Tuesday, July 29, 2008

普洱茶泡沫破了

央视国际 www.cctv.com  2007年06月15日 20:02 来源:CCTV.com

  6月3日,普洱茶的产地――云南普洱市宁洱县刚刚发生了里氏6.4级的地震,其实就在同时,各地的普洱茶市场也在经历一场地震,最近一个月,普洱茶的价格普遍下跌了20%-50%,有些投资者囤积的数百万、上千万元的普洱茶饼一夜之间严重贬值。我们今天就先来看看广东,广东是全国最大的普洱茶消费市场,每年的销量占到国内总产量的70%。

  普洱茶这轮暴跌,让市场措手不及。从去年开始,普洱茶价格就一路走高,特别到了今年前四个月,市场上普洱茶的均价上涨了3至4倍,个别品种甚至上涨了几十倍,远远超过股市同期涨幅。当时,也有不少炒家从炒做普洱茶中,获得了比炒股还要丰厚的暴利。

  广州茶叶市场,是全国最大的普洱茶集散地,也是普洱茶价格上的一个晴雨表。在芳村茶叶城记者看到,来逛茶叶市场的顾客已经非常稀少,整个大厅显得空荡荡的,因为闲来无事,茶叶店的一些员工干脆把这里当作了运动场。这与普洱茶火爆时的场面形成了鲜明的对比。


现在的茶叶都不出售大量的储存在家里记者又来到了附近的一个茶叶市场,这里也以销售普洱茶为主要业务。与芳村茶叶城一样,记者看到的同样是一个没有顾客的一座茶城,据这里的普洱茶经营者介绍,造成现在普洱茶市场萧条的原因,除了淡季影响以外,普洱茶价格的大幅度下跌和集体“跳水”,也是一个重要的原因。那么,目前在广州市场,普洱茶的销售价格到底降了多少呢?

  销售人员:“最火的时候像7572跟7554(普洱茶规格)这个都要到两万多块钱。”

  记者:“现在卖多少?”

  销售人员:“九千多块钱。”

  普洱茶从两万多元的最高价,降为现在的一万以内,价格下跌了一半,这让许多普洱茶的买家始料不及,然而让他们更没有想到是的,整个下跌的过程,仅仅用了30多天的时间。这位普洱茶的经营者,这样解释了普洱茶的萧条原因。

  普洱茶经营者:“因为事先(普洱茶价格)炒得太高了,变成市场没有交易,没有交易就停下来了,也没有人接(买)市场上交易量不是很大。

  据了解,这次普洱茶之所以在广州市场上价格大跌,是因为就在一个月前,广州市场上,一些人对普洱茶进行了炒作,而炒作的程度有人用“疯狂”两个字来形容。那么,炒作普洱茶究竟有多大的利润呢?

  在广州的南方茶叶市场,记者了解到,从2006年下半年自今年的年初,普洱茶中的知名品牌大益、下关、中茶等,成为炒作的对象。

  销售人员:“一天几百的(涨)。”

  因为这些品牌质量稳定,知名度高,收藏升值的潜力大,因此,在普洱茶市场上,受到许多炒家的追捧。

  商家:“一天一个价,每个月翻一倍。”

由于炒家的炒作,市场上有的品牌,一件30公斤左右的普洱茶,从不到5000元的出厂价,一下子涨到了23000元,上涨了近5倍。

  商家:“(有的)涨了百分之二三百。”

  如此高的利润,极大的刺激了市场对普洱茶的需求,一些对普洱茶一无所知的人也纷纷投入资金,加入到炒作普洱茶的行列,一时间,一场爆炒普洱茶的场面在广州茶叶市场展开。

  商家:“今年的四月份是破记录的,(一天)能销售四五百件(十二吨或十五吨),凡是有店就必须摆上普洱茶,卖普洱茶甚至在通过这两年广州这边的推动,包括炒作这方面,在全国也铺开了。”

  

普洱茶市场幕后操盘手
  那么,在广州的普洱茶市场,厂家和经销商这只看不见的手,究竟是如何来掌控市场的呢?黄建璋,广东省文化学会茶文化研究专业委员会副会长,《茶艺》杂志主编,一直对普洱茶市场进行跟踪调研,他认为首先是经销商通过向普洱茶的生产厂家交纳押金,来取得市场上对某种产品的垄断地位,而这种押金的数目也大得惊人。

  黄建璋:“(厂家)跟商家有一个包销的协议,(押金)据听说是从一百万到两三百万,甚至翻到去年给他们的押金,据听说达到一千万。”

  为了证实经销商向厂家交纳巨额押金的说法,记者向这位经销商进行了询问。

  经销商:“三五百万,有的是一千多万,有的三千万都有。”

  经销商在取得了某种规格的经销权以后,开始放货。

  经销商:“先放个大概20%左右投放市场,然后再找一些比较亲近的人,再把它收购回来。”

