Explore the Lingering Charm by Scent-bonded “Puer-Tea” Session. Beijing Poly 2018 Autumn Auction. December 7th, 2018 Sale Catalogue

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.
106 lots “Puer Tea” including “Chun Ya”, “Da Yi Jia Ji Tuo”, “Jiu Er Fang Zhuan”, “Jiu San Nian Lei She Zhuan”, “Jiu Si Feng Huang Tuo”, “Jin Da Yi, Hong Yin Tuo”,” Lao Ban Zhang”, “Hong Yin Tuo”, “Yi Wu Ma Hei”, “Wen Ge Zhuan”, “Hong Si Dai”, “Qi San Qing Bing”, “Mang Shi Zhuan”, “Ba Ba Qing Bing”, “Shui Lan Yin” and “Bo Zhi Zhuan”.
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: 8.2×10.6×0.3 inches.
94 pages.


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