Puer

Pue?r - fermented .

The essence of the technology of the production Of puera consists in the fact that Puer is not done, it ripens.

Originally technological process was very simple: the collection of tea, zavyalivaniye, twisting (term for different kind of manipulations with the sheet for the purpose of the mechanical destruction of the walls of cells and extrusion of tea juice), extrusion. The fermentation of tea occurred already in the process of prolonged transport and subsequent storage of tea. Thus, Puer - this, according to the Chinese classification, black tea, t.e. tea fermented, but with the prolonged period of the fermentation of tea leaf in the pressed form.

By the most extended now form Of puera is pancake weight 7 Liangs (357 grams) and size of 2y*2 cm, which is packed into the tubes from the sheet of bamboo flights on seven pieces. Were called these pancakes either on the mottoes of emperors or on the places of production. The name Of tsitszybin (interlinear translation seven-son- pancake) appeared in the times of the cultural revolution, when, the intelligible matter, to people was not before the creation of beautiful legends about seven sons (which can be met in the Russian Internet), to therefore transfer it it is better simply as "seven pancakes". Such pancakes were exported into Tibet and countries of southeastern Asia.

For the domestic market and the presentings to emperor was intended Puer in the form of head (or pumpkin) with weight from 2 Liangs to ten of kilograms. Puer in the form of heart (or fungus) appeared in the beginning of the 20th century. This form ensured the best ventilation of tea that it prevented an increase in the mould with the transport. The extended in Tibetans, Mongolians tea in the form of brick in Yunnani began to be produced only from the end of 50 years of 20 centuries. Thus far it was produced in the province Of sychuan'.

Before the appearance of motor transport, the tea managed to mature in the road to the user. In the new time, with an increase in the demand and shortening of the time of the delivery of goods to user the tea began not to manage to ripen (to be fermented) to the necessary degree neither in producers, who dispatched it to flame to heat nor in the road, in connection with how in the semedisyatye years of the 20th century was developed the technology of artificially accelerated fermentirovaniya (tea leaf is bulked, is sprinkled by water, after which the temperature inside the heap rises thus accelerating the process of fermentation). Thus appeared 2 basic forms Of puera - made on the original technology of "damp Puer" and ("forced") "finished Puer".

Worshippers exist both in that and in another form, but "damp Of puer" is more interesting in that you itself can check the degree of fermentation, and respectively, and the taste of tea. This process requires the known patience: in 2-3 years of storage from the tea it begins to depart bitterness and roughness of fresh sheet, and it is possible to begin to drink tea. But if we suffer years 10-15-20, then it is possible to take pleasure by the actually unique tea (although during the incorrect storage it is possible tea and to destroy). To store "finished Puer" makes sense only if you want as it is possible longer to delight in by the pleased taste (indeed, as with the faults, the harvests of different years they differ in the taste): special changes in finished Puere it does not occur, then to spoil it it is more complex. To spoil or not to understand Puer is possible and with the incorrect welding, although this one of a few forms of tea in which is located so much a number of methods of welding.

Cm. also www.puer.ru