There’s exactly the same extreme commitment of the fans of the drink, the same labyrinth of grading and accreditation, exactly the same situations over the most effective land, the best leaves, the most effective methods of running, the simplest way to serve the brew. Pu-erh also may gain immensely from careful aging. It is variously spelled as “pu’er” and “pu-erh,” and is sometimes referred to as bolay tea on the list of Cantonese Chinese. Pu-erh tea is almost always offered in the proper execution of squeezed stones of tea, in several shapes and styles, from oval balls to perfect cubes considering anywhere between 10 and 2000 grams.
While some pu-erh tea is manufactured in areas of Guangdong and Hunan provinces, almost 90 percent of pu-erh tea is made in Yunan Province, bordering the countries of Myanmar, Laos, and Vietnam in the mountains that provide start to the Mekong River. In the 1600’s the Chinese government put aside six mountains to particularly develop the tea trees used in pu-erh tea разберете повече. Pu-erh tea leaves go through the same treatments as green tea until the period of drying is done. Then, the green tea that is intended for pu-erh production is divided out. It is described a “maocha” as of this point. With regards to the supposed industry, the maocha could be permitted to sit and age in a free state, called “natural pu-erh.”
It might also be squeezed and allowed to era because situation, as “ripened pu-erh.” Some bricks have been saved for hundreds of years! Ripened pu-erh that has old undergoes an activity of fermentation that creates to the actual types of the pu-erh tea, and because of this, pu-erh is usually describes as a “post-fermentation” tea. There is a somewhat new technique called “moist piling” that can be placed on ripened pu-erh, which duplicates the ageing method and assures a fermentation of the leaves. Wet piling isn’t considered an illegitimate method of production in China, but it’s significant that pu-erh tea fermented by natural ageing however delivers a higher value in the marketplace.
Pu-erh tea is favorite for its dark red color and natural flavor. It could be totally free of the astringent quality of almost all different teas. Good pu-erh is distinct and fragrant. The sweetness of pu-erh can be strong or light. It’s usually used for a few brewings, with the very first steeping regarded as being inferior to the 2nd and third.
Traditional Asian Medicine posits that pu-erh tea is just a great treatment for weight loss. Modern studies suggest that pu-erh tea is a wonderful substance for lowering LDL cholesteral. Because gourmands of tea can pay top charges for aged pu-erh tea, there is a substantial problem with certification in the market. Fraudulent brands are common. Several factories that specialize in Pu-erh production are taking steps to overcome this problem, introducing multiple microlabels in order to guarantee their customers of quality and source. You can fid respectable cakes of pu-erh that are 50 years of age, and you can find also some stones that time to the Ming Empire still on the market at thousands of pounds!
Pu-erh is spelled in several various ways, including Pu erh, puerh, puer, pu’er, and pu er. In Cantonese, Pu-erh goes by the name of bo nay, which can also be spelled po lei or po lai. Pu-erh is called after Pu er county in Yunnan province, wherever this style of tea originated. It is still made exclusively in Yunnan province.
Puerh is grown just in a certain area, Yunnan province of China, and is produced from the specific large-leafed cultivar of the tea plant, but possibly most importantly than these factors, it’s one of the few types of tea that is old or post-fermented. In China, these teas are called hei cha, meaning dark tea (not the same as what westerners call black tea, that will be called red tea in China). What this means is that the tea is saved for extended amounts of time after it is made, and allowed to age, and possibly increase in taste, much in the exact same way an excellent wine ages. Precisely old teas, like aged wine, may fetch a higher market price, making these teas an excellent expense for those who understand how to recognize quality groups of tea and keep them properly.