- Pu-erh tea
Pu-erh, Pu'er tea, Puer tea or Bolay tea is a type of
teamade from a "large leaf" variety of the tea plant " Camellia sinensis" and named after Pu'er county near Simao, Yunnan, China.
"Pu-erh" tea can be purchased as either "raw/green" (sheng) or "ripened/cooked" (shou), depending on processing method or aging. Sheng pu-erh can be roughly classified on the tea oxidation scale as a
green tea, and the shou variant as post-fermented tea. The fact that pu-erh fits in more than one tea type poses some problems for classification. For this reason, the "green tea" aspect of "pu-erh" is sometimes ignored, and the tea is regarded solely as a post-fermented product. Unlike other teas that should ideally be consumed shortly after production, "pu-erh" can be drunk immediately or aged for many years; "pu-erh" teas are often now classified by year and region of production much like winevintages.
While there are many counterfeit "pu-erhs" on the market and real aged "pu-erh" is difficult to find and identify, it is still possible to find "pu-erh" that is 10 to 50 years old, as well as a few from the late
Qing dynasty. Indeed, tea connoisseurs and speculators are willing to pay high prices for older "pu-erh", upwards of thousands of dollars per cake.
"Pu-erh" tea is available as "loose leaf" or as cakes of "compacted tea" (see
Introduction and history
"Pu-erh tea" is traditionally made with leaves from old wild tea trees of a variety known as "broad leaf tea" (Traditional: Simplified: , "dà yè") or "Camellia sinensis var. assamica", which is found in
southwest Chinaas well as the bordering tropical regions in Burma, Vietnam, Laos, and the very eastern parts of India. The shoots and young leaves from this varietal are often covered with fine hairs, with the pekoe (two leaves and a bud) larger than other tea varietals. The leaves are also slightly different in chemical composition, which alter the taste and smell of the brewed tea, as well as its desirability for aging. Due to the scarcity of old wild tea trees, "pu-erh" made using such trees blended from different tea mountains of Yunnan are highly valued, while more and more connoisseurs are seeking "pu-erh" with leaves taken from a single tea mountain's wild forests. The history of "pu-erh" tea can be traced back to the Eastern Han Dynasty. [cite web | title="Han" | url=https://www.artoftea.com/learn_about_tea/puerh.htm Puerh History http://www.artoftea.com, Art of Tea (June 14, 2006)]
"Pu-erh" is well known for the fact that it is a compressed tea and also that it typically ages well to produce a pleasant drink. Through storage, the tea typically takes on a darker colour and mellower flavour characteristics. Often "pu-erh" leaves are compressed into tea cakes or bricks, and are wrapped in various materials, which when stored away from excessive moisture, heat, and sunlight help to mature the tea. Pressing of "pu-erh" into cakes and aging the tea cakes possibly originated from the natural aging process that happened in the storerooms of tea drinkers and merchants, as well as on horseback caravans on the
Ancient tea route(茶馬古道; pinyin: chámǎ gǔdaò) that was used in ancient Yunnan to trade tea to Tibetand more northern parts of China.Mike Petro, cite web | title="Pu-erh History and Culture" | url=http://www.pu-erh.net/sections.php?Choice=Puerh_History, Pu-Erh.net (May 7, 2006)] Compression of the tea into dense bulky objects likely eased horseback transport and reduced damage to the tea.
All types of "pu-erh" tea are created from máochá（), a mostly unoxidized
green teaprocessed from a "large leaf" variety of " Camellia sinensis" found in the mountains of southern Yunnan. "Maocha" can undergo "ripening" for several months prior to being compressed to produce ripened pu-erh (also commonly known as "cooked pu-erh"), or be directly compressed to produce raw pu-erh.
While unaged and unprocessed "raw pu-erh" is technically a type of green tea, "ripened" or "aged raw pu-erh" has occasionally been mistakenly categorised as a subcategory of
black teadue to the dark red colour of its leaves and liquor. However, "pu-erh" in both its ripened or aged forms has undergone secondary oxidization and fermentation caused both by organisms growing in the tea as well as from free-radicaloxidation, thus making it a unique type of tea.
In China, where fully-oxidised tea ("black tea") is known as "red tea," "pu-erh" is indeed classified as a "black tea" (defined as post-fermented), something which is resented by some who argue for a separate category for "pu-erh" as most other black teas tend to be of low standard and status.
Raw "pu-erh" and "Máochá"
After picking appropriate tender leaves, the first step in making raw or ripened "pu-erh" is converting the leaf to "máochá" ( or ; literally, "light green rough tea" or "rough tea" respectively). Plucked leaves are handled gingerly to prevent bruising and unwanted oxidation. Weather permitting, the leaves are then spread out in the sun or a ventilated space to wilt and remove some of the water content.cite book |last=Chan |first= Kam Pong |title= First-Step to Chinese Puerh Tea (簡易中國普洱茶) |publisher= WuShing Books Publications Co. Ltd. |location= Taipei, Taiwan |year= 2006 |month= November |isbn = 978-957-8964-33-4] On overcast or rainy days, the leaves will be wilted by light heating, a slight difference in processing that will affect the quality of the resulting "maocha" and "pu-erh". The wilting process may be skipped altogether depending on the tea processor.
The leaves are then dry pan-fried using a large
wokin a process called "kill green" (; pinyin: shā qīng), which arrests enzyme activityin the leaf and prevents further oxidation. With enzymatic oxidation halted, the leaves can then be rolled, rubbed, and shaped through several steps into strands. The shaped leaves are then ideally dried in the sun and then manually picked through to remove bad leaves. Once dry, "máochá" can be sent directly to the factory to be pressed into "raw pu-erh", or to undergo further processing to make "ripened pu-erh".Jonathan Sielaff, cite web | title="Making Mao Cha" | url=http://www.taooftea.com/display.php3?id=&num=33, TaoofTea.com] Sometimes maocha is aged uncompressed and sold at its maturity as aged loose-leaf raw "pu-erh".
