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Pu-erh

Everything about pu-erh tea.
  • Pu-erh Process and Oxidation

    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...
  • Production of Pu-erh Tea

    All types of pu-erh tea are created from máochá(毛茶), a mostly unoxidized green tea processed from a "large leaf" variety of Camellia sinensis found in the mountains of southern Yunnan. Maocha can undergo "ripening" for several months prior to being compressed to produce ripened pu-erh (also commonly known as "cooked...
  • History of Pu-erh Tea

    Pu-erh tea is traditionally made with leaves from old wild tea trees of a variety known as "broad leaf tea" (Traditional: 大葉 Simplified: 大叶, dà yè) or Camellia sinensis var. assamica, which is found in southwest China as well as the bordering tropical regions in Burma, Vietnam, Laos, and the very eastern parts of India. The shoots and young leaves...
  • Shapes of Pu-erh Tea

    Aside from vintage year, pu-erh tea can be classified in a variety of ways: by shape, processing method, region, cultivation, grade, and season. Pu-erh is compressed into a variety of shapes. Other lesser seen forms include, stacked "melon pagodas", pillars, calabashes, yuanbao, and small bricks (2–5 cm in width). Pu-erh...

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