Establishment and Expansion

Origins

The Nanzhao Kingdom (738–902 CE) emerged as an ancient ethnic minority regime in the Yunnan region of China during the 8th century. It was founded by Piluoge, leader of the Mengshe Zhao, in the 26th year of the Tang Kaiyuan era (738 CE).

Consolidation and Territory

At the end of the Sui Dynasty and the beginning of the Tang Dynasty, there were six strong kingdoms in the Erhai Lake area, each ruled by a king, collectively known as the Six Zhaos (Liu Zhao). These included Mengxi Zhao, Yuexi Zhao, Langqiong Zhao, Tangdan Zhao, Shilang Zhao, and Mengshe Zhao. Mengshe Zhao, located south of the others, became known as “Nanzhao.” With Tang Dynasty support in 738 CE, Piluoge of Mengshe Zhao unified the other five Zhaos, establishing Nanzhao’s political dominance over the Erhai Lake region.

Administrative and Cultural Development

Nanzhao relocated its capital to Taihe City. The Tang court granted Piluoge the title of Duke of Yueguo and later “King of Yunnan.” By the year Tianfu 2 (902 CE), descendants of Zheng Hui of the Tang Dynasty overthrew Nanzhao, establishing the “Dachanghe” Kingdom.

Territory

Geographic Extent

Nanzhao encompassed present-day Yunnan, with its capital situated in the Erhai Lake area. The central administrative, social, economic, and cultural hub of Nanzhao was centered around the “Ten Zhaos” (Dian), with Dian including: Yunnan Dian (modern Xiangyun and Binchuan), Pingdan Dian (modern Xiangyun County Town), Baiya Dian (modern Midu Hongya), Zhaochuan Dian (modern Dali Fengyi), Mengshe Dian (modern Weishan), Mengqin Dian (modern Yangbi), Tangchuan Dian (modern Dengchuan), Dahe Dian (also known as Yihe Dian, modern Dali Taihe Village), Jumei Dian (modern Dali Ancient City), and Dali Dian (also known as Shizhao, modern Dali Xizhou).

Expansion and Influence

During its peak, Nanzhao extended east to Guizhou, west to the Irrawaddy River, south to Xishuangbanna, and north to the Dadu River. It bordered Annan to the southeast, Tubo to the northwest, and the Nvwa Kingdom (located in modern-day southern Thailand) to the south.

Cultural and Social Developments

Ethnic Diversity

Nanzhao was home to various ethnic groups such as the Kunming Man, Yunnan Man, Ailao Man, Xierhe Man, and Han, among others. These groups lived together in the same region and interacted extensively in terms of economy, politics, and culture, leading to mutual exchange and assimilation.

Social Practices

The royal family and Buddhists in Nanzhao predominantly practiced cremation, while the Bai Man of Xierhe practiced earth burial. According to the “Manuscript on the Barbarians,” burial customs varied widely among different groups within Nanzhao.

Royal Succession

Lineage of Kings

1. First Generation King: Xineluo (617-674 CE), also known as Duluoxiao, son of She Shang. Reign: 649-674 CE.
2. Second Generation King: Luosheng (634-712 CE), also known as Luoshengyan, son of Xineluo. Reign: 674-712 CE.
3. Third Generation King: Shenglupi (672-728 CE), son of Luosheng. Reign: 712-728 CE.
4. Fourth Generation King: Piluoge (697-748 CE), son of Shenglupi. The Tang Dynasty granted Piluoge the name Guiyi. Reign: 728-748 CE.
5. Fifth Generation King: Geluofeng (712-778 CE), son of Piluoge. Reign: 748-778 CE.
6. Sixth Generation King: Yimuxun (754-808 CE), grandson of Geluofeng, son of Fenggayi. Reign: 778-808 CE.
7. Seventh Generation King: Xungequen (777-809 CE), also known as Xinjuequen, son of Yimuxun. Reign: 808-809 CE.
8. Eighth Generation King: Quanlongcheng (797-816 CE), son of Xungequen. Reign: 809-816 CE.
9. Ninth Generation King: Quanlisheng (801-824 CE), also known as Quanli, brother of Quanlongcheng. Reign: 816-824 CE.
10. Tenth Generation King: Quanfengyou (817-859 CE), brother of Quanlisheng. Reign: 824-859 CE.
11. Eleventh Generation King: Shilong (843-877 CE), also known as Qiulong, son of Quanfengyou. Reign: 859-877 CE.
12. Twelfth Generation King: Longshun (860-897 CE), also known as Fa, son of Shilong. Reign: 877-897 CE.
13. Thirteenth Generation King: Shunhuazhen (876-902 CE). Reign: 897-902 CE.

The establishment of Nanzhao was a significant outcome of the social development of southwestern ethnic minorities and other ethnic groups, promoting the development of a unified multi-ethnic country and facilitating economic and cultural exchanges and developments between the Han people and southwestern ethnic minorities.

The Han conquest of Dian-Yunnan refers to the military campaigns and subsequent integration of the Dian Kingdom into the Han Empire during the Western Han Dynasty (206 BCE – 9 CE) in ancient China. Here is an overview of this historical event:

Background

Dian Kingdom: The Dian Kingdom was located in the present-day Yunnan province of China. It was a powerful state inhabited by the Dian people, who had their own distinct culture and were known for their bronze artifacts, agriculture, and trade with neighboring regions.

Han Dynasty Expansion: During the Western Han Dynasty, the Chinese empire was expanding its influence southward into the region of modern-day Yunnan. The Han rulers sought to exert control over the Dian Kingdom due to its strategic location and resources.

Han Conquest

First Expedition (109 BCE): Emperor Wu of Han (r. 141–87 BCE) launched the first military campaign against the Dian Kingdom in 109 BCE. The Han forces, led by General Tang Meng, encountered fierce resistance but managed to establish a foothold in the region.

Second Expedition (108 BCE): In the following year, another expedition was sent to consolidate Han control over Dian. General Tang Meng successfully defeated the Dian forces and established a military commandery called Yizhou Commandery (益州郡) in the region, marking the initial integration of Dian into the Han Empire.

Third Expedition (86 BCE): The Han Emperor Zhao (r. 87–74 BCE) launched another campaign against the Dian Kingdom to fully subjugate the region. This campaign further solidified Han control over Yunnan and integrated it into the administrative structure of the empire.

Integration and Administration

Establishment of Commanderies: Following the conquest, the Han Empire established several commanderies in Yunnan to govern the region effectively and maintain control over the local populace. These commanderies facilitated economic development, agricultural production, and the extraction of resources.

Cultural Assimilation: Han influence brought about cultural assimilation in the region. Chinese language, customs, and bureaucratic systems were introduced, gradually merging with local traditions.

Legacy and Impact

Trade and Commerce: The integration of Yunnan into the Han Empire promoted trade and commerce along the Southwestern Silk Road, connecting China with Southeast Asia and facilitating cultural exchange.

Military Outposts: The establishment of military garrisons and commanderies in Yunnan strengthened Han defenses against potential threats from the southwest and provided a buffer zone against external invasions.

Historical Significance: The Han conquest of Dian-Yunnan demonstrated the expansionist policies of the Han Empire and its ability to integrate diverse regions into a centralized imperial system. It also contributed to the spread of Chinese culture and influence beyond traditional Han territories.