"Raw pu-erh tea" (zh-cp|c=|p=shēngchá or zh-cp|c=|p=qīngchá), also known as "uncooked pu-erh" or "green pu-erh"," is simply "máochá" tea leaves that have been compressed into its final form without additional processing.
Ripened "pu-erh" tea (zh-cp|c=|p=shoúchá) is pressed "maocha" that has been specially processed to imitate aged raw "pu-erh". Although it is more commonly known as "cooked pu-erh"," the process does not actually employ cooking to imitate the aging process. The term may come about due to inaccurate transliteration due to the dual meaning of "shoú" (熟) as both "fully cooked" and "fully ripened" .
The process used to convert "máochá" into ripened "pu-erh" is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called "wòdūi" (, "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to
composting.JinYuXuan Teahouse, cite web | title="Talks about Black (Shou/Ripe) Pu-erh" | url=http://teatalk101.blogspot.com/2005_01_01_teatalk101_archive.html, Teatalk101 (January 23 and January 29, 2006)]
The piling, wetting, and mixing of the piled "máochá" ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of "
Aspergillusspp.", " Penicilliumspp.", yeasts, as well as wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of "Aspergillus spp.", is key in producing ripened "pu-erh" of high quality.陈可可, 朱宏涛, 王东, 张颖君, 杨崇仁. (2006). "普洱熟茶后发酵加工过程中曲霉菌的分离和鉴定/Isolation and Identification of Aspergillus Species from the Post Fermentative Process of Pu-Er Ripe Tea". 云南植物研究/ACTA BOTANICA YUNNANICA. (28)2. pp. 123-126 (Chen Keke, "et al.")] Poor control in fermentation/oxidation process can result in bad ripened "pu-erh", characterized by badly decomposed leaves and an aroma and texture reminiscent of compost. The ripening process typically takes anywhere from half a year to one year after it has begun. As such, a ripened "pu-erh" produced in early 2004 will be pressed in the winter of 2004/2005, and appear on the market between late 2005 or early 2006.
This process was first developed in 1972 by
Menghai Tea Factoryand Kunming Tea Factory[cite web | title="Meng Hai Tea Factory - A Very Short History" | url=http://teemann.blogspot.com/2006/03/meng-hai-tea-factory-very-short.html, Dan Da Tee Man (March 23, 2006)] to imitate the flavor and color of aged raw "pu-erh". This technique was an adaptation of "wet storage" techniques that were being used by merchants to falsify the age of their teas. Mass productionof ripened "pu-erh" began in 1975. It can be consumed without further aging, though it can also be stored to "air out" some of the less savory flavors and aromas acquired during fermentation. The tea is often compressed but is also common in loose form. Some collectors of "pu-erh" believe that ripened "pu-erh" should not be aged for more than a decade.
To produce "pu-erh" many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry "máochá" or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. A ticket, called a "Nèi fēi" () or additional adornments, such as coloured ribbons, are placed on or in the midst of the leaves and inverted into a cloth bag or wrapped in cloth. The pouch of tea is gathered inside the cloth bag and wrung into a ball, with the extra cloth tied or coiled around itself. This coil or knot is what produces the
dimpled indentation at the reverse side of a tea cake when pressed. Depending on the shape of "pu-erh" being produced, a cotton bag may or may not be used. For instance, "brick" or "square" teas often are not compressed using bags.Mike Petro, cite web | title="Puerh Factories" | url=http://www.pu-erh.net/factories.php Pu-Erh.net] 叶伟, cite web | title=" 纯正的云南普洱茶真正的干仓普洱茶" | url=http://www.ynttc.com/puerwenzhang/yunchamade.htmlwww.ynttc.com]
Depending on the desired product and speed, from quickest and tightest to slowest and loosest, pressing can either be done by:
* A "
hydraulic press", which forces the tea into a metal form that is occasionally decorated with a motif in sunken-relief. Due to its efficiency, this method is commonly used to make all forms of pressed "pu-erh". Tea can be pressed in the press either with or without it being bagged, with the latter done by utilizing a metal mould. Tightly compressed bing, formed directly into a mould without bags using this method are known as "tié bǐng" (, literally "iron cake/puck") due to its density and hardness. It is believed that the taste of densely compressed raw "pu-erh"s can benefit from careful aging for up to several decades.
* A "lever press", which was operated by hand for tight pressings and has largely been replaced by the modern hydraulic press.
* A "large heavy stone", carved into the shape of a short cylinder with a handle, simply weighs a bag of tea down onto a wooden board. The tension from the bag and the weight of the stone together gives the tea its rounded and sometimes non-uniformed edge. Due to the manual labour involved, this method of pressing is often referred to as: "Hand" or "Stone-pressing"," and is how many
artisanal"pu-erh bing" are still manufactured.
Pressed "pu-erh" is removed from the cloth bag and placed on latticed shelves where they are allowed to air dry, which depending on the wetness of the pressed cakes may take several weeks or months. The "pu-erh" cakes are then individually wrapped by hand, and packaged in larger units for trade or commerce.
Aside from vintage year, "pu-erh" tea can be classified in a variety of ways: by "shape", "processing method", "region", "cultivation", "grade", and "season".
"Pu-erh" is compressed into a variety of shapes. Other lesser seen forms include, stacked "melon
pagodas", pillars, calabashes, " yuanbao", and small bricks (2-5cm in width). "Pu-erh" is also compressed into the hollow centers of bamboostems or packed and bound into a ball inside the peel of various citrus.
Process and oxidation
Although "pu-erh" teas are often collectively classified in Western and
East Asian tea markets as "post-fermentation" or "black" teas, respectively, "pu-erh" teas in actuality can be placed in three types of processing methods, namely: "green tea", "fermented tea", and "secondary-oxidation/fermentation tea".