  而经销商回收的价格,则比卖出时的价格要高出许多。

  经销商:“我原来卖给你比如说五千块钱卖给你,现在市场涨到七千块钱。有人过来问我们要,那我们就可以把你手上的收回来嘛。你愿意这个价格卖给我们我们就收,我们再卖个别人。

  经过控制卖出的数量,造成市场缺货的假象,叫做“捂盘”,然后经销商通过高价回收的手段,抬高自己经销品种的价格,这样,经销商就完全掌控了市场上普洱茶的价格。

  经销商:“你控盘控到多少程度,你自己心里有数,你不卖的话你再出去收一收,价格自然就往上走了总量就这么多你在放出来收,是不是自然而然价格就抬上去了,这也是控盘嘛。”

 就此记者得到了这样的一个操作流程,以市场上一件30公斤出厂价为4800元的普洱茶为例,一级经销商用重金取得经销权以后,在市场上只放出20%的量,造成这种产品紧缺的气氛,然后又以高价进行回收,以抬高其价格,然后再将其全部抛出,经过二级三级经销商不断的重复炒作,最后将价格抬到了23000元,而这时在23000元高位上接手的许多散户,则被牢牢的套住。

  2003年3月,云南省质量技术监督局公布了,云南省普洱茶地方标准:普洱茶是以云南省一定区域内的云南大叶种晒青毛茶为原料,经过后发酵加工而成的散茶和紧压茶。在云南的产茶区,记者看到,采摘下来的茶叶经过这样的铁锅杀青,然后进行晾晒,然后存放,让它自然发酵。制作过程并不复杂和神秘,一些医学专家也称,普洱茶的特殊功效,还没有人做出过足够可信的实验结果。实际上,从功效上,普洱茶与其他茶叶并没有多大的差别。

  钟先生,原来做木材生意,今年3月份在朋友的劝说下将做木材的60万元钱,购买了普洱茶,希望其能够升值后抛售。

  钟先生:“估计在半年之内,能够赚10%以上(利润)。”

  
普洱茶囤积之苦
  然而不断下跌的价格,不但使他没有赚到预期的利润,而且现在自己资金也被普洱茶套牢,他现在要做的只有等待。在广州,像钟先生一样,因为购买普洱茶而被套住上百万的人也不在少数。采访中记者了解到,目前市场上普洱茶真正用于消费的并不多,而多数则被放到了仓库里,让其升值。

  记者:“这是你的?”

  符建深:“对对。”

  记者:“这大概有多少件?”

  符建深:“有两三百件。”


这里所存放的各个知名厂家的普洱茶足足有6吨多。符建深,现在经营一家旅游山庄,2006年开始购买普洱茶,由于购买的数量不断增加,为此,他专门租了一个仓库。在这个仓库里记者注意到,这里所存放的各个知名厂家的普洱茶足足有6吨多。他还告诉记者,他的3个朋友在他仓库的隔壁,同样存放了普洱茶。

  符建深:“希望越多人懂得这个茶的价值,我们大家财富也会跟着上来的。”

  现在在广州,究竟储存有多少普洱茶,记者无法知晓,但却听到了这样的说法:“(普洱茶)只有5%在消费者的肚子里,还有95%全部在投资者收藏的仓库里。”

  符建深:“从现在开始,一克普洱茶不进,广东这个市场。那么广东在5年甚至8年喝现在存有的普洱茶都喝不完。”

  面对普洱茶成了疯狂炒做的对象。一些行家告诉记者,和以前不同,这轮暴炒中出现了很多反常的现象。比如说,普洱茶本来应该年代越久远,价格越昂贵,可是,前一段时间,有些新茶的价格卖的比几十年的老茶还要贵上几倍,让普洱茶的行家里手都大跌眼镜。那么,这种反常的背后到底隐藏着什么秘密呢?


新茶价格上涨内幕

  垄断货源、虚假交易、抬高价格,看来炒茶客和股市上那些庄家操纵股价的办法如出一辙。而且这些炒家和股市庄家还有一点相似的地方,就是善于制造概念。他们在不断抬高普洱茶价格的同时,还四处传播普洱茶具有降血脂、降血压、降血糖的神效。可是,市场暴跌之后,人们才发现,原来炒家的那些概念只是夸大其词的宣传。

  概念泡沫经过这轮暴跌,广东很多炒茶客,现在已经被深度套牢。现在他们都寄希望于年底的时候,市场行情能够有所好转,能将手中套牢的普洱茶抛出去,至少把本赚回来。然而,在这个明显供大于求的市场上,普洱茶的价格还能回到他们期盼的高位吗?