In conclusion, the Han conquest of Dian-Yunnan during the Western Han Dynasty was a significant event in ancient Chinese history, marking the extension of Han authority into southwestern China and the incorporation of the Dian Kingdom into the imperial structure.

Introduction to the Dian Kingdom

The Dian Kingdom, also known as the Dian Culture, flourished in what is now modern-day Yunnan province of China during the Bronze Age. This ancient kingdom played a pivotal role in the region’s history, characterized by its advanced bronze metallurgy, distinctive cultural practices, and significant interactions with neighboring civilizations.

Origins and Early Development

• Emergence: The Dian Kingdom emerged around 3000 BCE and reached its peak during the 2nd century BCE. It was centered primarily around the area of Lake Dian near present-day Kunming.
• Bronze Metallurgy: One of the defining features of the Dian culture was its mastery of bronze metallurgy. The Dian people produced intricate bronze artifacts, including weapons, tools, and ceremonial objects, showcasing their technological prowess.

Cultural and Social Life

• Burial Practices: The discovery of the Dian culture cemetery at Shizhaishan revealed elaborate burial practices. Tombs contained rich offerings, such as bronze objects, jade ornaments, and pottery, reflecting the social status and beliefs of the deceased.
• Social Structure: The Dian Kingdom likely had a hierarchical social structure, with evidence suggesting the existence of ruling elites who controlled resources and trade networks.

Trade and Interaction

• Southern Silk Road: Positioned along the Southern Silk Road, the Dian Kingdom served as a vital hub for trade between ancient China, Southeast Asia, and South Asia. This facilitated cultural exchange, economic prosperity, and the influx of foreign goods and ideas into Yunnan.

Decline and Legacy

• Decline: By the 1st century BCE, the Dian Kingdom faced increasing pressure from neighboring Han Chinese dynasties, leading to its eventual subjugation and assimilation into the Han Empire.
• Legacy: Despite its decline, the Dian Kingdom left a lasting legacy on Yunnan’s cultural landscape. Its bronze artifacts, burial practices, and contributions to regional trade networks underscore its significance in shaping early Yunnanese civilization.

Conclusion

The Dian Kingdom of Yunnan stands as a testament to the region’s ancient heritage and cultural dynamism during the Bronze Age. Through its mastery of bronze metallurgy, vibrant cultural practices, and pivotal role in trade networks, the Dian Kingdom played a crucial role in the development of early Yunnanese civilization, leaving a profound impact that resonates through the annals of history.

Neolithic Period of Yunnan History

Introduction to Neolithic Yunnan

The Neolithic period in Yunnan marks a crucial era in the region’s history, characterized by significant cultural advancements, agricultural development, and early human settlements. Archaeological discoveries have unveiled a complex tapestry of Neolithic cultures, revealing insights into the lifestyles, technologies, and social structures of ancient Yunnanese societies.

Key Neolithic Cultures

1. Dian Culture (circa 3000 BCE – 200 BCE)
   • The Dian Culture represents one of the earliest known Bronze Age cultures in Yunnan, centered around the region of modern-day Lake Dian near Kunming.
   • Known for its advanced bronze metallurgy, the Dian people produced sophisticated bronze artifacts, including ceremonial objects, tools, and weapons.
   • The discovery of the Dian culture cemetery at Shizhaishan provided valuable insights into their burial practices, social hierarchy, and religious beliefs.
2. Megalithic Culture (circa 2500 BCE – 1000 BCE)
   • Prehistoric megalithic cultures in Yunnan are evidenced by the presence of large stone structures, including dolmens and menhirs, found in various locations across the province.
   • These megalithic monuments indicate early human habitation and may have served ritual or ceremonial purposes, reflecting the spiritual and cultural practices of ancient Yunnanese societies.

Agriculture and Subsistence

• Agricultural Practices: Neolithic communities in Yunnan practiced agriculture, cultivating crops such as rice, millet, and wheat. The fertile lands and favorable climate of Yunnan facilitated agricultural development, contributing to the region’s early economic stability.
• Domestication of Plants and Animals: The Neolithic period witnessed the domestication of various plants and animals, which played a pivotal role in food production and societal development. Domesticated animals included pigs, dogs, and chickens, while cultivated plants ranged from cereals to vegetables.

Social Organization and Technology

• Settlement Patterns: Neolithic communities in Yunnan lived in settled villages or hamlets, engaging in communal farming and craft production. Archaeological sites such as the Dian culture settlements reveal evidence of structured settlements with distinct social hierarchies.
• Technological Advancements: Neolithic Yunnanese societies developed advanced pottery-making techniques, creating ceramic vessels for storage, cooking, and ritual purposes. Stone tools and implements, such as axes and grinding stones, were essential for agriculture and daily life.

Cultural Exchange and Trade

• Southern Silk Road: Yunnan’s strategic location along the Southern Silk Road facilitated cultural exchange and trade between ancient China, Southeast Asia, and South Asia. This exchange enriched Yunnanese cultures with diverse influences, including art, religion, and language.

Conclusion

The Neolithic period of Yunnan history represents a transformative era marked by agricultural innovation, technological advancements, and cultural exchange. From the flourishing Dian culture to the enigmatic megalithic monuments scattered across the landscape, Neolithic Yunnanese societies laid the foundation for the region’s rich and diverse cultural heritage that continues to resonate today.

Yunnan’s prehistory spans a vast timeline, characterized by early human migrations, ancient cultures, and significant archaeological discoveries. Here’s an organized overview of the prehistory of Yunnan:

Prehistory of Yunnan

Early Human Settlements

Yunnan’s rich prehistory begins with evidence of early human settlements dating back to Paleolithic times, around 30,000 years ago. Archaeological findings in various regions of Yunnan, such as the Yuanmou Basin and the Dali area, reveal stone tools and artifacts used by ancient hominins.

Neolithic Cultures

1. Dian Culture (circa 700 BCE – 100 BCE)
   • The Dian Culture represents one of the earliest known Bronze Age cultures in Yunnan, centered around modern-day Lake Dian near Kunming.
   • Known for its advanced bronze metallurgy, the Dian Culture produced distinctive bronze artifacts, including weapons, tools, and ceremonial items.
   • The discovery of the Dian culture cemetery at Shizhaishan (Bronze Age cemetery site) provided valuable insights into their burial practices and social structure.
2. Megalithic Culture (circa 2500 BCE – 1000 BCE)
   • Prehistoric megalithic cultures in Yunnan are evidenced by the presence of megalithic stone structures, such as dolmens and menhirs, found in various parts of the province.
   • These megalithic structures indicate early human habitation and ritual practices, reflecting the cultural diversity and development during the Neolithic period.

Ancient Kingdoms and Trade Routes

1. Nanzhao Kingdom (circa 8th – 9th century CE)
   • The Nanzhao Kingdom, centered in Yunnan, was a powerful state that emerged during the Tang Dynasty.
   • Known for its strategic location along the Southern Silk Road, Nanzhao facilitated cultural exchange and trade between China, Southeast Asia, and South Asia.
2. Dali Kingdom (937 – 1253 CE)
   • The Dali Kingdom succeeded Nanzhao and flourished as a regional power in southwestern China.
   • Renowned for its cultural achievements, including Buddhist art and literature, the Dali Kingdom played a crucial role in the history of Yunnan.

