Pu is produced during complex fermentation of raw materials. Real Puers come from the Chinese province of Yunnan, on the border with Myanmar, Laos and Vietnam. Although other regions, such as Anhui and Guangdong, also produce puer tea.
However, the official wording fixing the origins of pu'er tea sounds like & laquo; fermented green tea product from the leaves of Yunnan province & raquo;.
To be fair, it is the leaves of the tea bush growing in Yunnan and bearing the name Da Ye that have gained particular popularity.
However, do not forget that many factors affect the taste characteristics of the drink: the place of growth, the type of shrub, the leaves used for puer, the peculiarity of the soil, climatic conditions and even the amount of precipitation during the year.
Therefore, there is no limit to the versatility of PuER!
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Appearance of Pu-Er tea
Pancake/flatbread & nbsp; (Bin Cha) & ndash; this form of Puer tea is most common. Pancake weight can reach up to 5 kg. But pancakes weighing 357 and 400 gr remain more familiar.
Bowl/nest & nbsp; (To Cha) & ndash; also a popular species, weight & ndash; from 100 gr. to 1 kg., but the most common: 100 gr. and 250 gr.
Кирпич – the most popular form of pressing, as the most convenient for transportation and storage. The most popular are bricks weighing 100 g, 250 g., 500 gr. and 1 kg. Puer is also found in the form of even squares with hieroglyphs embossed on them, weighing 100 gr. and 200 gr.
Mushroom & nbsp; (Jin cha) & ndash; this pressed appearance can be found less often, usually it has a weight of 250 gr. and 500 gr.
Sometimes the weight reaches 1 kg.
Pumpkin/golden pumpkin & nbsp; & ndash; tea presses of large size, rare, it is also called & laquo; tea in the form of a human head & raquo;.
Making Pu-Er tea correctly
The required amount of tea from pressed puer is separated (stratified) with a puffer knife, otherwise & ndash; with another sharp object or hands. At the same time, they try to keep the sheet intact, not too small.
Before directly brewing tea, wash it first. Rapid flushing with boiling water usually takes place. Pu'er is brewed quite traditionally. It is not recommended to use pottery, because Pu'er has a strong smell and rich color. Clay absorbs odors very well. As a result, all teas brewed in this kettle will resemble Puer.
For brewing, an average of 4 gr. tea per 150 ml of water. Puer is poured with hot water at a temperature close to boiling (for young sheng puer & ndash; 80-90 & ordm; C; for aged sheng puer & ndash; 85-100 & ordm; C; for shu pu - 100 & ordm; C). It is recommended to insist the first two brews of puer tea for just a few seconds, then immediately drain the infusion, and with repeated brews, increase the exposure by 15-30 seconds each time. In this mode, Pu'er can withstand, depending on age and quality, from 5 to 10 infusions. In case of brewing pu'er up to several minutes - re-brewing is possible no more than 1-2 times.
It is customary to use small portions to appreciate not only the taste, but also the unique aftertaste.
Varieties of manufacture
Raw Pu'er (Sheng Pu'er) |
Shen Puer or raw puehr. Leaves are heated, dried in the sun or subjected to additional heating and sorted. Already sorted leaves are pressed into pancakes (bin cha) or other forms and stored for several years to make the tea leaf fragrant and healthy. Until the very end of this sheng pancake's life, it will change its properties, giving a new sound to this pu'er. The taste of freshly produced sheng puer can have a strong odor, be viscous and harsh to consume. However, under the correct storage conditions for the entire holding time (more than 20 years), the organoleptic properties of Sheng Puer change for the better. The amount of quality aged raw pu (Qing Pu) on the world market is almost negligible. |
Finished Pu'er (Shu Pu'er). |
Shu pu'er or ripe puehr. In the production of finished Pu'er, the leaves are steamed, undergo the same preparation as raw Pu'er, but then, unlike raw, undergo oxidation using a process characteristic of black tea. This may include a month or more, creating the most favorable environment and conditions for microorganisms involved in the fermentation process. This process is called Vo Dui. The cooked leaves are then bagged or parboiled and pressed into moulds like raw pu'er. After cooking, the finished pu'er resembles raw, aged up to 15-20 years. However, if we compare the raw puer of natural aging with such an accelerated one, the first, if it was properly aged, always wins, because the latter has fewer nuances in taste. |
Read more about the puer in this article .