Pu-erh, Pu'er tea, Puer
tea or Bolay tea is a type of tea made from a
"large leaf" variety of the tea plant Camellia
sinensis and named after Pu'ercounty near Simao,Yunnan, China.
Pu-erh tea can be
purchased as either raw/green (sheng) or ripened/cooked (shou),
depending on processing method or aging. Sheng pu-erh can be roughly classified
on the tea oxidation scale as a green tea,
and the shou or aged-green variants as post-fermented tea. The fact that pu-erh fits
in more than one tea type poses some problems for classification. For this
reason, the "green tea" aspect of pu-erh is
sometimes ignored, and the tea is regarded solely as a post-fermented product.
Unlike other teas that should ideally be consumed shortly after production, pu-erh can
be drunk immediately or aged for many years; pu-erh teas are
often now classified by year and region of production much like wine vintages.
While there are many counterfeit pu-erhs on the market
and real aged pu-erh is difficult to find and identify, it is
still possible to find pu-erh that is 10 to 50 years old, as
well as a few from the late Qing dynasty.
Indeed, tea connoisseurs and speculators are willing to pay high prices for
older pu-erh, upwards of thousands of dollars per
cake.
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