Red Tongqing shu puerh ripe (2006)
- Availability: 10
- Product Code: Puerh Shu
- Ex Tax: 2.07€
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Traditionally, Puerh is obtained as a result of ripening of raw máochá (毛茶). Depending on the technology, this process takes several days. Then the product can be marketed under the name "Mao-cha" or undergo further ripening. In the second case, it is pressed into molds, and it is stored in necessary conditions. Ripening time can vary from months to tens of years. Tea that has undergone the ripening stage is called "shen-puer", shēngchá (生 茶).
In 1973, Kunming Tea Factory began to apply a new process of repeatedly accelerated fermentation, wòduī (渥 堆). Soon the company Menghai tea factory introduced this technology and began to produce a new kind of tea, "shu-puer", shúchá (熟 茶). It also began to be sold in both pressed and loose form.
There are several ways to make puerh. For brewing an average of 4 grams of tea per 150 ml of water (the standard ratio for tasting - 6 g per 100 ml of water).
There are recommendations for the preliminary washing and/or roasting of the puer before brewing. Washing removes dust, and roasting provides disinfection. The actual brewing (in a teapot or gaiwani) occurs quite traditionally - Puerh is poured with hot water with a temperature close to boiling. By the time of infusion, options are also possible. It is often recommended to infuse the first tea brewing (first two tea brewings) of earthy tea for a few seconds, then immediately drain the infusion, and with repeated brews, increasing the time by 15-30 seconds each time. In this mode, the Puer can withstand, depending on the age and quality, from 5 to 10 brews.
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