  陈国璋,经营普洱茶多年,对现在低迷的普洱茶市场,年底是否能走出低谷,表示了担忧。

  陈国璋:“我觉得(价格)是下的多。”

  而黄建璋认为,除了一些品位真正好的普洱茶会升值以外,大部分的普洱茶的价格会下降。

  黄建璋:“这里面含的水分很多,当有一天给人家发现到这里面的奥妙,也就是说泡沫一旦被吹开被吹破了,那么整个普洱茶的行情,价位就会掉下来,到那个时候掉下来那就可惨了。”

  云南省西双版纳地区的勐海县,是普洱茶著名的产地之一,这个地区每年普洱茶的价格,直接影响云南省全省的原料价格,因为在云南许多产区普洱茶原料的定价,都要参照勐海县的价格。

  记者:“那么现在的价格?涨得什么样的地步?”

  茶商:“现在涨到台地茶,150(元)以上,250(元)200(元)都有,以前是一公斤毛茶台地茶25(元)30(元)35(元)都有。”

  据了解,在勐海县班章的古树茶,由去年的每公斤320元,一下子爆涨到今年春天的每公斤1250元,上涨了近4倍。

  茶商:“大树茶老树茶,上浮了两到三倍,台地茶一倍还要多一点,比去年的价格统统都要上浮了。”

  迅速上涨的普洱茶的价格,让勐海县的许多人始料不及。

  现在,每天一大早,爱伲族的康蛇,都要和家人一起到自家的茶园里采茶,她家所在的南糯山,是勐海县重要的普洱茶产地,自从今年春天茶叶上涨以后,全家人就很少休息。

康蛇:“茶叶发的很多,因为茶叶价格很好,所以不想给它发老了,所以比较忙一点,经常来摘。”

  记者:“以前多少天摘一次?”

  康蛇:“差不多隔半个月摘一次。”

  记者:“现在呢?”

南糯山村的这位负责人告诉记者,虽然现在茶叶的价格涨了两倍多,但许多村民还是希望茶叶的价格能够继续再涨一些,所以现在的茶叶都不出售,而是大量的储存在家里。这不得不让他感到不安。

  在勐海县,对于迅速膨胀的茶叶价格,担忧的还有许多人。

  云南省茶叶商会副会长曾云荣:“从原料近期飞涨的情况来看,我表示很担忧,因为从长远看,价格的大起以后就必然会出现大落。”

  云南省茶叶商会副会长曾云荣告诉记者,由于虚高的茶叶价格,使许多农民奇货可居,对茶叶的出售价格,有了更高的期待。

  曾云荣:“这个茶昨天开800元,今天开1000元,明天开1200元,他就看到这个利益,所以他就观望,一观望就等待,一等待市场一变化,他就吃亏。”

  在勐海县的一些普洱茶生产厂家,记者了解到,因为目前普洱茶的毛茶价格偏高,使得许多普洱茶的生产厂家,不愿多进原料。

  记者:“你们预计进原料进多少?”

  生产厂家:“大概200吨左右吧。”

  记者:“那你现在进了多少?”

  生产厂家:“今年大约进了二三十吨,四十吨左右。”

  广东的普洱茶市场在人为操纵之下,短短半年间走出了暴涨暴跌的行情。一批接盘的炒家,手里囤积了大量普洱茶现在却无法出手。其实,这轮疯狂炒做不仅带动了普洱茶的价格大幅波动,就连云南当地用于加工普洱茶的毛茶,价格也跟着跌宕起伏。

  在炒做风的推动之下,普洱茶产业陷入了一个恶性循环——原料价格虚高,造成许多厂家减少进购原料,而厂家减少进货,又使囤积毛茶的中间商难以出货。那么,现在勐海县,那些中间商手里被套住的毛茶到底有多少呢?

  据了解,由于前些时候毛茶炒作的价格过高,目前的茶价已经开始下跌,许多中间商已经被牢牢套住。一位不愿透露姓名的中间商这样告诉记者。

  中间商:“现在有好多在这方面出现很大的问题,有压的多的一百吨的也有

  两三百吨的都有。他们不会出手,他们要等市场回升他们才会出手,所以说现在中间商是不动的。”
  康蛇:“现在隔五六天,六七天就可以来摘了。”

  康蛇告诉记者,由于现在茶叶涨价,她们家的收入也比往年有所提高。每次采茶回来,康蛇都要将茶叶倒如锅里进行杀青。

  记者:“你这个炒出来就卖吗?”

  康蛇:“要是要卖,但是还是要留一下,看一下这个市场,如果价钱不是我们想象的那样高,就不卖。”

  在康蛇的家里,记者发现了许多储存的茶叶。

  记者:“有多少斤?”

  康蛇:“有三四百公斤。”

  记者:“那为什么不卖呢?”

  康蛇:“因为人家说会涨价,所以暂时先留着吧。”

  记者:“如果以后真的跌了怎么办?”

  康蛇:“我也不知道。”

曾经当过勐海县茶叶办公室主任的曾云荣告诉记者,目前现在勐海县每年产春茶5000吨,而现在存在中间商仓库里的,也是一个不小的数量。

  记者:“现在据你估计中间商存的茶叶有多少?”

