Pu-er Tea

This text is replaced by the Flash movie.


Tips :
Ways to prepare Pu-er tea Pu-er tea health benefits
Appreciating Pu-er tea Storage of Pu-er tea


The Best Natural Storage Environment
Malaysia located in the middle of Asia and Malay Peninsulas, and also Australia, Pacific Ocean, Indian Ocean. Straits of Malacca, a huge water area. Malaysia located near the equator, the weather is characterized by tropical climate. All year long in hot climate, no obvious changes. Average temperature is 28-30 Celsius. But because of the seasonal ocean weather, it will be hot in morning, but cool in night. Weather of highlands is cooler. The rainfall is enough, average 2000-2500 mm every year. The humidity reachs 75% as in the middle of natural “dry” and “damp”. Hot, damp, dry and ventilate, pu-er tea is fermented quickly when put in the natural environment in Malaysia, dispense with handy catalyze, better than the China which has four season. Hence, the unique location of Malaysia bring up the best natural storage environment for pu-er tea.

Pu-er Tea
Pu-er tea is usually steamed and then compress into shapes. Those which are in better quality will be compress into round saucer shape (looks like biscuits), followed by round bowl shape (it’s like a top), and then rectangular brick shape. The compressed round saucer type is also known as “Qi Zi Bing”, which is a traditional production of Yunnan.

"Qi Zi Bing” has a nett weight of 357g, and it has seven pieces in a bulk, as such this it where it got its name “Qi Zi Bing”. Pu ER tea is like the red wine of the west, as it is suitable for storing and the longer it is kept, the better it will be due to the natural fermentation. It is a tea which is suitable for people of all ages and genders. Not only it quenches thirst, it also helps to keep us alert, relieve phlegm, slimming, reduces sugar levels in the body and control of blood pressure.

Pu-er has a very unique method of production. Normally, tea are picked, roast, dried up and rubbed, but Pu Er depending on “Cooked Pu-er tea”- manually fermented by people, or “Green Pu-er tea”- will let it ferments naturally. “Cooked Pu-er tea” will need to go through moisten piles and high temperature to manually ferment, and it is ready for sale. “Cooked Pu-er tea” is said to be at its best when it is dried storage for 5-8 years. “Green Pu-er tea” did not go through any process of moisten piles and high temperature, and it is to let it ferment naturally. The longer it is stored, the better it taste due to fermentation and “Green Pu-er tea” has better sweet after taste compared to “Cooked Pu-er tea”.

As the time goes, the Pu Er now is compared to last, the quality and culture remains the same, but there’s only a slight changes in the process.

According to history, the representative of the “6 Most Famous Tea Mountain” – Xi Shuang Ban Na, produces tea leaves which are big and compress it into shapes. The shapes that are compressed into are rectangular (brick tea), bowl shape (looks like tops), Qi Zi Bing (biscuits/saucer shape), round shape (looks like coins), and bamboo tube. Due to the sales and marketing of present times and the long term production of Pu Er, variety of Pu Er has been increased as well.