What is the processing difference of Pu'er raw tea? what are the quality characteristics of Pu'er tea?

Pu'er tea (also known as "black tea" or "black tea" in China) is a kind of semi-rare tea produced in Yunnan, China. In the West, Pu'er tea is famous for its health benefits, but there are many misunderstandings about its flavor, processing and other characteristics. Read on to learn more about this mysterious and often misunderstood tea.

A little knowledge of Pu'er tea

Origin: Yunnan Province, China

Alias: black tea, "black tea"

Temperature: 91 degrees Celsius

Caffeine: 60-70 mg per cup

The taste of Pu'er tea

High-quality Pu'er tea has a deep, full-bodied flavor, which many people think is earthy or mushroom. Poor quality Pu'er tea often tastes muddy or moldy. High-quality Pu'er tea often attracts coffee lovers and goes with rich desserts. The flavor and well-known health benefits of Pu'er tea also make it a good choice for after-meal digestive drinks; in fact, in China and Hong Kong, people often eat it during or after eating greasy foods such as snacks.

If you don't like the taste of Pu'er tea itself, there are many mixed Pu'er teas on the market. Chrysanthemum Pu'er tea is a traditional Chinese mixed tea, which has a "clean" effect, but there are more "modern" mixed teas to choose from. For example, Lixin's Pu'er tea includes ginger Pu'er tea and vanilla mint Pu'er tea.

The Origin and History of Pu'er Tea

Pu'er originated thousands of years ago in Yunnan Province, China, where large-leaf tea trees grow. Its history is closely related to the tea trade in China and other countries (especially Xizang). Its name comes from the fact that tea was originally sold to towns in other countries (Pu'er City). Initially, in order to transport more efficiently, it was compressed into shape, and on the way to its final destination, it gained a dark color and taste as a result of natural fermentation.

Over the years, Pu'er has grown old. The aging process leads to slow fermentation, and it takes about 15 years for "unfermented" Pu'er tea to reach the color and taste of dark Pu'er tea desired by its drinkers. In the 1970s, a process called "cooking" was developed to speed up the fermentation process.

Longevity processing eventually led to the "bubble" of Pu'er tea collection / investment in the 1990s and early 21st century. During the Pu'er tea bubble, many fake Pu'er teas were made from leaves other than their traditional origin (Yunnan). As prices soared, many collectors began to hoard their old Pu'er tea, while the quality of new Pu'er tea declined sharply as production increased to meet demand. Fortunately, the Pu'er bubble burst and production returned to normal more or less.

Pu'er tea processing

Sheng Pu'er is made from the leaves of Yunnan big-leaf tea trees after minimal processing, then carefully aged under supervision and then eaten. This style of Pu'er usually takes 15 or 20 years to age, and can be aged longer to get a deeper, richer, smoother and more complex flavor.

Longevity treatment includes the application of heat and water, as well as inoculation of tea with beneficial bacteria. The harvested tea takes about a year to "mature" or "complete" Pu'er tea. Some "mature" Pu'er teas have also been aged and their taste is more similar to that of traditionally produced Pu'er tea.

The shape of Pu'er tea

One of the most prominent features of Pu'er tea is its various shapes. Pu'er usually has shapes, such as bricks, cakes (disc-shaped, also known as "iced tea") and Tuocha (shaped like a small bowl). These shapes facilitate the transportation and storage of Pu'er.

Pu'er tea can also be in bulk (like other bulk tea), or packaged in grapefruit or bamboo poles. There are occasional tea bags.