the compound tea of flowers and plants emerges, such as chrysanthemum Pu’er tea, tangerine peel Pu’er tea and rose Pu’er tea;③ Innovation of product packaging.The packaging develops to a more artistic, younger, more fashionable and more creative direction from the traditional cotton paper and bamboo shoot shell.
Fig.1-21 Pu’er tea in the form of ball
Fig.1-22 Pu’er tea in the form of chocolate cube
图1-23 袋泡普洱茶
图1-24 陈皮普洱茶
图1-25 艺术性普洱茶（十二生肖紧压茶）
Fig.1-23 Pu’er tea in the form of bag
Fig.1-24 Tangerine peel Pu’er tea
Fig.1-25 Artistic Pu’er tea (compressed tea cakes marked with Zodiac Animal Heads)
（三）精深加工方面的创新
普洱茶作为云南省传统的优势产品，在很长一段时间里以大宗茶叶的身份存在于市场，无法很好地提高自身的价值。普洱茶口感独特，其所含有的茶多酚、茶色素、茶皂苷、茶多糖等具有良好的保健功效，因此在大健康时代的背景下，普洱茶活性成分被广泛运用于食品工业、医药科技、日化用品等行业中，形成了一系列普洱茶精深加工的产业链。
在食品工业方面，以普洱茶为主要原料的深加工产品种类逐渐增多。普洱茶膏、速溶普洱茶的加工技术较为成熟，液态普洱茶饮料、普洱茶食品、普洱茶保健品也在逐步开发中。但由于普洱茶后发酵机制复杂，功能成分复杂多变，分离提纯技术尚不成熟，在产品保健功效上有一定的难度，导致普洱茶深加工产品数量和种类都比较少，知名品牌寥寥可数。
图1-26 普洱茶膏
图1-27 普洱茶醋
在医疗科技行业，普洱茶中的茶褐素、茶多酚、茶氨酸已被证实具有良好的降血脂、降血压、清除自由基、增强免疫力等功效，已开发出多种新型科技普洱，如降血压、安神助眠的γ-氨基丁酸（GABA）普洱茶和降血脂降血压的LVTP普洱茶。在日化用品方面，有研究发现含茶功能成分的护肤品具有延缓皮肤衰老和护肤的作用，目前已研制出面膜、爽肤水、乳液等一系列含普洱茶提取物的日化产品。
(Ⅲ)Innovation of Intensive Processing
Pu’er tea, as a traditional superior product in Yunnan, has existed in the market as a bulk tea for a long time, so its value is not improved significantly.Pu’er tea has a unique taste.The polyphenols, pigments, saponins, polysaccharides, etc.It contains good health-preserving effects.Therefore, under the background of comprehensive health, the active ingredients of Pu’er tea are widely used in food industry, medical science and technology, daily chemical products and other industries, forming a series of industrial chains for intensive processing of Pu’er tea.
In the food industry, the types of deep-processed products with Pu’er tea as the main raw material are gradually increasing.The processing technology of Pu’er tea paste and instant Pu’er tea is mature.In addition, liquid Pu’er tea beverage, Pu’er tea food and Pu’er tea healthcare products are gradually being developed.However, due to the complicated post-fermentation mechanism of Pu’er tea, complex and varied functional components, immature separation and purification technology, and certain difficulty in health-preserving efficacy, the number and types of deepprocessed Pu’er tea products are relatively small, and there are only a few well-known brands.
Fig.1-26 Pu’er tea paste
Fig.1-27 Pu’er tea vinegar
In the medical science and technology industry, theabrownins, polyphenols and theanine contained in Pu’er tea have been proved to have good effects of lowering blood fat and blood pressure, scavenging free radicals and enhancing immunity, etc.A variety of new technological Pu’er tea has been developed, such as γ-aminobutyric acid (GABA)Pu’er tea for lowering blood pressure, calming nerves and helping sleep and LVTP Pu’er tea for lowering blood fat and blood pressure.In terms of daily chemical products, it has been found that skin care products containing tea functional ingredients can delay skin aging and protect skin.At present, a series of daily chemical products containing Pu’er tea extracts, such as masks, toners and lotions, have been developed.
图1-28 普洱茶面膜（图片来源于网络）
图1-29 普洱茶水乳（图片来源于网络）