Cha Hua Shi (Chinese: 茶化石, pinyin: Cháhuàshí) is one of the varieties of high-quality pu-erh from ancient trees, created by synthesizing traditional and modern processing of raw materials. The product was first released and patented by the Longyuan Tea Company (Chinese: 龙园茶业, Lóngyuáncháyè). Only spring leaves and buds from trees over 100 years old from the Menghai area are suitable for its production, which undergo a complex production process. Therefore, Chahua is a rather rare product. According to shape and size, they are divided into: Chahuashi (Chinese: 茶化石, pinyin: Cháhuàshí) - tea fossils, Suyinzi (Chinese: 碎银子, pinyin: Suìyínzi) - literally translated as "silver coin", etc.
During the fermentation process, the tea leaf secretes pectin, which firmly glues the tea leaves together. The stuck pieces are removed from the total mass of pu'er, as the tea pieces become increasingly dense during storage. Because of their shape, such fossils are called "change silver", because their shape resembles ancient money. Recently, the names suyinzi and chahuashi have been used for small and medium-sized tea heads. In fact, tea fossils are a type of pu'er tea heads, but of higher quality, since the fermented pieces of shu pu'er undergo additional processing. We can say that they are the best examples of tea heads, which can withstand up to 30 steeps.
The process of producing tea fossils includes 36 stages lasting about a year. This is how long it takes to create the perfect product. The tea is fermented 3 times. At the first stage, excellent raw materials are selected, during the fermentation process, pectin is allowed to stick the leaves together, this creates a thick, rich aroma. At the second stage, maturation occurs, at the third, a special aroma appears, which indicates readiness.
They say about this product: "Without trying Chahuashi, how dare you say that you understand pu-erhs." The drink made from them is warm in nature, having a beneficial effect on digestion. Its long-term use improves the functioning of the stomach, promotes weight loss, lowers blood pressure, sugar and cholesterol, is used to prevent coronary heart disease and atherosclerosis, has an antibacterial and anti-inflammatory effect. It is suitable for consumption by middle-aged and elderly people, especially with a weak (cold) stomach. In addition, during the fermentation process, the tea is enriched with probiotics and has a high nutritional value.
The shape of a real chahuashi is round and smooth, the color is brown or dark brown, shiny and uniform, without traces of mold, high density, without other impurities. A high-quality product has a pronounced smell of pu-erh tea and a light aroma of glutinous rice. Counterfeits usually have a strong aroma of rice and almost no aroma of tea, or have a musty smell.
Cha Hua Shi (Tea fossil) is a rather interesting and noteworthy product. It is a new, modern variety of Shu Puer. Unlike Lao Cha Tou (old tea heads), tea fossil has denser lumps of small size, homogeneous mass, in which there is no tea leaf as such.
When dry, they have a very bright, juicy aroma of brewed black tea with village milk and Chinese sweets made from sticky rice. After washing the fossils, the aroma only intensifies, becoming deeper. Shades of sweet sticky rice become more noticeable.
The taste of Cha Hua Shi is smooth, restrained, without defects, with a sweetish shade of sticky rice and hot baked milk. Tea fossils are able to withstand an incredible number of steepings - up to 20. Having brewed 7 grams of tea in a 150 ml porcelain gaiwan, the taste began to retreat only after 17 steepings! Neat woody, sweetish notes appeared. The color of the resulting infusion is red-brown, deep, as the steepings increase it turns into copper-brown. The infusion is very transparent and clean.
The aftertaste is long-lasting, sweetish, with a hint of nuts in sugar glaze. The recommended utensils for brewing this tea are a gaiwan or clay teapot.
Cha Hua Shi has a very soft tonic effect, helps to collect thoughts, relax. The tea is very easy to drink, does not irritate the stomach. For those who like to brew tea in a thermos, Cha Hua Shi tea fossils are an excellent option.
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Name in Chinese
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茶化石 |
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Pinyin
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cháhuàshi |
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Country
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China |
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