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Tribute tea关于普洱茶的介绍
茶一网(TeaEn)普洱茶品牌_互联网茶叶B2C品牌 茶一网 云南茶叶批发市场 / 2011-08-07

  Pu-erh is a town in Yunnan, China; which is famous for its tea trade. There are many forms of pu-erh tea (after oxidized tea) but none are grown and processed in the town. The many "after oxidized" teas from this region were once heavily traded and exported from pu-erh town ( which is how this tea category got its name) but through a long period of civil unrest and disaster the tea trade diminished in the once boom town of tea. The "Pu-erh" teas come from a tea varietal known as "Da-Yeh" (broad leaf type). Which have been propagated from pre-historic tea trees that are as old as 1800 years old. This broad leaf variety of tea is the camellia assamica evergreen and is best suited to warm and humid growing conditions.



  Pu-erh tea becomes alive during a miraculous process that facilitates the development of active yeast cultures. The two beneficial yeast, which create the unique character of Pu-erh tea are known as the yellow yeast and white yeast types. When the temperature of the enviroment is higher (Spring & Summer), yellow yeast is in its most active state, and thrives. This is the reason why Pu-erh tea is called "after oxidized tea". At this time the tea cake is oxidizing. It is best to drink Pu-erh tea in this stage.



  When moisture content of the air is higher, the white yeast will become active. In this stage, the white yeast ferments the tea and you can smell the fragrance of aging of tea. Pu-erh tea would not be a Pu-erh tea if the cake did not consist of both yeast. However, the active period of both yeast may vary a little. Thus, if you smell moldy (yellow yeast) all the time, then this indicates that cake is either immature or of bad quality. The most reserve Pu-erh teas are aged and develop their character over the course of many seasons. Good Pu-erh teas get better with age, like some fine wines.



  Pu-erh tea has yin (cold) energy, and as the aging process proceeds, the energy will transfer to more yang (warm) energy. Typically, Pu-erh teas that are younger than 3 years old are used in Chinese medicine to balance the Qi (energy) within people. Since Pu-erh tea is a living tea, it is proper to store it in a place that permits a flow of fresh air and provides a warm and humid environment.

 

 
 
 

  普洱 是中国云南 的一个城镇,它以茶贸易而闻名。 这里有许多种的普洱茶 (氧化之后的茶) 但是并不在城镇栽种和制造。多数从原产地来的 "氧化之后的茶"曾经从普洱城镇 (这一个茶种类是这样得到它的名字) 被很重视地交易而且输出,一个长的时期茶贸易由于社会不安定和灾祸的原因减少。普洱茶来自茶的变化即"大叶".大叶类型是从1800 岁的老茶树进行繁殖而来的。这个大叶茶品种是常绿(乔木?)能够很最的适合温暖和潮湿的增加情况。


  普洱茶在一个促进活跃的酵母栽培的发展的奇迹的程序期间变化而成。 二种有益的酵母, 产生普洱茶的独特个性是即是黄色的酵母和白色的酵母类型。 当 环境的温度是比较高的时候 (春天 &夏天),黄色酵母是在它的最活跃的周期中, 而且繁殖速度较快。 这是普洱茶为什么被叫做 " 在使氧化茶之后"的理由. 在这个阶段茶饼是在不断氧化的。因此,喝这一个阶段的普洱茶是最好的。
 


  当空气湿度比较高的时候,白色的酵母将会变得很活跃。 在这一个阶段中,白色的酵母使茶发酵,而且能茶的产生陈香。如果不由两种酵母作用而成普洱茶就不能称之为普洱茶。 然而,两种酵母的活跃时期可能稍微改变。 因此,如果始终由黄色的酵母引起发霉的, 那么茶饼或是不成熟的或是质量变坏。 最大多数的预备品普洱茶是年老的并且在许多季节的过程中发展的他们个性。 好普洱茶以陈年为佳 , 像一些好的酒经过陈放变得比较好。
 


  普洱茶有阴 (感冒) 能源,经过老化程序,能源将会转移到较多的阳 (温暖的) 能源。 典型地,年轻的普洱茶与3 岁的普洱茶相比较,3岁的普洱茶被用于中药在人体内部调节平衡 。 既然普洱茶是生活茶,在一个允许新鲜的空气流程,而且提供温暖的和潮湿的环境地方中储存它是适当的。

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