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Yunnan Pu’er tea

Yunnan Pu'er tea

Pu’er tea is loose tea and pressed tea made from Yunnan large-leaf sun-dried green tea in a certain area of Yunnan Province, and is processed through post-fermentation. Its appearance is brownish red in color; its inner soup is bright red in color, has a unique aroma of agarwood, has a mellow and sweet taste, and the bottom of the leaves are brownish red. The origin of Pu’er tea belongs to Pu’er Prefecture in Yunnan Province (today’s Pu’er City, before 2007 it was Simao City) in the Qing Dynasty, so it is generally called this. In fact, what is now known as Dian Pu’er tea generally refers to a type of tea produced in the Yunnan region of China.

Pu’er tea
In the Ming Dynasty, Pu’er tea was called Pu’er tea. Zhu Di, the founder of the Ming Dynasty, once ordered the cancellation of pressed teas such as Longtuan and Fengtuan in the world, but it was not black tea but green tea. In Yunnan on the border, this kind of pressed tea, which was called “Tuancha” in ancient times, was made. Save it.

Pu’er tea has been believed to have the function of regulating the gastrointestinal tract and relieving greasiness since ancient times. Tibetans whose staple food is beef, mutton and starch (highland barley) are said to get sick as long as they don’t have tea. Modern clinical experiments in China, Japan and France have shown that Pu’er tea has the effect of lowering cholesterol and blood lipids, and is very helpful for the health care of cardiovascular diseases.

Since the “Wudui” process of Pu’er tea has always been regarded as a secret that has not been passed down, it has created a “black hole”, making it easy for first timers to buy substandard Pu’er tea; therefore, when purchasing Pu’er tea, you must find a merchant with a good reputation, or Pay special attention to whether the cooked tea has any peculiar smell.

1. Classification: Pu’er tea can be classified according to shape, origin, age, grade, production process, fermentation environment, etc.

2. Quality: The raw tea is divided into three specifications: spring, summer and autumn. Spring tea is divided into three grades: spring tip, middle spring and end of spring; summer tea is also called Ershui; autumn tea is called Guhua. Among Pu’er teas, Chunjian and Guhua have the best quality. Pu’er tea made from its fresh leaves through a special process has a rich aroma, is resistant to steeping, has a bright yellow color, a quiet aroma and a mellow taste.

3. Production process: According to the production process of Pu’er tea, it can be divided into raw tea and cooked tea. Raw tea is directly steamed and pressed into the shape of “Maoqing tea”, while cooked tea is added with a “wodui” process before steaming and pressing; the so-called wodui is to add water to the “Maoqing tea” to heat it, increase the temperature of the tea leaves, and use bacteria to This aerobic reaction hydrolyzes the plant proteins in the tea leaves into amino acids, breaks down the chlorophyll in the tea leaves, and oxidizes them to produce thearubigins and theabrownins. After the transformation process of “Wudui”, Pu’er tea becomes smooth, sweet and suitable for drinking in about two months, while raw tea must be stored and “aged” for many years before it is suitable for drinking.

4. Fermentation environment: Raw Pu’er tea can be divided into “dry warehouse” and “wet warehouse” according to the storage method. The conversion process of “wet warehouse” is faster, and the conversion process of “dry warehouse” takes longer, but the Pu’er tea aged for a long time in “dry warehouse” has better flavor and higher price; generally, “dry warehouse” Pu’er tea produces thearubigins, As the saying goes, “anti-red” takes at least 10-30 years depending on the place of origin.

5. Shape: Pu’er tea can be divided into two categories based on its shape: loose tea and compressed tea. The former is sold after being made into “Maoqing tea”, while the latter is made by steaming and pressing “Maoqing tea” into bricks, Tuo… etc. various forms. Pressed tea comes in a variety of shapes:

1. Cake tea: small round cake shape, each piece weighing 100g-5kg; the main standard weight is 357g, seven cakes make one tube, also known as “Seven Cake Tea”.

2. Tuocha: bowl-shaped, concave in the middle, outer diameter 8 cm, height 4.5 cm.

3. Brick tea: rectangular brick shape, and can be divided into green brick tea, rice brick tea, black brick tea, flower brick tea, Fu brick tea, etc.

4. Square tea: square, flat in appearance, with many printings on the tea bricks.

5. Jingcha: The shape is like Tuocha, but with an extra handle, making the shape similar to a mushroom. It is mainly used for selling and storing.

6. Pumpkin: shaped like a pumpkin, it is a famous tribute tea.

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