It is variously spelled as “pu’er” and “pu-erh My tea,” and is sometimes known as bolay tea one of the Cantonese Chinese. Pu-erh tea is more often than not distributed in the shape of squeezed stones of tea, in a number of sizes and forms, from oval balls to perfect cubes considering between 10 and 2000 grams.
While some pu-erh tea is stated in areas of Guangdong and Hunan provinces, almost 90 per cent of pu-erh tea is manufactured in Yunan Province, bordering the countries of Myanmar, Laos, and Vietnam in the mountains that provide start to the Mekong River. In the 1600’s the Asian government reserve six hills to exclusively grow the tea trees applied in pu-erh tea. Pu-erh tea leaves have the same treatments as green tea extract until the stage of drying is done. Then, the green tea extract that is intended for pu-erh production is separated out. It’s known a “maocha” only at that point. With regards to the intended industry, the maocha could be allowed to stay and age in a loose state, named “raw pu-erh.”
It may also be squeezed and allowed to age in that condition, as “ripened pu-erh.” Some bricks have already been kept for centuries! Ripened pu-erh that has old undergoes a process of fermentation that creates to the actual tastes of the pu-erh tea, and for this reason, pu-erh is usually describes as a “post-fermentation” tea. There’s a somewhat new process called “wet piling” which can be placed on ripened pu-erh, which copies the aging process and guarantees a fermentation of the leaves. Wet piling is not considered an illegitimate method of manufacture in China, but it is substantial that pu-erh tea fermented by organic ageing still provides a higher price in the marketplace.
Pu-erh tea is favorite for the dark red colorization and earthy flavor. It can be free of the astringent quality of almost all other teas. Good pu-erh is obvious and fragrant. The sweetness of pu-erh can be powerful or light. It’s often useful for a few brewings, with the very first steeping regarded as being poor to the next and third.
Old-fashioned Chinese Medicine posits that pu-erh tea is a great therapy for fat loss. Modern reports indicate that pu-erh tea is a wonderful product for lowering LDL cholesteral. Since gourmands of tea will probably pay top costs for aged pu-erh tea, there’s a substantial problem with qualification in the market. Fraudulent labels are common. Many factories that focus in Pu-erh production are using measures to combat this dilemma, introducing multiple microlabels to assure their customers of quality and source. You are able to fid genuine cakes of pu-erh that are 50 years old, and there are even some bricks that time to the Ming Dynasty still on the market at a large number of pounds!
Pu-erh is spelled in a number of various 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 named after Pu er region in Yunnan province, where this kind of tea originated. It is still produced entirely in Yunnan province.
Puerh is grown just in a certain location, Yunnan province of China, and is produced from a unique large-leafed cultivar of the tea place, but perhaps moreover than these facets, it’s among the few forms of tea that is old or post-fermented. In China, these teas are called hei cha, meaning dark tea (not just like what westerners contact dark tea, that will be called red tea in China). What this signifies is that the tea is saved for extended periods of time after it is made, and allowed to era, and possibly improve in taste, much in the exact same way an excellent wine ages. Correctly outdated teas, like outdated wine, can fetch a top market price, making these teas a great expense for folks who learn how to identify quality groups of tea and store them properly.