Pu-erh Tea

Pu-erh tea comes in several areas of the Republic of China, Thailand and Vietnam. Unlike other teas technology of its preparation has its own characteristics, in which the collected leaves are subjected to a fermentation process and forcing susceptible to aging. This tea can not be attributed only to the black tea variety, rather it is something in between the black and green varieties because its maturation occurs solely as a result of external factors and not by the action of their endogenous enzymes, as is the case with other varieties.

Pu-erh tea

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The eastern part of the Qinghai-Tibet Plateau, called in ancient times as the Bash. Today this area is one of the Chinese provinces of Yunnan and called. Therefore, tea tree in the region over time became known as Pu-erh tea, hence the name of the world famous tea. With the growth of its popularity, Pu-Erh tea began to spread in Tibet, Sica, Xinjiang and other regions, reaching ultimately to our state.

The flavored beverage, its steps consist of a collection procedure tea leaves, their withering and pressing into shapes for separation of the tea juice. Compared with other technologies, this method of cooking allows the tea does not spoil over time, but rather to acquire a more intense flavor. However, in order to gather after tea had time to mature, he must pass a certain period of fermentation (aging), due to which in 70 years of the last century, the technology was invented by the artificial acceleration of the process, in order to reduce the need to keep the tea in the store before it maturation. This procedure assumes a kind of preparation of the product, which resembled a simple roasting tea leaves are first soaked with water, and then subjected to high temperatures. After this Puer acquires a special flavor and color, different from the tea with the natural process of ripening, hence, the two kinds of Puer, one of which is produced by the original technology of “raw Puer” (Shen Pu-erh), and the second “forced” roasting technology. Source

Sheng pu-erh

Pu-erh teaPhoto Credit

This bright tea, which has a sweet aftertaste, the taste of prunes and a little bitterness. For its production must be well dried tea leaves are subjected to a post fermentation. To perform this process, the dry leaves are sprayed with water and placed in a room with special climatic conditions. Then, ready to pour the leaves in a cylinder with holes at the bottom, steamed and pressed. Thereafter, the tea is dried for two days at 50 degrees.

Shu Puer

Pu-erh teaPhotos Credit

Dark tea. The peculiarity of his taste in fine and pleasant chocolate notes. The production technology is more complex than Sheng Puer. The leaves, too, are dried in the sun, however, then comes the crucial and important process. Wetting the leaves are placed in stacks. Due to this, there is a development of heat and various microorganisms. As a result, the tea is fermented. After it is dried, ventilate and disinfect. Then, compressed. The shelf life of this tea can reach 30 years. Thus, while improving its taste. While pressing tea give a definite shape. The most popular are: Bin Cha (“circle”) What Cha (“bird’s nest”), Jin Gua (“Golden Pumpkin”), Jin Cha (has the shape of a mushroom). In China, Pu-erh is recognized as a national treasure. He was not allowed out of the country. True connoisseurs of pu-erh tea is called royal. The popularity of tea growing.

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