Pu-erh tea - Revision history

Diz at 18:47, 21 February 2020

2020-02-21T18:47:19Z

← Older revision		Revision as of 14:47, 21 February 2020
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			{{#ev:youtube\|v=-rZ7ogTYO7s&t=8s\|400\|right\|Yiwu Lucky Bee 2019 - PuErh TeaView}}

	'''Pu-erh tea''' (普洱茶) or '''pu'er tea''', is a variety of fermented tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial [[Fermentation\|fermentation]] and [[Oxidation\|oxidation]] after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] (黑茶). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for Hei Cha during imperial China. Good Pu-Erh tea is made of tea leaves harvested of ancient tea trees ([[Gu Shu]]). Initially it was assumed that thoes trees are just very tall [[Cammelia sinensis var. Assamica\|Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea.		'''Pu-erh tea''' (普洱茶) or '''pu'er tea''', is a variety of fermented tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial [[Fermentation\|fermentation]] and [[Oxidation\|oxidation]] after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] (黑茶). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for Hei Cha during imperial China. Good Pu-Erh tea is made of tea leaves harvested of ancient tea trees ([[Gu Shu]]). Initially it was assumed that thoes trees are just very tall [[Cammelia sinensis var. Assamica\|Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea.

Diz at 09:50, 3 February 2016

2016-02-03T09:50:57Z

← Older revision		Revision as of 05:50, 3 February 2016
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	'''Pu-erh tea''' (普洱茶) or '''pu'er tea''', is a variety of fermented tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial [[Fermentation\|fermentation]] and [[Oxidation\|oxidation]] after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] (黑茶). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for Hei Cha during imperial China. Good Pu-Erh tea is made of tea leaves harvested of ancient tea trees (Gu Shu). Initially it was assumed that thoes trees are just very tall [[Cammelia sinensis var. Assamica\|Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea.		'''Pu-erh tea''' (普洱茶) or '''pu'er tea''', is a variety of fermented tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial [[Fermentation\|fermentation]] and [[Oxidation\|oxidation]] after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] (黑茶). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for Hei Cha during imperial China. Good Pu-Erh tea is made of tea leaves harvested of ancient tea trees ([[Gu Shu]]). Initially it was assumed that thoes trees are just very tall [[Cammelia sinensis var. Assamica\|Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea.

	Pu-erh traditionally begins as a raw product known as [[Mao Cha]] (crude tea) and can be sold in this form or pressed into a number of shapes and sold as [[Sheng Cha]] (raw tea). Both of these forms then undergo the complex process of gradual [[fermentation]] and maturation with time. The recently developed Wo Dui process ~~(渥堆]])~~ pioneered by both the [[Menghai Tea Factory]] and [[Kunming Tea Factory]] has created a new type of pu-erh tea that some traditionalists dispute the legitimacy of. This process involves an accelerated fermentation into [[Shou Cha]] (ripe tea) which is then sold loose or pressed in various shapes. All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.		Pu-erh traditionally begins as a raw product known as [[Mao Cha]] (crude tea) and can be sold in this form or pressed into a number of shapes and sold as [[Sheng Cha]] (raw tea). Both of these forms then undergo the complex process of gradual [[fermentation]] and maturation with time. The recently developed Wo Dui process pioneered by both the [[Menghai Tea Factory]] and [[Kunming Tea Factory]] has created a new type of pu-erh tea that some traditionalists dispute the legitimacy of. This process involves an accelerated fermentation into [[Shou Cha]] (ripe tea) which is then sold loose or pressed in various shapes. All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.

	[[Category:Hei Cha]]		[[Category:Hei Cha]]

Diz at 09:49, 3 February 2016

2016-02-03T09:49:59Z

← Older revision		Revision as of 05:49, 3 February 2016
Line 1:		Line 1:
	'''Pu-erh tea''' (普洱茶) or '''pu'er tea''', is a variety of fermented tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial [[Fermentation\|fermentation]] and [[Oxidation\|oxidation]] after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] (黑茶). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for Hei Cha during imperial China. Good Pu-Erh tea is made of tea leaves harvested of ancient tea trees (Gu Shu). Initially it was assumed that thoes trees are just very tall [[Cammelia sinensis var. Assamica\|Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea.		'''Pu-erh tea''' (普洱茶) or '''pu'er tea''', is a variety of fermented tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial [[Fermentation\|fermentation]] and [[Oxidation\|oxidation]] after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] (黑茶). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for Hei Cha during imperial China. Good Pu-Erh tea is made of tea leaves harvested of ancient tea trees (Gu Shu). Initially it was assumed that thoes trees are just very tall [[Cammelia sinensis var. Assamica\|Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea.

	Pu-erh traditionally begins as a raw product known as [[Mao Cha]] (crude tea) and can be sold in this form or pressed into a number of shapes and sold as [[Sheng Cha]] (raw tea). Both of these forms then undergo the complex process of gradual [[fermentation]] and maturation with time. The recently developed Wo Dui process (渥堆]]) pioneered by both the [[Menghai Tea Factory~~\|Menghai~~]] and [[Kunming Tea Factory~~\|Kunming Tea~~]] ~~factories~~ has created a new type of pu-erh tea that some traditionalists dispute the legitimacy of. This process involves an accelerated fermentation into [[Shou Cha]] (ripe tea) which is then sold loose or pressed in various shapes. All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.		Pu-erh traditionally begins as a raw product known as [[Mao Cha]] (crude tea) and can be sold in this form or pressed into a number of shapes and sold as [[Sheng Cha]] (raw tea). Both of these forms then undergo the complex process of gradual [[fermentation]] and maturation with time. The recently developed Wo Dui process (渥堆]]) pioneered by both the [[Menghai Tea Factory]] and [[Kunming Tea Factory]] has created a new type of pu-erh tea that some traditionalists dispute the legitimacy of. This process involves an accelerated fermentation into [[Shou Cha]] (ripe tea) which is then sold loose or pressed in various shapes. All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.

