Puer tea, which belongs to the oldest as well as more important teas in the world’s, has a rich back-story that makes it very interesting for many. It developed in China’s Yunnan province. Unlike other teas that are plucked and consumed quickly, Puer tea is unique in that it gets better with age (similar to wine). This article examines the zr tea, explores its aging process, explains how the transformation improves the taste, and reasons as to why the drink is a must for enthusiasts.
What is Puer Tea and What is its Manufacturing Process?
Puer tea is a type of fermented tea that has been produced for centuries. The unique fermentation process is what gives Puer its earthy, complex flavor. There are two main variety of Puer tea known as the raw (Sheng) and ripe (Shou) tea. Each of the two offers such a difference in experience. Sheng Puer is the more traditional variety, made with minimal processing, allowing the tea to ferment and age naturally. Gradually, over the years, Sheng Puer will become softer smoother and deepening and mellowing flavors.
Wo Dui is a special fermentation process that Shou Puer undergoes which quickens the aging process. With so much ageing done artificially, Shou Puer can afford to be smooth, rich ina lifetime of flavors such as earth, wood, sometimes chocolate all from the start itself.
The Process of Aging and Its Impact
Ageing is one of the unique features associated with Puer tea which is loved and adored by people consuming this tea. It is generally believed the raw Sheng Puer is best enjoyed fresh, though in most cases, a lot is put away for years only to emerge aged as. The tannins and the bitterness which are present in young Puer diminish with the aging process and a more rounded and complex taste takes root.
Ripe Shou Puer does not develop Bourbon in the same fashion as it is not customary to “age” it though it does replenish the fermentation much more swiftly hence the full-bodied flavor of earthiness. However, in the course of time, it does not develop complex stratifications similar to Sheng Puer, this is the rationale why quite a number of tea fans prefer purchasing Shou Puer for consumption while Sheng is the long term macro.
Health Benefits of Puer Tea
The popularity of Puer tea goes beyond its distinctive taste to include numerous health benefits especially in the areas related to the gut and metabolism. Most health practitioners recommend it to help improve gut health and support people after a heavy meal. Some researches support Puer tea, as the cholesterol-reducing component, which predominantly regards to heart health.
Puer also possesses antioxidants that counteract free radicals, thus benefiting skin health and the immune system. Regularly drinking Puer may even assist with weight loss, since the tea helps with the burning of fats and speeding up of metabolism rate.
How Should Puer Tea be Made to Enjoy its Best Taste?
In order to standard prepare Puer tea, first rinse the leaves with hot water to eliminate needless dust particles. With Sheng Puer, water should be at around 85 degrees Celsius (185 degrees Fahrenheit), and the net infusion should steep for about 30 seconds during the first infusion. Shou Puer, however, can handle water that is at 95 degrees Celsius (203 degrees Fahrenheit) for longer steeping time of 1 to 2 minutes. The brewing process of Puer tea may be repeated severally and a variety of flavors will be gotten from each steeping.
Why opt for Our Puer Tea?
Our sourced Puer tea collection is exclusively sourced from Yunnan, guaranteeing best quality resources. We provide both Sheng and Shou Puer types, and each of them has been elaborately prepared. If you want a fresh Sheng to mature or a ready-to-drink Shou, all types of our Puer tea reflect the finest culture of making Chinese tea.
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