Pu-erh Tea -- Tea Tasting House

Author: Mu Jihong Hu Haoming Hu Bo
Publisher:
Publish Date: 2005-01-01
Features: You can imagine: When large-leaf tea from the subtropical rainforest is made into famous varieties and carried by horse teams toward Myanmar, India, and the Tibet and interior regions of China. Amid the slow-moving horse team's journey, the shouts of the team leader, the jingle of the horse bells, and the sound of hooves accompany the sound of water, wind, and the roars of beasts. What kind of transportation journey is this? With sunlight, moisture, and the breath of nature, tea from Yunnan undergoes "multiple irregular fermentations" during the long and arduous transportation process. Thus, a great invention was born—Pu-erh tea became a fermented tea, marking a revolution in tea processing. This production technique allows us to savor the alternative tea that "improves with age"—[Pu-erh Tea].
I love Pu-erh tea, with its rich color and mellow, sweet leaves. 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 with Mu to southern Yunnan, walking the tea routes, exploring tea mountains, searching for tea trees, and visiting tea farmers. The thousand-year-old ancient tea trees on Nannuo Mountain and the century-old tea houses in Ewu Town broadened my horizons in planting, picking, withering, rolling, compressing, packaging, and tasting Pu-erh tea, and I became deeply fascinated by it.