|
Name in Chinese
|
茉莉花熟茶膏 |
|
Pinyin
|
Mòlìhuā shú chá gā |
|
Translation
|
Shu Puer Resin with Jasmine |
|
Country
|
China |
|
Provinces
|
Yunnan (云南) |
- Комментарии
- Вконтакте
Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
This tea extract was known in the Tang Dynasty (7th - 10th centuries). It ceased to be produced during the Ming Dynasty (14th - 17th centuries). It was resumed during the Qing Dynasty (17th - 20th centuries). There was a special workshop in the imperial palace that was engaged in the production of tea resin. This paste was made in the 1950s at the Xiaguan factory for the Chinese army, which was based in Tibet. It was used, as you understand, to replenish the strength of military personnel and to replenish the soldiers' meager rations with vitamins and microelements. After all, regular delivery of food to the Tibetan plateau was a very difficult matter.
