When working with pu-erh tea, we’re dealing with the “great wine” of China! There’s the same intense commitment of the lovers of the cocktail, exactly the same labyrinth of grading and qualification, exactly the same issues over the very best land, the very best leaves, the very best methods of running, the easiest way to function the brew. Pu-erh also may benefit greatly from cautious aging. It is variously spelled as “pu’er” and “pu-erh,” and may also be known as bolay tea one of the Cantonese Chinese. Pu-erh tea is more often than not offered in the form of compressed stones of tea, in a number of measurements and shapes, from square balls to master cubes weighing ranging from 10 and 2000 grams.
While some pu-erh tea is manufactured in counties of Guangdong and Hunan provinces, nearly 90 % of pu-erh tea is produced in Yunan Province, bordering the countries of Myanmar, Laos, and Vietnam in the hills that provide delivery to the Mekong River посетете връзката. In the 1600’s the Asian government set aside six hills to specifically develop the tea trees used in pu-erh tea. Pu-erh tea leaves feel the same therapies as green tea extract before period of drying is done. Then, the green tea that is intended for pu-erh production is separated out. It is known a “maocha” as of this point. Depending on the intended market, the maocha might be allowed to stay and era in a free state, called “organic pu-erh.”
It may also be squeezed and permitted to age because condition, as “ripened pu-erh.” Some bricks have already been saved for more than 100 years! Ripened pu-erh that has old undergoes an activity of fermentation that creates to the real flavors of the pu-erh tea, and for this reason, pu-erh is often describes as a “post-fermentation” tea. There is a somewhat new process called “moist piling” that may be applied to ripened pu-erh, which copies the ageing method and ensures a fermentation of the leaves. Wet piling is not considered an illegitimate approach to produce in China, but it’s significant that pu-erh tea fermented by natural ageing however delivers a much higher value in the marketplace.
Pu-erh tea is precious for the black red colorization and earthy flavor. It may be totally free of the astringent quality of nearly all different teas. Good pu-erh is obvious and fragrant. The sweetness of pu-erh can be solid or light. It is often employed for a few brewings, with the first steeping regarded as being inferior to the next and third.
Old-fashioned Asian Medication posits that pu-erh tea is a fine treatment for weight loss. Modern reports show that pu-erh tea is a wonderful product for decreasing LDL cholesteral. Since gourmands of tea will probably pay prime costs for aged pu-erh tea, there’s a large problem with qualification in the market. Fraudulent labels are common. Several factories that focus in Pu-erh production are using steps to overcome this dilemma, putting multiple microlabels in order to guarantee their clients of quality and source. You are able to fid reliable cakes of pu-erh that are 50 years old, and there are actually some bricks that date to the Ming Empire however on the market at thousands of pounds!
Pu-erh is spelled in a number of other ways, including Pu erh, puerh, puer, pu’er, and pu er. In Cantonese, Pu-erh goes by the title of bo nay, which can also be spelled po lei or po lai. Pu-erh is named after Pu er region in Yunnan province, where this form of tea originated. It’s still produced exclusively in Yunnan province.