Pu-erh Tea
Mainly found in China, these trees can also be seen bordering tropical regions in Laos, Burma, Vietnam, and eastern parts of India. Old wild trees are very scarce. Pu-erh tea is made by blending leaves of trees from different tea mounatins in Yunnan. The history of pu-erh tea can be traced back to the Han Dynasty. Pu-erh is the only tea which is intentionally aged - all the other types of tea are better when fresh.
The aged tea tends to get smoother and richer with age, you will often see it put together into bricks or cakes of different sizes and shapes.
It can take several months of ripening before maocha can be compressed to a produce ripened pu-erh. Raw pu-ehr can also be produced by directly compressing the leaf without letting it ripen. Raw pu-erh is technically considered a type of green tea because of its unprocessed state, but has been mistaken for black or red tea in it's ripened form due to its darkness in color. Pu-erh tea both in its raw and ripened forms, is definitely a unique type of tea because of how its processed. It undergoes a secondary oxidation and fermentation process which is caused by living organisms growing in the tea.
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Pu-erh [POO-urr] tea comes from the Yunnan Province in southern China. Pu-erh tea is traditionally made from old wild tress known as old broad leaf tea.
Pu-erh tea is created from maocha, a large unoxidized green tea leaf of the Camellia Sinensis plant found in the southern Mountains of Yunnan. | □ | Home | ||||||||||||||||||||
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