Archaeological Discoveries

• Yuanmou Man (circa 1.7 million years ago): Fossilized remains found in Yuanmou County, Yunnan, represent some of the oldest human-like remains discovered in China.
• Jinsha Site (circa 12th – 7th century BCE): The Jinsha archaeological site in Chengdu, Sichuan Province, provides insights into ancient Shu civilization, closely connected to early Yunnan cultures.

Conclusion

Yunnan’s prehistory is a tapestry of ancient civilizations, early human migrations, and cultural exchanges that shaped the region’s diverse landscape. From Paleolithic settlements to the vibrant kingdoms of Nanzhao and Dali, Yunnan’s history reflects its pivotal role in the cultural and economic development of southwestern China and beyond.

A portrait of one of the essential personality of hinsoire puerh, Zou Bing Liang (邹炳良), one of the greatest figures of tea with whom I had the chance to speak at length. Founder and director of Haiwan Tea Industry, Zou Bing Liang is also known to have been part of 70 years in the handful of people responsible for the development of fermented puerh as we know it today. It is thus now considered a leading expert from the fermentation of puerh, but focuses on his shoulders the legacy of large state factories and it is a living symbol of the blending, or the art of assembling the various sheets Tea cakes in order to sculpt their aromas.

Zou Bing Liang (邹炳良) is a celebrated figure in the world of Puerh tea, known for his profound contributions to the development and fermentation of this ancient Chinese tea. Born in 1939, Zou Bing Liang’s career spans over seven decades, during which he has become a pivotal personality in the tea industry. He is the founder and director of Haiwan Tea Industry and was instrumental in transforming Puerh tea production, particularly through his work at Menghai Tea Factory.

Early Life and Career

Zou Bing Liang entered the renowned Menghai Tea Factory in 1957 at the age of 18, immersing himself in the rigorous environment of a state-operated tea production facility. Over the next 40 years, he honed his skills and knowledge in Puerh tea production, eventually emerging as a leading expert in the field.

Contributions to Puerh Tea

In the 1960s, Zou Bing Liang distinguished himself within the research department of Menghai Tea Factory. From 1963 to 1965, he participated in studies on the production and grading of black tea (known as red tea in China). At that time, Yunnan province was more famous for its black tea than for Puerh.

During the early 1970s, Zou Bing Liang’s focus shifted to the aging and post-fermentation processes of Puerh tea, driven by the demands of the Hong Kong market, where aged Puerh was highly prized. In 1973, he was sent to Guangdong by Menghai Tea Factory to study accelerated fermentation methods, leading to the development of Wo Due (渥堆), the modern technique of Puerh fermentation. That same year, Zou Bing Liang published the first technical book on Puerh tea fermentation, setting production standards that are still referenced today.

Master of Tea Blending

Beyond fermentation, Zou Bing Liang is renowned for his expertise in blending, a critical aspect of Puerh tea production. Blending involves combining various grades and types of tea leaves to create a balanced and consistent flavor profile. This art ensures that each batch of tea maintains a uniform taste, appearance, and quality.

Zou Bing Liang’s blending philosophy can be summarized in three key principles:

1. 扬长避短 (Highlight Strengths, Avoid Weaknesses): Utilize the strengths of each type of tea leaf to offset the weaknesses of others.
2. 显优隐次 (Show the Beautiful, Hide the Unsightly): Combine leaves to enhance the visual appeal and overall quality of the tea.
3. 高低平衡 (Balance the Quality): Achieve a harmonious blend by balancing the different qualities of individual tea leaves.

Haiwan Tea Industry

In 1996, Zou Bing Liang left Menghai Tea Factory, which had become a private entity, and in 1998, he co-founded Haiwan Tea Industry with Lu Guoling, another former deputy director at Menghai Tea Factory. At Haiwan, Zou Bing Liang oversees fermentation and blending, continuing to innovate and refine Puerh tea production.

The Haiwan facility is equipped with advanced machinery for technical analysis and houses extensive collections of raw tea leaves (Maocha) for blending. Zou Bing Liang’s meticulous approach ensures that each tea blend is adjusted annually to account for variations in raw material and climatic conditions, maintaining the unique character of each tea.

Legacy and Influence

Zou Bing Liang’s legacy in the Puerh tea industry is immense. His expertise in fermentation and blending has set high standards for quality and consistency. As a living symbol of Puerh tea’s rich heritage, Zou Bing Liang continues to influence the industry, nurturing the art of tea blending and the appreciation of fine Puerh tea.

For more detailed insights into Zou Bing Liang’s contributions and philosophy, you can visit the source: Puerh.fr.
Source from: http://www.puerh.fr/en/article/zou_bing_liang.htm

Dayi Pu-erh Tea (Yunnan TAETEA Group)

Preparation Instructions

The ideal brewing temperature is 90-100ºC (194-215ºF), which is just below the boiling point. You can simply boil the water using a stove-top kettle and then let it cool for 10 seconds or so.Dianhong tea can be brewed in a variety of vessels, preferably ones made from ceramic or purple clay, like a simple gaiwan or a traditional Chinese yixing teapot.

Brewing Instructions

1.Fill both the teapot and the cup about halfway with hot water to pre-heat them. Tilt them a bit so that the water creeps up the side and then rotate them so the insides get wet all the way around. Then pour the water out.

2.Put 1-2 teaspoons of tea leaves into the teapot. If using a different vessel, use 1-2 teaspoons for every 8 oz. (236 ml) of water.

3.Fill the teapot with 90-100ºC (194-215ºF) water.

4.Place the lid on the teapot and let the tea steep for 2 minutes.

5.Pour the tea into the teacups and enjoy your tea!

6.You can get 3-5 infusions out of most varieties. Increase the steeping time 30 seconds for each infusion. How many infusions you do depends entirely on your taste. Experiment.

7.Enjoy a cup a Dianhong tea by yourself or with your friends and family!

How to Drink Yunnan Dianhong Black Tea

Drinking Yunnan Dianhong Black Tea (Yunnan Red Tea) is a delightful experience that can be enjoyed in various ways, depending on your personal preferences and the specific type of Dianhong tea you have. Here are some steps and tips for making and enjoying this exquisite tea:

1. Choosing Your Tea

Select high-quality Yunnan Dianhong Black Tea. Some popular varieties include:

• Golden Tips (Jin Hao): Known for its golden buds and smooth taste.
• Broken Yunnan: Stronger flavor, often used in tea bags.
• Pure Gold (Jin Ya): A premium variety with a high concentration of golden buds.

2. Preparing Your Teaware

• Teapot or Gaiwan: For a traditional experience, use a Yixing teapot or a porcelain gaiwan.
• Tea Infuser or Strainer: If using loose leaves in a regular teapot.
• Teacup: Choose a cup that allows you to appreciate the color and aroma of the tea.

3. Measuring the Tea

Use about 1-2 teaspoons of loose Dianhong tea leaves per 8 ounces (240 ml) of water. Adjust the amount based on your taste preference and the specific tea variety.

