Pu-erh Tea Collection
Although pu-erh teas are often collectively classified in Western and East Asian tea markets as post-fermentation or black teas, respectively, pu-erh teas in actuality can be placed in three types of processing methods, namely: green tea, fermented tea, and secondary-oxidation/fermentation tea.
Pieces of a 1970's "Green/raw" Guang yun tribute teacake(廣雲貢餅). Note that aging has turned the previously green leaves of this cake to a brownish black colour
Pu-erh can be green teas if they are lightly processed before being pressed into cakes. Such pu-erh is referred to as maocha if unpressed and as "green/raw pu-erh" if pressed. While not always palatable, they are relatively cheap and are known to age well for up to 20 or 30 years. Pu-erh can also be a fermented tea if it undergoes slow processing with fermenting microbes for up to a year. This pu-erh is referred to as "ripened/cooked pu-erh", and has a mellow flavour and is readily drinkable. Aged pu-erhs are secondary-oxidation and post-fermentation teas. If aged from green pu-erh, the aged tea will be mellow in taste but still clean in flavour.
According to the production process, four main types of pu-erh are commonly available on the market:
Maocha: Green pu-erh leaves that are sold in loose form. The raw material for making pressed pu-erhs. Badly processed maocha will result in an inferior pu-erh.
Green/raw pu-erh: Pressed maocha that has not undergone additional processing. Quality green pu-erh is highly sought by collectors.
Ripened/cooked pu-erh: Pressed maocha that has undergone fermentation in the ripening process for up to a year. Badly fermented maocha will create a muddy tea with fishy and sour flavours indicative of inferior aged pu-erhs.
Aged raw pu-erh: A tea that has undergone a slow secondary oxidation and a certain degree of microbial fermentation. Although all types of pu-erh can be aged, it is typically the pressed raw pu-erhs that are most highly regarded, since aged maocha and ripened pu-erh both lack a "clean" and "assertive" taste.
It's remarkable in support of me to have a website, which is helpful in support of my know-how. thanks admin|
I was just searching for this info for some time. After six hours of continuous Googleing, finally I got it in your site. I wonder what is the lack of Google strategy that don't rank this kind of informative websites in top of the list. Usually the top web sites are full of garbage.
wonderful points altogether, you just gained a new reader. What would you suggest about your submit that you made some days ago? Any certain?|
When I initially commented I appear to have clicked on the -Notify me when new comments are added- checkbox and from now on whenever a comment is added I recieve four emails with the exact same comment. There has to be a way you can remove me from that service? Kudos!|
magnificent issues altogether, you simply gained a new reader. What might you suggest about your put up that you just made some days ago? Any positive?|
I love it when individuals come together and share opinions. Great site, keep it up!|
Greetings! I know this is kind of off topic but I was wondering which blog platform are you using for this site? I'm getting fed up of Wordpress because I've had problems with hackers and I'm looking at alternatives for another platform. I would be great if you could point me in the direction of a good platform.|
Great blog here! Also your website loads up very fast! What host are you using? Can I get your affiliate link to your host? I wish my website loaded up as quickly as yours lol|
Wow, amazing blog format! How lengthy have you ever been running a blog for? you made blogging look easy. The full look of your site is great, as neatly as the content material!
I like the valuable information you provide in your articles. I’ll bookmark your blog and check again here regularly. I'm quite certain I’ll learn lots of new stuff right here! Good luck for the next!