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

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

'''Pu-erh''', also spelled as '''pu'er''', is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a 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''', 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 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.

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.

=== Pressing ===

=== Pressing ===

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

[[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]]

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.

====Other provinces====

====Other provinces====

While Yunnan produces the majority of ''pu-erh'', other regions of China, including Hunan and Guangdong, have also produced the tea. The Guangyun Gong cake, for example, although the early productions were composed of pure Yunnan ''máochá'', after the 60's the cakes featured a blend of Yunnan and Guangdong ''máochá'', and the most recent production of these cakes contains mostly from the latter.

While Yunnan produces the majority of ''pu-erh'', other regions of China, including [[Hunan]] and [[Guangdong]], have also produced the tea. The Guangyun Gong cake, for example, although the early productions were composed of pure Yunnan ''máochá'', after the 60's the cakes featured a blend of Yunnan and Guangdong ''máochá'', and the most recent production of these cakes contains mostly from the latter.

In late 2008, the Chinese government approved a standard declaring ''pu-erh'' tea as a "product with geographical indications", which would restrict the naming of tea as ''pu-erh'' to tea produced within specific regions of the Yunnan province.  The standard has been disputed, particularly by producers from Guangdong.

In late 2008, the Chinese government approved a standard declaring ''pu-erh'' tea as a "product with geographical indications", which would restrict the naming of tea as ''pu-erh'' to tea produced within specific regions of the Yunnan province.  The standard has been disputed, particularly by producers from Guangdong.

===Cultivation===

===Cultivation===

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:

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'', [[wiktionary:灌|灌]][[wiktionary:木|木]]; ''taídì'', [[wiktionary:台|台]][[wiktionary:地|地]]): 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 use of pesticides and chemical fertilizer in cultivation, and the lack of pleasant flavors, and the presence of harsh bitterness and astringency from the tea.

*Plantation bushes (''guànmù'', [[wiktionary:灌|灌]][[wiktionary:木|木]]; ''taídì'', [[wiktionary:台|台]][[wiktionary:地|地]]): 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 use of pesticides and [[Fertilizer|chemical fertilizer]] in cultivation, and the lack of pleasant flavours, and the presence of harsh bitterness and astringency from the tea.

*"Wild arbor" trees (''yěfàng'', [[wiktionary:野|野]][[wiktionary:放|放]]): 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 flavor due to the higher levels of secondary metabolite produced in the tea tree. As well, the trees are typically cared for using organic practices, which includes the scheduled pruning of the trees in a manner similar to pol larding. Despite the good quality of their produced teas, "wild arbor" trees are not as prized as the truly wild trees.

*"Wild arbor" trees (''yěfàng'', [[wiktionary:野|野]][[wiktionary:放|放]]): 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 metabolite]] produced in the tea tree. As well, the trees are typically cared for using organic practices, which includes the scheduled pruning of 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, [[wiktionary:古|古]][[wiktionary:树|树]]; 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''.

*''Wild trees'' (gŭshù, [[wiktionary:古|古]][[wiktionary:树|树]]; 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''.

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

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

[[Category:Chinese tea]]

[[category:tea]]

[[category:Chinese tea]]

[[Category:China famous tea]]

[[Category:China famous tea]]

[[de:Pu-Erh]]

[[de:Pu-Erh]]