4. Heating the Water

• Temperature: Heat fresh, filtered water to around 200-212°F (93-100°C). Boiling water is suitable for most black teas, including Dianhong.

5. Rinsing the Leaves (Optional)

To enhance the flavor, you can rinse the tea leaves briefly:

• Pour hot water over the leaves and immediately discard the water.
• This step helps to “wake up” the leaves and remove any dust.

6. Brewing the Tea

• First Steep: Pour hot water over the tea leaves and let it steep for 2-3 minutes.
• Subsequent Steeps: Yunnan Dianhong tea can be steeped multiple times. Increase the steeping time by about 30 seconds to 1 minute for each additional infusion.

7. Pouring and Enjoying

• Pour the tea into your cup using a strainer if needed.
• Observe the beautiful reddish-gold color of the tea.
• Savor the aroma before taking a sip. Yunnan Dianhong tea typically has a rich, malty flavor with notes of chocolate, honey, and sometimes a hint of floral or fruity undertones.

8. Adjusting to Taste

• Sweeteners: If you prefer, add a touch of honey or sugar.
• Milk: A small amount of milk can complement the tea’s malty flavor.
• Lemon: A slice of lemon can add a refreshing twist.

9. Pairing with Food

Yunnan Dianhong tea pairs well with a variety of foods, such as:

• Savory Dishes: Cheese, sandwiches, and meats.
• Sweet Treats: Pastries, cookies, and dark chocolate.

Tips for the Best Experience

• Quality Water: Use filtered or spring water for the best taste.
• Fresh Leaves: Store your tea in an airtight container away from light, moisture, and strong odors to keep it fresh.
• Experiment: Try different steeping times and temperatures to find your preferred brewing method.

Enjoying Yunnan Dianhong Black Tea is all about personal preference and taking the time to appreciate its unique flavors and aromas. Whether you prefer it strong and bold or light and delicate, the process of brewing and drinking this tea can be a relaxing and rewarding experience.

Tips:

While drinking Yunnan teas, you want to be careful not to over-brew them, especially cheaper varieties, as they can easily become bitter. Because of that, the amounts and times given in the instructions are somewhat conservative; use them as a rough guide. If you find the resulting tea too weak, add more tea leaves or try increasing the steeping time.

Keep Reading:

• Dianhong Black Tea Expert—WU CHENGYUAN
• Dianhong Black Tea Expert—SU XIANGYU
• Dianhong Black Tea Expert—XU QIN
• Where to Buy Yunnan Dianhong Black Tea

Edited by Ziwei Chen/陈紫薇

Pu’er tea is divided into two types based on fermentation: raw tea (sheng tea) and ripe tea (shou tea). Pu’er ripe tea is made from Yunnan large-leaf sun-dried green tea, processed through techniques such as pile fermentation. It features a reddish-brown color, a mellow taste, and a unique aged aroma. Pu’er ripe tea is produced from Yunnan large-leaf sun-dried green tea and undergoes pile fermentation. It has a higher level of fermentation, a mellow tea nature, and a distinctive aged aroma and smooth taste.

The liquor of Pu’er ripe tea is a deep, bright red-brown color, and its aroma is complex, including notes of aged fragrance, lotus, caramel, sweetness, ginseng, jujube, and longan.

The production process of Pu’er ripe tea includes several steps: blanching, rolling, drying, and then pile fermentation, which enhances the tea’s quality. The pile fermentation technique began in 1973. It was discovered that Pu’er tea, when subjected to pile fermentation, could develop a different profile from raw tea and was also very palatable. This led to the creation of Pu’er ripe tea.

After storage for some time, Pu’er ripe tea develops a stable and pure aroma. The price and quality of Pu’er ripe tea vary depending on the storage duration. Generally, a storage period of 2-3 years is required to achieve good quality.

Technique

Pu’er tea uses “pile fermentation” technology, which was reattempted in 1973 and successfully developed by Kunming Tea Factory in 1975, marking a new chapter in Pu’er tea production. The reason for developing artificial fermentation technology was to address the long natural fermentation time of Pu’er tea (often several decades). Thus, artificial methods were used to mimic natural fermentation for quicker aging.

Fermentation Process

Preparation before fermentation: This includes testing water quality, preparing the site, making tools, and loading materials.

1. Site Preparation: A new fermentation room cannot be used immediately. It needs to be prepared to remove any foreign smells and ensure the quality of the fermented tea.
   • Site Requirements: Cement floors or wooden floors. Cement has moisture-absorbing and insulating properties. The old Menghai Factory used both, but most factories now use cement. Therefore, only cement floors are discussed here.
   • Site Preparation Requirements: Depending on the size of the factory, prepare an appropriate amount of ripe tea dust. Spread it evenly on the floor (0.5-1 cm thick). Then water it thoroughly but without creating puddles. Reapply water every two to three days to prevent the surface from drying out. Preparation is best done in spring or winter (7 days), or summer (3-5 days) due to heat. The preparation time depends on the absorption of tea juice by the floor. The floor color should turn black, and the tea dust should smell of cement, not tea (indicating the absorption of any foreign odors).
   • Cleaning: After site preparation, remove tea dust and wash the floor with water to prevent contamination of the fermentation tea. Once the floor is dry, fermentation can begin.
2. Tools: Many fermentation tools are custom-made.
   • Fermentation Cover Fabric: Made of canvas or woven bags, sized according to the fermentation room dimensions.
   • Rakes: Various types are needed for breaking up piles and mixing, custom-made from steel bars.
   • Aluminum Shovels: Cut from 0.5 cm thick aluminum sheets, with sizes like 50×50 cm or 40×40 cm. The front end is reinforced with a metal strip.
   • Water Pipes: Should be 2-3 cm in diameter and cleaned thoroughly before use.
   • Pressure Pump: To ensure adequate water pressure during fermentation.
   • Breaking Machines: Essential for breaking up piles, available from tea machine factories or custom-made.
   • Small and Large Iron Shovels: Used for mixing and handling the tea.
   • Triangular Stand: Used for stacking and bagging the tea.
   • Thermometer and Hygrometer: For measuring pile temperature and room conditions.
3. Water: Quality is crucial. It should be free of rust, other odors, clear, and slightly sweet. Menghai typically uses deep well water.
4. Loading: The final step before fermentation involves arranging tea leaves in a specific order for efficient fermentation.

Pile Fermentation

Pile fermentation serves two main purposes:

1. The direct effect of microorganisms on the tea leaves, influencing aroma and color.
2. The indirect effect of extracellular enzymes produced by microorganisms on the tea leaves, affecting flavor.

Microorganisms proliferate in the pile, absorbing soluble substances from the tea and releasing heat, increasing acidity. The “sweet wine aroma” during fermentation is produced by yeast. As the acidity reaches a certain level, an “acid-spicy taste” may develop from compounds such as tyrosine and histamine. Enzymes produced by microorganisms, including cellulase, pectinase, oxidase, and protease, break down organic materials in the tea, leading to changes in color and flavor.

Pu’er tea’s aged aroma is thought to result from the oxidation and degradation of fatty acids and carotenoids during sun-drying and pile fermentation, which increases certain aldehydes and aromatic compounds.

