Pu-erh

Seperating the Pu-erh Tea Cake Preparation of pu-erh involves first separating a well-sized portion of the compressed tea for brewing. This can be done by flaking off pieces of the cake or by steaming the entire cake until it is soft from heat and hydration. A pu-erh knife, which is...

[column] [threecol_two] [/threecol_two] [threecol_one_last] Since the ripening process was developed to imitate aged raw pu-erh, many arguments surround the idea of whether aging ripened pu-erh is desirable. Mostly, the issue rests on whether aging ripened pu-erh will, better or worse, alter the flavor of the tea. It is often recommended...

Over time, raw pu-erh acquires an earthy flavor due to slow oxidation and other, possibly microbial processes. However, this oxidation is not analogous to the oxidation that results in green, oolong, or black tea, because the process is not catalyzed by the plant's own enzymes but rather by fungal, bacterial...

Pu-erh teas of all varieties, shapes, and cultivation can be aged to improve their flavour, but the tea's physical properties will affect the speed of aging as well as its quality. These properties include: Leaf quality: The most important factor, arguably, is leaf quality. Maocha that has been improperly processed...

Pu-erh tea is specially packaged for trade, identification, and storage. These attributes are used by tea drinkers and collectors to determine the authenticity of the pu-erh tea. Individual cakes Typical contents of a wrapped Bĭngchá Pu-erh tea cakes, or Bĭngchá, are almost always sold with a wrapper: Pu-erh Tea Wrapper...

Menghai Tea Factory was founded in 1940 and is located in Menghai County, Xishuangbanna Prefecture, Yunnan Province, China. The factory was originally called Fo Hai Tea Factory, but changed its name to Menghai Tea Factory in 1953 with the establishment of the Xishuangbanna autonomous prefecture. Menghai Tea Factory is credited as being...