The richness of Chinese tea, only Pu'er can best reflect the beauty of the earth, rooted in the forest of Yunnan large-leaf tea, every year the leaves absorb the local rain and dew flower fragrance, and then through the aroma and soup path, take you to that rich world.
Although Pu'er is good, for novices, it is not an easy task to choose a Pu'er that you like? Buy good tea, this first step, you must first understand Pu'er tea, the so-called know yourself and know the other, a hundred battles will not be lost. Today, we will walk into the world of Pu'er tea together!
What is Pu-erh Tea?
Pu'er tea is a tea made by using Yunnan large-leaf seed sun-dried green tea within the scope of geographical indication protection as raw material and using a specific production process within a specific range.
How is Pu-erh tea classified?
Pu'er tea can be classified according to the production process, appearance shape, storage method:
According to the production process
Can be divided into Pu'er raw tea and Pu'er ripe tea;
Raw tea refers to fresh tea leaves that are picked and aged in a natural way. It does not undergo artificial "fermentation" and "Wo Heap" treatment. Dried tea is mainly green and dark green, with high content of tea polyphenols, domineering entrance, astringency, and mellow soup.
Cooked tea is made of Yunnan large-leaf seed Sunshine Qingmao Tea as raw material, and the tea processed by Wodui fermentation and other processes is called Pu'er ripe tea. The dried tea is black brown, reddish brown, after brewing the soup color is dark red and bright, after the pile of tea is mild, there is no astringency in the mouth, mellow and sweet.
Divide according to the appearance shape
Can be divided into Pu'er loose tea and Pu'er tight tea;
Pu'er loose tea was originally hairy tip and coarse leaves, and is now divided into 6 categories: Pu'er green tea, Pu'er black tea, Pu'er white tea, Pu'er green tea, Pu'er black tea and Pu'er yellow tea.
Pu'er tight tea refers to the use of 6 kinds of Pu'er loose tea using special tools to press and form, divided into Three categories: Pu'er Tuo Tea, Pu'er Cake Tea, and Pu'er Tea Brick.
Divide according to the storage method
Dry warehouse Pu'er and wet warehouse Pu'er
Dry warehouse refers to the storage of tea leaves in dry and ventilated warehouse natural fermentation, wet warehouse is required to be in a humidity of larger, generally controlled more than 85%, the temperature of 25 ~ 40 ° C.
Pu'er tea production area division
Pu'er tea is divided into three major tea areas: Xishuangbanna Prefecture, Lincang City and Pu'er City.
Xishuangbanna
Xishuangbanna is the birthplace of Pu'er tea, rich in resources, mainly divided into Mengla County, Jinghong City and Menghai County, the ancient six major tea mountains (Youle, Gedeng, Yibang, Mangzhi, Barbarian Brick, Yiwu) are in the territory of Xishuangbanna Prefecture.
Lincang
The tea area in Lincang area is scattered, so the style of tea is also very different, with the tea of Mengku Eighteen Villages as the best, of which Mengku Eighteen Villages is divided into two major mountain teas with the Shuangjiang Mengku Daxue Mountain Ridge as the main line, and the dam in the eastern half of the mountains and the Iceland in the western half of the mountains are very representative.
Pu'er
Among them, the most representative Jingmai ancient tea area, Pu'er City's ancient tea plantation area is the largest in Yunnan Province.
How to brew Pu'er?
In general, Pu'er is divided into test brewing and brewing
The purpose of testing is to identify the quality of tea, the main purpose is to expose the shortcomings, the less the better, is the use of heavy hand brewing method, high concentration of tea soup can be all the special features of tea to show, and the shortcomings will be particularly prominent.
Generally speaking, the tea water ratio is about 1:10 (such as the effective brewing volume of the tea set is 100cc, take the tea 10g), the boiling water is directly brewed, and the steeping time of each tea is one minute, and the soup is 2 to 3 or even more. Each dish of tea needs to be swallowed and tasted, and the quality of the tea is fully felt by the taste and body perception.
The purpose of brewing is to serve tea tasting, should give full play to the advantages of tea, while trying to cover up the existing defects of tea, this is the most common way of brewing, daily tea should be taken this way.
Good Pu'er tea has good foam resistance, and brewing in boiling water will have better performance than inferior teas of the same kind of tea. For Pu'er, raw and cooked new and old have different water temperature foam resistance, brewing temperature is 90 ° C is appropriate.
The first time you buy Pu'er tea, don't blindly follow the trend, you can choose Pu'er according to your favorite taste. The new tea has a sufficient aroma and a fresh taste, and the well-stored old tea condenses the taste of the years, and the tea inclusions are fermented, and the taste is more mellow.