Selecting Pu’er Tea: Four Key Points

1. Clarity of Aroma: The first step is to assess the aroma of the tea, regardless of its age, type (raw or ripe), quality, shape, or price. After aging and fermentation, Pu’er tea should have an aged aroma but should not smell moldy. A moldy smell indicates improper storage conditions, such as excessive humidity or poor ventilation. An aged tea will lose its old aroma when brewed, while a moldy smell comes from tea that has deteriorated due to moisture absorption and mold growth.
2. Purity of Color: Before brewing, check if the tea has a clear aroma (no off or unpleasant smells). When brewed, even if the tea is stored for 30, 50, or even 100 years under normal conditions, the tea liquor should not turn black or develop an unusual odor.
3. Proper Storage: Pu’er tea should be stored in a clean, well-ventilated environment free of odors.
4. Absorption of Surrounding Odors: Tea absorbs nearby smells, so the aroma of the brewed tea can reflect its storage environment and oxidation time.

The Pu’er tea market is still developing, and there are few experts who can accurately judge the quality of Pu’er tea. Many tea sellers cannot distinguish the true quality of their products. Driven by profit, some sellers claim their tea is decades or even over fifty years old. Additionally, some tea merchants store tea in dark, high-humidity environments to accelerate aging, which can lead to mold and deterioration. The tea is then quickly dried to mimic aged Pu’er tea, resulting in what is known as “wet storage tea.”

If the tea does not smell moldy and the brewed tea liquor is a reddish-brown without any off smells, you can enjoy it with confidence. If it appears to be moldy, it might be a misunderstanding. Pu’er tea leaves are often covered with dense white fuzz, which can initially resemble mold but is actually a normal part of the tea’s appearance.

Efficacy

Firstly, Pu-erh tea is known for its mild nature, which is beneficial for the stomach, provides warmth, and protects the stomach. This is especially noticeable with ripe Pu-erh tea. Generally, lightly fermented teas might be perceived as having a “burden of lightness” for tea lovers, particularly for modern individuals who consume tea regularly but have irregular diets. Prolonged exposure to caffeine and tannins can lead to digestive discomfort, which many people have experienced.

Secondly, Pu-erh tea can lower blood lipids. Many medical experiments have shown that consistently drinking Pu-erh tea can reduce blood lipids by up to 30% (depending on the individual). At the Kretey Hospital, 20 patients with high blood lipids consumed three bowls of Yunnan Tuo tea daily. After one month, their blood fat levels were reduced by almost a quarter, while patients drinking the same amount of other teas showed no significant change. [Professor Bernard Jacqueto, Henri Mondor Hospital, Paris]. This highlights Pu-erh tea’s exceptional efficacy in reducing blood lipids.

Thirdly, with reduced blood lipids, weight loss naturally follows. In daily life, there are often conflicting opinions about the effectiveness of Pu-erh tea for weight loss. This discrepancy arises from individual differences and varying degrees of obesity. If one’s blood lipids are already low, drinking Pu-erh tea won’t further reduce them.

According to Maipu, these three benefits of Pu-erh tea are quite evident. In fact, the “Compendium of Materia Medica” mentions that “Pu-erh tea tastes bitter and has a sharp nature. It resolves greasiness and removes toxins from beef and lamb… It clears the intestines and relieves constipation,” noting its efficacy in relieving greasy foods and aiding weight loss.

Ripe Pu-erh tea (as well as naturally fermented raw tea) contains active components such as theaflavins (TR), thearubigins (TF), tea polyphenols (TB), gallic acid, and vitamin C. Due to the microbial action during fermentation, large polysaccharides are transformed into a significant amount of new soluble monosaccharides and oligosaccharides, and vitamin C increases manyfold. These substances play an important role in enhancing the body’s immune system.

Additionally, Traditional Chinese Medicine believes that Pu-erh tea has properties such as clearing heat, cooling the body, detoxifying, aiding digestion, reducing greasiness, promoting urination, relieving constipation, removing phlegm, dispelling wind and resolving exterior conditions, stopping coughs and generating fluids, benefiting Qi, and prolonging life. These claims should be considered with caution, as treating tea as medicine often requires some processing. Modern medical research has exaggerated the efficacy of Pu-erh tea, attributing over 20 benefits to it, including warming the stomach, weight loss, lowering lipids, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, anti-aging, anti-cancer, lowering blood sugar, antibacterial and anti-inflammatory effects, reducing nicotine and heavy metal toxins, radiation protection, preventing tooth decay, improving vision, aiding digestion, detoxification, preventing constipation, and reducing hangovers. Among these, its warming of the stomach, weight loss, lipid reduction, prevention of arteriosclerosis, coronary heart disease prevention, blood pressure reduction, anti-aging, anti-cancer, and blood sugar reduction effects are particularly prominent.

1. Lipid Reduction, Weight Loss, Blood Pressure Reduction, Anti-Arteriosclerosis: Dr. Emil Carobi, Clinical Teaching Director at Paris Saint-Antoine Medical School, demonstrated through clinical trials that “Yunnan Pu-erh tea has a good effect on reducing lipids and cholesterol levels.” Clinical trials at Kunming Medical College involving 55 cases of hyperlipidemia compared Pu-erh tea’s efficacy to that of the lipid-lowering drug Antor. Pu-erh tea proved more effective than Antor. Long-term consumption of Pu-erh tea can reduce cholesterol and triglycerides, thus helping treat obesity. Drinking Pu-erh tea induces physiological effects such as vasodilation, blood pressure reduction, slower heart rate, and decreased cerebral blood flow, making it beneficial for hypertension and cerebral arteriosclerosis patients.
2. Cancer Prevention and Anti-Cancer: Professors Liang Mingda and Hu Meiying conducted over ten years of research using cell cultures and electron microscopy, discovering that Pu-erh tea has a strong effect on killing cancer cells. Even at a concentration of one percent, Pu-erh tea showed significant cancer-fighting effects. Drinking Pu-erh tea can prevent cancer.
3. Stomach Nourishment and Protection: At appropriate concentrations, gentle Pu-erh tea does not irritate the stomach. Its viscous, smooth, and rich characteristics form a protective layer on the stomach lining, offering beneficial protection. Long-term consumption of Pu-erh tea can nourish and protect the stomach.
4. Dental Health: Pu-erh tea contains many physiologically active components with antibacterial and disinfectant properties. Professor Cao Jin from Hunan Medical University tested Pu-erh tea for its ability to inhibit bacterial adhesion and found that it effectively prevents plaque formation, with the best effect at a 1% concentration.
5. Anti-Inflammatory, Antibacterial, and Dysentery Treatment: Research and clinical trials have proven that Yunnan Pu-erh tea has antibacterial effects. Consuming strong tea daily ten times can treat bacterial dysentery, related to the rich tea polyphenols in Yunnan large-leaf tea.
6. Anti-Aging: Catechin compounds in tea have anti-aging properties. Yunnan large-leaf tea contains a higher total amount of catechins compared to other tea varieties, with superior anti-aging effects. Additionally, during processing, large polysaccharides are converted into many new soluble monosaccharides and oligosaccharides, and vitamin C increases manyfold, playing a crucial role in boosting the immune system and promoting health and longevity.

Traditional uses: It clears meat residues, expels wind and phlegm, alleviates heat, detoxifies, generates fluids, and relieves thirst. It treats cold-related abdominal pain, dry cholera, and dysentery.