"Pu-erh" can be green teas if they are lightly processed before being pressed into cakes. Such "pu-erh" is referred to as "maocha" if unpressed and as "green/raw "pu-erh" if pressed. While not always palatable, they are relatively cheap and are known to age well for up to 20 or 30 years. "Pu-erh" can also be a fermented tea if it undergoes slow processing with fermenting microbes for up to a year. This "pu-erh" is referred to as "ripened/cooked "pu-erh", and has a mellow flavour and is readily drinkable. Aged "pu-erh"s are secondary-oxidation and post-fermentation teas. If aged from green "pu-erh", the aged tea will be mellow in taste but still clean in flavour.
According to the production process, four main types of "pu-erh" are commonly available on the market:
*"Maocha": Green "pu-erh" leaves that are sold in loose form. The raw material for making pressed "pu-erh"s. Badly processed maocha will result in an inferior pu-erh.
*"Green/raw pu-erh": Pressed "maocha" that has not undergone additional processing. Quality green "pu-erh" is highly sought by collectors.
*"Ripened/cooked pu-erh": Pressed "maocha" that has undergone fermentation in the ripening process for up to a year. Badly fermented maocha will create a muddy tea with fishy and sour flavours indicative of inferior aged pu-erhs.
*"Aged raw pu-erh": A tea that has undergone a slow secondary oxidation and a certain degree of microbial fermentation. Although all types of "pu-erh" can be aged, it is typically the pressed raw "pu-erh"s that are most highly regarded, since aged "maocha" and ripened "pu-erh" both lack a "clean" and "assertive" taste.
Yunnanprovince produces the vast majority of "pu-erh" tea. Indeed, the province is the source of the tea's name, Pu'er Hani and Yi Autonomous County. "Pu-erh" is produced in almost every county and prefecture in the province, but the most famous "pu-erh" areas are known as the Six Famous Tea Mountains (zh-cp|c=|p=liù dà chá shān)
Six famous tea mountains
The six famous tea mountains are a group of mountains in
Xishuangbannathat are renowned for their climates and environments, which not only provide excellent growing conditions for "pu-erh", but also produce unique taste profiles (akin to terroirin wine) in the produced "pu-erh" tea. Over the course of history, the designated mountains for the tea mountains have either been changedcite web | title="The Famous Tea Mountains of Southern Yunnan" | url=http://www.taooftea.com/display.php3?id=&num=38, www.taooftea.com (Oct 25, 2006)] or listed differently.cite web| author=蒋铨| date=2005-08-29| title=古“六大茶山”访问记| url=http://www.ynxj.com/Get/gcsan/144611538.htm| publisher=昆明新境茶文化传播有限公司 |accessdate=2006-12-16] cite web| author=蜉蝣| date=2005-07-26| title=六大茶山考| url=http://cul.news.tom.com/1013/1016/2005726-20615.html |publisher=Tom 文化 |accessdate=2006-12-16] cite web| author=| date=| title=云南普洱茶分布| url=http://www.kmorder.cn/yntc/yncy/20060831234331.htm| publisher=7yunnan.cn |accessdate=2006-12-16]
In the Qing dynasty government records for pu-erh (普洱府志), the oldest historically designated mountains were said to be named after six commemorative items that were left in the mountains by
Zhuge Liang, and using the Chinese characters of the native language of the region.普洱茶故乡-西双版纳、中国普洱茶, cite web | title="古“六大茶山”概况" | url=http://www.puerh.cn/1-gu3liu4da4cha2shan1.htm, www.puerh.cn (Oct 25, 2006)] These mountains are all located northeast of the Lancang River ( Mekong) in relatively close proximity to one another. The mountains' names, in the Standard Mandarincharacter pronunciation are:
#"Gedeng" (): The term for "
leather stirrup" (, pinyin: mǎdèng)
#"Mansa" (): The term for "seed sowing bag" (, pinyin: sǎdài)
#"Mangzhi" (): The term for "
copper cauldron" (, pinyin: tóngmǔ) rf|1|mou
#"Manzhuan" (): The term for
iron brick" (, pinyin: tiězhuān)
#"Yibang"(): The term for "wooden clapper" (, pinyin: mùbāng)
#"Yōulè" (): The term meaning "copper
gong" (, pinyin: tóngluó)
Southwest of the river there are also six famous tea mountains that are lesser known from ancient times due to their isolation by the river. They are:
#"Mengsong Shān" (勐宋山):
#"Menghai Shān" (勐海山):
#"Jingmai Shān" (景迈山):
#"Nánnuò Shān" (): a varietal of tea grows here called "zĭjuān" (, literally "purple lady") whose buds and bud leaves have a purple hue.
#"Bada Shān" (巴达山):
#"Yōulè Shān" ():
For various reasons, by the end of the
Qing dynastyor beginning of the ROC period, tea production in these mountains dropped drastically, either due to large forest fires, over-harvesting, prohibitive imperial taxes, or general neglect. To revitalize tea production in the area, the Chinese government in 1962 selected a new group of six famous tea mountains that were named based on the more important tea producing mountains at the time, including Youle mountain from the original six.
Other areas of Yunnan
Many other areas of Yunnan also produce "pu-erh" tea. Yunnan prefectures that are major producers of "pu-erh" include
Lincang, Dehong, Simao, Xishuangbanna, and Wenshan. Other tea mountains famous in Yunnan include among others:
* "Bāngwēi Shān" ()
* "Bānzhāng Shān" (): noted for producing powerful and complex teas that are bitter with a sweet aftertaste
* "Yìwǔ Shān" () : perhaps the most popular tea mountain amongst collectors.
