Puerh tea is famous both at and abroad, and its main producing areas are
Simao Prefecture (now Pu'er City), Xishuangbanna Prefecture, Lincang and other
regions in Yunnan Province, China. Puerh tea culture is an important part of
Chinese tea culture.35.4 million years ago in the Oligocene of the Early Tertiary,
the only fossil origin of the new species of Magnolia platyphylla, the ancestor of
tea in the flora, was in the Jinggu Basin in Simao area; The world's longest
surviving (2700 years) wild type ancient tea tree "living fossil" is in Qianjiazhai,
Zhenyuan, and the wild type ancient tea tree "living fossil" (1700 years) is in
Menghai Bada; The only living "living fossil" of the millennium transitional ancient
tea tree on the earth is in Lancang Bangwei; Thousands of years of cultivated
ancient tea forest in Jingmai; The 800 year old cultivated tea tree died at the end
of 1994 in Nuoshan, Menghainan.Now Simao Prefecture and Xishuangbanna
Prefecture were under the jurisdiction of Yinsheng Festival in the Nanzhao period
of the Tang Dynasty, and were called Puerh Prefecture in the Qing Dynasty。
Manshu in the Tang Dynasty said that "tea leaves the mountains of Yinsheng City",
and Dianlue in the Ming Dynasty said that "all the tea used by scholars and
common people is steamed into a group"Pu'er tribute tea was also processed here
in the Qing Dynasty.Pu'er tea has been popular at home and abroad for a long
time since the late Qing Dynasty and the early Republic of China, and is deeply
loved by people.Pu'er tea has a long history of cultivation and rich cultural
connotation.As one of the most distinctive categories of Chinese tea, Yunnan Puerh
tea has gradually transitioned from drinking value, health value, and cultural value
to collection value and investment value. In Yunnan, south of the colorful clouds, the wild ancient tea trees grew in the
dense primeval forest. The ancestors who lived there learned that the wild tea
leaves had the effect of detoxification, and then began to collect and use tea.At
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that time, tea was only used as a kind of herbal medicine. After picking, it was
boiled directly for drinking. The process of tea production didn't begin until the
Zhou Dynasty, when tea officials were set up to gather tea for funeral purposes.
This habit continued to the Spring and Autumn Period. If we want to collect tea as
sacrificial supplies, we must solve the problem of long-term preservation of tea.
Due to the limitation of technical conditions, people chose the most direct
"dehydration method" to dry and store tea leaves for use at any time. Once the
fresh tea leaves are dried in the sun, the internal quality has changed greatly.
This method is now called "raw drying", which is similar to the modern white tea
processing technology. As time went by, people found that raw and dried loose tea
still could not meet the demand for convenient storage. Because the aroma of
loose tea was easy to dissipate, people tried to make dried tea into tea cakes, tea
slices or ground into powder, which could not only improve the taste of tea, but
also make storage more convenient. Guangya, written by Zhang Yi, a member of
the Wei Dynasty in the Three Kingdoms Period, records that "tea is picked to make
cakes between Jingba and Jingba." During the Tuoba period of the Northern Wei
Dynasty in the Sixteen Kingdoms of the Eastern Jin Dynasty, there were also
historical records of cake making and grinding technology: the residents in
Sichuan and Hubei made tea into cakes, dried it, crushed it, and drank it with
water. This method lasted until the Tang and Song Dynasties, that is, fresh leaves
were made into cakes and slices, which were crushed when they were drunk. In the Tang Dynasty, the first qualitative leap in tea making technology was the
invention of the technology of steaming green tea. The green sun dried tea cannot
remove the "grass smell" in the leaves. Through repeated practice and summary,
people found that once the tea was steamed, the taste could be greatly improved.
