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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====Yunnan====

[[File:Jing-Mai.webp|thumb|Jing Mai village]]

~~{{#ev:youtube|id=KvATI-jGRBE||right|Dokumentary: Puer Tea of Yunnan I 1/2}}~~

~~{{#ev:youtube|id=KTykRIkSiHU||right|Dokumentary: Puer Tea of Yunnan I 2/2}}~~

Yunnan province produces the vast majority of ''pu-erh'' tea. Indeed, the province is the source of the tea's name, pu-erh 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 [[wiktionary:六|六]][[wiktionary:大|大]][[wiktionary:茶|茶]][[wiktionary:山|山]]

=====Six famous tea mountains=====

[[File:Yibang-town.webp|thumb|Yibang town with the famous horse route]]

The six famous tea mountains are a group of mountains in Xishuangbanna, renowned for their climates and environments, which not only provide excellent growing conditions for ''pu-erh'', but also produce unique taste profiles (akin to terroir in wine) in the produced ''pu-erh'' tea. Over the course of history, the designated mountains for the tea mountains have either been changed or listed differently.

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===Cultivation===

[[File:Jing-Mai-Gushu.webp|thumb|Gushu (ancient tree) in Jing Mai]]

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 [[Fertilizer|chemical fertilizer]] in cultivation, and the lack of pleasant flavours, and the presence of harsh bitterness and astringency from the tea.

@@ Line 120: / Line 120: @@
 ===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.
@@ Line 133: / Line 135: @@
 ====Yunnan====
 [[File:Jing-Mai.webp|thumb|Jing  Mai village]]
-{{#ev:youtube|id=KvATI-jGRBE||right|Dokumentary: Puer Tea of Yunnan I 1/2}}
-{{#ev:youtube|id=KTykRIkSiHU||right|Dokumentary: Puer Tea of Yunnan I 2/2}}
 Yunnan province produces the vast majority of ''pu-erh'' tea. Indeed, the province is the source of the tea's name, pu-erh 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 [[wiktionary:六|六]][[wiktionary:大|大]][[wiktionary:茶|茶]][[wiktionary:山|山]]
 =====Six famous tea mountains=====
+[[File:Yibang-town.webp|thumb|Yibang town with the famous horse route]]
 The six famous tea mountains are a group of mountains in Xishuangbanna, renowned for their climates and environments, which not only provide excellent growing conditions for ''pu-erh'', but also produce unique taste profiles (akin to terroir in wine) in the produced ''pu-erh'' tea. Over the course of history, the designated mountains for the tea mountains have either been changed or listed differently.
@@ Line 181: / Line 183: @@
 ===Cultivation===
+[[File:Jing-Mai-Gushu.webp|thumb|Gushu (ancient tree) in Jing Mai]]
 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 [[Fertilizer|chemical fertilizer]] in cultivation, and the lack of pleasant flavours, and the presence of harsh bitterness and astringency from the tea.