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[[File:puer.jpg|thumb|250px|right|Pu-erh ''Beng'']]

[[File:puer.jpg|thumb|right|Pu-erh ''Beng'']]

{{#ev:youtube|ThOL272oEqI|250|right|Dokumentary: Pu-erh Tea Cake Pressing Factory}}

{{#ev:youtube|v=QE-aXKxPagY||right|Nannuoshan: THE TRUTH about the Geography of Wuyi Rock Tea}}

'''Pu-erh tea''', also spelled as '''pu'er tea''', is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha ([[wiktionary:黑茶|黑茶]]), commonly translated to dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.

'''Pu-erh tea''' (普洱茶), also spelled as '''pu'er tea''', is a variety of fermented tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] ([[wiktionary:黑茶|黑茶]]), commonly translated to dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China. Real Pu-Erh tea is made of tea leaves harvested of hughe tea trees called Qimao. Initially it was assumed that thoes trees are just very tall [[Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea. <ref>Bio Med Central: [http://www.biomedcentral.com/1471-2148/12/92 Phylogeography of Camellia taliensis (Theaceae) inferred from chloroplast and nuclear DNA: insights into evolutionary history and conservation]</ref>.

 

Pu-erh 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 ([[wiktionary:生茶|生茶]]). Both of these forms then undergo the complex process of gradual [[fermentation]] and maturation with time. The recently developed Wo Dui process ([[wiktionary:渥堆|渥堆]]) pioneered by both the [[Menghai Tea Factory|Menghai]] and [[Kunming Tea Factory|Kunming Tea]] Factories has created a new type of pu-erh tea that some traditionalists dispute the legitimacy of. This process involves an accelerated fermentation into "ripe" Shou Cha ([[wiktionary:熟茶|熟茶]]) which is then sold loose or pressed in various shapes. All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.

Pu-erh 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 ([[wiktionary:生茶|生茶]]). Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The recently developed Wo Dui process ([[wiktionary:渥堆|渥堆]]) pioneered by both the Menghai and Kunming Tea Factories has created a new type of pu-erh tea that some traditionalists dispute the legitimacy of. This process involves an accelerated fermentation into "ripe" Shou Cha ([[wiktionary:熟茶|熟茶]]) which is then sold loose or pressed in various shapes. All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.

== Introduction and history ==

== Introduction and history ==

Darkening tea leaves to trade with ethnic groups at the borders has a long history in China. These crude teas were of various origins and were meant to be low cost. Darkened tea or Hei Cha, is still the major beverage for the ethnic groups in the southwestern borders and, until the early 1990s, was the third major tea category produced by China mainly for this market segment.

Dark tea to trade with ethnic groups at the borders has a long history in China. These crude teas were of various origins and were meant to be low cost. [[Hei Cha]] (dark tea), is still the major beverage for the ethnic groups in the southwestern borders and, until the early 1990s, was the third major tea category produced by China mainly for this market segment.

There had been no standardized processing for the darkening of Hei Cha until the postwar years in the 1950s where there was a sudden surge in demand in Hong Kong, perhaps because of the concentration of refugees from the mainland. In the 1970s the improved process was taken back to Yunnan for further development, which has resulted in the various production styles variously referred to as Wo Dui today. This new process produced a finished product in a manner of months that many thought tasted similar to teas aged naturally for 10-15 years and so this period saw a demand-driven boom in the production of Hei Cha by the artificial ripening method.

There had been no standardized processing for the darkening of Hei Cha until the postwar years in the 1950s where there was a sudden surge in demand in Hong Kong, perhaps because of the concentration of refugees from the mainland. In the 1970s the improved process was taken back to Yunnan for further development, which has resulted in the various production styles variously referred to as Wo Dui today. This new process produced a finished product in a manner of months that many thought tasted similar to teas aged naturally for 10-15 years and so this period saw a demand-driven boom in the production of Hei Cha by the artificial ripening method.

In recent decades, demand has come full circle and it has become more common again for Hei Cha, including pu-erh, to be sold as the raw product without the artificial accelerated fermentation process.

In recent decades, demand has come full circle and it has become more common again for Hei Cha, including Pu-erh, to be sold as the raw product without the artificial accelerated fermentation process.

Pu-erh tea processing, although straightforward, is complicated by the fact that the tea itself falls into two distinct categories: the "raw" Sheng Cha and the "ripe" Shou Cha. All types of pu-erh tea are created from ''máochá'' ([[wikt:毛|毛]][[wikt:茶|茶]]), a mostly unoxidized [[green tea]] processed from a "large leaf" variety of ''[[Camellia sinensis]]'' (C. sinensis assamica) found in the mountains of southern Yunnan.  

Pu-erh tea processing, although straightforward, is complicated by the fact that the tea itself falls into two distinct categories: the "raw" Sheng Cha and the "ripe" Shou Cha. All types of pu-erh tea are created from ''máochá'' ([[wikt:毛|毛]][[wikt:茶|茶]]), a mostly unoxidized [[green tea]] processed from a "large leaf" variety of ''[[Camellia sinensis]]'' (C. sinensis var. assamica or C. taliensis) found in the mountains of southern Yunnan.  

