 |
Deep in the
heart of southwestern China the ancient tea mountains
and forest regions north and south of the Lancang (
Mekong ) River ( in and around the
tropical Xishuangbanna region of southern Yunnan
province ) are home to Pu-erh tea. This post-fermented
tea is one of China’s most unusual specialties. Pu-erh
is primarily made into compressed, flat cakes of tea,
although some loose-leaf versions of Pu-erh are also
made. This style of tea making began during the Tang
dynasty ( 618-907 ) when tea was traded for horses
with people who lived along China’s borders. Tea
trading became so important that the Tea Horse Route
was established from southern Yunnan up over the
mountains into Tibet and beyond. Caravans of men and
horses endured perilous journeys that took as long as
six months in each direction to reach their
destination over dangerous and isolated mountain
routes.
|
|
The most
sought after versions of Pu-erh are made from leaf
that has been plucked from ancient tea trees that are
over 100 years of age and are 20-30 feet tall. The
manufacturing process used to make Pu-erh tea is very
different from that of other Chinese teas. Pu-erh tea
cakes, also known as beeng cha, are made in two versions:
raw
sheng (natural post-fermentation) and
ripe shou (artificial, accelerated
fermentation). Sheng Pu-erh
is the most prized; collectors and tea enthusiasts
purchase young cakes to set aside to mellow and age
over the years into something magnificent and rich in flavor, much as
wine collectors do with bottles of fine wine. Shou Pu-erh is made for immediate drinking and is the
most common style of Pu-erh enjoyed by households across
China. |
| |
|
|
|
|
|
|
As in
the past, the leaf for making the best Pu-erh tea
cakes is collected from the forests of the 26 tea mountains and tea growing areas. Here,
botannically unique broad leaf arbor
trees known as Yunnan Dayeh ( a variant of Camellia Sinensis
var. assamica )
produce large-sized buds and leaves which
contribute to the unique flavor and nature of
traditional sheng Pu-erh teas. Tea trees and
bushes of several different ages make up the
complexion of these tea growing regions:
1.
Ancient tea trees ( qiao mu ) – those
over 100 years old
2. Old tea trees ( da shu cha ) – those
which are less than 100 years old
3. Small tea trees ( xiao qiao mu ) –
those trees that are 50-100 years old
4. Cultivated tea bushes ( tai di cha ) -
newly cultivated tea bushes that are less than 50 years
old
Most
beeng cha is made from a blend of raw leaf
material that features a percentage of old leaf,
not a predominance of it, and a balance of leaf to
buds. Pu-erh enthusiasts look for cakes that are
carefully blended from good quality leaf that will
transform and age into splendid tea with
a well-honed balance of astringency, woodsy flavor
and sweetness. All the components of taste should
be harmonious and smooth.
Each spring, buds emerge and new leaves unfold in
the early days of pre-Qing Ming spring ( before
May 5th ) and growth continues until the end of
summer. As with other classes of Chinese tea, the
best teas are those made from fresh, tender first
of the season leaves and buds.
All Pu-erh is pressed from mao cha,
fresh leaf material that is de-enzymed to remove
excess moisture by a kill-green step
in a wood-fired tea firing pan; it is then rolled and
twisted by hand to stimulate enzyme action within
the leaf, and finally the mao cha is sun-dried into a
semi-finished state.
Sheng Pu-erh can be drunk young, but aging these
tea cakes for a few years before drinking them
enriches the youthful qualities of young arbor tea
cakes with finesse, character and rich taste.
|
|
| |
|
|
|
|
|
|
Sheng
Pu-erh is said to have the following distinct
characteristics:
• High-mountain arbor tea tree leaves
• A profusion of spring buds and large leaf
• Sun-dried mao cha
• Taste that is sweet and distinctive
• Refinement of age from the effects of
post-fermentation on the tea
• Strong cha-qi (positive energy from a good
environment and careful manufacture) |
|
|
| |
|
|
|
|
|
| |
|
|
|
|
|
| |
|
|
|
|
|
|
click on tea photos
for more info |
BLENDED PU-ERH |
|
|
|
 |
5th
Anniversary Tea Cake |
approximately 375 grams
35.00
Buy
|
 |
'Gold/ Red
Ribbon' Jia Ji Premium
Sun-Dried Leaf Tuo Cha |
approximately 100 grams
6.99
Buy
|
 |
'Silver'
Sun-Dried Leaf Tuo Cha |
approximately 100 grams
6.99
Buy
|
| |
|
| |
|
|
^
Return to Top |
|
|
| |
|
|
|
|
|
|
click on tea photos
for more info |
CAKE
BREAKING TOOLS |
|
|
|
 |
Cake
Breaking Tools |
Bamboo Tray
o/s
Buy
|
Stainless Steel Splitter
25.00
Buy
|
| |
|
| |
|
|
^
Return to Top |
|
|
| |
|
|
|
|
|
|
click on tea photos
for more info |
LOOSE
LEAF PU-ERH |
1/4 lb |
1/2 lb |
lb |
 |
Ba Da 'Ba
Ba Cha'
Pu-erh Bundles |
|
1
bundle / approximately
45-50 grams
7.50
Buy |
|
 |
Pu-erh Nuggets
from ancient tea trees |
15.00
Buy |
30.00
Buy |
60.00
Buy |
 |
Tribute Grade |
17.50
Buy |
35.00
Buy |
70.00
Buy |
| |
|
| |
|
|
^
Return to Top |
|
|
| |
|
|
|
|
|
|
click on tea photos
for more info |
SHOU PU-ERH |
1/4 lb |
1/2 lb |
lb |
 |
Nannuo Golden Buds
Tea Cake |
approximately 375 grams
22.00
Buy
|
 |
Yun Xiang Tea Cake |
approximately 500 grams
32.00
Buy
|
| |
|
| |
|
|
^
Return to Top |
|
|

|

|
| |
|
|
|