How many types of Pu erh tea are there? What are the features?

Classification and characteristics of Pu'er tea "III".

Pu-erh tea belongs to six types of black tea. According to the production process and product characteristics, tea can be divided into six types: black tea, green tea, white tea, yellow tea, oolong tea and black tea. Pu'er tea is fermented or pressed from Yunnan large-leaf sun-dried green tea, which belongs to the category of black tea.

Pu-erh tea can actually be classified as black tea because it is made by fermentation. Pu'er ripe tea is made by stacking and fermenting on the basis of raw tea. This technology was only invented in 1973.

So when buying tea, you can also pay a little attention to the vintage. Ripe tea beyond this time is definitely fake. Many people use the psychology of wanting to buy old tea to deceive tea lovers, so we must keep our eyes open.

Since Pu-erh tea has a unique classification of raw and ripe teas, it would be inappropriate to separate Pu-erh tea into any of the six major categories of tea. Therefore, Pu'er tea is the seventh largest tea category independent of the six major tea categories.

In recent years, the Pu'er tea market has been very chaotic. Since Pu-erh tea in Iceland, Ban Zhang, etc. It has been speculated to a sky-high price, and many unscrupulous businessmen are cheating people everywhere under the banner of Gupu'er tea.

Nowadays, advertisements for Icelandic tea are everywhere. What's more, tea can be sold in Iceland for yuan. It's ridiculous, so to speak.

There are only a few hundred ancient tea trees in Iceland, with an annual production of several hundred kilograms. Basically, it is pre-booked before the harvest. So there is basically no real Icelandic tea on the market, and the same is true for banfeng.

Pu'er tea is a kind of tea unique to Yunnan Province, China, and belongs to the large-leaf tea category. With its unique charm, Pu'er tea is deeply loved by the majority of tea lovers. There are many varieties of Pu'er tea, each of which has its own unique characteristics and taste.

Ripe Pu'er tea, also known as black Pu'er tea, refers to Pu'er tea that has been roasted after picking, withering, rolling, finishing, and stacking. The appearance color of ripe Pu'er tea is reddish-brown, the tea soup is red, the taste is mellow, and the sweetness is long-lasting.

In conclusion, there are many varieties of Pu-erh tea, each with its own unique characteristics and taste. Different Pu-erh teas are suitable for different groups of people and different occasions, and tea lovers can choose according to their tastes and needs.

Pu'er brick tea refers to the Pu'er tea pressed into a brick shape, and the taste is more mellow after a long time of storage and noisy storage. Pu'er brick tea has a rectangular appearance and a rich taste.

Raw Pu'er tea, also known as green Pu'er tea, refers to Pu'er tea that has not been roasted over an open flame after picking, withering, rolling, and finishing. The appearance color of raw Pu'er tea is green, the tea soup is light yellow, the taste is fragrant and refreshing, and it is easy to eat.

a. Classified according to the production process

Pu'er tea is classified according to the production process, which can be divided into raw tea and cooked tea.

Raw tea: refers to the tea products made by fermenting in a natural way by using the fresh leaves of Yunnan large-leaf tea trees as raw materials, through the processes of killing, rolling, sun drying, autoclaving, etc., including loose tea and pressed tea.

Ripe tea: refers to the Yunnan large-leaf sun-dried green tea as raw materials, the use of Wudui fermentation process, after fermentation, through the allocation of appropriate temperature, humidity, light, air and other conditions, to accelerate the fermentation process of tea and processed into loose tea and pressed tea.

b. Classification according to appearance

Pu'er tea is classified according to its appearance, and there are loose tea and pressed tea, among which there are many different types of pressed tea due to different appearances.

Pu'er loose tea: In the process of making tea, the tea is not pressed and formed, and the tea still maintains the original scattered leaf shape of the tea leaves, which is called Pu'er loose tea. There are leaf teas made with cord sticks made from whole new tea leaves, and there are also thin strips made from fresh leaf bud tip teas.

Pressed tea: Pu'er tea is pressed into certain shapes by gravity during the production process, which is called pressed tea. It also has different titles for different appearances (such as brick tea, cake tea, Tuo tea, etc.).

The flat disc-shaped one is called cake tea, also called seven cakes; The shape is the same size as a rice bowl, which is called Tuocha; Rectangular or square, about half the size of a brick, called brick tea; In addition, Pu'er tea pressed tea also has gourd tribute tea, thousand taels of tea, gift tea, decorative tea and other teas.

Pressed tea was first invented for the convenience of transportation and proper storage, and before 1973, most of the raw tea existed in the form of cake, brick, and tuo, of which cake tea was the majority. After 1973, ripe tea was mostly made into brick or cake tea, while most of the intermediate and high-grade teas of Pu'er tea were Tuo tea and cake tea.

c. Classification according to storage method

Pu'er tea is classified according to the way it is stored, and it is divided into:"Dry warehouse"with"Wet bin"There are two kinds of Pu-erh tea.

Dry warehouse: Pu'er tea stored in a dry, ventilated and clean environment so that the tea leaves are naturally fermented and aged is called dry warehouse Pu'er. The taste of Pu-erh stored in dry warehouses is relatively mild, and if it is naturally aged for more than seven or eight years and stored properly, Pu-erh tea will become more fragrant as it ages.

Wet warehouse: Pu'er tea that is stored in a humid environment, such as a cellar, basement, or a warehouse with high humidity and is not easy to ventilate, so that it accelerates its fermentation, is called wet warehouse Pu'erh. The storage of the wet warehouse accelerates the fermentation, makes it ripe faster, and shortens the natural and normal fermentation time, so that the taste of Pu'er tea becomes heavy and rich, but usually because the environment is too humid and the water is too heavy, the tea leaves are prone to mildew, and there will be mold on the tea surface or smell and drink a musty smell, usually the wet warehouse Pu'er is not good for health.

1. Ripe Pu'er tea is black tea, and ripe Pu'er tea is black tea if it is classified according to the process. Pu'er tea is a loose tea and pressed tea formed by tea farmers using a specific process and post-fermentation processing from Yunnan large-leaf sun-dried green tea in a certain area of Yunnan Province.

2. Pu'er raw tea will not slowly transform into mature tea. In fact, the truth is: no matter how raw Pu'er tea is saved, it will not become ripe Pu'er tea.

Raw tea has been stored for a long time, and it will only become old raw tea, while ripe tea is made through the process of Wudui fermentation, and old raw tea and cooked tea only have some overlap in nature: not bitter, and the soup is red and thick.

3. The storage of Pu'er tea is not difficult, it is necessary to pay attention to light protection and ventilation, as well as suitable and stable temperature and humidity, like a drying cabinet at home, and if possible, it can also be placed in a special purple sand jar or porcelain jar or tin can.

1. The fragrance of good Pu'er tea throat, the tea soup flows into the esophagus, and the hot and thick mellow that turns up the throat is called throat rhyme, some are aged incense, lotus incense, and some are camphor incense, jujube incense, etc.

2. Good Pu'er tea tastes fragrant on the lips, and you can feel the flavor and fragrance immediately after the first entrance.

3. After drinking good Pu'er tea, the fragrance of the tongue and cheeks, the tea soup rolls over the tongue and leaves a sweet fragrance.

4. The fragrance of good Pu'er tea nose, hot tea soup close to the nose can smell the pleasant aroma.

5. There is thickness, that is, it seems that what you drink is not tea, but a thick and thick tea soup, just like making a soup after stir-frying at home, putting some starch in the pot, and the soup that comes out is viscous. It has an excellent taste, if the taste is poor and there are other peculiar smells when drinking tea, then it may be an inferior ripe Pu'er tea.