* "Bada Shān"(巴達山):
* "Wuliang Shān":
* "Ailuo Shān":
* "Jinggu Shān":
* "Baoshan Shān":
* "Yushou Shān":Region is but one factor in assessing a "pu-erh" tea, and "pu-erh" from any region of Yunnan is as prized as any from the six famous tea mountains if it meets other criteria, such as being wild growth, hand-processed tea.
While Yunnan produces the majority of "pu-erh", other regions of China, including
Hunanand Guangdong, have also produced the tea. The Guangyun Gong cake, for example, featured a blend of Yunnan and Guangdong "máochá", and the most recent production of these cakes contains mostly from the latter.Guang Lee, cite web | title="Guang Yun Gong Beeng" | url=http://www.houdeasianart.com/index.php?main_page=product_info&cPath=1_13_38&products_id=295", Hou De Asian Art (October 7, 2005)]
In addition to China, border regions touching Yunnan in
Vietnam, Laos, and Burmaare also known to produce "pu-erh" tea, though little of this makes its way to the Chinese or international markets.
Perhaps equally or even more important than region or even grade in classifying "pu-erh" is the method of cultivation. "Pu-erh" tea can come from three different cultivation methods:
*"Plantation bushes" ("guànmù", ): Cultivated tea bushes, from the seeds or cuttings of wild tea trees and planted in relatively low altitudes and flatter terrain. The tea produced from these plants are considered inferior due to the used of pesticides and chemical fertilizer in cultivation, and the lack of pleasant flavours, and the presence of harsh bitterness and astringency from the tea.
*"Wild arbor" trees": Most producers claim that their "pu-erh" is from wild trees, but most use leaves from older plantations that were cultivated in previous generations that have gone feral due to the lack of care. These trees produce teas of better flavour due to the higher levels of
secondary metaboliteproduced in the tea tree. As well, the trees are typically cared for using organic practices, which includes the scheduled pruningof the trees in a manner similar to pollarding. Despite the good quality of their produced teas, "wild arbor" trees are not as prized as the truly wild trees.
*"Wild trees" (gŭshù, ; literally "old tree"): Teas from old wild trees, grown without human intervention, are the highest valued "pu-erh" teas. Such teas are valued for having deeper and more complex flavors, often with camphor or "mint" notes, said to be imparted by the many camphor trees that grow in the same environment as the wild tea trees. Young raw "pu-erh" teas produced from the leaf tips of these trees also lack overwhelming astringency and bitterness often attributed to young "pu-erh".
Determining whether or not a tea is wild is a challenging task, made more difficult through the inconsistent and unclear terminology and labeling in Chinese. Terms like "yěshēng" (; literally "wild" or "uncultivated"), "qiáomù" (; literally "tall tree"), "yěshēng qiáomù" (; literally "uncultivated trees"), and "gǔshù" are found on the labels of cakes of both wild and "wild arbor" variety, and on blended cakes, which contain leaves from tea plants of various cultivations. These inconsistent and often misleading labels can easily confuse uninitiated tea buyers regardless of their grasp of the
Chinese language. As well, the lack of specific information about tea leaf sources in the printed wrappers and identifiers that come with the "pu-erh" cake makes identification of the tea a difficult task. "Pu-erh" journals and similar annual guides such as "The Profound World of Chi Tse", "Pu-erh Yearbook", and "Pu-erh Teapot Magazine" contain credible sources for leaf information. Tea factories are generally honest about their leaf sources, but someone without access to tea factory or other information is often at the mercy of the middlemen or an unscrupulous vendor. Many "pu-erh" aficionados seek out and maintain relationships with vendors who they feel they can trust to help mitigate the issue of finding the "truth" of the leaves.
Sadly, even in the best of circumstances, when a journal, factory information, and trustworthy vendor all align to assure a tea's genuinely wild leaf, fakes fill the market and make the issue even more complicated. Because collectors often doubt the reliability of written information, some believe certain physical aspects of the leaf can point to its cultivation. For example, drinkers cite the evidence of a truly wild old tree in a
mentholeffect (" camphor" in tea specialist terminology) supposedly caused by the Camphor laurel trees that grow amongst wild tea trees in Yunnan's tea forests.Mike Petro, cite web | title="Puerh is truly unique in many ways" | url=http://www.pu-erh.net/static.php?StaticID=1, Pu-Erh.net (September 1, 2006)] As well, the presence of thick veins and sawtooth-edged on the leaves along with camphorflavor elements and taken as signifiers of wild tea.cite web | title="Hou De Asian Art" | url=http://www.houdeasianart.com]
"Pu-erh" can be sorted into ten or more grades. Generally, grades are determined by leaf size and quality, with higher numbered grades meaning older/larger, broken, or less tender leaves. Grading is rarely consistent between factories, and first grade tea leaves may not necessarily produce first grade cakes. Different grades have different flavors, and many bricks feature a blend of several grades chosen to balance flavors and strength.Mike Petro, cite web | title="Aging" | url=http://community.livejournal.com/puerh_tea/7127.html?thread=51927#t51927 Pu-erh LJ Community (February 3, 2006)]
Harvest season also plays an important role in the flavor of "pu-erh". Spring tea is the most highly valued, followed by fall tea, and finally summer tea. Only rarely is "pu-erh" produced in winter months, and often this is what is called "early spring" tea, as harvest and production follows the weather pattern rather than strict monthly guidelines.
Factories are generally responsible for the production of "pu-erh" teas. While some individuals oversee smaller higher-end productions, such as the Xizihao and Yanqinghao brands, the majority of tea on the market is compressed by factories or tea groups. Until recently, factories were all state owned and under the supervision of the "China National Native Produce & Animal Byproducts Import & Export company" (CNNP), Yunnan Branch.
Kunming Tea Factory, Menghai Tea Factory, Pu'er Tea Factory and Xiaguan Tea Factoryare the most notable of these state owned factories. While CNNP still operates today, few factories are state-owned, and CNNP contracts out many productions to privately owned factories.
