Master's Personal Oversight: Analyzing "Xinshidai" Puer's Extremely High Fixation and Rolling Standards
Bai Shuiqing established strict fixation and rolling standards for "Xinshidai." Every parameter from temperature and time to leaf quantity and pressure has precise control, ensuring quality stability.
Master's Personal Oversight: Analyzing "Xinshidai" Puer's Extremely High Fixation and Rolling Standards
1. Bai Shuiqing's Craft Philosophy
Core Philosophy: Tea as Foundation
| Philosophy | Description |
|---|---|
| Respect raw materials | Good raw materials don't need excessive craft |
| Preserve vitality | Fixation doesn't break vitality; rolling doesn't damage leaves |
| Natural expression | Let tea naturally express its own flavor |
| Stable quality | Standardization ensures batch consistency |
Three Craft Principles
| Principle | Content |
|---|---|
| First principle | Watch tea and make tea accordingly |
| Second principle | Rolling should be appropriate |
| Third principle | Drying mainly by sun |
2. Extremely High Fixation Standards
Purpose of Fixation
| Purpose | Description |
|---|---|
| Deactivate enzymes | Stop tea oxidation |
| Shape setting | Fix tea leaf form |
| Aroma enhancement | Stimulate aroma |
| Reduce bitterness | Appropriately reduce bitterness |
Fixation Parameter Standards
| Parameter | Standard | Description |
|---|---|---|
| Wok temperature | 260–300°C | Adjust based on leaf tenderness |
| Leaf quantity | 3–5kg/wok | Thickness 3–5cm |
| Fixation time | 8–12 minutes | Based on leaf moisture content |
| Stirring frequency | 30–40 times/minute | Even heating |
| Out-of-wok temp | 80–90°C | Hand-feel hot |
Bai Shuiqing's Fixation Experience
| Experience Point | Specific Operation |
|---|---|
| Watch tea and make tea | Adjust temperature based on leaf condition |
| Listen to sounds | Listen to frying sounds |
| Smell for judgment | Smell tea's emitted aroma |
| Hand-feel judgment | Feel tea temperature by hand |
3. Extremely High Rolling Standards
Purpose of Rolling
| Purpose | Description |
|---|---|
| Shape curling | Form strips |
| Cell breaking for juice | Let tea juice seep out |
| Shape palate | Affect taste characteristics |
| Shape spent leaf | Affect spent leaf appearance |
Rolling Parameter Standards
| Parameter | Standard | Description |
|---|---|---|
| Rolling pressure | Light—Medium—Heavy | Based on leaf tenderness |
| Rolling time | 15–25 minutes | Done in stages |
| Rolling method | Handcraft + mechanical | High-end products retain handcraft |
| Rolling degree | Tight as standard | Avoid too tight or too loose |
Three Stages of Rolling
| Stage | Time | Pressure | Purpose |
|---|---|---|---|
| First stage | 5–8 min | Light | Shaping |
| Second stage | 5–8 min | Medium | Extract juice |
| Third stage | 5–8 min | Heavy | Tighten |
4. Drying Process Standards
Drying Methods
| Method | Standard | Applicable |
|---|---|---|
| Sun drying | When sunlight is sufficient | Preferred for high-end products |
| Indoor shade drying | Avoid direct sunlight | Rainy day backup |
| Low-temp baking | Temperature <50°C | Auxiliary drying |
Drying Parameters
| Parameter | Standard | Description |
|---|---|---|
| Leaf spreading thickness | 3–5cm | Spread evenly |
| Sun-turning frequency | Every 30 min | Even heating |
| Moisture content | <7% | Meet standard |
| Drying time | 1–2 days | Based on weather |
5. Pressing Process Standards
Pressing Method
| Method | Description |
|---|---|
| Stone mold pressing | Traditional craft; retains handcraft |
| Mechanical assistance | Ensure even pressure |
| Low-temperature pressing | Avoid high temp damaging tea |
Pressing Parameters
| Parameter | Standard |
|---|---|
| Steaming time | 15–20 seconds |
| Pressure | 5–8 tons |
| Pressure-hold time | 30–60 seconds |
| Pressing density | 380–400g/cake |
6. Key Quality Testing Indicators
Sensory Testing
| Indicator | Standard |
|---|---|
| Dry tea color | Dark green; no yellow leaves |
| Dry tea aroma | Fresh; no scorching |
| Liquor color | Light yellow-green; bright |
| Aroma | Pure; no off-odor |
| Taste | Sweet; no excessive bitterness |
Physicochemical Indicators
| Indicator | Standard |
|---|---|
| Moisture | <7% |
| Tea polyphenols | ≥25% |
| Amino acids | ≥2% |
| Water extract | ≥38% |
7. Closing Thought
"Xinshidai's" craft standards are the crystallization of Bai Shuiqing's 50 years of tea-making experience.
From fixation to rolling, from drying to pressing, every parameter has its reason for existence — all to let tea naturally express its own flavor while ensuring quality stability.
Good tea craft is making tea become a better version of itself, not changing it.
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