  曾云荣:“估计勐海1500到2000吨左右。”

  那么,究竟是什么原因使勐海县今年普洱茶的原料价格,涨幅如此之大呢?曾云荣:“今年(炒家)通过成品茶的炒作以后,大量获取利润效益以后转入原料收购的炒作。”

  在勐海县,记者看到,大小的普洱茶生产厂家,遍地开花,许多地方,一家挨着一家,据了解,由于目前普洱茶价格的不断攀升,并且生产用的工艺设施,并不复杂,因此目前已有以前的10多家加工企业发展到123家。

  岩公告诉记者,目前勐海县一年能生产毛茶1万1千吨,而实际上勐海县100多家工厂实际需要毛茶3万吨以上,近2万吨的缺口,自然加剧了企业间对原料的竞争。因此,今年的普洱茶原料的上涨,也在情理之中。调查中,记者了解到,针对目前炒作普洱茶的现象,国家要制定一个普洱茶的统一标准,防止各种良莠不齐的普洱茶进入市场,参与炒作。

  另一方面,针对普洱茶加工企业遍地开花,抢夺原料,哄抬价格的现象,要在建厂规模,资金上,提高准入标准,关小厂,建大厂。从根本上制止炒作原料价格的现象。

News: Guang Zhou Tea Market is full of faked Pu-erh


According to recent news, a recent investigation by Yunnan Tea Business Association and Pu-erh County reveals that Guang Zhou Tea Market is full of faked Pu-erh. Yuntong Ding, vice president of Yunnan Tea Business Association, even believes that most of Pu-erh that local consumers bought in Guang Zhou is faked. According to Yuntong Ding, most Pu-erh sold in Guang Zhou is from Meng Hai and Pu-erh areas. Annual Pu-erh production of these two areas is only 3,000 tons. Given that the Southern Market sells 30,000 -40,000 tons of Pu-erh per year, it is obvious that most of Pu-erh sold there is faked. Weizhen He, vice president of Guang Zhou Tea Industry Association, admitted that there are faked Pu-erh in Guang Zhou, but disagreed with the numbers. Yunnan is applying for “Pu-erh Tea” mark similar to what Zhe Jiang did to protect Long Jing tea.

Things You Need to Know Before Starting Your Pu-erh Collection


With Pu-erh gaining mainstream attention outside of Chinese community, many western tea drinkers start to love this mysterious tea. The high prices that some well aged Pu-erh demand and the hyper about collecting Pu-erh as an investment have pumped many western Pu-erh drinkers into collecting Pu-erh. However, before you spend your hard earned money on this investment, you need to know more about Pu-erh. Simply put, not all Pu-erh that produced nowadays are worth collecting.

First of all, those famous Pu-erh factories are no longer your quality assurance. A good example is Meng Hai Tea Factory’s 2004 production. The company was struggled with funding problem and could not afford good raw materials. As a result of that, most of the company’s 2004 productions were of poor quality. Many Pu-erh collectors shunned away from those products.

Secondly, vast amount of faked brand name products can even deceive professionals’ eyes. In a recent online discussion on Xia Guan Te Ji Tuo Cha, many people voted the faked one as the real one! That is a very disturbing fact! Without carefully examing, can you tell the differences between the real and faked ones from pictures from two Xia Guan Te Ji Tuo Cha wraps?

Thirdly, with many new tea factories evolving now, factories are introducing many untraditional Pu-erh to the market as an answer to the severe competitions. Unfortunately, some of those newly introduced Pu-erh have started to show that they can not stand the test of time. One good example is the young green Pu-erh that is made of only tea buds. This type of Pu-erh can not last long time aging. Therefore, is not suitable for collection.

When making Pu-erh collection decisions, tea leave quality should be your first consideration, followed by recipe and production techniques.

Famous Tea Mountains in Yunnan


How many tea mountains are there in Yunnan? A lot! Many Pu-erh drinkers have heard of “Six Tea Mountains”. Then there are famous tea mountains like Nan Nuo, Jing Mai. How do these tea mountains relate to “Six Tea Mountains”?

Historically, there are six tea mountains: You Le, Ge Deng, Yi Bang, Mang Zhi, Man Zhuan, and Man Sa. You Le is located in now Jin Hong City. Gen Deng, Yi Bang, Mang Zhi, and Man Zhuan are located in now Xiang Ming County. Man Sa is located in now Yi Wu County. The historical “Six Tea Mountains” are all located at north of Lan Cang River.

There are also six tea mountains south of Lan Cang River. Nan Nuo and Jing Mai are one of them. The other four mountains are: Meng Hai, Ba Da, Nan Qiao, and Meng Song. Nan Nuo, Meng Hai, Ba Da and Nan Qiao are all located in Meng Hai Town. Jing Mai is located in Hui Min County.

