{"product_id":"chinese-tea-von-undefined","title":"Chinese tea","description":"\u003cp\u003eSource: Wikipedia. Pages: 60. Chapters: 24 flavors, All in This Tea, Baihao Yinzhen, Bai Jiguan tea, Bai Mudan tea, Ban Tian Yao tea, Biluochun, Bohea, Bu Zhi Chun tea, China National Tea Museum, Chrysanthemum tea, Chun Mee tea, Cloud tea, Dafang tea, Da Hong Pao, Dianhong tea, Dongfang meiren tea, Flowering tea, Fo Shou tea, Golden Monkey tea, Golden needle tea, Green tea, Ground tea (drink), Gunpowder tea, Gynostemma pentaphyllum, History of tea in China, Houkui tea, Huangshan Maofeng, Huang Guanyin tea, Huang Mei Gui tea, Huoshan Huangya tea, Jasmine tea, Jin Fo tea, Jin Suo Chi tea, Junshan Yinzhen, Keemun tea, Kombucha, Kuding tea, Lapsang souchong, Lei cha, Longjing tea, Lu'an Melon Seed tea, Lu-Yu Tea Culture Institute, Lu Yu, Mengding Ganlu tea, Menghai tea factory, Oolong, Ping-Lin Tea Museum, Post-fermented tea, Pouchong, Pu-erh tea, Qilan tea, Rou Gui, Ruan Zhi tea, Shoumei tea, Shui Hsien tea, Shui Jin Gui tea, Taipei Story House, Tenfu Tea Museum, Tieluohan tea, Tung-ting tea, White monkey paw, White tea, Wong Lo Kat, Yingdehong tea, Yu Hui Tseng. Excerpt: Pu-erh tea, also spelled as Pu'er tea, is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha (¿¿), commonly translated to dark, or black tea (this type of tea is completely different from what in West is known as \"black tea\", which in China is called \"red tea\"). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China. Pu'er traditionally begins as a raw product known as \"rough\" Mao Cha (¿¿) and can be sold in this form or pressed into a number of shapes and sold as \"raw\" Sheng Cha (¿¿). Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The recently developed Wo Dui process (¿¿) pioneered by both the Menghai and Kunming Tea Factories has created a new type of pu-erh tea of which some traditionalists dispute the legitimacy. This process involves an accelerated fermentation into \"ripe\" Shou Cha (¿¿) which is then sold loose or pressed in various shapes. All types of pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production. Darkening tea leaves to trade with ethnic groups at the borders has a long history in China. These crude teas were of various origins and were meant to be low cost. Darkened tea or Hei Cha, is still the major beverage for the ethnic groups in the southwestern borders and, until the early 1990s, was the third major tea category produced by China mainly for this market segment. There had been no standardized processing for the darkening of Hei Cha until the postwar years in the 1950s where there was a sudden surge in demand in Hong Kong, perhaps because of the concentration of refugees from t\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9781156828106\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9781156828106","offer_id":48822373024069,"sku":"9781156828106","price":20.72,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/ae7f38e4-eec3-4fe5-bc64-4916d70263ea.jpg?v=1726374710","url":"https:\/\/shop.autorenwelt.de\/en\/products\/chinese-tea-von-undefined","provider":"Autorenwelt Shop","version":"1.0","type":"link"}