MORE ABOUT PU'ER II

Dear loving readers,


You may click at the title of the post to follow my previous article on Pu'er so as to refresh your memory.


As promised, I shall discuss more about Pu'er on this post and trust it is of assistance to you.


There are several reasons why Pu'er tea cakes are selling well. It is due to health benefits, its distinctive favors and also of its appreciation of its investment value.


Its flavor and quality still can be maintained if it stored properly over a long period. This tea has becomes more popular in the US and Europe, besides the traditional markets in Tibet and Mongolia.


Its price has gone extremely high a couple of years ago. At present, its price is softening, except for those that are rarely find in the market.






CHARACTERISTICS


Pu'er tea has the most common characteristics with wine. Unlike other teas, which are ready (and best) to consume soon after production, the best pu'er is aged for years before it is used.


Pu'er tea is fermented. It may or may not be oxidized, depending on the type of pu'er.


Pu'er is sold in loose leaf or compressed form. It is compressed into many different shapes, from traditional round cakes to mushrooms, pyramids, coins and other shapes.


It is also known as black tea in China; what we know as black tea is called red tea in China.




TWO BASIC TYPES OF PU'ER


1. Sheng (also known raw or green) pu'er is not oxidized.. It is traditional type that is best to age for years before consumption.


Mao Cha is the young sheng pu'er, which requires proper storage and aging. This is relatively cheaper than naturally aged sheng pu'er, which can be consumed immediately or allowed to age.


Sheng Pu'er is made from wild Mao Cha. After drying, the un-fermented tea is lightly steamed and then pressed into one of the traditional moulds. The most common cake-shaped or ‘Ping’ in Mandarin. Its sizes normally have diameter range from 18 to 24 cm, are about 2 cm thick and weigh, ranges from 340 to 450 grams per piece.


It gradually transform from its natural bacterial flora that is from an initially un-fermented green tea to a fully fermented dark tea over time.


This process usually takes between eight to ten years. While Sheng Pu'er is still fresh and young, it has a pleasant earthy taste with has a tendency to become astringent and bitter. As it grows older, it develops a milder and more balanced bouquet.




2. Shou (ripe) pu'er is made to be enjoyed immediately. Invented by enterprising tea artisans in the 1970s due to huge growing demands for ready-to-drink pu'er. It is oxidized (thus, it is also known as “black” or “cooked” pu'er) to accelerate the aging process. Shou pu'er is generally not as complex as sheng pu'er, but it is much more affordable and can be drink within two or three years. This type is created to fill the vacuum caused by the demand which is far exceedingly over the supply for the Sheng Pu'er. You can also see have an opportunity to enjoy the appreciation in value of investment.




This brick is unusual,wrapped in bamboo .The tea has wonderful deep, extremely smooth and delicate taste.The chi affects the tongue,the upper mouth and the hands and fingers.The tea can be infused 8 to 10 times.


HEALTH BENEFITS


Some believe that this tea is good for people with hypertension and arteriosclerosis. It also helps to lose weight and facilitates digestion. Pu'er tea cake is of moderate taste, not as strong as the black tea.


It can decrease grease, help digestion, warm stomach, produce saliva and slake thirst to dispel the effects of alcohols in order to refresh minds, in addition to the functions of decreasing triglyceride, cholesterol and hyperuricaemia in the body.


Trust you enjoy this post.


Cheers and have a great day,


James Oh


To read other related article, please click at the link below:-


http://teaartblog.blogspot.com/2009/04/puer-tea.html