Why do puerh tea price rise？
Puerh tea is prepared from the plants of Camellia sinensis var. assamica. Once the raw leaves are gathered, the leaves are predominantly prepared in one of two ways: coordinate pressure into cakes of crude puer or aging/maturing before compression.
In either technique, the initial step is to change over the leaves to an item know as crude, green, or uncooked puerh (this item is additionally called máochá). The collected forgets set in the sun, or an all-around ventilated range to get dried out and wither. To balance out the tea, the oxidizing movement of catalysts in the leaves must be halted. This is accomplished by broiling the clears out. At long last, the fricasseed leaves are dried in the sun and are moved into strands. These handled leaves are currently known as máochá and might be sold as free leaves, squeezed into cakes, or matured. Sadly, to accomplish ideal flavor, most puer should be matured or artificially aged.
Natural aging can take ten to thirty years and requires cautious storage. The maturing puerh must be presented with appropriate ventilation, moistness, and temperature. Each of these components will change the rate of the tea’s oxidation because of microbial movement on the tea and age at which the tea accomplishes ideal flavor. Presentation of the tea to smells or direct daylight can pollute the kind of the tea. While squeezing, crude, matured puerh is most exceedingly prized, there is a contrasting option to this long maturing process by coordinate oxidation of the tea through a treating the soil procedure know as aging.
To age puerh, the máochá is loaded into heaps and saturated to energize the microbial movement. Different microbial species flourish at different dampness levels, so appropriate control of heap dampness is critical to the aging procedure. After an aging time of up to one year, the aged leaves are dried for squeezing.
The squeezing of Puerh into cakes and the maturing of the tea maybe began in need to transport the tea helpfully from Yunnan to Tibet and northern China and in the natural maturing process that occurred in tea storerooms and amid transport.
Why do puerh tea price rise?
While Puerh tea is prevalently squeezed into cakes, a fascinating assortment of extra reduced formed might be utilized including squares, blocks, dishes, mushrooms, and melons. Most Puerh tea is conveyed in little cakes weighing around 357 grams. Notwithstanding the last shape, each of these structures is made by steam-soaking the máochá or aged tea leaves to enhance attachment preceding compacting the tea into the coveted frame. Infrequently, cakes are made of more established leaves blended with the present year clears out. This blending is, sadly, difficult to get data about as it is viewed as a competitive innovation.
Next, the coveted measure of tea is set inside a material and under the press. This pressure can be performed mechanically or by hand with a water driven or lever press. Traditionally, an extensive shake was utilized for the squeezing. A little bit of paper called a Nei fA would likewise be squeezed in with the tea, as an indication of validness that opposes simple altering. The squeezed tea must be permitted to dry before bundling and deal.
At the point when sold exclusively, each squeezed cake will arrive in a cotton wrapper printed with data on the generation area and year of creation. These wrappers likewise some of the time incorporate intriguing fine art. As said over, the cake will have an inspired legitimacy paper installed in the tea with maker data. A few cakes will likewise incorporate a free flyer with extra data about the tea. Puerh is additionally sold discount for bigger bamboo holders called tong.
Puerh Tea’s Health Assistance
In customary Chinese herbalism, puerh tea is reflected exposed the meridians, ‘heat the center burner’ (the irritation and stomach) and be useful for ‘blood purifying’ and processing.
Hence, it is frequently devoured after overwhelming dinners or alcoholic as a headache cure/protection.
A few investigations have demonstrated that pu-erh can bring down cholesterol, bring down circulatory strain and increment digestion. Pu-erh is every so often touted as an ‘eating routine tea,’ yet like all teas, I don’t suggest expending it as a mystical weight reduction device, yet rather as a charming piece of a sound eating regimen.
A few individuals find that eating good value puerh tea can initiate a state recognized as ‘tea drunkenness.