When it comes to varieties of teas that are available for purchase, you will discover that there are literally hundreds of different types
(prHWY.com) December 27, 2011 - london, United Kingdom -- When it comes to varieties of teas that are available for purchase, you will discover that there are literally hundreds of different types: Some teas are light-colored while others are dark; some have strong flavors while others are milder; some are comprised of mature leaves for more aroma while others use young tip leaves for freshness. The processes involved in making these teas also vary from one to another. However, when it comes to Chinese teas in particular you will discover that all teas come from one of the six main classes.
Pu-erh tea belongs to the compressed tea class and is one of the most popular types in China. It originated in the Yunnan Province and has a unique history, being associated with the 'tea horse track', an ancient Chinese trade route to the north and west. This tea was first produced in Yunnan, but consumed widely after it became well known to people in surrounding areas. The Pu-erh tea production grew from a local folk product into a commercially traded commodity, being compressed into cakes or bricks to facilitate easy transportation by human porters and horses to Tibet and overseas countries. In return for the tea, the tea farmers acquired much-needed horses, for transportation and farming purposes.
Post fermentation is a unique characteristic of Pu-erh teas. After the leaves have been picked, processed and compressed, the fermentation process continues within the cakes or bricks. There are generally two types of Pu-erh tea on the market, the raw tea and the ripened tea. The ripened Pu-erh's processing is slightly different from the raw tea. There is an additional step where the leaves are piled up, splashed with water to go through a speed fermenting process called 'Wuo Dui' before they are compressed. This process can take between 40 and 60 days. The ripened Pu-erh is ready to be used once it is on the market. The raw tea on the other hand can be a bit rough and generally takes up to two years for it to soften up and the Pu-erh aroma to start yielding. The raw teas are, however, believed to have more commercial value as there is more scope for them to ferment and ripen with time.
The aging nature of Pu-erh tea is similar to that which many wines and cheeses go through in order to enhance and lock-in taste. The more the Pu-erh teas are aged, the richer the aroma and smoother the texture. This process also makes the tea darker than most other Chinese teas. Some people collect Pu-erh teas as investments just as they collect fine wines.
If you wish to purchase or even just find our more information about Pu-erh tea, the online resource of Valley Green Tea has good information including a Pu-erh tea preparation guide. They are one of the top providers of this tea that you are likely to find, and at affordable prices.
http://www.valleygreentea.com.au/pu-erh-tea/pu-erh-tea/ Pu-erh tea history teaches us about the post-fermenting process used in creating this type of dark tea. If you want to enjoy the ageless taste of
http://www.valleygreentea.com.au/pu-erh-tea/view-all-products.html Pu-erh tea you should visit Valley Green Tea.
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