What is Pu'er tea?
Pu'er tea is native to southern Yunnan and the Lancang River basin in western Yunnan. Various compacted teas made from the fresh leaves of Yunnan large-leaf tea trees as raw materials, steamed and pressed, are stored and evolved for a certain period of time.
Pu'er tea is made from Yunnan big-leaf tea, which is artificially made and then fermented. Pu'er tea has compressed tea and loose tea.
Raw and fermented tea
What is raw tea?
The large-leaf tea leaves grown in Yunnan are directly pressed into cakes, Tuo, and bricks after withering, which are called raw cakes, raw Tuo, and raw bricks. What is not suppressed is called unfinished tea.
What is fermented tea?
The raw tea is dried in the sun, and then passed through the fermentation water pile, and finally pressed into a shape, which is called fermented cake, fermented Tuo, and fermented brick.
How to distinguish between raw and fermented tea?
There are many ways to distinguish these two kinds of tea. From the appearance, the color of raw Pu'er under 10 years is dark green, and the fermented Pu'er is dark brown.
Next is the smell, raw Pu'er smells a light fragrance, while fermented Pu'er smells an aged fragrance.
Finally, the tea soup color, the raw is orange, and the fermented is maroon or dark maroon.
How to store Pu'er tea?
If you store compressed tea, do not unpack it, just store it in a cool place. If it is loose tea, it is best to store it in a purple clay jar. The storage place should be clean and hygienic, free of odor, stable temperature and humidity, and do not expose to light.
Simply put, store it in a "dry and ventilated without peculiar smell".
How to brew?
Pu'er tea is very particular about brewing. Generally speaking, the purple clay pot is the top priority, and the purple clay pot can give Pu'er tea extra points. And gaiwan is more convenient to appreciate it, or you can use a flowing cup for brewing in the office.