Long-term Storage And Natural

Post-fermentation
After packaging the seven-cake tea, you have two options: You can store the tea for a period of time. You can do this by keeping it in a storehouse or just let it ferment naturally (without putting in the storehouse), before selling it according to the market demand. Another way is to directly sell the raw Pu-erh tea.
In the past, large batches of Pu-erh tea were transported to Tibet and other places. Yunnan's and Tibet's rugged terrain made transportation difficult. The combination of the demand for Pu-erh tea, the hazardous route and the lack of roads and proper vehicles led to the world-famous ancient caravan route and the caravan career. The tea matured continuously along the way. Factors such as long exposure to the sun, wind, rain and humidity, the bamboo shoot skin wrap, the wild grass and flowers along the way and the temperature of the horse on which it was laden affected the raw tea cakes, imbuing it with a special fragrance of the Yunnan wilderness. Transportation by ships, too, took a long time, affecting the quality of the tea. That is why Pu-erh tea fermented in natural conditions is especially fragrant and mellow.
Pu-erh tea gained popularity during the middle and late period of the Qing Dynasty. It was the tribute tea to the imperial court during the reign of emperors Yongzheng and Guangxu. However, after the Qing Dynasty, the importance of Pu-erh tea quickly declined and went into oblivion. Today, Pu-erh tea has risen to the fore as a new drink in Taiwan and Hong Kong. Its long-term storage capability has made it regain popularity overnight, and there is great demand for its mellow fragrance and taste if you brew it with Japanese tea sets.
The present generation s fast pace of living makes time invaluable. There is a sharp gap between the prices of the naturally fermented Pu-erh tea and artificially fermented tea-the more technology develops, the more precious the time-honored natural products become.

Unveiling The Mysteries Of Pu-erh Tea

Why does dark tea (and some types of Oolong tea and black tea) become more fragrant as it gets older after brew it by Chinese tea sets? Why does it endure long years of preservation, while other types of tea lose all original color, fragrance and taste?
The primary reason lies in the different raw materials. Tea trees with large leaves contain more substances in their fresh leaves. That is why the preservation of Pu-erh tea over longer periods, but also gets mellower and sweeter. After storing for a long time, its tea properties become weak and it has a unique flavor and taste. It transforms from the original astringent taste to become mellow and sweet, and then back to a light taste. While other tea are best when fresh, Pu-erh tea gets better with age. Another reason for Pu-erh's unique taste is its post-fermentation technique.
In the 1990s, the popularity of Pu-erh tea started in Hong Kong and Taiwan and then spread throughout China. The craze for Pu-erh tea is still on the increase, which may well lead to its global popularity. To understand Pu-erh tea, we should leam its production techniques first for many of its mysteries lie in its production process.