The concepts, common sense, and terminology of Puerh tea are numerous, and it is easy for new tea friends to get out of their way. It is always foggy to communicate with old tea friends. The next article is to help new tea friends quickly understand Puerh tea and quickly integrate them into our tea friends.

What is Puerh tea?
Puerh tea is a variety of compacted teas that are native to southern Yunnan and the Lancang River Valley in western Yunnan, and are made from the fresh leaves of the tea tree of Yunnan big leaf species. Tea drying green tea is used as raw material, Puerh tight tea and Puerh loose tea are processed by artificial post-fermentation.

How to distinguish between raw and cooked tea?
There are many ways to distinguish raw and cooked Puerh tea. Generally, from the aspect of appearance, the color of raw Puerh is less than 10 years. The color is dark green, the ripe Puerh is dark brown, followed by the smell, the raw Puerh smells a light fragrance, and the ripe Puerh smells There is a scent of Chen, and finally the soup color, the color of raw Puerh soup is orange, and the cooked Puerh is maroon and dark maroon.

What type of tea does Puerh tea belong to?
Puerh tea is neither dark tea nor black tea. Because the production process and essential characteristics of Puerh tea are different from those of the six major types of tea, the Yunnan Tea Association appeals to the Chinese tea industry and will seriously discuss with the national experts and scholars: Yunnan Puerh tea is called a special reprocessed tea and rearranged Its position in the Chinese tea spectrum.

How to distinguish between spring tea, summer tea, and valley tea?
Spring tea is harvested from February to April, with spring tea harvested within 15 days after the Ching Ming Festival as the top grade, and one bud and one leaf are collected, and the buds are fine and white; summer tea is harvested from May to July, which is called rain tea; Autumn tea is harvested from August to October and is called Guhua tea.

What is tanning and baking?
After the fresh tea leaves are picked and returned home, they are fried green, twisted, and spread on bamboo mats to dry naturally under the sun. It is called green tea, which can be stored for a long time. After picking the fresh tea leaves back, dehydrating and drying them with a dryer, the tea leaves with high flavor are called baking green, and they have a shelf life and cannot be stored for a long time. Simply put, drying green is a Puerh tea process, and baking green is a green tea process.

Dry and wet warehouses:
Store Puerh tea in a warehouse with a relative humidity of less than 80%, let it slowly and naturally age, and transform it into "chenxiang" quality. This kind of tea is called "dry warehouse Puerh tea". Put the Puerh tea in a wet warehouse with a relative humidity of more than 80% to quickly transform it, but Puerh tea that will be moldy during the conversion process is called "wet warehouse Puerh". The dry warehouse ages, the more mature it becomes.

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Author's Bio: 

Salesman of Naturalpuerh company who loves tea for life!