Pu-erh tea, a unique variety of fermented tea from China's Yunnan Province, is renowned for its distinctive processing and aging methods. Named after the town of Pu-erh, this tea comes in two main types: Raw Pu-erh and Ripe Pu-erh. After processing, the leaves are compressed into various shapes, each with its own history and significance. This article delves into the different shapes of Pu-erh tea, providing detailed insights and interesting statistics.
Pu-erh tea, originating from China's Yunnan Province, is a fermented tea known for its unique aging process and diverse shapes. This article explores the various forms of Pu-erh tea, including Brick, Cake, Bowl, Mushroom, Square, Melon, Dragon Pearl, and Tong Cha, each with its own historical and cultural significance. Discover the fascinating world of Pu-erh tea shapes and their unique characteristics.
Brick tea, known as Juan Cha in Chinese, is one of the most traditional forms of Pu-erh tea. These thick rectangular blocks typically weigh 100 g, 250 g, 500 g, or 1000 g. Historically, brick tea was used for transport along the ancient tea route, making it a significant part of tea trade history.
Cake tea, or Beeng Cha, is compressed into round, flat, disc-shaped forms. Sizes range from small 100 g cakes to large ones weighing over 5 kg. The edge of the cake can be either perpendicular or rounded, depending on the pressing method. Cake tea is often packed in seven-unit packages for transport. Other names for cake tea include Bing and disc tea.
Bowl tea, known as Tuo Cha, features leaves compressed into a convex knob shape. The name Tuo Cha is derived from the round top shape of the compressed tea. Sizes range from 3 g bowls to large 3 kg bowls, with 100 g, 250 g, and 500 g being more common. Historically, bowl tea had holes punched in the center for easy transport by rope. It is also referred to as Nest tea.
Mushroom tea, or Maw Tuaw, resembles bowl tea but with a protruding stem, giving it a mushroom-like appearance. Typically weighing 250 g or 300 g, mushroom tea is mainly produced for Tibetan consumption.
Square tea, known as Fangcha, features leaves compressed into flat square shapes, usually weighing 100 g or 200 g. These squares often have decorative words pressed onto them.
Melon tea, or Jingua, is similar to Nest tea but larger, with a thick body and pumpkin-like stripes. This shape was developed for "Tribute tea" made for the Qing Dynasty Emperor from the best tea leaves of Yiwu Mountain. When made in large sizes, it is referred to as a human-head shape, often presented before courts when severing the heads of enemies or criminals. Another name for melon tea is Gold melon.
Dragon Pearl, or Lonzhu, features leaves compressed into small ball shapes, typically weighing between 5 and 10 grams. This practice of rolling tea is common among green and black teas in Yunnan.
Tong Cha involves compressing tea leaves into a bamboo tube. The bamboo tubes are placed in a wood fire for drying, giving the leaves a unique shape and a special aroma from the bamboo.
Pu-erh tea's diverse shapes not only reflect its rich cultural heritage but also its practical uses throughout history. From brick tea used in ancient trade routes to the decorative square tea, each shape has a unique story. As the global tea market continues to grow, the appreciation for Pu-erh tea's unique characteristics and health benefits is also on the rise. Whether you're a tea connoisseur or a casual drinker, exploring the various shapes of Pu-erh tea offers a fascinating glimpse into the world of this ancient beverage.
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