
The
history of Pu-erh tea can be traced back to the East Han Dynasty, originally
produced in Xishuangbanna and Simao area, Yunnan province. Pu-erh tea produced from
the six famous tea mountains (Mansa, Yiwu,Manzhuan, Yibang, Gedeng and Youle)
are the most famous. Pu-erh tea is created from the green Maocha broad-leaf tea
variety and compressed into different specifications. The tea was discovered in
Puer and thus named Puer tea. After hundreds of years of changes and
development, Pu-erh has reached its current popularity today. The tea picking
season is from late February to November, but the tea picked in the spring is
the best.
Pu-erh
tea has more than one tea types, but normally is classified into raw tea and
ripened tea according to the processing technique.
This is one of my father's favorite teas to drink.
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