Tea for Emperors and Tibet – Part 2/5

Puer tea is mellowed by aging, the period by which it is transported and stored.

The largest, tallest tea trees in the world grow in the mountains of Yunnan. This region also produces black, green, Oolong and other kinds of tea.

The leaves for “Puer” tea are divided into three sizes and the largest contain more of the health benefits attributed to “Puer” tea.

For centuries, the process of making tea from picking, to washing, to boiling, mixing, pressing, clustering, baking, and packing has been improved to enhance the flavor of the tea.


Chinese Puer tea – Part 2/3

Dao Linyin, the governor of Xishuangbanna Dai Autonomous region in China says, “Puer tea contains many vitamins. Very few Puer drinkers get high blood pressure.”

Standards for selecting the thickest broad leaves for “Puer” tea means only about 30% of the tea leaves that are picked pass inspection to be processed into the final product. This selection process is important because the wrong leaves will have a negative impact on the fermentation process.

The fermentation step in the process of producing “Puer” tea takes 110 days.

Continued on January 19, 2012 in Tea for Emperors and Tibet – Part 3 or return to Part 1

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Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.

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Note: This five-part series of posts on “Tea for Emperors and Tibet” first appeared May 2010, as The Magic of “Puer” Tea, The Tea Horse Road, and Kambucha Fermented Tea.

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