Pu Erh Concentrate

Ever heard of Pu Erh concentrate? I've tried it.

It should be one of the latest trends in the pu-erh production. Mr. Wang Xi Qun of the Cha Ma Si tea factory told me that the model for the concentrate Cha Gao, Pu Erh or paste, which should be made already for the first time in the Tang Dynasty. The information on this rare tea was found in ancient Chinese medicine books. The Pu Erh paste should have a positive effect on digestion and quickly helped to sober up after drinking. The manufacturing process was long considered lost.

In the 50-ies tea producer in Yunnan were commissioned by the Chinese government Pu Erh paste (Cha Ga o) to produce applications for the Chinese army in Tibet. It was assumed that the paste would provide the Army with the essential nutrients that were scarce in the high mountains of Tibet. After tinkering and experimenting long it has developed a manufacturing process for the Erh Pu concentrate.

Today you need 8 KG Maocha sheets for 500 g of Pu Erh concentrate. Therefore, the tea is very expensive. The small lump dissolves very quickly in water and result is a slightly sweet, mild Pu Erh tea. The preparation is quick, easy and a positive effect on our well-being is guaranteed, according to Chinese studies. What more could you want: a perfect tea for European and American market.

Also on Pu Erh powder is worked hard. At the Tea Conference in Pu Erh City an instant powder was introduced from Pu Erh in June this year. Whether or not join a Pu Erh Matcha trend after trend? Let's see ...

How Do I Recognize A Good Matcha Tea

The Matcha trend is not to be overlooked. Five years ago, only a few have heard of Matcha Tea, today, many people can not imagine the day without Matcha. According to this the choice of matcha tea: Many varieties with huge price differences.

I'm often asked how to recognize a good matcha and why the price differences are so big?

Here are a few tips for orientation:

Although the matcha tea in the 12th Century was invented in China, the original Matcha tea comes exclusively from Japan today. The best Matcha teas are still coming from the Uji region near Kyoto. Several factors such as cultivar of the tea plant, the shade before harvest, plucking and careful processing, including grinding in stone or ceramic mills, significantly affect the quality of tea. Prices from 22,00 to 26, 00 EUR for 30 grams Japanese Matcha powder is realistic. The better the quality of tea is the higher the price.

Very cheap Matcha fakes from China are becoming more common. In addition, there are also ground and other Sencha green tea powder. The powder looks like matcha tea from, but the quality of these teas is that the low-grade matcha again to wide after. You have the original Matcha Tea, Japan little in common.

The color of the powder is already an indication of the quality of the tea. High quality Matcha powder in a dry state shows a wonderfully bright jade green. After it was hit with the bamboo whisk, a dark, yet bright jade green should be seen. Lower grades look pale, sometimes yellowish or light brownish. In the lower grades are often tastes very bitter or sour in the aftertaste.

The aroma is fresh and lovely. Also a nice thick foam on the surface of tea is an indication of the quality and the freshness of the tea. Poor quality Matcha powder form no solid foam on impact.

Green Tea - History in Japan

The history of green tea in Japan is very rich in tradition. Invention of Sencha and Gyokuro and development of the finest manufacturing processes worldwide.

Green tea from China to Japan

The history of green tea has a long history and an intense relationship with the mother country of green tea, China. Back in the Nara period (710-794 AD) and Heian period (794-1192 AD), Japan sent a number of emissaries to China (Tang Dynasty). Relations with other countries were reserved only possible formal occasions and the authorities. On several trips, the emissaries were accompanied by leading Buddhist scholar. Such monks also held partly longer to study in China. First traditions testify that tea has been used already 729 AD by Emperor Shomu in Japan to cause a special Buddhist ceremony.

First tea seeds to Japan

805 AD bring the Buddhist monks Saicho and Kukai who studied in China, supposedly for the first time tea seeds of Camellia sinensis in Japan. This was one of the first planted tea gardens in the Saga Prefecture (Kyushu Island in southern Japan). It was also mentioned that one theory is that the green tea plant (Camellia sinensis) as "Sancha" (Sage) in the mountain regions of Japan wild occurred earlier and was used as a tea.

