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Differences Between Raw & Ripe Pu’er Tea

JS HIA — Thu, 31 Dec 2020 08:51:35 +0000

Those who just started to learn about Pu’er tea might get confused about the differences between raw and ripe Pu’er tea. However, Raw and ripe Pu’er tea can be distinguished easily from a few aspects. Continue reading the article below to know about the key differences between raw and ripe Pu’er tea now!

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Processing Method

The earlier processing steps for both raw and ripe tea are the same: harvested, withered, pan-fried, rolled, and sun-dried. After sun-dried, raw tea undergoes the last step, pressed into mold.

For ripe tea, it will need to undergo the aging process (pile fermentation), a critical process that makes it so different from raw tea. In pile fermentation, the tea leaves (Maocha) are put in piles and sprayed with water. This process will be done in a hot and humid space to ensure the tea leaves aged in an accelerated way.

Appearance

The color of the teacake of raw and ripe tea is also very different. A 1-5 years raw teacake is usually in green color with visible white buds. The color will turn darker when the raw teacake has been stored for 5 years and above. This is because the raw teacake will continue to undergo the fermentation process for years when exposed to the air.

A ripe teacake is usually in dark brown color with golden buds. The color of the teacake remains almost the same even being stored for several years.

Taste

Raw tea tastes much more astringent and bitter compared with ripe tea. It tastes refreshing, strong and salivating. The astringent and bitter taste will ease and decrease along with years.

Unlike raw tea, ripe tea usually tastes sweet, mellow and thick. Some newly made ripe tea also has a noticeable pile flavor.

Aroma

The common aromas of raw tea are floral, fruity and honey scents. Ex: orchid scent, plum scent, crystal sugar scent, smoke scent, fungus scent and many more.

For ripe tea the aromas are usually more earthy and woody. Ex: caramel scent, aging scent, camphor wood scent, herbal scent and many more.

Brewing

To brew a perfect cup of raw Pu’er tea, it will need a medium temperature between 85-90℃. The first three brewing time should be around 25-30 seconds. The liquid of young raw tea is usually in light yellow-green color. The liquid color of an aged raw tea will be more orangish or reddish.

We will need much hotter water for ripe tea. A just boiled 100℃ water is suitable for ripe tea. The brewing time is shorter than raw tea, around 20 to 25 seconds for the first three brew. The liquid is brown-red.

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After knowing the differences between raw and ripe tea, it’s time for you to try and taste the differences by yourself. Don’t forget to jump in our Pu’er tea section and discover your perfect blend. Raw or ripe Pu’er tea all at your fingertips! We provide premium chinese tea and teaware worldwide delivery to your doorstep.

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The Origins of TEA

JS HIA — Tue, 01 Dec 2020 04:00:23 +0000

The Origins of Tea

TEA, as the most consumed drink in the world, has a very long history. The story of tea begins in China, back in 2737 BC, according to legend.

There was a Chinese emperor Shen Nung 神农, famous for its bravery in trying all kinds of plants and note down its benefits to the human body.

One day, he was sitting under a tree while his servant boiled drinking water. Some leaves fell from the tree and blew into the water. Shen Nung tried the unique, accidental infusion and feel amazed by the taste and benefits. The tree was a Camellia sinensis, and the resulting drink was what we now call tea.

He noted down in “Shennong’s Herbal Classic of Materia Medica 神农百草经” and stated that “tea taste bitter, drinking tea can promote thinking, improve spirit, less weigh and good for eyes. 茶味苦，饮之使人益思、少卧、轻身、明目。” Legend also said that Shen Nung once tasted 72 poisons a day and only be cured after drinking tea. “神农尝百草，日遇七十二毒得茶而解之。”

It is nearly impossible to know whether there is any truth in this story. But tea drinking became established in China many centuries before it had even been heard of in the west.

Post The Origins of TEA first appeared in WWTea 环球茶叶.

The Story of Tieguanyin

JS HIA — Fri, 13 Nov 2020 07:07:56 +0000

The Story of Tieguanyin

During the reign of Qianlong emperor in the Qing Dynasty, there was a tea farmer named Wei Yin 魏饮 at An Xi, Fu Jian. Wei was an excellent tea maker and also a sincere Buddhist. Every morning and evening, he will brew 3 cups of tea for Guanyin, the goddess of mercy. This habit has continued for 10 years long.

