Puerh Tea is a post-fermented tea, there are two types of Puerh Tea:

1, Raw Puerh ( natural fermented)
2, Cooked Puerh (process fermented)

Pu-erh is the name of a city in Yunnan and now it is getting more famous for its tea products. Identifying Pu-erh Tea is always a challenging topic in the Tea Field. Raymond MAO from MY Teahouse has his own understanding on pu-erh tea, please just regard this as one of the references. Also, we always welcome others understandings of tea and we love to hear feedback.

Before identifying pu-erh tea, we need to know the process of making pu-erh tea as below:

A, using the fresh leaves (including big, middle and small leaf) picked from tea trees (Camellia sinensis–including bush, small tree and big tree) in Yunnan province(including lower sea-level and higher sea-level).

B, Making process is: dehydration/withering, pan-dry fried in big Chinese iron wok, twist and roll, advance roll for shaping, sun-dry

C, Wo-Dui ( artificially adding a fixed portion of water and place the dry tea leaves from last step at a fixed level of temperature and humidity to make it fermented.)

Puerh tea divided into raw-puerh and cooked/ripe-puerh.

1, Raw-Puerh: A+B will produce a raw-puerh tea, we some time call it MaoCha as well.

2, Ripe-Puerh: A+B+C will make a ripe-puerh tea.

This is the identify of the Puerh Tea from Raymond Mao’s understanding.

From here, we can either compress them into a different shape( tuo, cake, brick etc.) or we can just drink them.

(Raw) Puerh Tea has been named as Puerh only from around 1620(end of Ming Dynasty). Only people who enjoy the tea, know the teas are delivered from Puerh City.  And cooked/ripe puerh tea only started from 1975.

(Raw) Pu-erh Tea will mature years after year, the taste of it will become smoother and the price will increase 15-50% each year.



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