Pu 'er tea is a post-fermented tea. Compared with raw tea, Pu 'er cooked tea has more pile fermentation processes. The new raw tea is cold, becomes mild after aging, and the cooked tea is mild and mellow. The color of Pu 'er raw tea is mainly turquoise and dark green. After aging for a long time, some of it turns yellow-green and yellow-red. At first, it feels like Chinese medicine. After drinking it a few times, you will gradually taste its fragrance and sweetness. Pu 'er tea is easy to react with oxygen in the air, so pay attention to sealing and preservation.

Introduction of Pu 'er tea

First of all, Pu 'er tea has a very long history. As early as 3,000 years ago, during the cutting period of King Wu, Pu people, the ancestors of Yunnan tea planting, had already offered tea to Zhou Wuwang, but there was no name of Pu 'er tea at that time. In the Ming Dynasty, people began to name this kind of tea with the place name of Pu 'er, which was called "Pu 'cha". It was not until the Wanli period of the Ming Dynasty to the early years of the Qing Dynasty that it was finally named Pu 'er tea and has been in use ever since.

The definition of Pu 'er tea has existed since ancient times. According to today's definition and classification standards, Pu 'er tea before 1970 was basically raw tea, and ordinary people, dignitaries and even the royal court all drank raw tea, then the definition of Pu 'er tea at that time should mainly refer to: Pu 'er tea that was widely circulated in the market and was often drunk by people.