Maocha can be sold directly to market as loose leaf tea, compressed to produce "raw" Sheng Cha, naturally aged and matured for several year before being compressed to also produce "raw" Sheng Cha or undergo Wo Dui ripening for several months prior to being compressed to produce "ripe" Shou Cha. While unaged and unprocessed, Maocha pu-erh is similar to green tea. Two subtle differences worth noting are that pu-erh is not produced from the small leaf chinese varietal but the broad leaf varietal mostly found in the southern Chinese Provinces and India. The second, is that pu-erh leaves are picked as one bud and 3-4 leaves whilst green tea is picked as one bud and 1-2 leaves. This means that older leaves contribute to the qualities of pu-erh tea.

Maocha can be sold directly to market as loose leaf tea, compressed to produce "raw" Sheng Cha, naturally aged and matured for several year before being compressed to also produce "raw" Sheng Cha or undergo Wo Dui ripening for several months prior to being compressed to produce "ripe" Shou Cha. While unaged and unprocessed, Maocha pu-erh is similar to green tea. Two subtle differences worth noting are that pu-erh is not produced from the small leaf chinese varietal but the broad leaf varietal mostly found in the southern Chinese Provinces and India. The second, is that pu-erh leaves are picked as one bud and 3-4 leaves whilst green tea is picked as one bud and 1-2 leaves. This means that older leaves contribute to the qualities of pu-erh tea.

=== Ripe pu-erh ===

=== Ripe pu-erh ===

[[File:Puer2.jpg|250px|thumbnail|right|Cooked Pu-erh tea]]

[[File:Puer2.jpg|thumbnail|right|Cooked Pu-erh tea]]

"Ripened" Shou Cha (熟茶) tea is pressed ''maocha'' that has been specially processed to imitate aged "raw" Sheng Cha tea. Although it is also 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 translation due to the dual meaning of ''shú'' (熟) as both "fully cooked" and "fully ripened".

"Ripened" Shou Cha (熟茶) tea is pressed ''maocha'' that has been specially processed to imitate aged "raw" Sheng Cha tea. Although it is also 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 translation due to the dual meaning of ''shú'' (熟) as both "fully cooked" and "fully ripened".

=== Pressing ===

=== Pressing ===

[[Image:Pu-erh_factory.jpg|thumb|250px|right|A pu-erh tea factory, which steams, bags, and presses the loose leaf pu-erh into tea bricks]]

[[Image:Pu-erh_factory.jpg|thumb|right|A pu-erh tea factory, which steams, bags, and presses the loose leaf pu-erh into tea bricks]]

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''" ([[wiktionary:内|内]][[wiktionary:飞|飞]]) 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 the 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.

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''" ([[wiktionary:内|内]][[wiktionary:飞|飞]]) 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 the 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.

===Shape===

===Shape===

pu-erh is compressed into a variety of shapes. Other lesser seen forms include: stacked "melon pagodas", pillars, calabashes, ''yuanbao'', and small bricks (2–5&nbsp;cm in width). ''pu-erh'' is also compressed into the hollow centers of bamboo stems or packed and bound into a ball inside the peel of various citrus fruits.

Pu-erh is compressed into a variety of shapes. Other lesser seen forms include: stacked "melon pagodas", pillars, calabashes, ''yuanbao'', and small bricks (2–5&nbsp;cm in width). ''pu-erh'' is also compressed into the hollow centers of bamboo stems or packed and bound into a ball inside the peel of various citrus fruits.

{| class="wikitable"

{| class="wikitable"

Beginning in 2008, much of the pu-erh industry suffered a tremendous drop in prices. Consequently, many have lost their fortunes and some have even decided to stop selling, growing, or distributing pu-erh as a result of the financial loss plaguing many of those in the industry. Investment-grade pu-erh has witnessed declines in price as well, although not as drastically as those varieties which are more common.

Beginning in 2008, much of the pu-erh industry suffered a tremendous drop in prices. Consequently, many have lost their fortunes and some have even decided to stop selling, growing, or distributing pu-erh as a result of the financial loss plaguing many of those in the industry. Investment-grade pu-erh has witnessed declines in price as well, although not as drastically as those varieties which are more common.

== External inks ==

 

== External links ==

* [http://teamania.ch/Pu-Erh-Tee/Jin-Dian-Zao-Chun-2008::63.html?language=en Pu-Erh by Teamania]

* [https://www.teamania.ch/blog/en/the-tea-mountains-of-yunnan The Tea Mountains of Yunnan]

* [http://teamania.ch/blog/en/pu-erh-2/ Article at Teamania blog]

* [https://teadb.org/puerh-the-body/ Tea DB: Pu’erh, The Body, and Are You Confused Yet!?]

[[category:Puer]]

[[category:Puer]]

[[de:Pu-Erh]]

[[de:Pu-Erh]]