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Pu-erh tea shapes

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The most classical Puerh Tea is the Bingcha, recorded in Yong-Zheng 13th year in Qing Dynasty (1735). Each tea cake weighs 7 Liang (357 grams). Seven cakes make 1 Tong (wrapped in leaves), weighing 49 Liang. It was sold in nice places and also was exported abroad. It was re-named as "Yunnan Qizi bingcha - Yunnan seven cake tea" during the Cutural revolution.

Source Web: Pu-erh tea shapes[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q845] [s63]

Photos Tags: Pu-erh

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„Pu'er traditionally begins as a raw product known as "rough" Mao Cha (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha (生茶). Both of these forms then undergo the complex process of gradual fermentation and maturation with time.“

Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q481] [s62]

Quotes Tags: Pu-erh, Sheng - Raw Puerh, Maocha

How do they make it? Puer Tea Production

Making pu-erh tea: Pan-frying

Glenn McKenna. Puerh Paste

Pu-erh Tea Cultivation in Yunnan

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