一、The cultural history of Pu'er TeaPu'er Tea rose up in the Eastern Han Dynasty， turned into comity in the Tang Dynasty， began to be popular in the Sing Dynasty， as finalized in the Ming Dynasty and was prospered in Qing Dynasty with a history of thousand of Pu'er Tea tea was originallynamed by its central trading area， in 1729 Qing government had first established an administrativezone named Pu'er Tea zone in Y From the 1970's， Pu'er Tea become hot in Hong Kong， Macao， Taiwan， Japan， Korea and so Pu'er Tea is hot because its habitat of high elevationand fogy growing environment，in is pollution-free in nature， is mellowin taste and long in the aftertaste; Moreover， the uniquemanufacture， transportation， packaging of Pu'er Tea made it become a uniquesecond fermenting tea， thus has formed it's the uniquecrusted fragranceand the health care
维基百科上的Pu'er or pu-erh or [1] is a variety of fermented tea produced in Yunnan province， China， and named after the town ofPu'[2] Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves， after they have been dried and [3] This process is a Chinese specialty and produces tea known as hēichá (黑茶)， commonly translated as dark， or black This type of tea is different from what in the West is known as "black tea"， which in China is called "hóngchá" (红茶) "red tea" The best known variety of this category of tea is pu'er from Yunnan Province， named after the trading post for dark tea during imperial CPu'er traditionally begins as a raw product known as "rough" máochá (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" shēngchá (生茶) Both of these forms then undergo the complex process of gradual fermentation and maturation with The wòduī (渥堆) fermentation process developed in 1973 by the Kunming Tea Factory [4]:206 [5] created a new type of pu'er This process involves an accelerated fermentation into "ripe" shúchá(熟茶) which is then stored loose or pressed into various The fermentation process was adopted at the Menghai Tea Factory shortly after and technically developed [6] The legitimacy of shúchá is disputed by some traditionalists in contrast to aged All types of pu'er can be stored to mature before consumption， which is why it is commonly labelled with the year and region of