1. “Compendium of Materia Medica”: Dissolves food, dispels pestilence, and stops dysentery.
2. “Supplement to the Materia Medica”: Resolves greasy substances, expels phlegm, and relieves constipation. Also, Pu-erh tea paste can help sober up… It aids digestion, clears the stomach, and is particularly effective.
3. “New Compendium of Materia Medica”: Treats floating heat in the liver and gallbladder, clears virtual fire in the lungs and stomach, and generates fluids to relieve thirst.
4. “Suixi’s Dietary Manual”: Effective in expelling wind and phlegm, dissolving meat residues, and treating early symptoms of heat-related abdominal pain, dry cholera, dysentery, etc.

Health Benefits of Pu-erh Tea

1. Aids Digestion: Helps in digesting food and improving digestive health.
2. Enhances Mental Alertness: Refreshes the mind and increases concentration.
3. Promotes Longevity: Contributes to a longer and healthier life.
4. Lowers Blood Lipids and Aids Weight Loss: Reduces blood fat levels and assists in weight management.
5. Improves Vision: Beneficial for eye health and clarity.
6. Diuretic and Reduces Swelling: Promotes urination and helps reduce edema.
7. Antibacterial and Anti-inflammatory: Has properties that fight bacteria and reduce inflammation.
8. Prevents Arteriosclerosis: Helps in preventing hardening of the arteries.
9. Lowers Blood Pressure and Prevents Hypertension: Helps in reducing blood pressure and preventing high blood pressure.
10. Prevents and Treats Coronary Heart Disease: Offers protection against heart diseases.
11. Radiation Protection: Helps in mitigating the effects of radiation, such as from TVs.
12. Calms the Mind and Provides Sedation: Promotes relaxation and reduces anxiety.
13. Nutritional Supplement: Provides essential nutrients and benefits overall health.
14. Potential Diabetes Treatment: May help in managing and treating diabetes.
15. Beauty Benefits: Contributes to skin health and overall appearance.
16. Prevents and Treats Anemia: Aids in preventing and treating anemia.
17. Anti-Fatigue and Fatigue Relief: Helps in reducing fatigue and restoring energy.
18. Reduces Alcohol Intoxication: Assists in sobering up and detoxifying after alcohol consumption.
19. Hydrating: Quenches thirst and provides hydration.
20. Cancer Prevention and Treatment: Offers protective and therapeutic effects against cancer.
21. Boosts Energy and Vitality: Increases energy levels and strength.
22. Antibacterial and Antidiarrheal: Treats bacterial infections and diarrhea.
23. Detoxification: Helps in eliminating toxins from the body.
24. Enhances Adaptability: Increases the body’s ability to adapt to various conditions.
25. Anti-Tuberculosis: Offers protection against tuberculosis.
26. Eliminates Odors and Freshens Breath: Removes bad odors and improves oral hygiene.
27. Boosts White Blood Cells: Increases white blood cell count and helps treat leukopenia.
28. Antiviral: Provides protection against viral infections.
29. Protects Teeth: Maintains dental health and prevents decay.
30. Regulates Acid-Base Balance: Helps in maintaining the body’s pH balance.
31. External Use for Inflammation and Antibacterial Effects: Applied topically for reducing inflammation and bacterial infections.
32. Boosts Immune System: Enhances the body’s immune response and overall immunity.

Production of Pu-erh Raw Tea

Pu-erh tea has a unique processing method, generally involving several steps such as killing green, rolling, drying, and piling. Freshly picked tea leaves, after undergoing killing green, rolling, and drying, become Pu-erh Maoqing (raw tea). At this stage, Maoqing is rich in flavor but somewhat harsh and unrefined. After its initial processing, Mao tea is divided into “ripe tea” and “raw tea” based on subsequent processing steps. Tea that undergoes fermentation in piles becomes “ripe tea.” After a considerable period of storage, when its taste quality stabilizes, it can be sold. Ripe tea typically requires 2-3 years of storage, with those aged 5-8 years in dry storage being considered high-quality. “Raw tea” refers to Mao tea that has not undergone pile fermentation but transforms naturally over time. The natural transformation process is quite slow and usually requires 3-5 years to be suitable for drinking. However, long-aged raw tea retains a vibrant and dynamic aroma, and the longer it ages, the more its internal fragrance and vitality become evident. This characteristic of Pu-erh tea, where it improves with age, has led to the tradition of Pu-erh enthusiasts collecting aged Pu-erh tea.

Main Differences

Raw Tea

• Fermented naturally after picking, resulting in a more stimulating taste. Over many years, the tea becomes milder. High-quality old Pu-erh is usually made this way.

Ripe Tea

• Artificially fermented using scientific methods to create a milder taste, producing a softer and more pleasant tea. The dividing line is around 1973.

Pu-erh raw tea and ripe tea are two distinctly different types of tea with unique qualities, and mixing them together should be avoided. The reasons are:

1. Aroma
   • Raw and ripe Pu-erh teas have different aroma types. Raw tea often has a fresh, floral, or nutty fragrance, while ripe tea tends to have earthy, bean-like, or aged aromas. Mixing raw and ripe teas can cause their aromas to cross-absorb, mask, or alter each other, leading to a less authentic fragrance.
2. Color
   • The color of the tea residue (tea dregs) in raw and ripe teas differs. Raw tea dregs change color from light green to yellow, dark yellow, brownish-yellow, and reddish-brown with aging. Ripe tea dregs typically turn liver-colored and gradually darken over time. Mixing raw and ripe teas can affect the appearance and value of the stored tea.

Taboos

1. Do not drink strong Pu-erh tea on an empty stomach; drink it according to individual tolerance.
2. Pu-erh tea should be consumed immediately after brewing; avoid letting it steep for too long, and do not drink overnight Pu-erh tea.
3. Newly made Pu-erh tea should not be consumed in large quantities.
4. Keeping tea utensils clean is important; remember to wash the cup regularly.
5. Drink Pu-erh tea in moderation, not excessively.
6. Regular drinking of Pu-erh tea is better than intermittent consumption.
7. Drink Pu-erh tea warm, not hot or cold.
8. Drink Pu-erh tea lightly, not strongly.
9. Avoid drinking large amounts of Pu-erh tea before or after meals.
10. Drink Pu-erh tea in moderation before bedtime.
11. Avoid drinking poor-quality or spoiled Pu-erh tea.
12. Avoid drinking Pu-erh tea that has been brewed excessively.
13. Be cautious with boiling methods.
14. People with weak stomachs should avoid raw Pu-erh tea.

Consumption

Pu-erh tea has long been praised for its weight loss benefits. Drinking a cup after each meal can effectively stimulate metabolism and accelerate fat breakdown. Many medical studies have shown that consistent consumption of Pu-erh tea can reduce blood lipids by nearly 30%. Pu-erh tea is closely related to fat metabolism. Research indicates that its unique fermentation process enhances enzyme activity that breaks down abdominal fat. The mold used in Pu-erh tea contains enzymes that help in fat breakdown. Post-fermented Pu-erh tea can inhibit weight gain and reduce cholesterol and triglycerides in the blood.

