In part one, we touched on pu-erh's impressive history and the numerous ways in which pu-erh is made. In this blog, we will venture deeper into this tea's world by exploring important cakes and regions of growth, pu-erh storage and preparation, and the tea’s fascinating (yet controversial) health benefits.
Tea News Blog
Although pu-erh is arguably one of the most influential tea types, few cared about its history until very recently. In fact, without the thirst for knowledge of a select group of tea lovers in the 1990s, the world of pu-erh as we know it today would not exist! Gaining insight and understanding is a theme throughout pu-erh’s history that has helped change the tea’s image, allowing it to grow from a simple bitter herb to a royal tribute, and onward today to a tea that is collected feverishly around the world. Born in Yunnan, China, pu-erh tea is part of a group of teas categorized as post-fermented. Simply put, this means that the tea is alive.
Across the world, the Lunar New Year is celebrated in a myriad of ways. For many, the dazzling shows of evening fireworks and firecrackers may be the most exciting and memorable event of the holiday. And while we here at Yezi Tea certainly love that time honored tradition, we thought that there would be no better way to usher in the Year of the Sheep than by taking time to appreciate a quieter moment of the holiday. Just what moment? Well, the sharing of tea, of course!
Part one of our blog on black tea told the history of the famous tea type and how it is made. This week, we’ll start from where we left off by delving into some examples of black teas. So, welcome back tea-friends. Buckle up, and let’s continue!
As mentioned in part one, this blog's purpose is to focus on and discuss exclusively Chinese-grown black teas. Generally speaking, the main types of Chinese black teas are: gongfu cha, xiaozhong cha, and hong sui cha. As most high quality black teas are considered to be gongfu cha, we shall talk about those teas first.
Black tea (or red tea as it is called in China) is a legend in the West, and therefore may need no introduction. However, for clarity's sake, teas that fall under the category of black tea are those that are fully oxidized. This complete oxidation allows black teas the ability to take on flavors, aromas, and colors not seen in any other tea type. While the most popular black teas today hail from India and Sri Lanka, some of the most extraordinary black teas still come from China. The word "still" is important here, for what few people know is that the processing method used to make the ever popular South Asian black teas such as English Breakfast, Darjeeling, and Ceylon, originated in Fujian, China.
A tale of princesses, warhorses, bandits, ancient cultures, and potent elixirs, the story of The Ancient Tea Horse Road is one that should not be forgotten. The Tea Horse Road or, Chamadao in Mandarin, was a pivotal path used for over a thousand years as a means of trade. Branching from Ya'an and Yunnan to Lhasa, Tibet, the path was as grueling as it was influential. It was traveled by fearsome and brave muleteers who lead caravans filled with tea from the fields of Yunnan, to trade from warhorses bred on the plateau of Tibet.