It's All About Tea — pu-erh
A Deeper Look Into Hei Cha
Posted by Angelina Kurganska on
Hei Cha is a post-fermented tea from China (and Shou Pu-erh is one of its forms), that underwent microbial fermentation - a process distinct from oxidation.
Hei Cha (黑茶) translates as "Black Tea." We also sometimes refer to it as "Dark Tea" to not confuse it with what we call "Black Tea" in the West. That's right, Hei Cha is China's 'real' Black Tea. The history of this tea goes back to the late Ming / early Qing dynasties. Although processing methods of Dark Tea have evolved over time, people throughout China still highly revere this tea as a regional specialty and historical attribute. (Read more)
Ripe Pu-erh Tea Tips
Posted by Angelina Kurganska on
We've already spoken well in-depth about pu-erh and even about the differences between ripe pu-erh and raw pu-erh. Unlike the brisk, fruity, floral, vitalizing raw pu-erh, ripe pu-erh is undoubtedly more of a grandpa of the tea world. Ripe pu-erh is unmistakably earthy, usually with strong notes of tobacco and firewood, cocoa, as well as dried stone fruits. Today, let's take a deeper look into grandpa pu-erh. (Read more)
All About Tea Stuffed Tangerines (Chen Pi)
Posted by Angelina Kurganska on
Most commonly, Chen Pi (citrus peel) is associated with Pu-erh or aged White teas. It is no wonder that particularly post-fermented and aged teas go best with the dried citrus peel. Both have deep, earthy flavors that complement each other, with Chen Pi adding brightness and sweetness to the tea’s depth. Aside from tea, its use is widespread in Chinese medicine. Many people choose to drink Chen Pi tea precisely because of the benefits it brings, according to Chinese medicine. (Read more)
Aging Pu-erh Tea At Home In 7 Steps
Posted by Angelina Kurganska on
In China, fermentation is a vital part of the food culture. Sauces and condiments, tofu, pickles, wine, and even nuts. You will find at least one fermented ingredient on every dinner table in China. It is no wonder that fermentation made its way into China's extensive and well-developed tea culture. (Read more)
The Story Of Raw Pu-Erh Tea From Myanmar
Posted by Angelina Kurganska on
Many tea enthusiasts wouldn't consider pu-erh which is not grown and produced in Yunnan, China, to actually be pu-erh tea. We could argue that this topic requires more examination. After taking into account the geographical location of Yunnan and neighboring countries, as well as political discrepancies, we can consider the pu-erh from Guo Gan, Myanmar, to actually be called pu-erh tea. If nothing else, it is a truly aromatic, floral, and sweet tea worth the time of any pu-erh lover! (Read more)