One tea mountain that is not on either of the “Six Tea Mountains” list is Yi Wu. Yi Wu is located beside Man Sa. Yi Wu quickly became an up-star when the historical “Six Tea Mountains” were on the wane. Pu-erh made of leaves from Yi Wu tea tree leaves is famous for its high quality after long aging.

Judging the quality of your Pu-erh Bing Cha by its appearance


As we discussed last week, a Pu-erh Bing Cha’s shape and leave presentations on the surface of a cake reveal its quality. A good quality Pu-erh Bing Cha must be in round, regular shape, have even thickness and smooth surface, and tea leaves must be well compressed without breaking into layers. An extremely tightly compressed (flat) Pu-erh Bing Cha will take longer time to age. Those flat Pu-erh Bing Cha normally will become less flat after being aged for a few years and the leaves loosing up during the aging process. 

Many experienced Pu-erh collectors know how to judge a Pu-erh by the surface leaves. The quality of leaves and composition of leaves and buds all hold the future of a Pu-erh Bing Cha. Adding tea buds to leaves will make a Pu-erh Bing Cha sweeter. However, it is the strength of leaves that affect the aged taste of a Pu-erh Bing Cha. The balance between buds and leaves is crucial to a Pu-erh Bing Cha’s taste.

Saturday, July 26, 2008

Brewing Technique - Proportion of Tea Leaves (9 July 2008)


When you want to have a cup of good tea, one of the most important elements should be your good mood. Without it, it will be hard for you to feel the essence of the tea no matter how expensive your tea is. Certainly, a good brewing technique is also one of the essential elements for making a cup of good Chinese tea. If you brew tea inappropriately, the tea broth can be nasty.

You might have an experience that the sample tea you tasted in the tea shop was outstanding. However, you could not brew that wonderful taste again at home after you had bought some for your own consumption. Usually, people would blame the tea shop in the first place.


In fact, the right question to be asked is that whether you are brewing the tea with a good method or not. Without knowing the nature of tea, you might not perform a tea well. Therefore, Cloud would advise you that you may consider to brew the compressed tea in a teapot with an appropriate ratio of intact tea leaves to broken tea leaves.


It is true that broken tea leaves are essential for the contribution of a nice tea broth. But the question is "how many?" Cloud would suggest 7:3 (Intact : Broken). Please see the photo. 



Brewing Techniques for Compressed Tea

Even though you have already chipped off the compressed tea into fine pieces, there is still a chance that the dry tea leaves will still be sticking together. This situation is perfectly normal (as shown in the left hand side of the photo). What you need to do is to brew them by boiled water. However, the taste of the tea broth will get stronger and stronger. The reason is that after several infusions, the tea leaves disperse from each other and spread gradually and become flat eventually. Only after the tea leaves has spread out to a certain extent, it will give its wonderful flavor.
Therefore, if you do not provide an appropriate ratio of "intact:broken" tea leaves, the flavor may not be the best flavor of the tea. The tastes of tea broth will not be stable. It will be too mild at the beginning and too strong in the later infusions. The reason of this phenomenon is that if you use all the intact tea leaves, which are still being compressed, to brew, the tastes of tea broth at the beginning will be pale and mild because the tea leaves have not yet spread out. Some tea leaves being compressed inside the chunk cannot interact with boiled water so as to release their flavors. However, after several infusions, say, brewing up to the 5th or 6th infusion, the tea leaves will give you a strong flavor because the heat of the boil water forces the tea leaves to spread out. As a result, the tea broth you have from the same teapot will give a great difference in terms of the concentration. 


Improvement

In order to improve the above situation, you may use the loosened or broken tea leaves created when you are chipping off or breaking up a tea cake. These broken tea leaves are a complementary element, which brings obvious effects, in brewing a good tea. Cloud would suggest 70% of the intact tea leaves should be accompanied by 30% broken tea leaves. 

The advantage of using broken tea leaves is to allow a quick release of tea flavor in the first few infusions. However, the drawback of broken tea leaves is not being long-lasting. Broken tea leaves may only be able to offer you 5 to 6 infusions. Thus, in the meantime, the 70% intact tea leaves inside the teapot will solve the problem because after 5 to 6 infusions of boiled water, the chuck will disperse and continue to release the flavor. 
Apart from selection of good teas, tea lovers or beginners should learn how to brew different kinds of tea. This is also a basic. However, there is no short cut. You must learn that step by step. Once you understand the nature of Puerh tea, you will not only enjoy appreciating Puerh tea, but also enjoy how to put the Puerh tea to its limit. 

