The famous and popular puer tea that has become famous in recent years intrigues those who know little about it and admire others who have already had the honor of drinking at least a cup of this drink.
Puer tea is produced from flushes of varietal trees and plantation shrubs, but the only original and authentic is considered puer grown in the foothills of Tibet in Yunnan province in the region of the Six Famous Tea Mountains.
Terroir, that is, the special climate of the territory of the Cloud South, where the morning fogs are much denser than on ordinary mountain plantations, and the primitive energy of ancient rocks electrifies the space, mighty tea trees grow.
There are leaf puers made from large fleshy leaves, and there are kidney puers made from delicate fleecy buds and the first young leaves.
There are two radically opposite Pu'er species: Shen and Shu.
Both of them are made from the same raw material, but go through different stages of processing & ndash; hence the difference between a cheerful shen and a enveloping shu.
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Shen Pu'er Technology
Shen is also called green or raw puer. Previously, all pu-erh was only that, undergoing natural aging - its path from fresh leaf to dry brew consisted of withering, drying and pressing steamed soft leaves.
The latter stage is optional, but pu'er outside China is better known in molds, among which are pancake, mushroom, brick, square, sometimes pumpkin.
A good shen pu'er cannot be confused with another tea, it is so sparkling and expressive, with a bright sour taste, like dried fruits, and a long aftertaste.
Until the age of three, shen pu'er can give off a bitter note, so the first two infusions are infused for only 3-5 seconds, and each subsequent exposure increases by 20-30 seconds.
After the age of three, the unstoppable, invigorating notes soften and become increasingly tender and honeyed.
But the characteristic sound of shen puer remains even after 20 or 30 years of exposure, becoming only nobler and more refined.
Shu Pu'er Technology
Shu PuEr is a recent development of rapid aging technology. Its essence lies in the fact that in shen puer the taste improves due to continuous fermentation, which continues throughout the entire storage period, and in shu puer the stage of natural post-fermentation was replaced by artificial.
Accelerated technology consists in wet dressing of withered leaves & ndash; during a debate at high temperature and high humidity, Aspergill bacteria develop, contributing to rapid complete fermentation.
The result is & laquo; black & raquo; shu puer, which has a subtle earthy smell and chocolate flavor.
Shu puer under the right conditions can also be stored for up to 20-30 years, but over time its taste will change not so radically, because the entire oxidation cycle (Vo Dui) was passed in & laquo; wet heaps & raquo;.
Expert Opinion
- a source of sunlight because ultraviolet light destroys the structure of the sheet;
- High humidity, causing microorganisms to multiply
- & laquo; neighborhood & raquo; with fragrant products & ndash; aromatic teas, coffee or spices.
But no tea will get better if initially the raw materials were of poor quality, so the choice of a tea seller should be taken very carefully. We offer only original products: varietal and collectible puers of different aging years, as well as a complete set of accessories for traditional tea drinking.
You can feel the full power of Yunnan trees in a cup of fragrant and tonic puer today, because in & ldquo; RCHK & rdquo; provides courier delivery of orders exactly to.