According to tradition, Emperor Saga promoted the cultivation and drinking green tea, but it was only the aristocracy and the Buddhist monks reserved.815 AD appears the first mention of tea in Japanese literature, the Nihon Koki. It is reported as invited Emperor Saga of Eichu Bonshakuji in the Temple and green tea was served. The green tea was valued mainly for its invigorating effect (supports meditation), spiritual opening and healing power. In this early time of the green tea has been considered one of Chinese medicinal plants. In contrast to today's more sophisticated cooking the tea leaves are then simply given either fresh or dried in hot water and then drank the tea. 

Tea powder is developed (forerunner of matcha)

During the Song Dynasty China (960-1279 AD.) Is a method for preparing powdered tea made from. The powder was ground in either fresh or dried tea leaves. For this tea culture has a certain teapot with side handle (Japanese: 茶 瓶 chabin) developed the forerunner of today's Japanese kyusu. To date, this teapot is used in China for the production of herbal medicine.

Eisai - first book on medicinal properties of green tea in Japan

To 12 Century AD, however, there is almost no evidence of the use of green tea.1191 AD then brought Eisai Yosai (栄 西, 禅师, Japanese monk and Zen master, 1141-1215 AD.), Founder of the Rinzai school of Zen Buddhism, a new type of tea seeds from his study trip from China to Kyoto. Eisai is said that he had popularized the cultivation and drinking green tea in Japan for health reasons and because of the stimulating effect of the meditation. He wrote in 1214 AD, the first book on Japanese green tea: Kissa Yojoki (Stay healthy by drinking green tea), that he sent to the chronicles of the alcoholic Shogun as a gift.

 "Mountains and valleys, where the tea grows, are sacred and people who harvest the tea, live to old age." ~ Minnan Eisai

Tea plantations of Uji over Japan

A disciple of Eisai, the monk Shonin Myoei put in Uji, near Osaka and Kyoto, supposedly one of the first tea plantations on. The close contacts between the monks and the ruling class of samurai made the tea in this layer up to the Shogun because of its advantages relatively quickly popular. Tea plantations were finally erected throughout the country, especially at first in temples and temple goods for the nobility (eg in Kyoto, Yamato, Musashi, Suruga, Iga, Ise). The Shogun left to serve with green tea powder from Uji to the present Tokyo. The Uji region still enjoys a very high reputation in terms of its tradition and quality in tea cultivation.At this time the tea was mainly steamed and dried without him pressing or rolling and as tea powders milled (tencha method). Later, different manufacturing methods developed. 

Green tea and tea ceremony

In the late Kamakura period (1185-1333) the taste competitions to green tea (Tocha, Chakabuki), were originally from the Song Dynasty (960-1279) of China are carried out particularly popular and common among the samurai. Likewise here, spread the tea ceremony. It was not until the 16thCentury changed slowly that green tea has been used almost exclusively by the nobility. A significant proportion of this was Sen no Rikyu (1522-1591) as one of the main founders of the art of tea ceremony (Wabicha). Even as tea master Murata Shuko and Takeno Joo are emphasized.

From tea powder for infusion of tea leaves

Again, by a monk came to the Japanese green tea to progress. Until now, it was mainly common in Japan, grind the tea after harvesting tea powder. You had to quickly prepare accordingly it because of the low durability. The Chinese Zen master Ingen Ryuki ( 隠元 , 1592-1673 AD.) came in 1654 at the invitation of Uji and founded the main temple of the Obaku Zen in Japan, the Mampokuji. Ingen brought many elements of Chinese culture with them, including the preparation method, the green tea leaves and infuse with the water not tea powder.

