Pu-ErhTea-WhatMakesThisChineseYunnanTeaUnique

1. Pu-Erh Tea - What Makes This Chinese Yunnan Tea Unique? Different Names for Pu-erh Tea: Pu-erh is spelled in a number of 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 also be spelled po lei or po lai. Pu-erh is called after Pu er county in Yunnan province, where this form of tea originated. It is produced exclusively in Yunnan province. Why Puerh not the same as other sorts of tea? Puerh is grown only inside a particular region, Yunnan province of China, and it is made out of a particular large-leafed cultivar in the tea plant, but perhaps more importantly than the others factors, it is one of the few types of tea that is aged or post-fermented. In China, these teas are classified as hei cha, meaning black tea (distinctive from what westerners call black tea, called red tea in China). This implies that this teas are stored for lengthy intervals after it can be produced, and in a position to age, and presumably improve in flavor, much just as an excellent wine ages. Properly aged teas, like aged wine, can fetch a higher rate, making these teas a great investment for those who know how to identify quality batches of tea and store them properly. Sheng (Raw) vs. Shu (Ripe/Ripened) Puerh: Sheng or raw Puerh is often a green tea extract, and, historically, was the only way of Puerh which was originally produced. Sheng Pu-erh is often extremely strong in flavor and aroma, until many people would even express it is unpleasant as well as undrinkable. This strength of flavor and aroma enables the tea to retain flavorful and aromatic qualities since it ages. With time, the tea

2. gets more mellow in overall characteristics, and develops unique earthy aromas which are not present in the first, un-aged tea. Shu, or ripe Pu-erh, can be a modern invention, developed as a way of bypassing the time- consuming (thereby expensive) maturing, so that they can more quickly produce tea that resembled aged sheng Puerh. High of the Puerh that is certainly widely available in western countries is with the shu or ripened variety. If your tea company markets Pu-erh tea and doesn't result in the distinction sheng and shu, or raw and ripened, it is likely that they're selling the shu or ripened tea. Compressed Forms: Although Pu-erh tea is obtainable in loose-leaf form, generally, the tea is compressed into various shapes. This is achieved strictly for good reasons: the compression facilitates the transport, storing, and aging with the tea. The tea may be pressed into numerous shapes, the commonest ones are a bing, meaning a disk or cake, or perhaps a tuo cha, meaning a bowl shape, or bricks. These compressed shapes vary widely in space, ranging from large 500 gram sizes right down to individual mini tuo-cha's which are suited to brewing a single cup or pot of tea. Except for the single-serving sizes, these compressed teas should be broken apart utilizing a knife before brewing. Storing and Aging Pu-erh Tea: Unlike most loose-leaf tea, that's best stored in an airtight compartment, far from light, Pu-erh is best stored in a porous container where it can be exposed to some air-flow. Like every tea, it is best to store the tea faraway from light, and also, since it is confronted with air, it is best to store it in the area where it really is isolated from other aromas. However, sometimes Pu-erh is deliberately exposed to other aromas to be able to scent the tea since it ages. As an example, fruit, often an orange or pomelo, can be useless and filled up with loose-leaf tea, that's then in a position to age, taking on the citrus aroma. For more details about SHU PU'ER BUY go to this popular internet page