1. To maintain weight: Substitute all beverages with Pu-erh tea, using tea instead of soup or water, and avoid other drinks, while keeping regular meals.
2. For weight loss: Pu-erh tea can assist in weight loss but should be combined with proper exercise and a healthy diet for effective results.
3. In social situations or meals: To avoid excessive calorie intake, drink Pu-erh tea during meals, or consume it as soon as possible after a meal, ideally within two hours for better effect. In tea houses, it is best to choose Pu-erh tea.

Pu-erh tea can be enjoyed between meals or with each of the three meals. Always use boiling water to brew Pu-erh tea. Use 8 grams of Pu-erh tea with 150 milliliters of hot water at 90-100°C. Raw tea requires slightly lower temperatures than ripe tea. Brew for a short time initially, around 5-10 seconds, to avoid over-stimulation, especially on an empty stomach. The quality of Pu-erh tea depends on the tea itself, with longer aging being relative. The essential factor is the quality of the tea.

Due to the processing methods, do not skip the first step of washing the tea. This involves pouring boiling water over the tea for 10-30 seconds and discarding it. Pu-erh tea is beneficial after consuming oily food, as good Pu-erh tea can relieve thirst and has health benefits, including assisting in weight loss.

Brewing Method

Ripe tea can be in the form of compressed cakes, loose tea, or tea heads. Raw Pu-erh tea is not recommended for boiling; ripe Pu-erh can be either brewed or boiled. Loose tea differs in its brewing durability based on its grade. Loose tea infuses quickly and is less durable compared to compressed tea. Use a large cup, pot, or gaiwan for brewing, but avoid long steeping times; aim for quick infusion. Compressed tea, such as cakes, bricks, or tuo tea, is often not uniform. It is best to break it into smaller pieces for even flavor, with the outer, middle, and bottom layers all used. Initial brews can be slightly steeped to fully infuse the leaves, but after washing and awakening, further infusions may not need steeping. Begin normal brewing around the third infusion, and ensure to empty the pot completely each time, avoiding any residual tea.

Characteristics

Aroma Ripe Pu-erh tea’s aroma is unique, with its process similar to other teas but influenced by “piling fermentation.” Generally, the aroma features a dominant aged fragrance with hints of other plant aromas. Freshly produced ripe Pu-erh tea, around six months old, loses most of its “moist” scent and highlights the aged aroma. As the tea ages over a year, the aged fragrance becomes richer and purer, with varied types such as “camphor,” “osmanthus,” and “date.”

Tea Color

1. Bright Red: Tea is bright red but not shiny, indicating a lighter fermentation level. The dregs are dark red with greenish tones, and the taste may be more bitter.
2. Red and Bright: The tea is reddish and transparent with a slight gloss. The dregs are dark red with slight yellow, and the taste is stronger.
3. Deep Red: The tea is dark red with a blackish hue, and the dregs are red-brown and soft, with a mellow taste.
4. Red-Brown: The tea is deep red with purple-black tones, even and bright, and the dregs are brown and less soft, with a mellow taste.
5. Brown: The tea has a dark brown color with a purple tint, and the dregs are dark brown and hard, with a mellow taste.
6. Black-Brown: The tea is dark black with a vibrant feel. The dregs are black-brown and hard, with a mellow taste.
7. Yellow-White: The tea is slightly yellow, nearly colorless, with black and brittle dregs, indicating over-fermentation and a “burnt” taste.

Storage

Due to the less pronounced aging effect of Pu’er tea, many people mistakenly believe that it needs to be stored as carefully as gold and jewels. It’s common to hear of people storing their Pu’er tea in glass jars and keeping them in cupboards or even freezing them in refrigerators.

In fact, for Pu’er tea that is consumed regularly and in smaller quantities, storage is quite simple. You can place the tea in a tea box or a fabric bag specifically for Pu’er tea. Then, store the box or bag in a well-ventilated area that is free from odors and direct moisture. For short-term storage (within six months), this method is perfectly adequate and will not affect the tea.

For Pu’er tea enthusiasts who might come across a great deal on tea and purchase a larger quantity, there are two recommended storage methods based on the age of the tea:

1. For Pu’er tea that is less than six months old: Storage for up to a year can be done without special conditions, similar to the method mentioned above. Since tea that is less than six months old still has room for natural aging and transformation, it will not lose its flavor in a well-ventilated space.
2. For tea that is over two years old: The tea has already completed most of its natural aging process. Storage conditions should be adjusted to ensure the quality is preserved. Ideally, store it in a well-ventilated, odor-free, and dry space. If possible, use a large, clean, and odor-free ceramic jar with good air permeability to keep the tea. This method helps to maintain the tea’s flavor over five years and allows its taste and quality to improve over time.

Pu’er raw tea refers to tea made from Yunnan large-leaf sun-dried green tea leaves, which is naturally aged without artificial fermentation or piling. It includes various types of Yunnan tea such as cake tea, brick tea, tuo tea, and dragon pearl tea. Pu’er grows in subtropical and tropical mountain forests at altitudes of 1200–1400 meters. It is also found in northern Vietnam, Thailand, Myanmar, and India.

Origin

Pu’er tea is primarily produced in Yunnan Province, China, with key areas being Baoshan City, Lincang City, Pu’er City, and Xishuangbanna Dai Autonomous Prefecture. It grows in subtropical and tropical mountain forests at altitudes of 1200–1400 meters. In addition to China, it is also found in northern Vietnam, Thailand, Myanmar, and India. Wild tea trees (including cultivated wild tea trees), also known as Pu’er tea, are distributed in southern Yunnan and Hainan. In Yunnan, there is a “Tea Tree King” with a history of over 1800 years, which is a large plant. Despite local protection efforts, these plants are still subject to human interference and could face destruction if not properly managed. As the population in Yunnan increases, natural forests are rapidly shrinking, and the number of people picking wild tea leaves before and around the Qingming Festival each year is growing, leading to a decline in wild tea trees.

Grades

• Special Grade: Over 70% one bud one leaf, and under 30% one bud two leaves.
• Grade One: Over 70% one bud two leaves, and under 30% other buds and leaves of similar tenderness.
• Grade Two: Over 60% one bud two or three leaves, and under 40% other buds and leaves of similar tenderness.
• Grade Three: Over 50% one bud two or three leaves, and under 50% other buds and leaves of similar tenderness.
• Grade Four: Over 70% one bud three or four leaves, and under 30% other buds and leaves of similar tenderness.
• Grade Five: Over 50% one bud three or four leaves, and under 50% other buds and leaves of similar tenderness.

Production

Raw tea is made from fresh tea leaves that are spread out to evaporate naturally. It undergoes a process of pan-frying, rolling, and drying before being naturally aged without piling or fermentation.

The production of Pu’er raw tea leaves generally involves the following steps:

1. Withering: Fresh leaves are spread out to lose some moisture, which helps form some aromatic compounds during this stage.
2. Kill-green: The processing material for Pu’er raw tea is sun-dried green tea from Yunnan large-leaf tea plants. Due to the high moisture content of large-leaf tea, it is often pan-fried and steamed to ensure even moisture loss, which is beneficial for rolling the leaves into shape.
3. Rolling: The purpose of rolling is to break the surface structure of the leaves and rupture some leaf cells to ensure that tea juice is fully extracted during brewing. It is also an important shaping process that gives the tea leaves a tight, curved appearance and affects the internal quality. After rolling, the leaves are separated from clumps and flakes and left to rest.
4. Sun-drying: The rolled tea leaves are naturally dried under the sun, preserving the organic and active substances in the tea. The color of the tea changes significantly during this step, turning into the familiar gray-black color.