One night, he dreamed and saw a tea tree full with orchid scent on the cliff. When he was about to pick the tea leaves off, he heard a loud dog bark and woke up. The next day, he went to the cliff and found the same tree he used to see in the dream! He quickly picked some leaves and brought it back home to make tea.

The result was so amazing! Not only high in fragrance, but the taste of the tea is also refreshing, fresh and with sweet after taste. Wei believes that this tea is the king among tea. He transplanted the tree near his house and grew it whole-heartedly. The tea made by this tree is as heavy as iron and as beautiful as Guanyin. Hence, Wei decided to call this tea Tieguanyin铁观音. [*Tie means iron in Chinese.] It is also to memorial Guanyin who granted him a good dream and let him found this tree.

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Double 11 Shocking Sales 2020

wong tea — Fri, 23 Oct 2020 07:23:03 +0000

Post Double 11 Shocking Sales 2020 first appeared in WWTea 环球茶叶.

Put down, understand tea really taste

xantec — Fri, 06 Oct 2017 02:53:51 +0000

Put down, understand tea really taste

Often say that tea can repair the mind, when we drink tea

Please put your identity aside;

Please put the vanity aside;

Please put greed aside.

Tea can not afford those weight, calm people can find comfortable time from the tea.

There are thousands of drinks, only tea can be called the country to drink. So tea for us, like an instinct, if you can find fun even if it is to develop habits, is a state of life.

Everyone knows that tea is the national drink of the Chinese nation, the number of tea in China is also increasing year by year.

But often encounter some friends, that tea is always careful to say that they do not understand, even tea, but also casually drink. Whether this cautious attitude is not modest, in fact, understand the tea is not so important for most people. If you drink a tea feeling pretty good, then go on to drink is enough.

Tea is not homework is not bound, not only “understand” people are eligible to hobby.

Tea is to enjoy, in the enjoyment and relaxation of the mentality of tea, do not have to think about to understand it, but will drink more understand, if the beginning that they do not understand, there is a sense of estrangement, it is not more and more Do not understand?

Understand tea and do not understand tea is not important, it is important that we drink tea every day.

Good tea in the hand, one was quiet, two fun, three finished products, in the earth to steal leisure time, as good as one of the great pleasure of life.

In any case, tea as a drink, its ultimate goal is to be drunk. Whether it is high officials expensive, or ordinary people, tea is the taste of drinking tea should be a relaxed, enjoyable and healthy things. Forget the magic of Pu’er tea magic it, when the whole market for the sake of just around the corner, hope that all the tea friends can hold a healthy, simple state of mind to drink tea, really drink healthy in the tea, drink happy.

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Moon Cake & Tea Combination

xantec — Wed, 04 Oct 2017 03:46:07 +0000

Moon Cake & Tea Combination

Moon cake and tea combination

Moon cake and tea is great combination. When moon cake’s sweet meet tea’s sweet, taste complements each other; from the health to see, digestion refreshing tea is also a healthy choice of the Mid-Autumn Festival. However, what kind of moon cake with what kind of tea, very particular about.

Sweet moon cake

Jujube mud, bean paste, lotus and other moon cake taste very sweet, in the taste, drink mint tea or green tea is better. This super sweet moon cake is not easy to digest. Light green tea and mint can enhance glucose metabolism, not too much sugar to stay in the body.

These two kinds of tea are cold, suitable for hot sweet moon cake, but hands and feet easy to cold or stomach weak people should not drink, or after dinner and then shallow drink.

Greasy moon cakes

Egg yolk, double yellow, mushrooms, such as meat filling the moon cake more greasy, but also drinks Pu’er tea, chrysanthemum tea, and hawthorn tea. Greasy moon cakes are suitable for heavy flavors of tea to remove greasy.

Pu’er tea is the best match; Pu’er attribute sweet cold, fat effect is good, and chrysanthemum general anti-fire effect. In addition, the slag tea can promote gastric acid secretion, help gastrointestinal digestion.

Nuts moon cakes

Nuts moon cake with ingredients elegant, thin filling more, Luzhou refreshing, not broken and so on. Tasting, you can choose to drink green tea. Green tea with the characteristics of tea green leaves, bubble tea color green, taste fragrance. The rich aroma of green tea can reduce the nuts moon cakes because of filling varieties and more to the appetite to bring greasy feeling, so that the taste of a fresh harvest.