	[[Category:Hei Cha]]		[[Category:Hei Cha]]

Diz at 09:35, 3 February 2016

2016-02-03T09:35:49Z

← Older revision		Revision as of 05:35, 3 February 2016
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	~~[[File:puer.jpg\|thumb\|right\|Pu-erh ''Beng'']]~~

	'''Pu-erh tea''' (普洱茶) or '''pu'er tea''', is a variety of fermented tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial [[Fermentation\|fermentation]] and [[Oxidation\|oxidation]] after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] (黑茶). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for Hei Cha during imperial China. Good Pu-Erh tea is made of tea leaves harvested of ancient tea trees (Gu Shu). Initially it was assumed that thoes trees are just very tall [[Cammelia sinensis var. Assamica\|Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea.		'''Pu-erh tea''' (普洱茶) or '''pu'er tea''', is a variety of fermented tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial [[Fermentation\|fermentation]] and [[Oxidation\|oxidation]] after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] (黑茶). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for Hei Cha during imperial China. Good Pu-Erh tea is made of tea leaves harvested of ancient tea trees (Gu Shu). Initially it was assumed that thoes trees are just very tall [[Cammelia sinensis var. Assamica\|Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea.

Diz at 09:35, 3 February 2016

2016-02-03T09:35:27Z

@@ Line 1: / Line 1: @@
 [[File:puer.jpg|thumb|right|Pu-erh ''Beng'']]
-'''Pu-erh tea''' (普洱茶) or '''pu'er tea''', is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] (黑茶). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for Hei Cha during imperial China. Good Pu-Erh tea is made of tea leaves harvested of ancient tea trees (Gu Shu). Initially it was assumed that thoes trees are just very tall [[Cammelia sinensis var. Assamica|Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea. <ref>Bio Med Central: [http://www.biomedcentral.com/1471-2148/12/92 Phylogeography of Camellia taliensis (Theaceae) inferred from chloroplast and nuclear DNA: insights into evolutionary history and conservation]</ref>.
+'''Pu-erh tea''' (普洱茶) or '''pu'er tea''', is a variety of fermented tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial [[Fermentation|fermentation]] and [[Oxidation|oxidation]] after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] (黑茶). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for Hei Cha during imperial China. Good Pu-Erh tea is made of tea leaves harvested of ancient tea trees (Gu Shu). Initially it was assumed that thoes trees are just very tall [[Cammelia sinensis var. Assamica|Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea.
 Pu-erh traditionally begins as a raw product known as [[Mao Cha]] (crude tea) and can be sold in this form or pressed into a number of shapes and sold as [[Sheng Cha]] (raw tea). Both of these forms then undergo the complex process of gradual [[fermentation]] and maturation with time. The recently developed Wo Dui process (渥堆]]) pioneered by both the [[Menghai Tea Factory|Menghai]] and [[Kunming Tea Factory|Kunming Tea]] factories has created a new type of pu-erh tea that some traditionalists dispute the legitimacy of. This process involves an accelerated fermentation into [[Shou Cha]] (ripe tea) which is then sold loose or pressed in various shapes. All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.
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 [[de:Pu-Erh]]

Diz at 09:31, 3 February 2016

2016-02-03T09:31:31Z

← Older revision		Revision as of 05:31, 3 February 2016
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	'''Pu-erh tea'''		[[File:puer.jpg\|thumb\|right\|Pu-erh ''Beng'']]

			'''Pu-erh tea''' (普洱茶) or '''pu'er tea''', is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as [[Hei Cha]] (黑茶). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for Hei Cha during imperial China. Good Pu-Erh tea is made of tea leaves harvested of ancient tea trees (Gu Shu). Initially it was assumed that thoes trees are just very tall [[Cammelia sinensis var. Assamica\|Assam]] bushes but recent DNA test showed that it's an entire new species. The discoverer named this plant [[Camellia taliensis]] to honor the Dai (Thai) minority which uses this plant traditionally to produce tea. <ref>Bio Med Central: [http://www.biomedcentral.com/1471-2148/12/92 Phylogeography of Camellia taliensis (Theaceae) inferred from chloroplast and nuclear DNA: insights into evolutionary history and conservation]</ref>.

			Pu-erh traditionally begins as a raw product known as [[Mao Cha]] (crude tea) and can be sold in this form or pressed into a number of shapes and sold as [[Sheng Cha]] (raw tea). Both of these forms then undergo the complex process of gradual [[fermentation]] and maturation with time. The recently developed Wo Dui process (渥堆]]) pioneered by both the [[Menghai Tea Factory\|Menghai]] and [[Kunming Tea Factory\|Kunming Tea]] factories has created a new type of pu-erh tea that some traditionalists dispute the legitimacy of. This process involves an accelerated fermentation into [[Shou Cha]] (ripe tea) which is then sold loose or pressed in various shapes. All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.

			[[Category:Hei Cha]]

			[[de:Pu-Erh]]

Diz: Created page with "'''Pu-erh tea'''"

2016-02-03T09:20:15Z

Created page with "'''Pu-erh tea'''"

New page

'''Pu-erh tea'''