Apr 26, 2018
Puer tea (scientific name: Camellia sinensis var. Assamica), big trees, up to 16 meters, twigs have fuzz, crown has white pilose. Leaves heavy leather quality, elliptic, dry brown above green, slightly shiny, light green, below the villous on the rib, the remaining pubescent, old leaves go bald; Lateral veins 8-9 for in the above. The flowers are altar, pilose. Bracts 2, early fall. Sepals 5, suborbicular, outside glabrous. Petals 6-7, obovate, glabrous. Stamens 8-10 mm long, distinct, glabrous. Ovary 3 room, is fuzzy; Style 8 mm long, apex 3 crack. Capsules oblate spherical triangle. Seeds per room 1, suborbicular, 1 cm in diameter.
Puer tea mainly produced in yunnan xishuangbanna, lincang, pu and other regions. Pu 'er tea brewing techniques and drinking art, its rich drinking method, as well as clear water, also can be mixed drinks. Aromas puer tea, orange, yellow, cell, unique scent, flavor thick alcohol, durable resistant foam.
The Yunnan Dayeye taining green tea within the scope of geographical indications protection is used as raw material, and is made of specific processing technology within the scope of geographical indication protection. The tea has unique quality characteristics. According to its processing technology and quality characteristics, Pu'er tea is divided into Puerh tea (raw tea) and Puer tea (tea).
In the Yuan Dynasty, there was a place named "Bubu Department." Because it was later written into Chinese characters, it became "Puer". This is the first time Pu'er sees the word. From then on, the name can be written into history. Yunnan tea, which has no fixed name, is also called “Pu tea” and gradually becomes an essential commodity for market trading in Tibet, Xinjiang, and other regions. The term "Pu tea" has also been famously shocked at home and abroad. It was not until the end of the Ming dynasty that it was called Pu'er tea.
Pu'er tea has a long history. As early as over 3,000 years ago, when the king of the Wu family died, the tea ancestors of Yunnan had already offered tea to King Wu of Zhou, but there was no name for Pu'er tea at that time. The transitional ancient tea tree of Bangshu is a living fossil left over from the cultivation and domestication of tea trees by ancient monks.
The historical records of the earliest people who planted Pu'er tea were Tang Yu and Fan Xi. In his book "Serious Book", Volume 7 "Clouds of Tea Out of the Silver City", there was no way to create a harvest. Jiang Guihe cooked and drink it.” According to the study of Silver Health City tea should be Yunnan large leaf tea, that is, Pu'er tea species. Historical records show that, as early as 1,100 years ago, in the area of Spokane, which belongs to Nanxun's “Yinshengchengjieshan”, it has produced tea.
The Song Dynasty Li Shi also wrote in his book “Continuation of Natural History”: “Tea came out of the Silver Mountains and was harvested from time to time. It was mixed with ginger and cooked.” From the perspective of the history of tea culture, tea flourished in Tang. It flourished in the Song Dynasty.
In the Yuan dynasty, there was a place named "Bubu Department". Because it was later written into Chinese characters, it became "Puer" (at that time, "ear" had no three points of water). The word Pu'er sees this first.
During the Ming Dynasty Wan Xie, in his book “Xiang Lue”, he mentioned the word “Pu Cha” (ie, Pu-erh tea). The book reads: “The gentry used all Pu’er tea and steamed as a group”. This is the first time that the word "Pu tea" has appeared. In the Ming Dynasty Li Shizhen's "Compendium of Materia Medica," there is also a record of "Pu'er Tea from Yunnan Pu'er".
Qing Fufu "Pu'er Tea Notes": "Pu'er is an ancient silver ancestor. The Western Fanzhi used Pu'er, since the Tang dynasty." Qing Daoguang's "Pu'er House Records" "Six Tea Mountain Relics" contained in more than 1700 years ago During the Three Kingdoms period, tea was planted in Pu'er Prefecture.