There are many types of tea, giving more choices to different groups of people. Among them, Pu-erh tea is a common drink in life, but some friends mistakenly think that Pu-erh tea is black tea. In fact, it is not. So, is Pu-erh tea a black tea? For this frequently mentioned question, let’s take a closer look.
Black tea belongs to whole fermented tea, which is a tea variety refined by a typical process such as withering, sputum, fermentation and drying. It has the characteristics of black tea, red soup, red leaves and sweet alcohol. There are many types of black tea, and the production area is relatively wide, mainly including Qimen black tea, Zhengshan small species, and Dianhong. In addition, black tea from India and Sri Lanka is also famous.
Pu-erh tea does not belong to black tea. In recent years, the academic community has gradually reached a consensus that Pu-erh tea will be separated from the six major teas and become a tea type. Pu-erh tea is a loose tea and pressed tea that has been fermented by Yunnan big leaf seeding.
Because the tea produced in south and southwestern Yunnan was collected in Pu-erh County in history, it was called “Pu-erh Tea”. The production and sales of Pu-erh tea began in the Tang Dynasty and has a thousand years of history. The production and consumption of Pu-erh tea in the Ming Dynasty was very common. The middle of the Qing Dynasty reached its peak. At the end of the Qing Dynasty, the production of Pu-erh tea gradually declined. It was not until the founding of New China that it was able to resume development and is now one of the major teas in Yunnan Province.
Pu-erh tea is made from Yunnan big leaf seed tea, which is protected by geographical indications, and is made of specific processing technology within the scope of geographical indication protection. It has unique quality characteristics of tea. According to its processing technology and quality characteristics, Pu-erh tea is divided into two types: Pu-erh tea and Pu-erh cooked tea.
Fresh tea leaves are picked up in a natural way after being picked and not subjected to fermentation. Raw tea is more intense and irritating. The fresh or old-fashioned raw tea has a strong bitter taste. The color of the soup is lighter or yellowish green. The raw tea is suitable for long-term storage. The color of the leaves of the Pu-erh leaves is gradually deepening year after year. The scent is getting more mellow.
It is a kind of tea that tends to be gentle after being fermented by glutinous rice. The puerto has mild tea, the rope is silky and smooth, and the mellow is rich. It is more suitable for daily consumption of high-quality cooked pu, and the cooked pu is also worth cherishing. It will still become more supple and full with the time of aging. With 1973 as the cut-off point, there was no cooked tea before 1973.
Shengpu has not undergone the fermentation process of the pile, and the cooked Pu has been fermented by the pile. Both Shengpu and Shupu will be transformed under normal storage, but it is impossible to change into the cooked Pu during storage, but it is a little similar to the style of the Pu.
There are many ways to distinguish between raw and cooked Pu-erh tea: generally, in terms of appearance, the color of Shengpu which is less than 10 years old is dark green, and the ripe Pu is dark brown; the second is smell, the smell of raw Pu-erh smells a faint fragrance, and the familiar Pu’s smell It is Chen scent; the last is soup color, raw Pu-erh soup is yellow, cooked Pu-erh is brown red, dark maroon.