First: Our Pu-erh tea producing area has a superior
uniqueness. The main producing areas of Pu-erh tea are mainly distributed in Pu-erh
City, Banna City, Lincang and other places south of 25 degrees north latitude.
These belong to the southern subtropical zone and belong to the climate and
northern The tropical type has sufficient sunshine, and the annual average
temperature is generally 17 to 22 degrees Celsius. The average annual rainfall
is between 1200 and 1800. This environment is relatively good for the growth of
our tea. A rainfall of more than 1,000 millimeters is more suitable. Due to the
wide distribution of high mountain currents, it is generally within the range
of 1200 to 1800, which belongs to high altitude regions. The soil is mainly
acid soil and russet soil, and the pH is 4 to 6, which is suitable for the
growth of tea trees. The more suitable pH range for tea tree growth is 4 to 6,
which creates a unique natural condition for the growth of tea.
Second: the core resources, Yunnan is the center of origin of Pu-erh tea, and it is indeed a core area of origin of tea trees. Plant seed resources are relatively abundant. If the world is currently studying, there are more than 380 species of tea plants. There are 31 species and 42 classes in Yunnan. There are 31 species in Yunnan, which means that Yunnan is richer. Moreover, we are only 24 in Yunnan, accounting for more than 80% of the world's tea species, then there are more than 30 ancient tea trees of wild type, transitional type to cultivated type that have been discovered for more than a thousand years. There are more than 200,000 acres of ancient tea trees over a century old. After research and in-depth consideration, this area may gradually increase. Now there may be 20,000 to 300,000 acres. There is no specific statistics that we need to study.
Third: Pu-erh tea has a unique processing technology. Compared with the other five major teas, Pu-erh tea belongs to the black tea category. Processing this piece is relatively unique. First of all, it is a tidal current. It is also the key to the quality formation of our Pu-erh tea. Wodui is the so-called post-fermentation. Then, the post-fermentation microorganisms are different from the so-called fermentation of our black tea. Why is the concept different? In terms of black tea, it belongs to oxidized tea, which will be oxidized by tea polyphenols. After oxidation, some pigments, theaflavin and the like are produced. After Puer's post-fermentation, he belongs to real fermentation, so we need to distinguish this piece from black tea. According to fermentation or how, our Pu-erh tea can be divided into two categories: Pu-erh raw tea and Pu-erh cooked tea. Traditional Pu-erh tea raw tea is actually fresh leaves of Yunnan big leaf species, which are made by smashing and drying. This traditional method of making sun-cured green hair tea has given us ample room for the subsequent fermentation of Pu-erh tea raw tea. At present, Pu-erh raw tea is the sun-dried green tea, which is stored naturally after being pressed, and becomes "cooked tea" after long-term fermentation. In order to meet the market's requirements and demands for Pu-erh tea, artificial post-fermentation can be used to produce cooked tea. The modern Pu-er tea's post-fermentation process requires specific temperature and humidity conditions and the participation of microorganisms, so this special process It is unique to us in Yunnan and is also a peculiar local characteristic of Pu-erh tea.
Fourth: It is a characteristic of quality. Now more and more people like to drink Pu-erh tea. The Pu-erh tea is fat and strong. This is the main feature. In terms of color, Pu-erh mature tea is called red-brown , Commonly known as liver color. The endoplasm is mellow in taste, the soup color is brownish red (also called red wine color), Chen Xiang is prominent, and the bottom of the leaf is reddish brown. Then Pu-erh tea raw tea is made from large-leaf seed, sun-dried green tea, or Pu-erh loose tea, which is shaped by high-temperature steaming and compression. It has a straight shape, suitable elasticity, consistent specifications, a mellow taste, and a bright orange-yellow soup. It has a unique flower and fruit fragrance. Our Pu-erh tea has the characteristic of fragrant, suitable for places with good conditions in all aspects, and can be stored for a long time under scientific and reasonable conditions. These quality characteristics are unique to our Pu-erh tea.
Fifth: the uniqueness of the shape, Pu-erh tea has cake tea, columnar, tea, brick tea and so on. Like the shape unique to our previous Gourd Gong tea, only Pu-erh tea has such shape characteristics. Of course, with the innovation of some companies, the shape of tea has more various shapes, but historically speaking Only our Pu-erh tea has such a unique appearance.
Sixth: the uniqueness of packaging. The characteristics of the Yunnan nationality, the original characteristics, the packaging of Pu-erhtea is more traditional, and most of the outer packaging of Pu-erh tea is divided into inner packaging and outer packaging, such as cotton paper in the inner packaging. The storage is better, and the breathability of cotton is better. The outer packaging is generally used, such as bamboo leaves, bamboo baskets, bamboo strips, hemp ropes, etc. This packaging is formed because the origin of Pu-erh tea comes from this ethnic minority place, like our bamboo, bamboo shoots, and more. rich. Our ancestors were smarter, used abundant resources, and were cheaper. The most important point is that this package is very breathable. But we also said, the more fragrant the older. But Chen Xiang will be oxidized later. The aging process is an oxidation process, and the air permeability of bamboo leaf packaging is better. Oxidation should be in contact with oxygen, so better air permeability is good for our Pu-erh tea to ferment, which is good for improving the quality of Pu-erh tea, which is our sixth feature.
Seventh: It is the peculiarity of our national culture. There are many ethnic groups in Yunnan. Various ethnic minorities have formed their own distinct cultural practices in the long-term process of drinking tea and tea, forming our rich and diverse ethnic group. Tea culture, such as our Bulang, Hani, Yi and Dai, there are many differences in the processing of Pu-erh tea, tea art and tea set. These health-related cultures have formed different understandings of Pu-erh tea by various ethnic groups, and have formed our distinctive tea culture background, which is unmatched by other teas.
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