Pu'er tea | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Pu'er tea


00:01:45 1 Introduction and history
00:05:15 2 Processing
00:05:57 2.1 iMaocha/i or rough tea
00:08:12 2.2 Ripe pu'er
00:11:04 2.3 Pressing
00:13:27 2.4 Fermentation
00:15:19 3 Classification
00:15:38 3.1 Shape
00:16:09 3.2 Process and oxidation
00:18:17 3.3 Regions
00:18:25 3.3.1 Yunnan
00:18:48 3.3.1.1 Six Great Tea Mountains
00:21:16 3.3.1.2 Other areas of Yunnan
00:22:16 3.3.2 Other provinces
00:23:12 3.3.3 Other regions
00:23:32 3.4 Cultivation
00:27:36 3.5 Grade
00:28:09 3.6 Season
00:28:39 4 Tea factories
00:30:13 5 Recipes
00:32:24 6 Tea packaging
00:32:45 6.1 Individual cakes
00:35:19 6.2 Wholesale
00:36:29 7 Aging and storage
00:39:43 7.1 Raw pu'er
00:42:38 7.2 Ripe pu'er
00:43:34 7.3 Vintaging
00:44:29 8 Preparation
00:46:23 8.1 Judging quality
00:49:22 8.2 Practices
00:50:12 9 Health
00:50:56 10 Popular culture
00:51:12 11 See also



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SUMMARY
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Pu'er or pu-erh (Chinese: 普洱; pinyin: pǔ'ěr; Wade–Giles: p'u3-êrh3)  is a variety of fermented tea produced in Yunnan province, China.  The town of  Pu'er is named after the tea that is produced close by. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled. This process is a Chinese specialty and produces tea known as 黑茶 hēichá (literally, "black tea") commonly translated as dark tea. This type of tea is different from what is known as black tea in English, which in Chinese is called 红茶 hóngchá (literally, "red tea"). The best known variety of this category of tea is pu'er from Yunnan Province, named after the trading post for dark tea during imperial China.
Pu'er traditionally begins as a raw product known as "rough" máochá (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" shēngchá (生茶). Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The wòduī (渥堆) fermentation process developed in 1973 by the Kunming Tea Factory created a new type of pu'er tea. This process involves an accelerated fermentation into "ripe" shóuchá (熟茶) which is then stored loose or pressed into various shapes. The fermentation process was adopted at the Menghai Tea Factory shortly after and technically developed there. The legitimacy of shóuchá is disputed by some traditionalists in contrast to aged teas. All types of pu'er can be stored to mature before consumption, which is why it is commonly labeled with the year and region of production.