普洱茶(Puer tea)

茶文化

"普洱茶云南省地方标准"是这样定义的:普洱茶是指以云南省一定区域内的云南大叶种晒青毛茶为原料,经过后发酵加工成的散茶和紧压茶.其外形色泽褐红；内质汤色红浓明亮,香气独特陈香,滋味醇厚回甘,叶底褐红.普洱茶是采用绿茶或黑茶经蒸压而成的各种云南紧压茶的总称,包括沱茶、饼茶、方茶、紧茶等.
   普洱茶国家标准出台于2008年,并将于2008年12月1日正式实施.该国家标准给普洱茶的定义是,普洱茶必须以地理标志保护范围内的云南大叶种晒青茶为原料,并在地理标志保护范围内采用特定的加工工艺制成.国家质检总局规定,GB/T 22111-2008 地理标志产品普洱茶保护范围是:云南省昆明市、楚雄州、玉溪市、红河州、文山州、普洱市、西双版纳州、大理州、保山市、德宏州、临沧市等11个州市所属的639个乡镇.非上述地理标志保护范围内地区生产的茶不能叫普洱茶,云南茶企业到上述地理标志保护范围外购买茶叶做成的茶也不能叫普洱茶.只有质量优良的普洱茶才能贴上地理标志产品普洱茶标志.http://bbs.lincha.com/Chaye-5-1-1.html
  普洱茶以其集散地与原产地的普洱县命名,属于黑茶(red tea)的一种 , 唐朝时普洱名为步日 , 属银生节度（今思茅和西双版纳一带） , 银生茶是为普洱茶的前身 , 元朝时称之为普茶 , 明万历年才定名为普洱茶.六大茶山:革登茶山、莽枝茶山、倚邦茶山、曼撒茶山、蛮砖茶山、攸乐茶山,为云南古代六大茶山

普洱茶生茶和熟茶的区分
    a),普洱茶（生茶）是以符合普洱茶产地环境条件下生长的云南大叶种茶树鲜叶为原料,经杀青、揉捻、日光干燥、蒸压成型等工艺制成的紧压茶.其品质特征为:外形色泽墨绿、香气清纯持久、滋味浓厚回甘、汤色绿黄清亮、叶底肥厚黄绿. 即采摘后以自然方式发酵,茶性较刺激,放多年后茶性会转温和,好的老普洱通常是以此种制法.
　　b),普洱茶（熟茶）是以符合普洱茶产地环境条件的云南大叶种晒青茶为原料,采用特定工艺,经后发酵（快速后发酵或缓慢后发酵）加工形成的散茶和紧压茶.其品质特征为:外形色泽红褐,内质汤色红浓明亮,香气独特陈香,滋味醇厚回甘,叶底红褐.科学加上人为发酵法使茶性温和,让茶水达到软水好喝.以1973年后为分界点.

普洱茶六奇

• 1. 产地奇:经历了由地名命名而发展为专门茶类的一种茶叶.普洱茶原是产于云南普洱府所在地,并在普洱集散的茶叶.
• 2. 品种奇:茶树鲜叶为普洱茶变种,即云南大叶种茶树的鲜叶.
• 3. 原料奇:是以云南大叶种晒青毛茶为原料,经过后发酵而成.后发酵的途径有两种:一种是自然存放,长时间的缓慢自然发酵,这样变成的普洱茶,叫传统普洱茶；一种是用晒青毛茶经过人工促成后发酵办法生产的普洱茶及其压制成型的各种紧压普洱茶,叫现代普洱茶或熟普.
• 4. 形状奇:普洱茶除散茶外,紧压成型的普洱茶有各种形状,有如小药丸、圆球、象棋、沱茶、圆饼；大如南瓜、巨型饼、树筒、屏风、大匾等等.
• 5. 品质奇:普洱茶有越陈越香的特点,与茶贵新、酒贵陈的特点背道而驰.如储存保管得当,可储存一百年左右.
• 6. 饮用奇:如在茶馆用盖碗或紫砂壶冲泡陈年普洱,可泡20泡.

拉丁名            Camellia sinensis var.assamica (Mast.) Kitamura
中文名            普洱茶(野茶树)
拉丁科名         Theaceae
中文科名         山茶科
保护级别         2
Pu-erh, Pu’er tea, Puer tea or Bolay tea (Chinese: 普洱茶, Standard Mandarin Pǔěrchá, Cantonese Póuyíhchá, Póunéichá, Póuléichá, Hakka Pu3 ngi3 cha2, Wu Phu3 re6 zo6, Minnan 臭殕茶 Chhàu-phú-tê) is a type of tea made from a "large leaf" variety of the tea plant Camellia sinensis and named after Pu’er county near Simao, Yunnan, China.

Pu-erh tea can be purchased as either raw/green (sheng) or ripened/cooked (shou), depending on processing method or aging. Sheng pu-erh can be roughly classified on the tea oxidation scale as a green tea, and the shou variant as post-fermented tea. The fact that pu-erh fits in more than one tea type poses some problems for classification. For this reason, the "green tea" aspect of pu-erh is sometimes ignored, and the tea is regarded solely as a post-fermented product. Unlike other teas that should ideally be consumed shortly after production, pu-erh can be drunk immediately or aged for many years; pu-erh teas are often now classified by year and region of production much like wine vintages.

While there are many counterfeit pu-erhs on the market and real aged pu-erh is difficult to find and identify, it is still possible to find pu-erh that is 10 to 50 years old, as well as a few from the late Qing dynasty. Indeed, tea connoisseurs and speculators are willing to pay high prices for older pu-erh, upwards of thousands of dollars per cake.