In addition, green tea because of its considerable anti-oxidation effect, become a favorite of women’s beauty and thin body, more able to digest the accumulation of nuts. With a transparent glass pot brew a pot of good tip or Longjing, it is green, feast for the eyes.

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Pu Er Ripe Tea Common Aroma

xantec — Mon, 07 Aug 2017 03:56:43 +0000

Pu Er Ripe Tea Common Aroma

Pu’er ripe tea common aroma type introduced as follows:

Speaking of specific types of aroma, Pu’er cooked tea to “ripe” aroma type common, are:

Sweet
Sweet is the more common type of aroma in Pu’er ripe tea; its main feature is that it smells sweet, but there is no specific direction. In general, and daily life sweet feeling close to the atmosphere are summarized in the category of sweet, is widespread Pu’er cooked tea aroma type.

Sugar
Sugar is different from the sweet aroma type; it is characterized by a clear sense of sweet, and there are more obvious points, such as more close to the brown sugar, the smell of sugar and so on.

Caramel
Caramel is usually found in the relatively high level of Pu’er ripe tea, which is characterized by the smell of sugar and smell, and more than sugar, with a certain sense of focus or a more strong sense of excitement is more than Sugar is more “ripe” aroma type, people used to call it caramel incense.

Stale Flavour
Stale Flavor refers to Pu’er ripe tea in the storage of a certain year after the aroma of the type, which is characterized by the new tea stage than the Pu’er tea is more calm and stable, is the original aroma type of aroma from the characteristics of conversion. From the aroma characteristics, it is a relatively low frequency of the aroma.

Compared to other tea, based on the Ottawa stack technology and the formation of a unique quality Pu’er tea in the aroma of the style is more mature, more obvious characteristics, changes are relatively small, but this does not affect people’s favorite for Pu’er tea. Pu’er ripe tea common types of aroma, in addition to sweet, sugar, caramel, stale flavor, there are a few other types of aroma; readers need friends in the process of drinking tea in the daily study and summary, to be able to better understand Pu’er ripe tea aroma types and their own characteristics.

Post Pu Er Ripe Tea Common Aroma first appeared in WWTea 环球茶叶.

Pu Er Raw Tea Common Aroma Type

xantec — Mon, 07 Aug 2017 03:55:27 +0000

Pu Er Raw Tea Common Aroma Type

Pu’er raw tea common aroma type introduced as follows:

Pu’er raw tea is the choice of Yunnan large leaf drying green tea as raw material, late to suppress; more mature raw materials and relatively simple initial process, making Pu’er tea common aroma types are the following:

Light Fragrance
Light Fragrance is the more common type of aroma in Pu’er tea, which is characterized by a faint smell, but not very obvious characteristics, so people used to call it fragrance.

Pekoe Flavor
Pekoe Flavor is Pu’er tea in the higher level of aroma type, is rich by the characteristics of the villi delicate villi. It is characterized by a more obvious sense of tenderness, and tea and other types of aroma are usually mixed.

Floral
Floral is Pu’er tea in the more excellent type of aroma, which is characterized by a more obvious floral characteristics, more common with orchids, a few excellent quality Pu’er tea with a similar longan tree flowering aroma.

Honey Fragrance
Honey Fragrance is common in a certain year of Pu’er tea, because the tea in the latter part of the process of storage, all kinds of substances in the process of changing the formation of different from the new tea stage of the aroma; it is characterized by a clear smell with sweet Feeling, usually people close to the aroma of honey aroma that is honey fragrance.

Pu’er raw tea aroma type, mainly to fragrance, incense, flowers and honey is more common. Generally speaking, Pu’er tea aroma to pure, delicate as well, there are different smell, rough taste times. Through author’s brief introduction, interested friends can also drink in the daily drinking Pu’er tea process, constantly remember and sum up the aroma, the formation of their own Pu’er tea for the type of aroma of insight, increase the fun of tea!

Post Pu Er Raw Tea Common Aroma Type first appeared in WWTea 环球茶叶.

