Ripe Pu’er Tea - General knowledge

By Emma Chang | 03 August 2018 | 0 Comments

  1. 1. Definition
Pu'er or puerh is a variety of post - fermented tea produced in Yunnan province, China. The town of Pu'er is named after the tea that is produced close by. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled. Unlike other teas, which get stale over time, pu-erh can mellow and improve with age like fine wine. Some pu-erh teas are more than 50 years old, and rare pu-erh teas sell for many thousands of dollars in Asian specialty stores.
  1. 2. Origins of Pu’er
The origin of Pu'er tea is tropical and subtropical climate which is warm all year round, it’s not cold in winter, summer is hot, rainfall is abundant, humidity is high, sunlight is high, and will get the result of excellent quality of tea produced. The best quality of Pu’er tea is produced in Pu'er City, Xishuangbanna and Linyi City of Yunnan Province.

  1. 3. Types of Pu’er
Pu'er tea is divided into two categories: Pu'er raw/shen tea and Pu'er ripe/shu tea according to the processing technology and quality characteristics. According to the appearance, Pu'er tea is divided into loose tea and compressed tea.
Pu'er ripe tea: the shape is thick and strong, the color is black or red brown, the tea soup is red, bright or deep red, orange red, and the aroma is unique (or sweet, betel nut, longan, etc. ), rich and long-lasting, the taste of the tea soup is mellow and sweet, and the leaves are black or brown.

  1. 4. The processing way of Ripe Pu’er
The processing of Pu'er ripe tea is based on the processing of sunning fixation of Maocha (fresh leaves - wilting - fixation - rolling - drying) and then a special processing technology - piling fermentation.
Taking Yunnan big tea leaves as raw material, the tea leaves are splashed with water to absorb moisture, and then piled into a certain thickness to allow it to naturally ferment. After around 45 days of accumulation and fermentation, the color of the tea leaves become brown, with a unique aged scent, and the taste becomes rich and mellow.

Leave a Reply
Your email address will not be published.Required fields are marked. *
Name *
Email *
Verification code