A Guide To Pu-Erh Tea
Pu-erh tea (additionally composed pu’er) is a dull tea for the most part created in Yunnan, China. It is alluded to post-matured tea in the west and as dark tea in Asia. This can make some perplexity with what we by and large call dark tea (and individuals in Asia allude to as red tea).
Raw Pu-erh tea is sold in free leaf structure and in blocks. It is regularly matured before utilization and is marked with the locale and year of starting point. It is likewise named with one of more than ten evaluations, however these are not actually steady between makers. Various evaluations contrast in season and numerous blocks will really mix a few evaluations to accomplish a parity of flavors.
While there are varieties in the preparing strategies for singular assortments, aged pu’er tea is customarily blended utilizing the gongfu technique. This strategy requires a bigger measure of leaves to be soaks quickly. Because of the short soaking occasions, pu’er leaves are commonly useful for at least ten implantations.
On the off chance that you’ve at any point had an extremely harsh cup of pu-erh, it was likely blended in the western style, which means it was over-steeped.
Fermenting pu’er in the gonfgu style is best done utilizing a yixing:
1. These customary best Chinese black tea kettles are produced using purple mud and arrive in a huge assortment of shapes and sizes.
2. A conventional gaiwan functions too and is less expensive and occupies less room.
3. The pleasant thing about both the yixing and the gaiwan is that they can likewise be utilized to blend most Chinese teas, be they oolong, green, white or dark.