Different tea factories have garnered good reputations. Menghai Tea Factory and Xiaguan Tea Factory, which date from the 1940s, have enjoyed good reputations, but these factories now face competition from many of the newly emerging private factories. For example,
Haiwan Tea Factory, founded by former Menghai Factory owner Zhou Bing Liang in 1999,Sebastien Leseine, cite web | title="2005 Haiwan Lao Tong Zhi Label" | url=http://www.jingteashop.com/pd_beeng_cha_lao.cfm Jing Tea Shop ] enjoys a good reputation, as does Changtai Tea Group, Mengku Tea Company, and other new tea makers formed in the 1990s. However, due to production inconsistencies and variations in manufacturing techniques, the reputation of a tea company or factory can vary depending on the year or the specific cakes produced during a year.
The producing factory is often the first or second item listed when referencing a "pu-erh" cake, the other being the year of production.
Tea factories, particularly formerly government-owned factories, produce many cakes by recipe, indicated by a "recipe number". Recipe numbers consists of four-digits. The first two digits represent the year the recipe was first produced, the third digit the grade of leaves used in the recipe, and the last digit represents the factory. 7542, for example, would be a recipe from 19"75" using "fourth"-grade tea leaf made by Menghai Tea Factory (represented by "2"). There are also those who believe that the third number indicates a recipe for a particular production year.
Factory numbers (fourth digit in recipe):
# Kunming Tea Factory
Menghai Tea Factory
Xiaguan Tea Factory
# Lan Cang Tea FactoryGuang Lee, cite web | title="Pu-erh Information" | url=http://www.houdeasianart.com/index.php?main_page=puerhinfo Hou De Asian Art] or Feng Qing Tea Factory
# Pu'er Tea Factory (now Pu'er Tea group Co.Ltd )
# Six Famous Tea Mountain Factory
# unknown / not specified
# Haiwan Tea Factory and Long Sheng Tea Factory
Tea of all shapes can be made by numbered recipe. Not all recipes are numbered, and not all cakes are made by recipe. The term "recipe," it should be added, does not always indicate consistency, as the quality of some recipes change from year-to-year, as do the contents of the cake. Perhaps only the factories producing the recipes really know what makes them consistent enough to label by these numbers.
Occasionally, a three digit code is attached to the recipe number by hyphenation. The first digit of this code represents the year the cake was produced, and the other two numbers indicate the production number within that year. For instance, the seven digit sequence "8653-602", would indicate the "second" production in 200"6" of factory recipe 8653. Some productions of cakes are valued over others because production numbers can indicate if a tea was produced earlier or later in a season/year. This information allows one to be able to single out tea cakes produced using a better batch of "máochá".
"Pu-erh" tea is specially packaged for trade, identification, and storage. These attributes are used by tea drinkers and collectors to determine the authenticity of the pu-erh tea.
"Pu-erh" tea cakes, or "Bĭngchá", are almost always sold with a:
* "Wrapper": Made usually from thin cotton cloth or cotton paper and shows the tea company/factory, the year of production, the region/mountain of harvest, the plant type, and the recipe number. The wrapper can also contain decals, logos and artwork. Occasionally, more than one wrapper will be used to wrap a pu-erh cake.
* "Nèi fēi" ( or ): A small ticket originally stuck on the tea cake but now usually embedded into the cake during pressing. It is usually used as proof, or a possible sign, to the authenticity of the tea. Some higher end "pu-erh" cakes have more than one nèi fēi embedded in the cake. The ticket usually indicates the tea factory and brand.
* "Nèi piào" (): A larger description ticket or flyer packaged loose under the wrapper. Both aid in assuring the identity of the cake. It usually indicates factory and brand. As well, many "nèi piào" contain a summary of the tea factories' history and any additional laudatory statements concerning the tea, from its taste and rarity, to its ability to cure
diseases and affect weight loss.
* "Bĭng": The tea cake itself. Tea cakes or other compressed "pu-erh" can be made up of two or more grades of tea, typically with higher grade leaves on the outside of the cake and lower grades or broken leaves in the center. This is done to improve the appearance of the tea cake and improve its sale. Predicting the grade of tea used on the inside takes some effort and experience in selection. However, the area in and around the dimple of the tea cake can sometimes reveal the quality of the inner leaves.
Recently, "nèi fēi" have become more important in identifying and preventing
counterfeits. Menghai Tea Factory in particular has begun microprintingand embossingtheir tickets in an effort to curb the growth of counterfeit teas found in the marketplace in the late 1990s and early 2000s. Some "nèi fēi" also include vintage year and are production-specific to help identify the cake and prevent counterfeiting through a surfeit of different brand labels.
When bought in large quantities, "pu-erh" tea is generally sold in stacks, referred to as a "tŏng" (), which are wrapped in
bambooshoot husks, bamboo stem husks, or coarse paper. Some tongs of vintage pu-erh will contain a "tŏng piào" (), or tong ticket, but it is less common to find them in productions past the year 2000. The number of "bĭngchá" in a "tŏng" varies depending on the weight of individual "bĭngchá". For instance one "tŏng" can contain:
* Seven 357g-500g "bĭngchá",
* Five 250g mini-"bĭngchá"
* Ten 100g mini-"bĭngchá"
Twelve "tŏng" are referred to as being one "jiàn" (), although some producers/factories vary how many tŏng equal one jiàn. A jiàn of tea, which is bound together in a loose bamboo basket, will usually have a large "batch ticket" (; pinyin: dàpiào) affixed to its side that will indicate information such as the batch number of the tea in a season, the production quantities, tea type, and the factory where it was produced.
