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About Pu-erh

How to Classify Pu-erh Teas (Part One)

How to Classify Pu-erh Teas (Part One)


Pu-erh tea is unlike any other variety of tea. Containing various probiotics and Vitamins, it is beneficial to our body and our immune system, as it can prevent vascular sclerosis. You can learn more about this from our previous article: Differences Between Raw Pu-erh and Ripe Pu-erh.

Pu-erh tea is an umbrella term that covers several delicious varieties of  tea, and according to different standards, there are several classifications to be aware of. Today, we at Denong Tea will teach you tea lovers several methods for classifying Pu-erh Teas.

First Method: Classifying Pu-erh teas according to growth patterns

Wild Tea: Wild tea indicates that the tea is grown from tea trees that are not artificially cultivated. Wild tea trees usually boast a certain old age, lending the tea a classic feel that’s brimming with vitality and nutrition. There are no pesticides or fertilizers to be found here. True to their nature, tea from these wild trees requires taming before its lush flavors can be enjoyed.

Terraced Tea: Terraced tea refers to tea from trees that are cultivated in a tea plantation. In recent years, with the rising demand of Pu-erh teas, there is a growing number of tea plantations in Yunnan Province to meet the needs of thirsty customers. Trees from tea plantations are generally younger and have less nutrition.

Second Method: Classifying Pu-erh teas according to species

Arbor Tree: Traditionally speaking, Pu-erh teas come from the leaves of arbor trees. Tea farmers keep these trees well maintained. These tea leaves are generally large, so it is sometimes called large-leafed tea.

Tea Bush: With the growing demand of Pu-erh teas, tea farmers began to transplant tea trees to grow more plantations. In order to expedite this process, the tea trees are sometimes cultivated into bushes, and fertilized to yield a greater harvest, which results in small-leafed tea. The teas from these bushes have thin leaves and less nutrition.

Read on for Part Two in our continuing series on classifying Pu-erh teas.

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