The post-fermented tea is a kind of tea
without fermentation during the process. The mainly process is withered
fermented preventing, dried by sunshine. There are six provinces produced
post-fermented tea, namely Yunnan, Sichuan, Hubei, Hunan, Guangxi and Anhui. According
to the taste of fermented tea, it could be divided into raw tea and cooked tea.
The raw tea tastes strong and fresh, with many years preservation, the taste of
fresh and strong will changed into dense and sweet. The cooked tea tastes
tender than raw tea, after the step of drying by sunshine, those dry leaves are
fermented by heating and moisturizing. That is the cooked post-fermented tea.
The cooked post-fermented tea appeared in
the early 1970s. And dark tea could be divided into two kinds, tea from bush
and arbor. Generally speaking, most post-fermented teas are from Sichuan,
Guangxi, Hunan, Hubei and Anhui belong to tea bush, which teas from Tibet and
Yunnan belong to tea arbor. The medical function of post-fermented tea is
lowering blood fat. Because of this function, post-fermented tea has been
precious to emperor since Yuan Dynasty up to Qing Dynasty. At the same time,
the post-fermented tea becomes one of the export goods to Mongolia and the
Europe. People living in the cold place, such as the Mongolia, Russia, Tibet
and so on, like post-fermented tea very much for drinking this tea could help
people warming up and sweating.
Nowadays, if you travel to Tibet, Sinkiang
or Mongolia, you will find milky post-fermented tea is a common beverage among
those regions.
Puerh tea
Puerh tea is a city’s name in Yunnan
Province, where is a tea market of the post-fermented tea. In fact, only Puerh
tea is divided into raw tea and fermented tea. Since Yuan Dynasty, Puerh tea
had become a good as export by Silk Road. According to the tea shape, in order
to convince for transportation, after drying by sunshine, Puerh tea is pressed
into different shapes, such as brick, cake, bowl, pearl and so on. Although raw
Puerh tea tastes fresh and bitter in the first months, the taste will become
mellow quickly with years’ storage. After years’ preservation, raw tea liquor
will become red regularly. Most Puerh tea lovers like to collect raw tea and
storage them because they would like to enjoy the change of the tea. As we said
above, fermented tea appeared later than raw tea, which takes advantage of
manmade post-fermentation. It tastes sweeter than raw tea and is popular in
females and people who got stomach illness.
The appearance of Puerh tea looks a little
bit rough and strong to compare with tidy and elegant green tea. Puerh tea
seems mature without superfluous decoration and the superior dry leaves looks
strong and glossy. The liquor of fermented tea looks like red amber as well the
raw tea looks like bright oil.
No matter the fermented Puerh tea or aged
raw Puerh tea, we will find a fermented aroma mixed with dust. In order to
eliminate that smelling, we had better toast dry leaves before brewing. What is
more, the liquor will become dense and sweet by this way.
To drop a little water on the surface of
toasted dry leaves and make the dry leaves absorb the water quickly. After
absorbing water, the tea leaves will spread out aroma perfectly.
People divide water for brewing tea into 3
levels: the first level is mountain spring, the second level is water in the
river and the last level is water in the well. And now, we put mountain spring
in tea pot for brewing until the tea liquor boiled. Put 50% hot spring in the
tea pot, and then filter out tea soup.
Get the boiled tea liquor into fair cup
then to share tea liquor to everyone. Smelling Puerh aroma, drinkers feel like
reviewing the past.
The color of ripe Puerh tea is red like
ruby or amber while the color of aged raw Puerh tea is reddish like Dahongpao.
After appreciation the liquor, sip the tea
liquor in three times, the dense and sweet liquor will make our mouth juicy and
our body warm up and sweating.
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