Lu Yu's "Tea Classic" records in detail the process of steaming green tea, which
goes through six steps, namely, "picking, steaming, pounding, shooting, baking,
wearing, sealing, and drying the tea".The key is to make cakes after steaming, and
leave a hole in the middle for drying. The grass flavor of steamed cake tea or
group tea is basically removed, but because the steaming process allows more
leaching of the tea content, the steamed group tea brings bitter problems when
drinking. Therefore, people continued to make improvements, forming a method of
first washing the fresh leaves, then steaming, pressing the tea leaves after
steaming, squeezing out part of the tea juice, and then making cakes to reduce
the final bitter taste. This method was very popular in the Song Dynasty, and it
was stated in the Daguan Tea Theory written by Zhao Ji, Emperor Huizong of the
Song Dynasty. During the Song Dynasty, the process of washing tea was also
improved. For example, the tea after steaming was washed again to make it cool
quickly and keep its bright green color unchanged. It is worth mentioning that
during the reign of Emperor Taizu of the Song Dynasty, a kind of Longtuan tea
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was made. In the first year of Xianping (AD 998), a model of dragon and phoenix
was set up to make the group tea. The group tea was decorated with dragon and
phoenix patterns, which is called Longtuan and phoenix cake, and this is the
origin of Yunnan brick tea and cake tea in the future. Although the process of
steaming Qingtuan tea reduces the bitterness by pressing, the taste of the tea itself
has been greatly damaged. Therefore, after the tea was steamed, people dried it
directly without kneading or pressing, and the steamed green tea began to change
to steamed green tea. The steaming method did not change fundamentally from
the Tang Dynasty to the Yuan Dynasty. The method of frying green tea was vigorously promoted in the Ming Dynasty,
where frying pan was widely used to eliminate green tea. In the tea monographs of
the Ming Dynasty, there were very detailed records of the roasting technology, and
they all paid great attention to the preservation of tea aroma. This has played a
decisive role in the innovation of tea making technology and the development of
China's tea industry. Because of the fry green technology, it has laid the
foundation for the emergence of various famous teas in China. The exact
chronological sequence of the development from roasted green tea to various teas
has not yet been recorded. If we judge from the processing methods of various
kinds of tea today, we can infer that yellow tea and black tea are the first, and
white tea, black tea and green tea are the last. Tracing back to the history of tea development in Chen Chuan's "General History
of Tea Industry", we can see that the history of tea industry development has
changed from unfermented green tea with the core process of green removal; And
yellow tea based on the green tea bleaching process, with the stuffy yellow as the
core process; On the basis of green tea decreation without fermentation (oxidation)
process, black tea with the core of heap stuffiness and pile fermentation process,
and white tea with the core of fermentation (oxidation) process; To green tea with
green semi fermentation (oxidation) as the core process; And black tea with
Wohong (also known as full fermentation) as the core process; The emergence of
fermented tea has also experienced a long time. It is developed slowly through the
continuous innovation of tea making technology and according to the
characteristics of raw materials in different regions. In this process, fermentation
played a great role. This article will analyze the classification of Puerh tea by
sorting out the development history of six types of tea and the changes of tea
making technology. From the comparison between black tea with microbial
fermentation as the core technology and other types of tea, this paper will
compare the difference between microbial fermentation tea and fermentation
(oxidation) on the basis of the tea property classification of Puerh tea and the
difference between the core tea making technologies of each type of tea. Exquisite processing technology is one of the conditions to ensure the excellent
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quality of Puerh tea, and is also the key to the formation of Pu'er tea products. In
terms of the processing technology of Puerh this paper has carried out many
investigations and field visits to the tea mountain in the origin of the production
area, visited many local Puerh tea processing factories in Yunnan, observed and
learned the raw material processing of Pu'er tea, the raw tea processing
technology of Puerh tea and the processing technology of cooked tea, and combed
the development and changes of the processing technology of Pu'er tea in different
periods in history, And the national and local standards related to the processing
technology of Puerh tea in different periods. A cup of high-quality tea cannot be presented without high-quality water and
appropriate brewing methods. This paper tests several commonly used tea brewing
water in the Korean market, and analyzes the characteristics of various tea
brewing water with examples to provide a data experimental basis for making a
cup of Puerh tea. In addition to the water used for making tea, the selection of
tea making equipment and methods plays a key role in how to make a cup of
Pu'er tea. This article classifies and compares the common and commonly used
tea making equipment, selects the tea props suitable for making various types of
Pu'er tea, and makes a specific case analysis. Through Puerh tea drinking methods
such as raw tea seats, cooked tea seats, roasted tea seats, boiled tea seats, and
mixed drinks of Puerh tea, it is applied to the influence of various materials of tea
making equipment on Puerh tea soup, Make specific application demonstration.
