Yunnan Pu-erh Tea

Author: Zhou Hongjie
Publisher:
Publish Date: 2004-03-01
Features: In the writing of this book, we proposed three essential conditions for good Pu-erh tea, namely:
First, good raw materials, which are the foundation of Pu-erh tea quality;
Second, good processing techniques, which are the key to Pu-erh tea quality;
Third, scientific storage, which is a necessary condition for the formation of Pu-erh tea.
Lacking any one of these conditions makes Pu-erh tea imperfect.
This book is divided into ten parts. While emphasizing accessibility, it also focuses on scientific rigor. It is the first to provide a comprehensive, systematic, and concise explanation of the relationship between physicochemical components and Pu-erh tea quality, the role of microorganisms in the formation of Pu-erh tea quality, and the mechanisms of Pu-erh tea's health benefits.
In the section on Pu-erh tea products with diverse varieties, it firstly displays seven standard samples of cake tea, loose tea, and Pu-erh from the planned economy era. The table excerpts the 1979 Pu-erh tea processing standards, illustrating the era in which the theory of Pu-erh tea's aged aroma was proposed.