Invention of the Uji method: Sencha

In the meantime, a relatively large variety of production methods had spread of green tea in Japan, with different emphases depending on province. A significant invention and a breakthrough in terms of the health effects of green tea was made in 1738 AD by Nagatani Soen from Uji. He invented a new method of treating the tea leaves.His method was to roll this after harvest and after steaming. With the loss, the fermentation is stopped and retained the ingredients. With the roll, the cell walls are broken up and the ingredients can do far better than going into the tea water. This Uji Seiho method is still used today as Matcha production.

Dissemination of Sencha from the nobility to the literati

The Mampokuji Temple brought another cultural effects, especially on the 18th Japan Century. Especially the monk Gekkai Gensho (1675-1763) "Baisao" had great influence on the cultivation and dissemination of Sencha as Art Walks in the educated upper class of Japan, especially the artists and writers. Thus, besides the schools of tea powder (matcha), the schools of Sencha-Do, both of which are represented today in Japan originated.

Invention of Gyokuro Uji

By the end of the Edo period (1603-1868 AD), it was customary to cover the tea for the extraction of tea powder (matcha) with rice straw and to shade it. But was rolled usually only the Sencha. Ogura developed in 1835 in Uji Kahei Yamamoto finally the refined technique for the production of shaded places and rolled green tea, called Gyokuro ("noble dew"). The Gyokuro spread all over Japan.

However, by the end of the Edo period, the green tea the nobility and the upper class of Japan remained very reserved. The tea is grown mainly in the mountainous regions of Japan. However, the distribution of green tea increased considerably. He was (now Tokyo) acted with the approval of the government by tea merchant in certain Teehandelszonen Edo and sold from there to other parts of Edo and Japan.

Influence of the Meiji revolution in the cultivation of green tea

An essential promote the dissemination of green tea in Japan is due to the large change in the system of political leadership at the beginning of the Meiji Restoration or "Meiji Revolution" (1868). At this time came the political power of the country from the hands of the shoguns, or the warrior aristocracy (Bushi / Samurai) back to the Emperor (Meiji Tenno). Centuries of selective isolation of Japan has now transformed into an opening and alignment with the West and modernization. This happened in particular in order to counter the risk of colonization. With the loss of their power and their missions, the Bushi now taught - under the direction of the last shogun Tokugawa Yoshinobu - on agriculture, especially the cultivation of tea and silk production and their distribution from. Thus the cultivation of green tea from the mountainous regions stretched to large tea plantations also to the flatter land.

Opening of seaports

Although in 1610 the first tea export of Japan was conducted by the Dutch East India Company of Hirado / Nagasaki, so it took until the end of the Edo period was the export to run on a broad basis. A milestone in the development of green tea in Japan was during the orientation on the west, the opening of commercial ports from 1859 (Nagasaki, Yokohama, Hakodate). The Shogun Tokugawa in Edo in 1858 signed the friendship and trade agreement with the United States and was quickly followed by similar agreements with the Netherlands, Russia, Britain and France. By this step the great business potential opened up by the cultivation and export of green tea for the operation of large foreign demand. Besides silk green tea has become Japan's largest export product. 1859 the export amounted to about 181 tons. After the Meiji Restoration of 1868, the export of green tea with the support of the government flourished particularly strong, especially in the United States. During this time spread all over Japan, Uji method of tea processing and displaced the other methods (tea powder (matcha) and tencha method).

Emergence of the modern tea industry in Japan

With the increasing volume of export trade and international competition, the tea prices fell in 19 Century significantly. The old owners, the samurai families, passed gradually from the tea plantations. Farmers and tea growers took over this. Gradually developed the modern structure with large plantations of tea cultivation, the invention of modern harvesting and processing machinery and distribution with wholesalers and retailers.The rapid pace of automation not only led to a saving of many jobs, but also to a more constant quality of tea.Today's tea production in Japan has a highly sophisticated, computerized and highly sophisticated industry.For marketing purposes and to meet the changes in demand and lifestyles large range extensions and new tea products were introduced in the Japanese market since the 80s. Today green tea exists in many variants, as a finished product and blending in plastic bottles, cartons and cans, as well as processed food supplements, such as green tea extract, catechin supplements and much more.

