Paperback auction catalogue.
Text in Chinese. Light superficial marks on covers. Illustrations in color. Pages are clean and contents are clear throughout. Binding is sound.
90 lots, “Puer Tea” including cake tea “Yun Nan Chi Tse Beeng Cha”, “Da Ye Qing”, “Jiu San Qing”, “Ba Ba Qing Tong Qi”, “Yi Wu Hao”, “Lv Da Shu”, “Jiu Liu Nian Bo Zhi”,” Hong Yin Yuan Cha”, “Wu Zhi Hong Yin”, “Lv Yin Yuan Cha”, “Jiu Jiu Nian Song Jing”, “Yi Wu Ma Hei”, “Shui Lan Yin”, “Xiao Lv Yin”, “Qi Zi Ba Zhong Huang Yin” and “Jiu Er Nian Hong Si Dai”, Tuocha “Jiu Si Feng Huang Tuo”, “Zi Da Yi”, “Song Pin Hao Hong Biao”, “Da Yi Jia Ji Tuo” and “Hong Yin Tuo”, Brick Tea “Ba Shi Nian Dai Sen Xiang Zhuan”, “Jiu Er Fang Zhuan”, “Liu Jiu Nian Wen Ge Zhuan”, “Wen Ge Hou Zhuan” and “Jiu Er Fang Zhuan”, Some “Liu Shi Nian Dai Hei Cha”, “Jiu Shi Nian Dai Lao Bai Cha”, “Da Hong Pao” and “Rou Gui Wang”.
Pu’er or pu-erh is a variety of fermented tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation (called ‘wet piling’), and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. This process produces tea known as heicha (lit. ‘black tea’) (which is different from the English-language black tea that is called hongcha (lit. ‘red tea’) in Chinese). Pu’er falls under a larger category of fermented teas commonly translated as dark teas.
Two main styles of pu’er production exist: a traditional, longer production process known as sheng (raw) pu’er; and a modern, accelerated production process known as shou (ripe) pu’er. Pu’er traditionally begins with a raw product called “rough” (mao) cha (lit. fuzzy/furry tea) and can be sold in this form or pressed into a number of shapes and sold as “sheng cha (lit. raw tea). Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The wodui fermentation process developed in 1973 by the Kunming Tea Factory created a new type of pu’er tea. This process involves an accelerated fermentation into shou (or shu) cha (lit. ripe tea) that is then stored loose or pressed into various shapes. The fermentation process was adopted at the Menghai Tea Factory shortly after and technically developed there. The legitimacy of shou cha is disputed by some traditionalists when compared to the traditionally, longer-aged teas, such as sheng cha. All types of pu’er can be stored to mature (in non-airtight containers) before consumption, which is why it is standard to label them, more so than most other types of tea, with the year and region of production.
Size: 8.2×10.6×0.4 inches.
Paperback auction catalogue. Text in English and Chinese. Illustrations in color. Spine head and foot slightly bumped. Light superficial marks on covers. A few foxing. Pages are clean, contents are clear throughout. Binding is sound. 39 lots, modern and contemporary Chinese paintings from the collection of Wen Miao Xiangzhai, including works by Huang Binhong, Qi Baishi, Wu Changshuo, Wu Hufan, Pan Tianshou, Qi Baishi, Pu Ru, Fu Baoshi, Tang Yun, Liu Danzhai, Lin Fengmian, Wu Guanzhong, Guan Liang and Xu Beihong. Size: 9.0×11.7×0.6 inches. 174 pages.
Paperback auction catalogue.