9 July 2008 wrote 
10 July 2008 translated 
Cloud (Hong Kong)

Thursday, July 24, 2008

Pu Er History

Not only Yunnan is the origin of world's tea trees but also the reputable native place of Puer tea. According to 'Xu Bo wu Zhi' (or 'A Sequel To Cyclopaedia Of Natural Science') written by Li Shi in Southern Song Dynasty (1127-1279 A.D.), people living in the juncture area of Tibet, Yunnan and Sichuan drank Puer tea as early as Tang Dynasty (61 8-907A.D.) during which tea trade was also flourishing. Zhao Xuemin (circa 1719-1805 A.D.), a physician and famous pharmacist of Qing Dynasty, wrote in his 'Ben Cao Gang Mu Shi Yi' (or 'A Supplement To The Compendium Of Materia Medica') that Puer Tea (sometimes spelled "Puerh Tea", "Pu-er Tea" or "Puer Tea") Tea was a namesake specialty of Puer Prefecture. An important town in Yunnan province now known as Puer County , Puer is a distributing center of tea. Where as Mt. Liuchashan ( Six Famous Tea Mountain ) - a Specific place from which Puer tea produced, is situated within the prefectural boundary of Xishuanbanna in Simao District. Renowned for its scenic mountains, mild climate, frost-free winter and spring, abundant rainfall, nebulous ambience and fertile soil, the place is the native centre of origins of world's tea trees.

In accordance with an ancient Dai document of Xishuanbanna , Yunnan had tea trees planting some 1,700 years ago. There is an old tea tree called the 'King of tea trees' still growing on Nannuo Mountain in Menghai County of the same prefecture. In 1961, a large wild tea tree was discovered in the primeval forest on Dahei Mountain of the same county. That tree rose 32.1 m high with a diameter of 1.03m and its age was over 1,700 years old. Exuberant and verdant, it still can yield quality tea leaves. Yunnan's favourably natural conditions are suitable for the breeding of its large-leaf tea trees which feature early budding, strong buds, long growth period, tender leaf texture, etc. They have become unique materials for preparing Puer Tea.

Different from black tea and green tea, Puer tea leaves are processed from large-leaf and dried Qingmao tea through special fermentation. They are broad and brownish red in colour. When preparing tea, a pleasantly mellow fragrance exudes. Puer tea is in fact a rare health drink for all ages. Literati throughout Chinese history had highly praised the beverage. Wang Yu of Song Dynasty. Zhao Xuemin of Qing Dynasty and Cao Xueqin (author of 'Dream of the Red Mansion ') had Puer tea mentioned in their works.

Receiving popularity among consumers in some 20 countries and regions upon its entering into international markets is not a fortuity for Puer tea. A medical experiment conducted by a hospital in France proved that regular consumption of the tea can apparently lower blood lipid by 13%(3 cups/day in one month). The tea can also lower the alcoholic contents in blood. Besides, over 40% of the subjects which drink Puer Tea lose their weight for different extents obviously for people of the 40-50 age group. For lowering lipid matters, 34% were tested with excellent result and 33% good, Triglyceride, cholesterol and uric acid can be lowered to various levels as well. Thus, Puer Tea is renowned as slimming tea or health tea in Japan , Italy , Hong Kong , Macao , etc.

A clinical test conducted by Kunming Medical Institute proved that Yunnan Puer Tea has a higher curative effect than clofibrate, a medicine to cure lipemia. Same effect has been verified on lowering cholesterol level. No side-effect occurs for regular consumption. Recent medical experiments also report that Puer Tea decoction (100g of tea to be boiled in 700m1 water and take q.i.d.) is bacteriostatic, especially effective against bacillary dysentery. Therefore, regular consumption of Puer Tea can promote dysentery too. Unlike other stimulating black teas and because of its mild nature, Puer tea can cut the grease, help digestion, promote body fluid secretion, quench thirst, vigorate the spleen and dispel alcoholic toxics.

Yunnan Puer tea is available in compressed and bulk forms. Compressed teas (known as Tuocha) include Yunnan Green Tuocha and Yunnan Puer Tuocha (bowl-shaped), Yunnan Chi Tsu Beeng Cha (full-moon-shaped), Puer Square tea cakes (square-board-shaped), Puer tea Bricks (rectangle-shaped). They are famous produce of tea factories in Xiaguan, Menghai and Kunming . Bulk tea features broad, stout and brownish red tea leaves with brightly red decoction and unique mellow flavour. Dozens of Yunnan 's tea factories produce bulk Pu-reh tea and the tea is sold abroad in numerous brand names.

which drink Puer Tea lose their weight for different extents obviously for people of the 40-50 age group. For lowering lipid matters, 34% were tested with excellent result and 33% good, Triglyceride, cholesterol and uric acid can be lowered to various levels as well. Thus, Puer Tea is renowned as slimming tea or health tea in Japan , Italy , Hong Kong , Macao , etc.

A clinical test conducted by Kunming Medical Institute proved that Yunnan Puer Tea has a higher curative effect than clofibrate, a medicine to cure lipemia. Same effect has been verified on lowering cholesterol level. No side-effect occurs for regular consumption. Recent medical experiments also report that Puer Tea decoction (100g of tea to be boiled in 700m1 water and take q.i.d.) is bacteriostatic, especially effective against bacillary dysentery. Therefore, regular consumption of Puer Tea can promote dysentery too. Unlike other stimulating black teas and because of its mild nature, Puer tea can cut the grease, help digestion, promote body fluid secretion, quench thirst, vigorate the spleen and dispel alcoholic toxics.