Pu’er tea produce saliva and throat rhyme

xantec — Mon, 07 Aug 2017 03:34:14 +0000

Pu’er tea produce saliva and throat rhyme

Tea is an internationally recognized health drink, and the first role as a drink is to quench their thirst. Tea can not only solve the body needs the water, and can keep key health; because tea contains a lot of ingredients beneficial to the body, so tea is a simple way to keep health keys. Now more and more people, choose tea as a healthy drink in daily life, but they are not recognized for all the tea, tea friends on their taste of tea has a high stress. This tea must have a good quality, taste, taste, back to the sweet, etc., can make people in this tea can have a lot of good memories. Pu’er tea is the current tea market selling tea, by a lot of love and praise, Pu’er tea produce saliva and throat rhyme is quite good, many people drink after some praise endless. At the same time Pu’er mellow taste to taste the people have a review of the feeling of life, to slowly drink, thin goods, in order to feel the life of unspeakable good.

The most primitive use of tea is as medicinal, and then used to quench their thirst. Quench their thirst is the primary condition, is the mouth, throat to moisture, immediately lift the tight hoop dry, so throat rhyme has always been the most favored by the tea, throat rhyme characteristics of great attention. For the more senior master of the tea, the throat rhyme is their evaluation of the important conditions of the merits of tea. Pu’er tea produce saliva and throat rhyme is quite good, can be divided into sweet, smooth, dry three aspects.

1) Sweet: Pu’er tea is brought back to the throat back to the throat rhyme, all the tea are all favorite. Sweet taste more subtle, not so fragrant incense, often accompanied by bitter taste, hard to come. Many tea people so like bitter tea, is because the bitter and can return to sweet. But there are not bitter and sweet things, such as Chinese herbal medicine licorice, the entrance is not bitter, there are sweet and sweet taste, Pu’er tea also have no bitter and back to the characteristics of sweet. Tea and more with the first bitter pleasant, Fengshan tea made of Fu Luogong tea, bitter tea at the end; Menghai bud made of white needle Jinlian, is also the end of the tea, can show hard to come. Colorful Yunnan Qing Fengxiang tea of the red seven cake, Chen more than 20 years, bitter taste basically disappeared, but after drinking back sweet rhyme strong, long lasting, is indeed a good Pu’er tea. Early red Indian Pu’er round tea, made of tender tea Jing made, natural aged, Chen more than 50 years, the return of sweet successive, the effect is particularly good, is the best in Pu’er tea.

2) Smooth: “Throat is the first step to quench their thirst, and then add enough water, due to thirst and the resulting depressed immediately to be eliminated, relaxed mind.” Sometimes the weather is too dry, or eat too greasy, dry mouth, boiled water drink more, the feeling is more thirsty, this time if you can drink to a couple of good Pu’er tea, throat so run, thirst The feeling of natural disappearance, comfortable and smooth. General trees old trees of Pu’er tea, after appropriate aging, can achieve the “throat Kiss, broken gully” smooth the realm.

3) Dry: Is the feeling of poor appetite after drinking tea. Tea watery if too sharp or too bitter, will make the throat uncomfortable, resulting dry and dry feeling, strong and even cause swallowing difficulties. Some of Yunnan or outside the border made of Pu’er tea, because the quality is not good, after drinking lock throat (that is, throat dry thorns). Dry feeling in addition to the throat very uncomfortable, but also make people drink anxiety, affect health, so the drinkers better to avoid such a Pu’er tea.

Pu’er tea produce saliva and throat rhyme is really wonderful, Pu’er tea produce saliva effect to form a good sense of throat rhyme. Produce saliva is the secretion of saliva in the mouth. In the traditional Chinese health, saliva is the supreme treasure, “Life extend pulp” reputation. Mouth produce saliva on the one hand can quench their thirst, on the other hand can moisturize their own lives. After drinking tea soup, not only can smooth throat, moisturizing mouth, nutrition life, more to provide the spiritual mood of tea. Pu’er tea is a large leaf tea, tea content is particularly rich, produce saliva function is particularly strong. According to the experience of ordinary tea Pu’er tea, those fresh tea products, or just put two or three decades of aging tea products, caused by produce saliva is “cheeks produce saliva”; leave thirty or forty years Pu’er tea, tea after the entrance There will be “tongue produce saliva” phenomenon, the so-called “tongue Pu’er tea” beauty; and leave fifty or six years of good Pu’er tea, tea has been turned into a very flexible, reached the realm of the entrance, not only Can stimulate the cheeks and tongue surface produce saliva, but also aroused the “tongue at the end of spring” effect, throat rhyme and drink the mood are more wonderful.

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