Through the above drinking methods of Puerh tea, it is proposed that the health
care value of drinking Puerh tea can be maximized by reasonable and healthy
drinking methods for different constitutions and different age groups based on
drinking interests. Pu'er tea has a long history of production and drinking in ethnic minority
areas. Many local ethnic minority people regard Puerh tea as a daily drink, even
an important part of national culture. Yunnan minority tea culture has a profound
impact on Pu'er tea culture. The production technology and traditional drinking
methods of Pu'er tea also draw heavily on the tea culture of local ethnic
minorities, including Dai, Bulang, Lahu, Naxi, Tuo, etc. The influence of ethnic
minority tea culture on Pu'er tea culture and industrial development is
multifaceted, including production technology, drinking methods, quality
characteristics and multi-ethnic cultural exchanges. These influences have
promoted the prosperity and development of Pu'er tea culture, and also enriched
and diversified the cultural connotation of Pu'er tea.At the same time, this cultural
exchange and integration has also brought a broader sense of cultural identity and
regional identity to Yunnan ethnic minorities, which is conducive to promoting the
development and exchange of multiculturalism in Yunnan. In terms of investment and collection of Puerh tea, this paper combs the
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development process of the investment market of Puerh tea, and expounds the
general situation of investment in Puerh tea from the aspects of investment theory,
value basis, investment market, appreciation path, etc., which can enable the
lovers of investment and collection of Puerh tea to form a certain understanding
of the investment and collection of Puerh tea, which is conducive to making better
judgments and decisions. At present, the investment and collection of Pu'er tea are
not only popular in China, Hong Kong, Macao and Taiwan, including neighboring
South Korea, Malaysia, Singapore and other places. The field of physical
investment of Puerh tea is one of the most popular categories, and its trading
volume, trading unit price and trading volume are showing a rising trend year by
year. However, with the continuous expansion of the investment and trading
market of Puerh tea, credit risk problems such as forgery, fraud, evasion and
dishonour also come along. In the process of tea industry development,
consumption is one of the main factors restricting supply. Therefore, the
development of tea industry economy and market trends tend to change with the
consumption capacity of the economy and the public. In recent years, for example,
in 2007, 2014, 2021 and 2022, there have been dramatic fluctuations in the
transaction price of Puerh tea trading market, and the negative impact is called
the "collapse of the tea market" by the market. In recent years, because the price
of raw materials in the country of origin has increased year by year, the
fluctuation range of its product price has also changed significantly compared with
that before, and its change factors will drive the sales and supply of Pu'er tea
enterprises to fluctuate synchronously. It is difficult to explain this price
fluctuation and supply and demand relationship with the increase and decrease of
consumption alone. Therefore, there must be other factors affecting this supply
and demand relationship. In my daily work, I am also a participant in the
operation of Puerh tea market. In the operation, I found that investment and
collection are actually one of the factors restricting the supply and demand
relationship of Puerh tea, and may even play a major role. The collection craze
and investment behavior of Puerh tea have appeared in the development of the tea
market for about 20 years, and its market changes and consumption demand have
attracted enough attention from the tea industry and tea academia. For Pu'er tea,
the author believes that investment and personal collection belong to different
categories, and investment needs to make an estimate and prediction of the
profitability and return on investment of tea products, It is also required that the
tea has a certain market liquidity and liquidity. However, if you want to collect
Pu'er tea as a personal preference, you only need to choose the tea that suits
your consumption ability and habits. There are also some differences in people's
attitudes towards the investment of Puerh tea. Especially after 2007, the market
price of Puerh tea has fluctuated sharply several times. The industry also has
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some negative views on investment and collection, and many different voices have
emerged, such as Jiang Xinfeng (2010)They believe that the consumption of instant
drinks of Puerh tea lags behind the purchase consumption brought by investment
collection, which is likely to lead to distortion of market supply and demand and
price chaos. He also believed that this distortion would lead to malicious
speculation in the market, which would make the Pu'er tea market go against the
law of value. However, it should be noted that investment in and collection of
Puerh tea have become increasingly important in the development of the industry,
and even this model has begun to extend to other storable tea categories. For
example, in recent years, black tea and even white tea have also begun to collect.
Therefore, it is necessary to use a more rigorous and scientific way to investigate
the impact of collection on the supply and demand relationship of Puerh tea
market, and understand the internal factors of the sharp fluctuations in the price
of Pu'er tea market, so as to help tea producers and sellers correctly evaluate this
impact mechanism, so as to avoid harm to normal production and operation. And
it is more necessary to put forward reasonable suggestions on investment
collection for investors and collectors of Puerh tea, so as to avoid economic losses
caused by the negative impact of blind investment. The scientific storage mode of Puerh tea is also an important factor for the
improvement of the post fermentation quality of Puerh tea and its appreciation
space. Yan Zi's Spring and Autumn Annals said: "Oranges born in Huainan are
oranges, while those born in Huaibei are trifoliate orange, with similar leaves, but
different flavors." Although Puerh tea originated in Yunnan, it is the main
consumer in Guangdong, Hong Kong, Taiwan and other regions. At present, the
mellowing method of Puerh tea is natural storage
The storage area represented by Kunming, the provincial capital of the origin of
Pu'er tea, is called Kunming Warehouse or North Warehouse. The Pearl River Delta
and Lingnan regions, which are the largest consumer markets, are called
Guangdong Warehouse or Nanfang Warehouse. Due to the difference in natural
storage conditions between different regions, the mellowing quality of Pu'er tea will
be greatly affected. The change of storage and quality is also one of the important
factors affecting the price of Pu'er tea. Through the above contents, this paper
conducts a comparative study on the culture of Puerhr tea, the tea category,
processing technology, healthy drinking methods, and the investment and collection
of Pu'er tea. It can deeply understand the cultural connotation of Pu'er tea,
promote the construction of the brand of Puerh tea, and propose investment plans
for various brands, promote, protect, and inherit the culture of Puerhr tea. And
the positive development of Puerh tea industry.