After these four steps, the raw tea leaves are completed. With unique processing techniques, they are then transformed into full-fledged Pu’er raw tea.

Brewing

When brewing Pu’er raw tea, it is recommended to use soft water such as purified water, mineral water, or tap water that meets drinking water standards. If good mountain spring water is available locally, that would be ideal. High-quality spring water should meet the six elements of “clear, light, sweet, active, clean, and cool.” Clear means transparent and pure, light refers to high surface tension, sweet means pleasantly sweet, active indicates live water rather than stagnant, clean means free of pollution, and cool means cold.

The water temperature is crucial for brewing Pu’er raw tea. It should be 100°C (boiling water) to ensure proper extraction of aroma and flavor. When using a gaiwan, about 8 grams of tea leaves and 150-200 milliliters of water is recommended. The tea-to-water ratio should be between 1:50 and 1:30 for a purer tea aroma. It is essential to rinse the tea first, pouring out the boiling water immediately after the first infusion to avoid affecting the taste. Rinsing can be done once or twice quickly. For the formal brewing, pour the tea into a fairness cup after about 5 seconds, and continue to steep the leaves. As the number of infusions increases, the steeping time can be gradually extended from one minute to several minutes to ensure a more even tea flavor.

Storage

The unique qualities and aging aroma of Pu’er tea are developed during the aging process. Over time, the main chemical components in Pu’er raw tea, such as polyphenols, amino acids, and sugars, undergo changes, resulting in an ideal color and flavor. Storing Pu’er tea is not difficult, as long as it is kept away from direct sunlight, rain, and is maintained in a clean, dry, and ventilated environment without other odors.

For Pu’er raw tea that will be consumed within a year or so, normal storage conditions (ventilated, natural, no odor, and not damp) are sufficient. For high-quality Pu’er raw tea intended for long-term storage, the storage environment needs more attention. If you have a dedicated tea room, you likely already know the necessary details. For ordinary individuals without a special storage environment, storing Pu’er raw tea at home is manageable if the tea is packed in bamboo leaves, as it naturally ventilates and protects the tea’s aroma over time. If the tea is individually wrapped with just paper, it is advisable to place it in a breathable cotton or linen bag or a tea box to prevent the aroma from fading over time.

Practical Experience

Storing Pu’er raw tea in environments with poor ventilation, high humidity, such as cellars, bunkers, or earthen houses, can lead to increased relative humidity in the air, fostering the growth of mold and accelerating aging. This type of mold oxidation is known as wet storage fermentation.

Difference Between Raw and Ripe Tea

• Raw Tea: Raw tea is made from fresh tea leaves that are naturally aged without fermentation. Raw tea is more intense and stimulating, with a strong tea flavor and astringency when newly processed or aged for a short time. The tea liquor is usually lighter or yellow-green. Raw Pu’er is somewhat better for weight loss but can be harsher on the stomach. Long-term consumption of raw tea is not recommended.
• Ripe Tea: Ripe tea undergoes a fermentation process during production, making it milder. After the successful development of the piling fermentation method by the Menghai Tea Factory and Kunming Tea Factory in 1973, the tea bricks produced by Kunming Tea Factory that year, with their golden, smooth tea liquor and rich date flavor, were highly praised by Pu’er tea enthusiasts. Ripe Pu’er has a smooth, mellow tea character with a rich, fragrant taste, making it more suitable for daily consumption.

Aged Pu-erh tea is a category of Pu-erh tea that has undergone aging, either intentionally or naturally, to develop its flavor and aroma over time. This process can enhance the complexity and smoothness of the tea, making it highly prized among tea enthusiasts. Here’s a detailed look at aged Pu-erh tea:

1. Types of Pu-erh Tea

• Raw Pu-erh (Sheng Cha, 生茶):
  • Production: Made from tea leaves that are processed and compressed into cakes or bricks. Raw Pu-erh tea is aged naturally over time.
  • Aging Process: The aging process occurs over many years, and the tea undergoes natural fermentation. The flavor evolves from astringent and grassy to mellow, sweet, and complex.
• Ripened Pu-erh (Shou Cha, 熟茶):
  • Production: Made from tea leaves that are processed using a technique called “wet piling” (Wò Duī, 渥堆) to accelerate fermentation. This method simulates the aging process.
  • Aging Process: Ripened Pu-erh tea is typically aged for a shorter period compared to raw Pu-erh. It develops a rich, earthy flavor with a smoother texture.

2. Aging Process and Techniques

• Storage Conditions:
  • Environment: Ideal conditions for aging Pu-erh tea include a cool, dry environment with good ventilation. Excessive moisture can lead to mold growth, while too dry conditions can cause the tea to dry out.
  • Container: Tea can be stored in airtight containers or traditional tea cakes wrapped in paper. The container should allow for some air circulation.
• Aging Time:
  • Short-Term Aging: Generally refers to tea aged from 1 to 5 years. This period is enough to start developing more nuanced flavors.
  • Medium-Term Aging: Typically between 5 to 15 years, where the tea’s character becomes more distinct and complex.
  • Long-Term Aging: Tea aged for over 15 years can develop deep, rich flavors and is often considered valuable by collectors.

3. Flavor Profile and Characteristics

• Raw Pu-erh:
  • Young: Initially, raw Pu-erh may have a strong, grassy, or astringent taste.
  • Aged: With age, it mellows out, gaining a smooth, sweet, and complex flavor with notes of honey, fruits, and floral undertones.
• Ripened Pu-erh:
  • Young: Has a rich, earthy, and robust flavor with a smooth texture.
  • Aged: Develops a deeper, mellow richness with less pronounced earthy notes and enhanced sweetness and complexity.

4. Health Benefits

• Antioxidants: Aged Pu-erh tea contains antioxidants that can help combat oxidative stress.
• Digestive Health: It is believed to aid digestion and improve metabolism.
• Cholesterol: Some studies suggest that regular consumption of Pu-erh tea can help reduce cholesterol levels.

5. Buying and Storing Aged Pu-erh Tea

• Purchasing: When buying aged Pu-erh tea, look for reputable brands and sellers. Authenticity and provenance are important, as well as checking the tea’s age and condition.
• Storing: Store Pu-erh tea in a cool, dry place away from direct sunlight. Proper storage ensures the tea continues to age gracefully and retains its quality.

6. Enjoying Aged Pu-erh Tea

• Brewing: Use a tea pot or gaiwan (a traditional Chinese brewing vessel) and follow the recommended steeping times. Aged Pu-erh tea often benefits from multiple infusions.
• Tasting: Appreciate the depth and complexity of aged Pu-erh tea by savoring its evolving flavors with each steep.

Aged Pu-erh tea is a unique and cherished part of Chinese tea culture, offering a complex and evolving flavor experience. Whether you’re a seasoned tea connoisseur or new to Pu-erh tea, exploring aged varieties can be a rewarding journey.

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