According to Europeans, tea is a small bush no more than 1 meter high. But in China, tea trees grow much taller. The oldest tea tree was found on Da Hei Shan Mountain in 1961. This plant is 25.6 meters tall and more than 1.7 thousand years old! Experts believe that large, succulent leaves of old tea trees are better in quality and easier to process. They are collected and used for the production of real black tea.
The usual tea we drink every morning is considered red in China. And black is Puer tea. The name of this drink was given by the city in which 1000-year-old tea trees grow, reaching a height of 15-20 meters.
Puer tea goes on sale loose or pressed. Both that, and another look belong to the category of fermented drinks.
Types of Puer
For the manufacture of loose Puer only whole tea leaves are used. Thanks to this, all vitamins and nutrients are stored in the finished drink. At the first stage of Puer tea production, young shamrocks are collected from the trees, which are then dried under the sun. In this case, the process of preliminary fermentation occurs.
Then the tea leaves are processed manually, curled and placed in certain conditions, ideally created for further fermentation. Gentle manual processing helps to preserve all the beneficial properties in Puer tea. This healing drink has a beneficial effect on almost all systems of the human body. According to scientists, it contains about 500 nutrients. Thus, Puer is a clear leader in terms of vitamin content among other varieties of tea.
The fermentation process in Puer leaves has been going on for years! This is due to the unique processing method. Over time, the color of the leaves changes markedly, becomes darker. This is visible to the naked eye. Changing the color of the leaves shows that the oxidation of tea juice occurs continuously, even several years after factory processing.
Loose Puer tea has a unique aroma of light haze and dried fruit, which is clearly different from the smell of other varieties of tea. Thanks to continuous fermentation, over time it acquires new shades of aroma and taste.