On June 6th, 2006, Mengtong donated the "Pu 'er Tea Mother" (not for sale) representing the highest level of Pu 'er tea paste to Yunnan Provincial Museum. It became the first collection of the museum in 2006. The theme of his donation is "from Yunnan, give back to Yunnan".
Since 2005, Monton tea cream has developed more than a dozen products, and each product has its own characteristics in appearance, soup color and taste, which can be called "one tea and one product" and "one tea and one product". Many of its products have always maintained a high "heat" in the minds of consumers.
What Monton is most proud of is not its benefits and products, but the success of localization strategy. Monton, a wholly foreign-owned enterprise, has not invested a single soldier in Yunnan, and 80% of its employees are from Yunnan. Monton benefited from Pu 'er tea, not only thanks to Yunnan, but also thanks to everyone who lives in this land.
In 2002, Peng Hui International Company, the predecessor of Mengtong, and kennet Biopharmaceutical Company of the United States jointly deciphered the "extrusion paste" technology of Pu 'er tea paste in Qing Dynasty.
In 2005, Mengtong established a brand and developed four Pu 'er tea pastes with the highest fermentation degree and purity in the world, named after Yuan, Heng, Li and Zhen respectively.
On June 6th, 2006, 65438, the mother of "Yuan" Pu 'er tea in Monton was permanently collected by Yunnan Provincial Museum, becoming the only tea cream collection in the museum.
In 2006, Monton technicians collected a special microbial fermentation strain in Pu 'er area and developed it into Monton Yulong Shengxue.
In 2007, Mengtong restored "Yuchan Cream", one of the 38 famous teas in the Song Dynasty, and successfully reproduced white tea-tea cream by modern scientific and technological means;
In 2007, China's first "top tea"-Monton Hongyun was the first to come out;
In 2008, Montone became the first enterprise in China to obtain tea cream QS (Production License) certification;
In 2008, Munton Ivo Xiao Chun debuted; In addition, Mengtong Erlong Play Pearl, Mengtong Xiangfeng and Mengtongxiang Peacock produced by Mengtong are also called "tea cream Sanjie";
In 2009, Monton Pu 'er Black Gold and Monton Huang Yin were listed;
20 10, the fifth anniversary of the founding of Monton brand, as a celebration, Monton tea stone, the first "green tea paste"-Monton Longjing family and the first "oolong tea paste"-Monton burnt oolong, Monton moonlight is white and Monton moonlight is beautiful, which will be proved by practical actions.
In 20 1 1 year, Monton introduced high-grade products headed by Hongyun, and made great progress in the series of "Shangtou Tea".
Low temperature paste making is a masterpiece of biological transformation of natural plants.
Simulation and transcendence of tea cream's production technology in Qing Dynasty
The core technology of low-temperature sauce making is fermentation technology. After special secondary fermentation, the raw materials of Pu 'er tea can form a series of tea cream fine products with good taste and strong tea fragrance. Yulong Shengxue, Hongyun Toutou and Pu 'er Black Gold tea cream, which are known as the "three wonders of tea cream", have their own unique fermentation technology, taste and sensory morphology.
The art of living. Like Pu 'er tea, Monton tea cream has the advantage of post-fermentation. With the passage of time, it changes step by step, and the older it is, the more fragrant it becomes. There are two main reasons: first, there is no high temperature process, and second, there is no additive, and the subsequent fermentation process is not interfered and inhibited by various additives, thus maintaining the activity of biological enzymes in pure tea. Molding technology. This is the exclusive technical advantage of low-temperature paste making. Monton tea cream can be made into various exquisite blocks. The drinking effect is better than that of granules. The main reason is that it conforms to the mechanism of pressurized oxygen fermentation. Safe. Due to biodegradation and the adoption of special ultrafiltration technology (biopharmaceutical technology), the inevitable problems of pesticide residue, heavy metals exceeding the standard and the total number of colonies exceeding the standard in the process of high temperature paste making have been completely solved. For the sake of safety, it is more important to check the raw materials, which is the main reason for the extremely low output of Monton tea cream. Definition of Pu 'er tea paste: After processing and fermentation, fibrous substances in tea leaves are separated from tea juice in a special way, and the obtained tea juice is reprocessed and reduced to high-grade solid instant tea. -Excerpted from Pu 'er Tea Paste-Forgotten Health Culture
Low temperature paste making and "super instant tea";
The starting point of low-temperature paste-making technology is to avoid the damage of continuous high temperature to the nutritional components of tea, which is exactly the same as the production idea of Pu 'er tea paste in Qing Dynasty.
Three characteristics of low temperature paste making process;
Active tea: the whole processing process is in a "cold chain" state, which retains various nutrients of the original tea and makes it have the characteristics of "active tea". Its sense, color, fragrance and taste are all improved year by year with the passage of time. Its shelf life can be extended for decades or even hundreds of years, and the older it is, the more fragrant it will be. Diversity and differentiation: products with different tastes, colors and smells can be made according to different raw materials, and they can be made into uniform particles and exquisite blocks. Pure tea: the process of low-temperature paste making does not need to add essence and pigment, and its core technologies are fermentation, low-temperature extraction and freeze-drying. These three factors actually constitute the main body of modern Pu 'er tea paste. Only with these three elements can it be called "super instant tea".