2011 Raw Puerh Tea Paste "Cha Gao" 25g

0.0 stars  0.0  0 reviews  Added 15.09.2016 by Eternal Spring, Tea status: [478] A 2010x
2011 Raw Puerh Tea Paste "Cha Gao" 25g
2011 Raw Puerh Tea Paste "Cha Gao" 25g 2011 Raw Puerh Tea Paste "Cha Gao" 25g

Category: Pu-erh

Country: China

Province: Yunnan

Date of production: 2011

Producer: Puer Dajianshan Tea Factory, Simao

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , ,

Description:

Almost on the verge of disappearing, Pu-erh tea paste used to be the special tribute to the Qing Dynasty imperial court. According to the Supplement to the Compendium of Materia Medica, Pu-erh tea paste is often pitch black; It is best known as antidote to drunkenness and the green paste is especially good for improving digestion and reducing phlegm.①

The raw puerh paste is made of 2011 spring ecological tea from Simao area. Separate the fibers from the tea infusion by special processes, and then reprocessing the liquor until it is condensed into paste. Extracting 1kg tea paste need 10kg of maocha. The reasons the tea paste is more expensive are because of more materials cost and more complex manufacturing process. Puerh tea paste looks like charcoal. Its fragrance is similar to that of combined fragrance of brown sugar, candied dates and puerh tea. The tea liquid is melon yellow. Slightly bitter at first sip, it is light and sweet thereafter, giving it a unique taste.

The puerh paste instantly dissolves in water and leaves no sediment in the cup. The strength of the tea is easy to control. Steeping 1g tea paste in hot water, wait a while and 150ml special puerh tea is ready.

Store in a cool dry place, keep away from direct sunlight.

① Wang Jidong, Pu-erh Tea


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Quotes - Pu-erh


„The terms "Xiao shu" (small tree) and "tai di" (terrace plantation) are often interchangeably used, but they should be given separate meanings. "Tai di" connotes high intensity farming, with the entire slope cleared & terraced to plant hedgerows & use of pesticide & fertilizer. But in many gu shu growing villages, there are also new tea plantations which are too young to be called gu shu (ie. less than 100 years old), but they aren't exactly "tai di" either. Many of these plants are growing next to old trees, in a bio-diverse forest clearing, with lots of space around them, not all are sprayed & fertilized. In the future, they will grow into "gu shu", until then we should call them "shen tai xiao shu" (naturally grown small trees)“

gu-shu-or-tai-di_md
Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q936] [s107]





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„hou fajiao; 后发酵 - Post-fermented. 后hou - behind, after. 发; fa - has many meanings; to develop, expand, bring into existences, start; rise or expand when fermented. 酵 jiao - fermented. Together 发酵 means to ferment. Confusion often arises as the term fajiao is used to refer to both processes of fermentation and oxidation. The more specific term yang hua - 氧化 refers specifically to oxidation.“

Source Web: Zhi Zheng Tea Shop. Puer Tea Glossary[online]. Available on WWW: <http://www.zhizhengtea.com/>. [q614] [s78]

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