Changes

Ripened or aged raw pu-erh has occasionally been mistakenly categorised as a subcategory of black tea due to the dark red colour of its leaves and liquor. However, pu-erh in both its ripened and aged forms has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavour and texture of pu-erh tea different but also results in a rather different chemical makeup to resulting brewed liquor.

Ripened or aged raw pu-erh has occasionally been mistakenly categorised as a subcategory of black tea due to the dark red colour of its leaves and liquor. However, pu-erh in both its ripened and aged forms has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavour and texture of pu-erh tea different but also results in a rather different chemical makeup to resulting brewed liquor.

The fermented dark tea, Hei Cha ([[wiktionary:黑茶|黑茶]]), is one of the six classes of tea in China, and pu-erh is classified as a dark tea (defined as fermented), something which is resented by some who argue for a separate category for pu-erh tea. (Cf. Su Fanghua 苏芳华, "pu-erh cha bu shu heicha de pingxi 普洱茶不属黑茶的评析", Zhongguo chaye 中国茶叶: 2005:1, pp. 38-39. For a rebuttal, see Xia Chengpeng 夏成鹏, "pu-erh cha jishu heicha 普洱茶即属黑茶", Zhongguo chaye 中国茶叶 2005:4, pp. 45-46.) As of 2008, only the large-leaf variety from Yunnan can be called a pu-erh.

The fermented dark tea, Hei Cha ([[wiktionary:黑茶|黑茶]]), is one of the six classes of tea in China, and pu-erh is classified as a dark tea (defined as fermented), something which is resented by some who argue for a separate category for pu-erh tea.

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