The high heat and humidity create specific bacteria that further ferment the pu-erh leaves. It consists in piling the leaves and sprinkling them with water. Ripe Pu-erh (Shou) is made by maocha undergoing a procedure of "wet piling" (渥堆 – Wo Dui). Then, producers will age the cakes until the tea's taste transforms into something new, unique, and utterly delicious. After harvest, the tea leaves are quickly roasted, rolled, sun-dried, and then steamed and compressed into cakes. Raw Pu-erh (Sheng) is made from maocha (sun-dried, half-finished tea leaves) that farmers process similarly to green tea. The result is a tea with dark color and bold, mellow flavor. Although according to guidelines, we can only call pu-erh from Yunnan Province "pu-erh," there are other Asian countries that grow and harvest pu-erh, like Myanmar and Thailand, making it a prevalent Asian tea.Īfter processing, producers age Pu-erh, usually from 2-3 to 25+ years. There are two types of pu-erh tea - raw pu-erh (sheng) and ripe pu-erh ( shou ). Pu-erh is a kind of fermented tea common in China. While it's true that pu-erh is a great energizing tea, is it that high in caffeine? And does the color of the brew matter? Perhaps darker brews of tea remind of the highly caffeinated culprit coffee ? However, we know that the freshest, youngest green teas often have higher caffeine content. Some assume that the darker the tea, the more caffeine it contains. Many people believe that pu-erh is quite high on caffeine. Pu-erh is one of the most controversial tea categories out there. Today we are exploring a popular topic of debate: pu-erh tea caffeine content. Home 1 › It's All About Tea 2 › Pu-Erh Tea Caffeine Content: Not What You Might Have Thought 3 What Is The Difference Between Raw And Ripe Pu-erh?.How To Bring Water To The Right Temperature?.Benefits of Switching From Coffee to Tea.Why It's Better To Drink Loose Leaf Tea?.
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