Pu-Erh Tea – What Makes This Chinese Yunnan Tea Unique?

Written by Melissa Crandall

Pu-erh is spelled in various distinctive ways, including Pu erh, puerh, puer, pu’er, and pu er. In Cantonese, Pu-erh passes by the name of bo nay, which can likewise be spelled po lei or po lai. Pu-erh is named after Pu er district in Yunnan region, where this style of tea started. It is still delivered only in Yunnan region. Puerh is become just in a specific district, Yunnan region of China, and is created from a specific extensive leafed cultivar of the tea plant, however maybe more imperatively than these elements, it is one of only a handful couple of kinds of tea that is matured or post-aged. In China, these teas are called hei cha, which means dark tea (not the same as what westerners call dark tea, which is called red tea in China). This means the tea is put away for drawn out stretches of time after it is created, and permitted to age, and probably enhance in season, much similarly a fine wine ages. Legitimately matured teas, similar to matured wine, can bring a high market value, making these teas a decent venture for the individuals who know how to distinguish quality clumps of tea and store them appropriately.

Sheng or crude Puerh is a green tea, and, truly, was the main type of puerh tea that was initially delivered. Sheng Pu-erh has a tendency to be to a great degree solid in flavor and fragrance, to the point where numerous individuals would even say it is obnoxious or even undrinkable. This quality of flavor and smell enables the tea to hold delightful and fragrant characteristics as it ages. After some time, the tea turns out to be all the more smooth in general qualities, and creates one of a kind natural fragrances that were absent in the first, un-matured tea. Shu, or ready Pu-erh, is an advanced creation, created as a methods for bypassing the tedious (and in this way costly) maturing process, trying to all the more rapidly deliver tea that looked like matured sheng Puerh. A significant part of the Puerh that is generally accessible in western nations is of the shu or aged assortment. On the off chance that a tea organization markets Pu-erh tea and does not make the refinement amongst sheng and shu, or crude and aged, it is likely that they are offering the shu or aged tea.

Despite the fact that Pu-erh tea is accessible in free leaf frame, as a general rule, the tea is packed into different shapes. This is done entirely for down to earth reasons: the pressure encourages the vehicle, putting away, and maturing of the tea. The tea can be squeezed into a wide range of shapes, the most well-known of which are a bing, which means a plate or cake, or a tuo cha, which means a bowl shape, or blocks. These packed shapes change broadly in measure, extending from substantial 500 gram sizes down to singular scaled down tuo-cha’s which are reasonable for fermenting a solitary container or pot of tea. With the exception of the single-serving sizes, these packed teas must be broken separated utilizing a blade before fermenting. Not at all like most free leaf tea, which is best put away in a water/air proof compartment, far from light, Pu-erh is best put away in a permeable holder where it is presented to some wind stream. Like all tea, it is best to store the tea far from light, and in light of the fact that it is presented to air, it is best to store it in a region where it is separated from different smells. Be that as it may, now and then Pu-erh is intentionally presented to different smells to aroma the tea as it ages. For instance, natural product, regularly an orange or pomelo, can be burrowed out and loaded with free leaf tea, which is then permitted to age, going up against the citrus fragrance.


About the author

Melissa Crandall

I am an American author who loves to get some answers concerning new things. I attempt to cover as deeply topic as I can and offer my readers the opportunity to discover valuable and interesting things. I consider writing as my strongest ability and I am extremely lucky to have the chance to work with a group of skilled and enthusiastic authors at my side every day.

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