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== Pu-Erh Tea - The Thing That Makes This Chinese Yunnan Tea Amazing? ==

Different Names for Pu-erh Tea:

Pu-erh is spelled in several various ways, including Pu erh, puerh, puer, pu'er, and pu er. In Cantonese, Pu-erh goes on the category of bo nay, which could be also spelled po lei or po lai. Pu-erh is named after Pu er county in Yunnan province, where this style of tea originated. It is produced exclusively in Yunnan province.

What makes Puerh completely different from other tea?

Puerh is grown only within a particular region, Yunnan province of China, and is also made out of a specific large-leafed cultivar with the tea plant, but perhaps more to the point than these factors, it can be one of the few types of tea that's aged or post-fermented. In China, these teas these are known as hei cha, meaning black tea (not the same as what westerners call black tea, which is called red tea in China). This implies the tea is stored for too long intervals after it is produced, and allowed to age, and presumably improve in flavor, much in the same manner a good wine ages. Properly aged teas, like aged wine, can fetch an increased rate, making these teas a wise investment for many who understand how to identify quality batches of tea and store them properly.

Sheng (Raw) vs. Shu (Ripe/Ripened) Puerh:

Sheng or raw Puerh can be a green tea, and, historically, was the only form of Puerh which was originally produced. Sheng Pu-erh tends to be extremely strong in flavor and aroma, until many individuals would even voice it out is unpleasant as well as undrinkable. This strength of flavor and aroma allows the tea to retain flavorful and aromatic qualities because it ages. After a while, the tea gets to be more mellow in overall characteristics, and develops unique earthy aromas which were not contained in the original, un-aged tea.

Shu, or ripe Pu-erh, is often a modern invention, developed as a technique of bypassing the time-consuming (and therefore expensive) maturing, to try to more quickly produce tea that resembled aged sheng Puerh. A lot of the Puerh that's widely accessible in western countries is in the shu or ripened variety. In case a tea company markets Pu-erh tea and will not increase the risk for distinction sheng and shu, or raw and ripened, it's likely actually selling the shu or ripened tea.

Compressed Forms:

Although Pu-erh teas are obtainable in loose-leaf form, usually, the tea is compressed into various shapes. This is done strictly for good reasons: the compression facilitates the transport, storing, and aging of the tea. The tea can be pressed into many different shapes, the most frequent which really are a bing, meaning a disk or cake, or even a tuo cha, meaning a bowl shape, or bricks. These compressed shapes vary widely in dimensions, including large 500 gram sizes into individual mini tuo-cha's which can be suited to brewing an individual cup or pot of tea. Except for the single-serving sizes, these compressed teas should be broken apart employing 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 the most suitable saved in a porous container where it is subjected to some air flow. Like all tea, it's best to maintain tea far from light, and because it is subjected to air, it is best to store it in an area where it's isolated off their aromas. However, sometimes Pu-erh is deliberately exposed to other aromas as a way to scent the tea as it ages. As an example, fruit, often an orange or pomelo, can be empty and full of loose-leaf tea, which is then in a position to age, signing up for the citrus aroma.


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