Yunnan Puer tea is available in compressed and bulk forms. Compressed teas (known as Tuocha) include Yunnan Green Tuocha and Yunnan Puer Tuocha (bowl-shaped), Yunnan Chi Tsu Beeng Cha (full-moon-shaped), Puer Square tea cakes (square-board-shaped), Puer tea Bricks (rectangle-shaped). They are famous produce of tea factories in Xiaguan, Menghai and Kunming . Bulk tea features broad, stout and brownish red tea leaves with brightly red decoction and unique mellow flavour. Dozens of Yunnan 's tea factories produce bulk Pu-reh tea and the tea is sold abroad in numerous brand names.



General Process of making Puer Tea

After tea leaves are being picked, it goes thru a process of “killing the green” in order to eliminate the grassy taste and to control oxidation.
Then it is taken to the kneading process just like red tea.
Then it goes thru the “stacking” process, a process that allows the tea to oxidize till the leaves turns dark brown.
Tea is then brought to further kneading and then dried.
Different kinds of tea goes thru some unique process in order to form the different shapes of the tea. You may find more information at the product description.

Health Benefits of Puer Tea

It's soothing properties aids digestions, best after heavy greasy meals.
Lowers cholesterol
Blood cleansing properties aids in weight loss.

Character

This tea is commonly known to be earthy with a woody aroma. It has a full body and strong taste. Good quality Puer tea are extremely smooth in texture.

Brewing Method

Tea ware : Yi Xing clay pot or Chinese Gai Wan
Water Temperature : 100°c hot water
Warm tea ware by rinsing them with hot water
Pour approximately 7g of black tea leaves into pot, pour hot water into pot and discard water (for cleansing and releasing flavor of the tea)
Pour water and steep tea leaves water for 1-2 minutes for the first brew and increase steeping time for subsequent brewing.

Wednesday, July 23, 2008

Pu'er Tea embarks on global journey, again

One ton of Pu'er tea will be loaded onto an 18th Century merchant ship called the "Gotheborg" in July when the vessel arrives in Guangzhou, capital of South China's Guangdong Province, during its cruise around the world.

Huang Jun, director of the Culture Industry Office of Yunnan Province, said his office will provide the tea "to review the trade partnership between China and European countries in ancient time, and to promote Chinese tea culture as well."

Yunnan Province is the birthplace of Chinese Pu'er Tea, which was first shipped to European countries from the port city of Guangzhou more than 200 years ago.

Historical sources said that 260 years ago there were about 700 tons of cargo, including 366 tons of Pu'er Tea, which sunk with the original Gotheborg ship 900 metres away from her home harbour of Gothenburg of Sweden.

Nearly all the cargo was destroyed except for some silks and tea. In 1984, Swedish archaeologists discovered some 30 tons of preserved canned tea.

"This (voyage) demonstrates the historical and cultural relationships between China and Western countries," Huang said.

The replica of the Gotheborg began her maiden voyage last October. It is following the sea route of the original and is expected to arrive in Guangzhou, also the starting point of the ancient "Marine Silk Road," on July 18.

Tea became a main export from China to Europe in the late 17th Century, and Swedish businessmen introduced Pu'er Tea to European countries via the Gotheborg in the early 18th Century.

Today, Pu'er is still popular in Western countries. Sources with the Guangdong Customs said that a total of 4,103 tons of Pu'er Tea were shipped overseas through Guangdong ports last year.

Editor: Yan 

By:Qiu Quanlin Source:China Daily Website

Thursday, July 10, 2008

Tribute Pu'er Tea to return to Yunnan

Source: chinanews.cn

Two and a half kilos of Pu'er Tea, which were sent to the emperor in Beijing as tribute 150 years ago, will be returned to Pu'er County (formerly called Simao County), Yunnan Province, its hometown.

The tea was found in the storage house of the Forbidden City in the 1960s. In fact, when archaeologists checked the storage house, only Pu'er Tea was well preserved, while other tea varieties had all gone bad.

The Pu'er Tea will leave the Forbidden City on March 19, and will reach Pu'er on April 8.

Grand celebrations will be held in all the cities along the route.

Thursday, July 3, 2008

Making Yixing Tea Ware

I love purple clay for it has no color of glaze, just like that you can see one’s mind directly. One doesn’t rely on the appearance to show his nobility, and only that which is true in nature is most valuable and pleasing. - Gao Zhuang


The making of zisha tea ware begins within the mountains of Yixing where 350 million year old mineral deposits rest. These minerals have formed a material the Chinese call “purple sand clay” or “zisha”. Once the unprocessed zisha, which resembles a piece of rock with a flaky outer surface, is mined and extracted the clay must be selected and worked by hand. Separated by color, the pieces are laid out and allowed to be weathered naturally by the sun, the wind, and the rain until the clay reaches approximately the size of a soybean. Higher quality clay is weathered for several years before being processed, but due to increased popularity and the faster pace of modern times this action is often sped up by machines that crush the clay into finer pieces. Once weathered, the clay is ground into a fine powder and magnets are held over the material in order to extract excess iron content. This will help create a finer, smoother end product. Finally, it is sifted many times and tempered by water creating the mature clay that will eventually be molded into various pieces of pottery.

