The Ultimate guide to Pu ‘er tea
Pu-erh tea is a traditional characteristic historical tea in Yunnan Province. Its production technology and quality characteristics have distinct regional characteristics. Pu-erh tea is a unique geographical indication product in Yunnan. It is made of Yunnan large leaf sunning green tea which is in line with the environmental conditions of Pu-erh tea producing area. It is produced according to specific processing technology and has unique quality characteristics.
Classification of Pu ‘er tea
Pu ‘er tea is divided into two types: Pu 'est le thé (cow tea) and Pu ‘er tea (cooked tea). Pu-erh tea (thé cru) is a compact tea made from fresh leaves of Yunnan large-leaved tea tree, which is grown under the environmental conditions of Pu-erh tea producing area. It is made by killing, rolling, sun drying and autoclaving.
Its quality characteristics are: dark green appearance, pure and durable aroma, strong taste back to sweet, green and clear soup color, thick yellow and green leaf bottom. Pu-erh tea (thé mûr) is a kind of loose tea and pressed tea formed by special process and post-fermentation (fast post-fermentation or slow post-fermentation), which meets the environmental conditions of the producing area of Pu-erh tea.
Quality characteristics
Exterior color red brown, the inner substance soup color is thick and bright, the aroma is unique, the taste is mellow and sweet, the leaf bottom is red brown. Puer loose tea is Puer tea that has not been autoclaved (cooked tea). Pu ‘er compact tea includes Pu ‘er tea (thé cru) and Pu ‘er loose tea made of cake, brick, Tuo and other Pu ‘er tea by autoclaved molding.
Post-fermentation refers to the process of forming the unique quality characteristics of Pu-erh tea (thé mûr) by a series of transformations of its contents under specific environmental conditions and through the comprehensive action of microorganisms, enzymes and moisture and heat. Post fermentation includes fast post fermentation and slow post fermentation.
Rapid post-fermentation refers to the process of artificial control of temperature and humidity to promote microbial, moisture-heat action and enzymatic reaction under the unique environmental conditions of Pu ‘er tea producing area, and a series of transformations of its contained substances to form the unique quality characteristics of Pu ‘er tea (thé mûr) in a relatively short time. Slow post-fermentation refers to the process of natural slow fermentation of Pu-erh tea (thé cru) under the environmental conditions of constant temperature and humidity, through microorganisms, moisture-heat action and enzymatic reaction, forming the unique quality characteristics of Pu-erh tea (cooked tea) in a long time.