In the 1600’s the Chinese government put aside six mountains to especially grow the tea trees used in pu-erh tea. Pu-erh tea leaves have the same treatments as green tea until the stage of drying is done. Then, the green tea extract that is intended for pu-erh production is separated out. It’s known a “maocha” as of this point. With regards to the supposed industry, the maocha might be permitted to remain and age in a loose state, named “fresh pu-erh.”
It may also be compressed and permitted to era for the reason that condition, as “ripened pu-erh.” Some bricks have already been kept for hundreds of years! Ripened pu-erh that has aged undergoes a process of fermentation that creates to the true styles of the pu-erh tea, and because of this, pu-erh is frequently explains as a “post-fermentation” tea. There is a somewhat new strategy called “damp piling” that can be put on ripened pu-erh, which duplicates the aging method and ensures a fermentation of the leaves. Moist piling isn’t considered an illegitimate way of production in China, but it’s substantial that pu-erh my tea bg fermented by normal ageing still provides a greater price in the marketplace.
Pu-erh tea is beloved for its dark red colorization and earthy flavor. It could be free of the astringent quality of almost all other teas. Good pu-erh is apparent and fragrant. The sweetness of pu-erh can be solid or light. It is usually employed for several brewings, with the first steeping regarded as inferior to the second and third.
Old-fashioned Chinese Medicine posits that pu-erh tea is just a fine treatment for fat loss. Contemporary reports suggest that pu-erh tea is a wonderful material for decreasing LDL cholesteral. Since gourmands of tea will probably pay top prices for aged pu-erh tea, there’s a considerable trouble with accreditation in the market. Fraudulent labels are common. Several factories that specialize in Pu-erh production are taking measures to combat this issue, putting multiple microlabels to make sure their clients of quality and source. You are able to fid legitimate cakes of pu-erh that are 50 years old, and you can find also some stones that day to the Ming Dynasty still for sale at 1000s of dollars!
Pu-erh is spelled in numerous different ways, including Pu erh, puerh, puer, pu’er, and pu er. In Cantonese, Pu-erh goes by the name of bo nay, which can be spelled po lei or po lai. Pu-erh is called after Pu er district in Yunnan province, wherever this kind of tea originated. It’s still produced exclusively in Yunnan province.
Puerh is grown just in a specific region, Yunnan province of China, and is made from a specific large-leafed cultivar of the tea seed, but probably more importantly than these factors, it’s among the several kinds of tea that is old or post-fermented. In China, these teas are called hei cha, indicating black tea (not just like what westerners call black tea, that will be named red tea in China). What this signifies is that the tea is kept for extended periods of time following it is produced, and allowed to era, and possibly improve in taste, significantly in exactly the same way a superb wine ages. Precisely aged teas, like outdated wine, may fetch a higher selling price, making these teas a great expense for those who know how to identify quality groups of tea and store them properly.