There are three kinds of zisha clay: purple clay, red clay, and green clay. Each material can be made into pottery on its own or mixed with the other two kinds of clay. In 1916, potters began to add oxidized metal to the fine clay powder in order to achieve a variety of colors like, dark purple, pear brown, copper, or dark green. However, the most cherished pots are still the natural untouched zisha clay. Purple clay is the most common type of Yi Xing tea ware and usually resembled a dark brown once fired. Green clay is only found in small quantities and therefore it is rare to see an entire pot made of this material. It is usually used for accents and decoration and resembles the color of a dark egg shell once fired. Red, or Zhuni pots, are not as common as the purple clay, but can still be found in larger amounts then the green clay. This material is located deep within the mountain layers towards the bottom of the mineral deposits making it more difficult to find and therefore more sought after.

Once ready to construct a piece of pottery the clay is re-hydrated and pounded to remove any excess air bubbles. High quality clay is pounded for weeks achieving a very even and consistent surface. The worked zisha clay possesses many unique qualities. It has a near perfect plasticity making it possible to create many different sizes and shapes coupled with sharp, distinct designs. Its cohesive force is also strong, but not sticky when worked with either hands or tools. This is an important factor since these pots are rolled and pressed, not thrown like some other forms of ceramic ware. Also, the shrinking force is very small only reducing in size about ten percent from molding to firing. This allows for precise fitting and closely matched lids helping the teapot sustain the correct water temperature for a complete tea infusion. Lastly, there exists an appropriate quantity of ferric oxide and many other micro-metallic elements making the color of a zisha teapot plain and graceful. Since the simplistic beauty is much sought after, it is rare that a potter will enhance its natural form with glazes. (taken from www.sevencups.com)

Puer Storage

Puer tea - store with care!
June 10th, 2008 by Jinghong Zhangs


[One fascinating aspect of the latest wave of commercialization in the borderlands of China and southeast Asia is the dramatic revival in popularity of Yunnan's Puer tea. Jinghong Zhang is a PhD student at the Australian National University who is studying the production, marketing and consumption of Puer tea. She has provided this brief report on the the latest opinions of tea connoisseurs about tea storage.]

As Puer tea becomes popular around China, ordinary consumers have learnt to distinguish two issues when they bargain in the teashops: ‘where is it made?’, referring to the origin of the basic tea material; and ‘how old is it?’, since Puer tea is known as ‘the older the better’.

Now a third issue is becoming important: ‘where is it stored?’. This added issue is due to people’s recent realization that the quality of Puer tea is not only determined by the raw material and the processing technique; neither is it true that an older tea is definitely better than a younger one; but quality also largely depends on what post-fermentation temperature and humidity the tea experiences during storage.

In the tea markets of Kunming, I’ve seen a teashop that specialises in Puer tea that has been stored in Hong Kong. Such Puer tea is called gang cang cha, literally meaning ‘tea out of a Hong Kong storehouse.’ The owner told me this was due to the special demand by some clients who appreciate the taste of Puer tea stored in Hong Kong rather than in Yunnan. He said that the humid and hot climate in Hong Kong could speed up the post fermentation of Puer tea, much quicker than being stored in drier place such as Kunming. Yunnan, no doubt, is the production place for Puer tea, but in the eyes of the big consumers in Hong Kong, Taiwan and Guangdong, Yunnan is no good for storage, and some of them even say that the Yunnanese don’t know how to properly store and consume Puer tea.

A big tea storehouse called tian xia cha cang (tea storehouse for the world), was established in Yuanjiang, Yunnan, in 2006. Yuanjiang is located in the moist and hot area of Honghe (Red River) valley, in southeast Yunnan. And it is said that one year’s storage here would be equal to three years of storage in Kunming. I visited it in June last year. All the teas were stored in the warehouse under controlled temperature and humidity (picture above). There I saw a compressed Puer tea in the shape of a pillar, whose color had turned dark red, really like shu cha, artificial fermented tea, although later I found it was actually sheng cha, naturally fermented tea (picture below). The label said it was produced in 2001 and been stored in Yuanjiang since 2003. I was shocked because I’d never seen such fast change on Puer sheng cha with the same age in Kunming.

The establishment of Yuanjiang tea storehouse aims to show that Yunnan is not only good at Puer tea production, but also good at Puer tea storage, a form of post-production. All the Puer tea being stored here will be sold later with added value from storage.