Aging and storage
"Pu-erh" teas of all varieties, shapes, and cultivation can be aged to improve their flavour, but the tea's physical properties will affect the speed of aging as well as its quality. These properties include:
* "Leaf quality": The most important factor, arguably, is leaf quality. "Maocha" that has been improperly processed will not age to the level of finesse as properly processed "maocha". The grade and cultivation of the leaf also greatly affect its quality, and thus its aging.
* "Compression": The tighter a tea is compressed, the slower it will age. In this respect, looser hand- and stone-pressed "pu-erh"s will age more quickly than denser hydraulic-pressed "pu-erh".
* "Shape and size" : The more surface area, the faster the tea will age. "Bingcha" and "zhuancha" thus age more quickly than "golden melon", "tuocha", or "jincha". Larger "bingcha" age slower than smaller "bingcha", and so forth.
Just as important and the tea's properties,
environmental factors for the tea's storage also affect how quickly and successfully a tea ages. They include:
* "Air flow": Regulates the oxygen content surrounding the tea and removes odours from the aging tea. Dank, stagnant air will lead to dank, stale smelling aged tea. Wrapping a tea in plastic will eventually arrest the aging process.
* "Odours": Tea stored in the presence of strong odours will acquire them, sometimes for the duration of their "lifetime." Airing out "pu-erh" teas can reduce these odours, though often not completely.
* "Humidity" : The higher the humidity, the faster the tea will age. Liquid water accumulating on tea may accelerate the aging process but can also cause the growth of mold or make the flavour of the tea less desirable. 60-85% humidity is recommended. [Sebastien Leseine, cite web | title="How to store your pu-erh tea" | url=http://www.jingteashop.com/puerh_storage.cfm Jing Tea Shop(2005)] It is argued whether tea quality is adversely affected if it is subjected to highly fluctuating humidity levels.
* "Sunlight": Tea that is exposed to sunlight dries out prematurely, and often becomes bitter.
* "Temperature": Teas should not be subjected to high heat since undesirable flavours will develop. However at low temperatures, the aging of "pu-erh" tea will slow down drastically. It is argued whether tea quality is adversely affected if it is subjected to highly fluctuating temperature.
When preserved as part of a "tong", the material of the "tong" wrapper, whether it is made of bamboo shoot husks, bamboo leaves, or thick paper, can also affect the quality of the aging process. The packaging methods change the environmental factors and may even contribute to the taste of the tea itself.
Further to what has been mentioned it should be stressed that a good well-aged Puerh tea is not evaluated by its age alone. Like all things in life, there will come a time when a Puerh teacake reaches its peak before stumbling into a decline. Due to the many recipes and different processing method used in the production of different batches of Puerh, the optimal age for each age will vary. Some may take 10 years while others 20 or 30+ years. It is important to check the status of ageing for your teacakes to know when they peaked so that proper care can be given to halt the ageing process. [Ref tea article, cite web | title="Over Emphasizing the Importance of Age" | url= http://www.puerhcha.com/Pu-erh%20Tea%20Articles/Over_Emphasizing_Importance_of_Age.htm Puerh Cha]
Over time, raw "pu-erh" acquires an earthy flavor due to slow oxidation and other, possibly microbial processes. However, this oxidation is not analogous to the oxidation that results in green,
oolong, or black tea, because the process is not catalyzed by the plant's own enzymes but rather by fungal, bacterial, or autooxidation influences. "Pu-erh" flavors can change dramatically over the course of the aging process, resulting in a brew tasting strongly earthy but clean and smooth, reminiscent of the smell of rich garden soil or an autumn leaf pile, sometimes with roasted or sweet undertones. Because of its ability to age without losing "quality", well aged good "pu-erh" gains value over time in the same way that aged roasted oolong does.cite web |author=Guang Chung Lee |accessdate=2006-12-12 |year=2006| title="The Varieties of Formosa Oolong" | url=http://www.the-art-of-tea.com/viewissue.php?url=aXNzdWVfbm89MQ= | work=Art of Tea , Issue 1 www.the-art-of-tea.com]
Raw "pu-erh" can undergo "wet storage" ("shīcāng", ) and "dry storage" ("gāncāng" ), with teas that have undergone the latter being much more desirable. Dry storage involves keeping the tea in "comfortable" temperature and humidity, thus allowing the aging process to occur slowly. Wet storage involves spraying the tea with water and allowing it dry off in a humid environment. This process speeds up oxidation and microbial conversion, which only loosely mimics the quality of natural dry storage aged pu-erh. Wet storage "pu-erh" not only does not acquire the nuances of slow aging, it can also be hazardous to drink because of mold, yeast, and bacteria cultures. [cite web | title="We Reveal the Mystery of Pu-erh" | url=http://www.teahub.com/revealpuerh.htmTeaHub]
"Pu-erh" properly stored in different environments can develop different tastes at different rates due to environmental differences in ambient humidity, temperature, and odours. For instance, similar batches of "pu-erh" stored in the different environments of
Taiwanand Hong Kongare known to age very differently. Because the process of aging "pu-erh" is a lengthy one and teas may change owners several times, a batch of "pu-erh" may undergo different aging conditions, even swapping wet and dry storage conditions, which can drastically alter the flavor of that tea. Raw "pu-erh" should not be stored at very high temperatures, or be exposed to direct contact with sunlight, heavy air flow, liquid water, or unpleasant smells, since such poor storage conditions can ruin even the best quality "pu-erh".
Although low to moderate air flow is important for producing a good quality aged raw "pu-erh", it is generally agreed by most collectors and connoisseurs that raw "pu-erh" tea cakes older than 30 years old should not be further exposed to "open" air since it would result in the loss of flavours or degradation in mouthfeel. The tea should instead be preserved by wrapping or hermetically sealing it in plastic wrapping or ideally glass.Mike Petro, cite web | title="How to Age" | url=http://www.pu-erh.net/sections.php?Choice=How_To_Age Pu-Erh.net (May 7, 2006)]
Since the ripening process was developed to imitate aged raw "pu-erh", many arguments surround the idea of whether aging ripened "pu-erh" is desirable. Mostly, the issue rests on whether aging ripened "pu-erh" will, better or worse, alter the flavor of the tea.
