Pu-erh or Pu'er is a variety of fermented and aged dark tea produced in Yunnan province, China.Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated as dark, or black tea (this type of tea is different from what in the West is known as "black tea", which in China is called "red tea" 红茶). The best known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Pu'er traditionally begins as a raw product known as "rough" Mao Cha (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha (生茶). Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The Wo Dui fermentation process (渥堆) developed in 1973 by the Kunming Tea Factory :206 created a new type of pu-erh tea. This process involves an accelerated fermentation into "ripe" Shu Cha (熟茶) which is then stored loose or pressed into various shapes. The fermentation process was adopted at the Menghai Tea Factory shortly after and technically developed there. The legitimacy of shu cha is disputed by some traditionalists in contrast to aged teas. All types of pu-erh can be stored to mature before consumption, which is why it is commonly labelled with year and region of production.
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Tea culture ... After returning to Thailand in 2019, he set up a tea room in his house as a tribute to his time in China ... "Similar to the well-known black tea and Pu'er in Yunnan, northern Thailand also has its unique local varieties.
Located in southwest China, Yunnan is a renowned tea-growing region, producing dozens of geographically specified products such as Pu'er tea ... Originating in China, tea has become so popular worldwide that May 21 is celebrated as International Tea Day.
At this event, a block of two and a half kilos of Pu'er Tea was exhibited from a storage house of the Forbidden City in Beijing in the 1960s and had been aged for 150 years.
Once one of the world’s longest trade routes, the 1,800-mile stretch between Pu’er in Yunnan and Lhasa in Tibet was traversed by caravans of ponies carrying tea through treacherous gorges and along steep mountain passes.
Oolong or pu'er) Oolong and pu'er TEAs are made from the same plant, but by different processes. Oolong is a semi-oxidized TEA. Pu'er is a type of fermented TEA traditionally produced in Yunnan Province, China.STARLIGHT (36D.
Over the weekend, an international team of experts explored the old tea forests of Jingmai Mountain in Pu'er, southwest China'sYunnan Province, engaging in field investigations and academic discussions.
The festival aims to protect the making technique of gongcha, or Pu'er "tribute tea," enrich the cultural connotation of Pu'er tea, promote the county's profound history and culture of Pu'er tea, and ...
... of Pu'er tea ... Li Xingchang has established a workshop aimed at passing on the making technique of Pu'er tea, and worked with the vocational school of Ning'er county to set up a Pu'er tea training base.
More people have visited since the cultural landscape of Pu'er's old tea forests was made a World Heritage Site in September last year, said the 22-year-old dressed in a traditional Blang brocade dress.
This fermented tea is Chinese in origin, dating back thousands of years ...First, brew some strong tea. Black or green teas are recommended, although Liu writes that oolong and pu-er work, too ... The scoby feeds on the sugar, souring the tea.
