The Pu-erh tea is a kind of organic loose tea that is made from huge leaf range of tea plant. It was named after the country of Pu’er close to Simao, Yunnan, China. Pu-erh tea may be bought in raw or ripened form, varying on the processing or aging method. Sheng Pu-erh can be approximately categorized on oxidation tea scale as a green tea while aged-green variety as post-fermented tea.
Pu-erh can fit in a lot of tea categories as this makes it difficult for it to be classified. Because of this, Pu-erh green tea is usually disregarded, and the tea is considered exclusively post-fermented product. Compared with other teas which should preferably be taken after production, Pu-erh can be consumed at once or age for several years. Pu-erh teas are usually now categorized year and district of production similar to wine vintages.
when we went to our tea garden, which is located in the Yunnan province and experience the life of the tea farmer, it was really fun farmers are enthusiast and just happy, while there are several fake up-hers in the market and authentic Pu-erh is tricky to locate and distinguish, it is still potential to search Pu-erh with 10-50 years of age and not many from the previous Qing dynasty. Certainly, tea connoisseurs and even entrepreneurs are eager to consume high costs for older Pu-erh and spend thousands of dollars per brick. Pu-erh tea is obtainable in organic loose tea or cake forms.
Pu-erh tea is conventionally created with leaves from aged wild tea trees from a range called broad-leaf tea which originated in southwest China and neighboring tropical regions in India, Laos, Vietnam and Burma. The shoots, as well as young foliages from this varietal, often wrapped with fine hairs, together with pekoe bigger than other tea varietals.
Its foliages are also somewhat unlike in chemical makeup, which changes the smell and taste of the tea when brewed and its attraction for aging. Because of the shortage of aged wild tea trees, the Pu-erh is created using trees mixed from diverse tea mountains of Yunnan are greatly appreciated while an increasing number of connoisseurs are searching Pu-erh with leaves gathered from one tea mountain’s uncultivated jungles. History of Pu-erh tea dates back to Eastern Han Dynasty.
Pu-erh is popular for the detail that is a compacted tea as well as it normally ages well and generates a satisfying drink. Through aging, the tea naturally acquires a darker color and smoother flavor traits. Frequently Pu-erh leaves are compacted into bricks or cakes and covered in diverse materials, which when kept from extreme moisture; sunlight and heat assist in aging the tea.
Compressing the Pu-erh into cakes as well as aging tea bricks probably initiated from the normal aging procedures that occur in storage rooms of tea merchants and drinkers and on horseback convoys on Ancient tea direction which was utilized in the old Yunnan during the trading of tea to Tibet as well as other parts of northern China. Pressing of tea into thick bulky materials expectedly made the horseback transport more convenient and lessened the damage caused to the product.
All kinds of Pu-erh tea are made from mostly green teas that are not oxidized found in mountains of southern Yunnan.