Pu'er Tea is primarily produced in regions such as Xishuangbanna, Lincang, and Pu'er in Yunnan Province. The brewing techniques and drinking arts of Pu'er tea are significant, with a rich variety of drinking methods. It can be enjoyed plain or mixed. Pu'er tea boasts an orange-yellow, thick broth with a high, sharp, and lasting aroma, a unique scent profile, a rich and mellow taste, and excellent durability when steeped.
Which region produces the best Pu'er tea?
1: Menghai Production Area
The growing environment here results in a higher synthesis of phenolic compounds in Pu'er tea compared to other internal substances. Additionally, due to relatively insufficient alkaloid content, the astringency brought by polyphenols stands out, making the tea from this area have a heavier mouthfeel and better aftertaste, which is very suitable for seasoned tea enthusiasts.
2: Lincang Production Area
The Lincang tea production area has a very high output, often referred to as the world's tea warehouse. The most prominent regions include Mengku, Bangdong, Fengqing, and Yongde. Generally, the differences in the aroma and taste of teas from this area are relatively large. Overall, they tend to have good aroma, slightly more astringency, and a mild bitterness.
3: Simao Production Area
The Simao production area is mainly located north of the Lancang River East, including Xiaojinggu, Wuliang Mountain, and Kunlusi Mountain. Typically, the aroma of teas from this area is plainer compared to the previous two areas. They are not overly strong or bitter but rather fresh and refreshing, suitable for those who prefer a lighter flavor.
Pu'er tea is divided into raw (sheng) tea and ripe (shou) tea. Raw tea is made from the fresh leaves of large-leaf tea trees in Yunnan, processed through steps such as fixation, kneading, sun-drying, steaming, and compression. It has a strong character, a greenish-yellow and clear broth, and a strong bitterness and astringency. If raw tea is aged in a suitable storage environment for three to five years, it undergoes a series of complex reactions including oxidation, polymerization, decomposition, and degradation, producing a large number of beneficial microorganisms.
The polyphenols slowly oxidize, and the content of theaflavins, thearubigins, and theabrownins increases, giving it a matured aroma and a mellow taste. Ripe Pu'er tea goes through an additional pile-fermentation process compared to raw tea, using artificial rapid fermentation to make the tea nature more moderate. The broth is red, thick, and bright, with a mellow and sweet aftertaste.