The main country-suppliers of tea

The main country-suppliers of tea

Turkey. largest tea-eastern region of Turkey is the Black Sea coast near the town of Riza. Collection time - three times a year from May to October. 
Turkish tea due to its geographical growth is very unpretentious and productive. tea from Africa. Kenya is in East Africa on both sides of the equator and has about 400 km of coastline along the Indian Ocean. The height of the coast from 1500 to 2000 m above sea level and is dominated by volcanic soils. As a result, Kenyan tea is strong enough and has a nutty flavor when brewed, has a copper color. Tea from India:

• Darjeeling - a town in West Bengal. Tea plantations are located at an altitude of 2000 m above sea level on the southern slopes of the Himalayas. Thanks to the hot sun and cool enough at night there grows the most noble and precious tea in the world. Height plantations has to slow the growth of leaves. This leads to a particularly intense and unique flavor. Dardzhilling would be standing on the same stage with champagne, if there was the best wine cellars in France. Indian tea is of two kinds: First Flush - spring collection, and Second Flush - year-old. The first has a light floral aroma and a lighter color when brewed. The second - a full, strong spicy flavor with a rich color when brewed with bright pronounced muscat flavor. After the fall of the monsoon crop harvested a little more with a light fruity aroma, which is called the Autumn cup.
• Assam - state in India includes the low-lying valleys on either side of the Brahmaputra. In the north of the border with the Eastern Himalayas. Assam tea has a rich, malty color when brewed and special flavor. Most often this tea using tea bags.

Ceylon. Tea from Sri Lanka is still called Ceylon, the old name of the country. The harvest is here all year round. Better quality tea in the east reaches in the dry from June to September, when it rains in the west.The west side also reached the peak of its tea quality from December to March, when the monsoon covers the east. Ceylon tea has a refreshing tart flavor and a golden color when brewed. It is talking about it, "Gold in the cup." Tea from China. green tea cultivated in China for nearly 5,000 years. Tea plantations located throughout the southern and central regions of the country. Tea Chinese proposal is quite multifaceted - from semi-fermented oolong to classic black tea, which, by the way, very little used by the Chinese themselves. Because of its diversity of Chinese tea can not be brought under a single flavor line.Indonesian tea:

• A. Java. On the island of Java, predominantly volcanic soil that gives the tea, soft fruit notes.Harvesting is carried out all year round.
• Sumatra. Sumatra - the second largest island of the Malaysian Archipelago - is located near the equator and has a tropical climate with year-round rainfall. Tea plantations are located here in the rain forest. Is picking tea leaves all year round.
• Taiwan. The former name of Formosa (Formosa). This tea is cultivated for more than 300 years.Harvesting is carried out six times a year. Among connoisseurs of tea oolong enjoys particular respect, the production of which is very expensive and is a special quality selection. Tea from this region because of their small number is one of the most expensive in the world.

Where better to buy tea

Tea, although an everyday product, requires special attention.Despite the fact that modern living conditions compelled to think about the economy, tea - a special niche. He decoration for your desk, jewel, which completes the whole image. So do not skimp on it. 
Buy tea preferably in specialty stores. Do not be afraid that they would be "too expensive." Unlike tea shops from online product that you are not buying a "pig in a poke." You can see inhale the scent. This already means that the choice is made ​​not only in terms of prices and the inscriptions on the packaging. You can immediately assess the advantages and disadvantages (anyone) the flavor and quality of tea - as far as the whole tea leaves and what color they are, whether or not added any herbs and flowers or replaced with cheaper fragrances. 
convenience shopping in tea shops consists in the fact that the tea can be purchased for as long as you want (30-50 g) - not everyone dares to buy tea in an unfamiliar big package. Or family for the holidays to indulge elite tea - not every family is available. 
Chai - the perfect gift for any occasion, it is possible to give everyone, regardless of status and gender.