Pu
Er Type (heavily fermented) |
| Pu Er Type is heavily fermented. One of the procedures is stacking the tea in heaps for latter fermentation, an essential process only done in Pu Er Type. It is different from other tea, the best is graded by the numbers of years that it has been preserved, but not for its freshness from a new harvest. Length of preservation refines the taste and fragrance and marks the grading of Pu Er Type. Farmers sometimes compress the leaves into disc shape, for better storage during preservation and easier handling in transport. Leaves used are big, big with long stalks. Colour is black but glossy. Drink is burgundy red, subtle and smooth in taste. Yunnan Pu Er and Anhui Liu An are the most outstanding tea in Pu Er Type. |
Yunnan
Age Unknown Pu Er Yunnan Aged Pu Er |
| Pu Er Tea is noticeable in the history of Chinese tea for more than one thousand years. The cultivation is located in the area at Xishuang Banna of Yunnan Province. Pu Er is named after Pu Er City, where active logistics of Pu Er took place in old days. Big leaves with stalks are picked from trunks, processed and stacked in heaps for latter fermentation. The length of preservation refines the taste and fragrance of Pu Er, its quality is commonly identified by the numbers of years that it has been preserved. New tea which been preserved for only three to four years is still bitter, its taste will mature and aged after years. |
Anhui
Age Unknown Liu An |
Liu An is grown
in Mount Huo in Anhui Province. It is fully fermented like Pu Er. Since
only small and tender leaves are used, it is kept dry for preservation.
Drink is orange red, taste is smooth. |
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