Is all Pu-erh tea produced in Pu'er?

Pu-erh tea is named after Yunnan's Pu'er, indicating a deep historical connection. But is it named because all of it is produced in Pu'er, Yunnan?

On the contrary, the Pu'er tea region is just one of the main tea-producing areas in Pu'er. Historically, it was more famous as a distribution hub. The Pu-erh tea that gained fame during the Ming and Qing dynasties mostly came from within Xishuangbanna. Even the tribute tea for Qing emperors was sourced from the ancient Six Great Tea Mountains in Xishuangbanna. To this day, besides the Xishuangbanna tea region, which has the largest output and the most illustrious history of Pu-erh tea, and the Pu'er tea region, the main production areas for Pu-erh tea also include the Lincang and Baoshan tea regions.

Terrace tea is older than ancient tree tea

There is a view in the market: ancient tree tea is not suitable for long-term storage, it becomes lighter over time, and its long-term aging is inferior to terrace tea. Old teas are mostly made from terrace tea material, with a long history and proven quality, etc. In fact, large-scale cultivation of terrace tea in Yunnan began around the Cultural Revolution period. It wasn't until the 1980s that terrace tea became the main raw material for Pu-erh tea. Before that, prestigious old teas like 'Haoji' tea or 'Yinji' tea were mostly made from traditional arbor-type tea trees. So, where did this claim originate? During the 2007 market fluctuation, many people hoarded large quantities of Pu-erh tea made from terrace tea at high prices...

In recent years, Pu-erh ancient tree tea has become extremely popular. But where there is joy, there is also worry. Those with principles try to promote it from different angles (represented by certain large factories, emphasizing history, appreciation, circulation, heritage, technology), at most spreading some rumors (like the one above). Those without principles resort to various packaging, stories, and impersonations.

Pu-erh tea grades: They have nothing to do with tea quality

When questions like "What grade is this tea?" or "What grade of tea leaves were used to make this cake?" appear, some people always show a "knowing smile."

Pu-erh tea has ten grades:特级 (special grade) and grades 1-9. So, is a higher tea leaf grade better, or is a lower grade better? Answer: Neither.

Because tea leaf grades are determined based on the size and tenderness of the leaves, and are not related to the inherent quality of the leaves themselves. The selection criteria for Pu-erh tea raw materials are not about being older or younger being better. Therefore, the tea leaf grade does not determine quality. On the contrary, leaves that are too tender or too old are not ideal. In recent years, with the rise of ancient tree tea, raw tea (生茶) commonly uses one bud with two leaves to make Pu-erh tea, and the grading system is increasingly fading from view.

But why the knowing smile? First, raw materials from ancient trees and smaller arbor trees grow irregularly. To divide them into ten grades, they would need to be cut, which damages the tea. Few people do this. Second, during the grading era, one cake of tea was often blended from different grades of leaves; rarely was a single grade used for one cake. So why ask this question? Answer: To appear knowledgeable about tea.

How many years for raw tea to turn into ripe tea?

"How many years for raw tea to turn into ripe tea?" The concept of "raw turning ripe" has been circulating among the public for a long time, even tracing back to several Taiwanese tea masters from the early days of Pu-erh's popularity. But in fact, raw Pu-erh tea will never become ripe Pu-erh tea no matter how long it is stored. Raw tea stored for a long time only becomes aged raw tea. Ripe tea is made through the fermentation process known as "wo dui." Aged raw tea and ripe tea only share some overlapping characteristics: not bitter/astringent, and a reddish-brown liquor. However, time cannot replace process. It's like old rice only becomes aged rice and never turns into cooked rice.

Imperial Pu-erh that even emperors never drank

A type of "Imperial Pu-erh" (宫廷普洱) is popular on the market, but in fact, emperors deep in the palace never drank Imperial Pu-erh, and Imperial Pu-erh was never offered as tribute to the imperial court. The Imperial Pu-erh commonly seen on the market is generally ripe tea made from very tender and fine leaves. Firstly, the earliest ripe tea was born in the 1970s. Secondly, it is generally believed that the concept of "Imperial Pu-erh" first appeared after 1999. As for why it was named Imperial Pu-erh... (Please allow the editor to omit 10,000 words here!)

Actually, using emperors to sell goods is very common (especially Zhu Yuanzhang, Emperor Qianlong, and Empress Dowager Cixi make frequent appearances) and is understandable. Here, we are just clarifying the origins with an attitude towards knowledge.

The inheritance of century-old tea houses

Songpin Hao, Tongqing Hao, Fuyuanchang Hao... These illustrious names have been flashing in tea circles again in recent years. The title of a century-old house shines like the old tea it produced, attracting much attention. Naturally, new tea from century-old houses draws tea enthusiasts' attention. But strangely, how were these century-old houses inherited? What is the relationship between tea products separated by decades?

In fact, after the trials of the War of Resistance against Japan and the Liberation War, many old tea houses had already closed down before liberation. In the 1950s, due to well-known historical reasons, all private tea houses and firms in Yunnan successively disappeared, and their descendants scattered. Old houses that fled to Southeast Asian countries, like "Hong Taichang," also ceased production by the 1980s at the latest. So, regarding the inheritance of century-old tea houses... you understand.

Ps: Due to speculation, Pu-erh tea has taken on a financial hue. Having a good story helps operations and attracts those who might buy at the peak.

Is purple clay suitable for brewing all Pu-erh tea?

Purple clay teapots are considered excellent tools for brewing Pu-erh tea. The breathability brought by the double-pore structure, the smooth and delicate liquor obtained after brewing, and the excellent heat retention are all beneficial for brewing Pu-erh tea.

But this applies to ripe Pu-erh tea and aged raw Pu-erh tea. If brewing relatively heat-sensitive raw Pu-erh tea that is 1-3 years old, it's better to use a gaiwan. When buying Pu-erh tea, it's also best not to use a purple clay pot to avoid misjudgment due to the pot's enhancing effect.

How much do you know about Pu-erh tea's weight-gain effects?

Weight loss is one of the widely circulated effects of Pu-erh tea. Tea friends generally recognize Pu-erh tea's ability to cut grease and reduce fat. But why mention weight gain here?

Pu-erh tea aids digestion and cuts grease. After drinking it, one often feels very hungry, leading to a hearty meal afterwards, which might反而 cause weight to soar. Actually, weight loss is a behavior that requires coordination between exercise, diet, and lifestyle habits. Drinking tea sporadically like taking medicine may not lead to rapid weight loss and also loses the pleasure of tasting tea.