It is often recommended to age ripened "pu-erh" to "air out" the unpleasant musty flavours and odours formed due to maocha fermentation. However, some collectors argue that keeping ripened "pu-erh" longer than 10 to 15 years makes little sense, stating that the tea will not develop further and possibly lose its desirable flavours. Others note that their experience has taught them that ripened "pu-erh" indeed does take on nuances through aging, and point to side-by-side taste comparisons of ripened "pu-erh" of different ages. Though the storing period increases the value of the tea, it is not often that such actions will be taken as it is not economically efficient.
Preparation of "pu-erh" involves first separating a well-sized portion of the compressed tea for brewing. This can be done by flaking off pieces of the cake or by steaming the entire cake until it is soft from heat and hydration. A "pu-erh knife", which is similar to an oyster knife or a rigid
letter opener, is used to pry large horzontal flakes of tea off the cake such as to minimize leaf breakage. Steaming is usually performed on smaller teas such as "tuocha" or mushroom "pu-erh" and involves steaming the cake until it can be rubbed apart and then dried. In both cases, a vertical sampling of the cake should be obtained since the quality of the leaves in a cake usually varies between the surface and the center of the cake.
"Pu-erh" is generally expected to be served Gongfu style, generally in "Yixing
teaware" or in a type of Chinese teacupcalled a " gaiwan". Optimum temperatures are generally regarded to be around 95 degree Celsius for lower quality "pu-erh"s and 85-89 degree Celsius for good ripened and aged raw "pu-erh". Steeping times last from 12-30 seconds in the first few infusions, up to 2-10 minutes in the last infusions. The prolonged steeping techniques used by some western tea makers can produce dark, bitter, and unpleasant brews. Quality aged "pu-erh" can yield many more infusions, with different flavour nuances when brewed in the traditional Gong-Fu method. [ [http://www.bestpuerh.com/teabrewing.html Puerh, Best, Electronics, Semiconductors, Electronic Component, Electronic Component Distributor, Semiconductor Industry, Semiconductor Equipment, Electronic Part ] ]
Because of the prolonged fermentation in ripened "pu-erh" and slow oxidization of aged raw "pu-erh", these teas often lack the bitter, astringent properties of other tea types, and also can be brewed much stronger and repeatedly, with some claiming 20 or more infusions of tea from one pot of leaves. [Teahub.com cite web | title="Authentic Old Pu-erh Tea" | url=http://www.teahub.com/puerhtea.htm] On the other hand, young raw "pu-erh" is known and expected to be strong and aromatic, yet very bitter and somewhat astringent when brewed, since these characteristics are believed to produce better aged raw "pu-erh".
Quality of the tea can be determined through inspecting the dried leaves, the tea liquor, or the spent tea leaves. The "true" quality of a specific batch of "pu-erh" can ultimately only be revealed when the tea is brewed and tasted. Although, not concrete and sometimes dependent on preference, there are several general indicators of quality:
* "Dried tea": There should be a lack of twigs, extraneous matter and white or dark mold spots on the surface of the compressed "pu-erh". The leaves should ideally be whole, visually distinct, and not appear muddy. The leaves may be dry and fragile, but not powdery. Good tea should be quite fragrant, even when dry. Good pressed pu-erh often have a matte sheen on the surface of the cake, though this is not necessarily a sole indicator of quality
* "Liquor": The tea liquor of both raw and ripe "pu-erh" should never appear cloudy. Well-aged raw "pu-erh" and well-crafted ripe "pu-erh" tea may produce a dark reddish liquor, reminiscent of a dried
jujube, but in either case the liquor should not be opaque, "muddy," or black in colour. The flavours of "pu-erh" liquors should persist and be revealed throughout separate or subsequent infusions, and never abruptly disappear, since this could be the sign of added flavorants.
**"Young raw puerh":The ideal liquors should be aromatic with a light but distinct odours of
camphor, rich herbal notes like Chinese medicine, fragrance floral notes, hints of dried fruitaromas such as preserved plums, and should exhibit only some grassy notes to the likes of fresh sencha. Young raw "pu-erh" may sometimes be quite bitter and astringent, but should also exhibit a pleasant mouthfeel and "sweet" aftertaste, referred to as "gān" (甘) and "húigān"(回甘).
**"Aged raw puerh": Aged pu-erh should never smell moldy, musty, or strongly fungal, though some "pu-erh" drinkers considers these smells to be unoffensive or even enjoyable. The smell of aged pu-erh may vary, with an "aged" but not "stuffy" odour. The taste of aged raw "pu-erh" or ripe "pu-erh" should be smooth, with slight hints of bitterness, and lack a biting astringency or any off-sour tastes. The element of taste is an important indicator of aged pu-erh quality, the texture should be rich and thick and should have very distinct "gān" (甘) and "húigān"(回甘) on the tongue and cheeks, which together induces salivation and leaves a "feeling" in the back of the throat.
* "Spent tea": Whole leaves and leave bud systems should be easily seen and picked out of the wet spent tea, with a limited amount of broken fragments. Twigs, and the fruits of the tea plant should not be found in the spent tea leaves, however animal (and human) hair, strings,
ricegrains and chaff may occasionally be included in the tea. The leaves should not crumble when rubbed, and with ripened "pu-erh", it should not resemble compost. Aged raw puerh should have leaves that unfurl when brewed while leaves of most ripened puerh will generally remain closed.
