Puerh tea does not belong to black tea. Pu-erh tea is black tea, it is post-fermented tea, Pu-erh ripe tea has more fermentation process than raw tea. The new raw tea is cold and becomes mild after aging, while the ripe tea is mild and mellow.

Puerh Tea Ripe Tea is a loose tea and pressed tea made from Yunnan large-leafed sun-green tea in a certain area of Yunnan Province after post-fermentation. Its shape is brownish red in color; its inner soup color is red, thick and bright, with a unique aroma, mellow and sweet taste, and brownish red leaf bottom. The origin of Pu'er tea is known as Pu'er Prefecture of Yunnan Province (now Pu'er City, before 2007 it was Simao City) because it belonged to this prefecture during the Qing Dynasty. In fact, what is now known as Dian Pu'er tea refers to a type of tea produced in the Yunnan region of China.

During the Ming Dynasty, Pu'er tea was called Pu'er tea, and Zhu Di, the first emperor of the Ming Dynasty, ordered the abolition of the world's tightly pressed teas such as Dragon Tuan and Feng Tuan, which were not black teas, but green teas; on the border of Yunnan, the production of this kind of tightly pressed tea, which was called Tuancha in the ancient times, has been preserved.

Because the Puerh tea "Wo heap" process has always been regarded as a secret, so it creates a "black hole" that makes it easy for first-timers to buy unqualified Puerh tea; therefore, it is important to look for creditworthy merchants to buy Puerh tea, and if you can clearly identify the tea maker, then it is even more important to know that the tea factory and the producer of the tea will be the best place for you to buy Puerh tea, If you can find out who makes the tea, and even the tea factory that produces it, then you are better protected, and keep it in a well-ventilated, dry environment to avoid mold and mildew.

Expanded Information

Categorization

Puerh tea can be categorized according to its shape, place of origin, age, grade, production process and fermentation environment.

The primary gross tea is divided into three specifications: spring, summer and fall. Spring tea is divided into three grades: spring tip, spring middle and spring end; summer tea is also known as Ershui; autumn tea is called Guhua. Pu-erh tea made from spring tip and valley flower art has a strong fragrance, is resistant to brewing, has a bright yellow soup, a clear and quiet aroma, and a mellow flavor.

Production process

Puerh tea can be divided into raw tea and ripe tea according to its production process. Raw tea is directly steamed and pressed into shape, while ripe tea is steamed and pressed before adding a "pile" process; the so-called pile is to add water to heat the "Maoqing tea" to increase the temperature of the tea leaves, using the aerobic bacteria to increase the temperature of the tea leaves. Temperature, the use of bacterial aerobic reaction, the tea in the plant protein hydrolyzed into amino acids, and broken tea chlorophyll, oxidation of theophyll and theobromine. After the transformation process, Puerh tea becomes smooth and sweet enough to drink in about two months, while raw tea needs to be stored for many more years before it is suitable for drinking.

Baidu Encyclopedia - Pu-erh Tea