Puer tea

Author: Mu Jihong Hu Haoming Hu Bo
Publisher:
Publish Date: 2005-07-01
Features: You can imagine: When large-leaf tea from the subtropical rainforest is processed into famous varieties and carried by horse teams to Myanmar, India, and the Tibet and interior regions of China. Amidst the slow-moving horse team's journey, the shouts of the horse team leader, the jingle of the horse team bells, and the sound of hooves blend with the sound of water, wind, and the roars of beasts. What kind of transportation journey is this? While sunlight, moisture, and natural energy cause tea from Yunnan to undergo "multiple irregular fermentations" during the long and arduous transportation process, a great invention was born. Pu-erh tea became a fermented tea, marking a revolution in tea processing. This production method allows us to savor the unique tea that "improves with age"—[Pu-erh Tea].
I love Pu-erh tea; it has a rich color, mellow leaves, and a sweet aftertaste. My Tibetan friends have a saying about tea: "Tea is blood, tea is meat, tea is life." To understand the history of Pu-erh tea, I traveled twice to southern Yunnan with Mu, walking the tea routes, exploring tea mountains, searching for tea trees, and visiting tea farmers. The ancient tea trees on Nannuo Mountain, the century-old tea houses in Ewu Town, planting, picking, withering, rolling, compressing, packaging, and even tasting—these experiences broadened my horizons and made me fall in love with Pu-erh tea.
You can imagine: When large-leaf tea from the subtropical rainforest is processed into famous varieties and carried by horse teams to Myanmar, India, and the Tibet and interior regions of China. Amidst the slow-moving horse team's journey, the shouts of the horse team leader, the jingle of the horse team bells, and the sound of hooves blend with the sound of water, wind, and the roars of beasts. What kind of transportation journey is this? While sunlight, moisture, and natural energy cause tea from Yunnan to undergo "multiple irregular fermentations" during the long and arduous transportation process, a great invention was born. Pu-erh tea became a fermented tea, marking a revolution in tea processing. This production method allows us to savor the unique tea that "improves with age"—[Pu-erh Tea].
I love Pu-erh tea; it has a rich color, mellow leaves, and a sweet aftertaste. My Tibetan friends have a saying about tea: "Tea is blood, tea is meat, tea is life." To understand the history of Pu-erh tea, I traveled twice to southern Yunnan with Mu, walking the tea routes, exploring tea mountains, searching for tea trees, and visiting tea farmers. The ancient tea trees on Nannuo Mountain, the century-old tea houses in Ewu Town, planting, picking, withering, rolling, compressing, packaging, and even tasting—these experiences broadened my horizons and made me fall in love with Pu-erh tea.