In Cantonese culture, "pu-erh" is known as "po-lay" (or "bo-lay") tea. Among the Cantonese long settled in California, it is called "bo-nay" or "po-nay" tea. It is often drunk during
dim summeals, as it is believed to help with digestion. It is not uncommon to add dried osmanthusflowers, pomelorinds, or chrysanthemumflowers into brewing "pu-erh" tea in order to add a light, fresh fragrance to the tea liquor. "Pu-erh" with chrysanthemum is the most common pairing, and referred as "guk pou" or "guk bou" (; pinyin: jú pǔ). "Pu-erh" is considered to have some medicinal qualities.
Drinking pu-erh tea is purported to aid in digestion,Sean Paajanen,cite web | title=" Pu-erh Tea" | url=http://coffeetea.about.com/library/weekly/aa070302puerh.htm, holymtn.com (Dec 12, 2006)] reduce blood cholesterol [Hakim I.A., Alsaif M.A., Alduwaihy M., Al-Rubeaan K., Al-Nuaim A.R., Al-Attas O.S., (2002), "Tea Consumption and the Prevalence of Coronary Heart Disease in Saudi Adults: Results from A Saudi National Study", "Preventive Medicine"] and lipid levels. [Holy Mountain Trading Company, cite web | title="Health benefits of tea" | url=http://www.holymtn.com/tea/t-health.htm, holymtn.com (Dec 12, 2006) ] It is also widely believed in Chinese cultures to counteract the unpleasant effects of heavy alcohol consumption. In
traditional Chinese medicine, the tea is believed to invigorate the spleenand inhibit "dampness." In the stomach, it is believed to reduce heat and "descends qi".
"Pu-erh" tea is widely sold as a weight loss tea or used as a main ingredient in such commercially prepared tea mixtures. Though there is as yet no empirically backed evidence as to how "pu-erh" might facilitate weight loss, there are widely proposed explanations include that the tea increases the drinker's
metabolism, or that the high tannincontent in the tea binds macronutrients and coagulate digestive enzymes, thus reducing nutrient absorption. Although evidence is still sparse, it has been shown that rats experience reduction in body weight, blood triglycerides, and blood cholesterol following a diet containing pu-erh tea. [cite journal | last =Lin | first =Jen-Kun | coauthors =Shoei-Yn Lin-Shiau | title =Mechanisms of hypolipidemic and anti-obesity effects of tea and tea polyphenols | journal =Molecular Nutrition & Food Research | volume =50 | issue =2 | pages =211–217 | publisher =WILEY-VCH Verlag GmbH & Co. KGaA | location =Weinheim | date = September 28, 2005| url =http://www3.interscience.wiley.com/cgi-bin/abstract/112226513/ABSTRACT?CRETRY=1&SRETRY=0 | doi =10.1002/mnfr.200500138]
Some "pu-erh" brick tea has been found to contain very high levels of
fluorine, because it is generally made from lesser quality older tea leaves and stems, which accumlulate fluorine. [Cao J., Zhao Y., Liu J., (1998), "Safety evaluation and fluorine concentration of Pu'er brick tea and Bianxiao brick tea" "Food Chem. Toxicol." 36(12):1061-1063] Its consumption has led to fluorosis(a form of fluoride poisoningthat affects the bones and teeth) in areas of high brick tea consumption, such as Tibet. [Jin Cao, Xuexin Bai, Yan Zhao, Jianwei Liu, Dingyou Zhou, Shiliang Fang, Ma Jia, Jinsheng Wu, (1996), "The Relationship of Fluorosis and Brick Tea Drinking in Chinese Tibetans", "Environmental Health Perspectives", 104(12)] [Cao J., Zhao Y., Liu J., (1997), "Brick tea consumption as the cause of dental fluorosis among children from Mongol, Kazak and Yugu populations in China" "Food Chem. Toxicol." 35(8):827-833]
Pu-erh tea can generally improve in taste over time (due to natural secondary oxidation and fermentation). Teas that can be aged finely are typically:
#Made from high quality material
#Stored properly over the yearsThe common misconception is that all types of pu-erh tea will improve in taste -- and therefore get more valuable as an investment item -- as they get older. There are many requisite variables for a pu-erh tea to age beautifully. Further, the cooked (shou) pu-erh will not evolve as dramatically as the raw (sheng) type will over time from the secondary oxidation and fermentation.
As in wine, only the finely made and properly stored ones will improve and increase in value. And as in wine, the percentage of those that will improve over a long period of time is only a small fraction of what is available in the market today.
ent|1|MouAmong many of the minority groups of China's southwest, the Chinese character is used to indicate cauldrons or pots. [户崎哲彦, 2001,"钴鉧"不是熨斗而是釜锅之属--柳宗元的文学成就与西南少数民族的语言文化, "柳州师专学报" (On "Gumu" Not Being an Iron but a Category of Cauldron or Pot)] The original transliteration of this character in "The Famous Tea Mountains of Southern Yunnan", however, is "boa".
* [http://www.panix.com/~perin/babelcarp.html Babelcarp] provided much of the terminology and characters in this article.
* [http://community.livejournal.com/puerh_tea/42635.html Pu-erh Tea Community: Jargon] also provided some translation help.
* [http://www.pu-erh.net Pu-erh.Net] Information on "pu-erh" preparation, types, brands, and reviews on the vendors who sell it.
* [http://community.livejournal.com/puerh_tea Puerh Livejournal Community] Discussion and reviews of "pu-erh" tea by fans.
* [http://www.ancientteahorseroad.blogspot.com Ancient Tea Horse Road] One of a handful of "pu-erh" blogs from the U.S. "Discussions, Reviews, Thoughts, Trends"
* [http://www.dayitea.com Dayitea.com]
Menghai Tea Factory, one of the oldest running tea factories.
* [http://www.xgtea.com Xgtea.com]
Xiaguan Tea Factory, another longstanding tea factory.
* [http://lagalettedethe.blogspot.com/ La Galette de Thé] a french blog with very nice pictures
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