Pu-erh: Difference between revisions

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===Process and oxidation===

pu-erh teas are often collectively classified in Western and Eastern tea markets as post-fermentation or black teas respectively, but there is general confusion due to improper use of the terms oxidation and fermentation. Typically black tea is termed fully fermented which is incorrect as the process used to create black tea is oxidation and does not involve microbial activity. Black teas are fully oxidized, Green teas are un-oxidized and Oolong teas are partially oxidized to varying degrees. Yellow tea is oxidized to a minimal degree during sun drying and thus is very similar to how pu-erh begins its very different process.

[[File:Sorting-maocha.webp|thumb|sorting maocha]]

Pu-erh teas are often collectively classified in Western and Eastern tea markets as post-fermentation or black teas respectively, but there is general confusion due to improper use of the terms oxidation and fermentation. Typically black tea is termed fully fermented which is incorrect as the process used to create black tea is oxidation and does not involve microbial activity. Black teas are fully oxidized, Green teas are un-oxidized and Oolong teas are partially oxidized to varying degrees. Yellow tea is oxidized to a minimal degree during sun drying and thus is very similar to how pu-erh begins its very different process.

All Pu-erh teas undergo some oxidation during sun drying and then become either 1) fully fermented with microbes during a processing phase which is largely anerobic, i.e. without the presence of oxygen. This phase is similar to composting and results in Shu (ripened) Pu-erh, or 2) partly fermented (by microbes) and partly oxidized during the natural aging process resulting in Sheng (raw) Pu-erh. The aging process is controlled by the owner and thus the degree of fermentation and oxidization achieved depends on how the Sheng Pu-erh is stored.

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 ===Process and oxidation===
-pu-erh teas are often collectively classified in Western and Eastern tea markets as post-fermentation or black teas respectively, but there is general confusion due to improper use of the terms oxidation and fermentation. Typically black tea is termed fully fermented which is incorrect as the process used to create black tea is oxidation and does not involve microbial activity. Black teas are fully oxidized, Green teas are un-oxidized and Oolong teas are partially oxidized to varying degrees. Yellow tea is oxidized to a minimal degree during sun drying and thus is very similar to how pu-erh begins its very different process.
+[[File:Sorting-maocha.webp|thumb|sorting maocha]]
+Pu-erh teas are often collectively classified in Western and Eastern tea markets as post-fermentation or black teas respectively, but there is general confusion due to improper use of the terms oxidation and fermentation. Typically black tea is termed fully fermented which is incorrect as the process used to create black tea is oxidation and does not involve microbial activity. Black teas are fully oxidized, Green teas are un-oxidized and Oolong teas are partially oxidized to varying degrees. Yellow tea is oxidized to a minimal degree during sun drying and thus is very similar to how pu-erh begins its very different process.
 All Pu-erh teas undergo some oxidation during sun drying and then become either 1) fully fermented with microbes during a processing phase which is largely anerobic, i.e. without the presence of oxygen. This phase is similar to composting and results in Shu (ripened) Pu-erh, or 2) partly fermented (by microbes) and partly oxidized during the natural aging process resulting in Sheng (raw) Pu-erh. The aging process is controlled by the owner and thus the degree of fermentation and oxidization achieved depends on how the Sheng Pu-erh is stored.