Different Names for Pu-erh Tea:
Pu-erh is led to in a variety of various means, consisting of Pu erh, puerh, puer, pu’er, as well as pu er. In Cantonese, Pu-erh passes the name of bo nay, which can likewise be led to po bouquet or po lai. Pu-erh is named after Pu er region in Yunnan province, where this style of tea come from. It is still created solely in Yunnan district.
What makes Puerh different from other sorts of tea?
In China, these teas are called hei cha, suggesting black tea (not the very same as what westerners call black tea, which is called red tea in China). Effectively aged teas, like aged wine, can fetch a high market rate, making these teas an excellent investment for those that know exactly how to determine quality batches of tea and store them appropriately.
Sheng (Raw) vs. Shu (Ripe/Ripened) Puerh:
Sheng or raw Puerh is a green tea, and, historically, was the only kind of Puerh that was originally created. Sheng Pu-erh often tends to be exceptionally solid in taste and aroma, to the point where many people would certainly also state it is unpleasant or perhaps undrinkable. This strength of taste as well as scent allows the tea to preserve delicious as well as fragrant high qualities as it ages. With time, the tea comes to be extra mellow in total attributes, as well as establishes one-of-a-kind natural scents that were not present in the original, un-aged tea.
Shu, or ripe Pu-erh, is a contemporary creation, established as a means of bypassing the lengthy (and also hence expensive) aging process, in an attempt to more quickly generate tea that looked like aged sheng Puerh. Much of the Puerh that is commonly readily available in western nations is of the shu or ripened variety. If a tea business markets Pu-erh tea as well as does not make the difference in between sheng and shu, or raw and ripened, it is most likely that they are marketing the shu or ripened tea.
Although Pu-erh tea is offered in loose-leaf kind, typically, the tea is pressed right into different shapes. This is done purely for functional factors: the compression promotes the transportation, saving, and aging of the tea. The tea can be pushed right into many different shapes, the most usual of which are a bing, indicating a disk or cake, or a tuo cha, implying a bowl shape, or bricks. These compressed shapes differ widely in size, ranging from big 500 gram sizes to private mini tuo-cha’s which are suitable for making a solitary mug or pot of tea. With the exception of the single-serving sizes, these pressed teas should be broken apart using a knife prior to brewing.
Saving and also Aging Pu-erh Tea:
Unlike many loose-leaf tea, which is ideal kept in a closed compartment, far from light, Pu-erh is finest kept in a porous container where it is subjected to some air circulation. Like all tea, it is best to store the tea away from light, as well as since it is subjected to air, it is best to store it in an area where it is separated from other fragrances. Nevertheless, occasionally Pu-erh is intentionally revealed to other scents in order to scent the tea as it ages. For instance, fruit, commonly an orange or pomelo, can be hollowed out and filled with loose-leaf tea, which is after that allowed to age, handling the citrus fragrance.
In China, these teas are called hei cha, pu-erh meaning black tea (not the same as what westerners call black tea, which is called red tea in China). Effectively aged teas, like aged a glass of wine, can bring a high market cost, making these teas an excellent financial investment for those that know just how to recognize high quality batches of tea and shop them effectively.
If a tea business markets Pu-erh tea as well as detox чай does not make the difference in between sheng and also shu, or mature as well as raw, it is most likely that they are offering the shu or mature tea.
Pu-erh tea is offered in loose-leaf kind, пълните подробности more frequently than not, the tea is pressed right into numerous shapes. Like all tea, it is best to keep the tea away from light, and also since it is exposed to air, it is best to keep it in an area where it is separated from various other aromas.