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Puerh Tea Production Processing - Start to Finish in Yunnan China
Pu-erh tea shapes
A press. In the past hand lever presses were used, but were largely superseded by hydraulic presses. The press forces the tea into a metal form that is occasionally decorated with a motif in sunken-relief. Due to its efficiency, this method is used to make almost all forms of pressed pu'er. Tea can be pressed either with or without it being bagged, with the latter done by using a metal mould. Tightly compressed bǐng, formed directly into a mold without bags using this method are known as tié bǐng (鐵餅, literally "iron cake/puck") due to its density and hardness.
Source Web: Pu-erh tea shapes[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q860] [s63]
Photos Tags: Pu-erh, Tea production
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Quotes - Pu-erh
„After initial taste and aroma, the first thing tea drinkers are likely to focus on is known in Chinese as 回甘 [huí gān]. In English, a near literal translation is “Returning Sweetness,” but we can think of this loosely as aftertaste. You can experience this clearly in most good teas, and probably already have. In the best teas, though, the taste can go on for hours.“
Source Web: Wrong Fu Cha. Experiencing Tea[online]. [cit. 2002-05-20]. Available on WWW: <http://chahai.net/>. [q736] [s80]
Quotes Tags: Pu-erh, Experiencing tea
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2015
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Quotes
„Sourness in Raw Puer is due mostly to inadequate airing after the rolling process or, after pressing tea into cakes, they have been immediately exposed to the sun. The tea soup will likely be turbid.“
Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q764] [s84]
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