普洱茶全解

普洱茶全解｜從千年茶馬古道到一盞熟潤之湯

一、普洱茶的歷史與文化背景

普洱茶，源自中國雲南，是中國六大茶類中最具「時間性」的一種茶。其名來自古代「普洱府」，在明清時期即已成為重要的茶葉集散地。由於地處雲南高原，交通不便，茶葉需經長途運輸至藏區、四川、廣西，甚至經「茶馬古道」遠銷西藏與南亞各地。

也正因長途運輸與自然存放，茶葉在途中與倉儲期間持續發生後發酵轉化，逐漸形成普洱茶獨特的風味體系。可以說，普洱茶並非一蹴而就，而是時間、環境與人為工藝共同完成的作品。

二、產地與常見製作地

普洱茶的核心產區位於雲南省，尤以以下地區最具代表性：

• 西雙版納：古樹茶資源豐富，茶氣強勁，回甘深長

• 普洱市（原思茅）：歷史與製茶體系完整，風味平衡

• 臨滄：茶湯厚實，苦底明顯但轉化快

普洱茶所使用的茶樹，主要為雲南大葉種曬青毛茶。大葉種內含物質豐富，特別適合長期轉化與後發酵，這也是其他茶區難以複製普洱茶特質的關鍵原因。

三、普洱茶的製作流程（總覽）

普洱茶的製作，始於「曬青毛茶」，之後依製作方向不同，分為生茶與熟茶兩大類。

基本前段流程（共通）

1. 採摘新鮮大葉種茶菁

2. 萎凋（自然失水，軟化葉質）

3. 殺青（高溫抑制酵素活性）

4. 揉捻（破壞細胞壁，促進內含物釋放）

5. 日曬乾燥 → 成為「曬青毛茶」

從此分岔，走向兩條完全不同的道路。

四、生茶與熟茶的差異（關鍵重點）

（一）生普洱茶（生茶）

製作方式曬青毛茶經蒸壓成餅、磚、沱或散茶後，不再進行人工發酵，僅依賴時間、空氣與微生物進行自然轉化。

風味特徵

• 新茶：清苦明顯、茶氣強、花香或果香突出

• 陳化後：苦澀減弱，甜潤增加，層次感豐富

茶湯表現湯色由淺黃轉為金黃、琥珀色，口感由銳利轉為圓潤。

（二）熟普洱茶（熟茶）

製作方式1970 年代發展出的「渥堆發酵」工藝，透過人工控制濕度與溫度，加速後發酵過程，使茶葉在短時間內達到近似老生茶的溫潤狀態。

風味特徵

• 湯感厚滑、柔順

• 帶有熟果、紅棗、木質、糯甜香氣

• 幾乎無刺激性苦澀

茶湯表現湯色深紅褐色，入口即潤，回甘含蓄而持久。

五、茶葉外觀與滋味特徵

乾茶

• 生茶：條索清晰、色澤墨綠或灰綠

• 熟茶：色澤深褐，表面油潤

葉底

• 生茶：葉質完整、有彈性

• 熟茶：柔軟、深褐紅潤

滋味核心普洱茶重在「厚、潤、回、化」，不是單點香氣，而是整體口感與喉韻的延展。

六、健康益處與中醫角度

現代角度（概括）

• 有助消化與油脂代謝

• 餐後飲用減少油膩感

• 熟茶溫和，適合長期飲用

中醫觀點

• 性味：生茶偏涼，熟茶偏溫

• 歸經：多與脾、胃相關

適合人群

• 熟茶：腸胃虛寒者、年長者、晚間飲用

• 生茶（適量）：體質偏熱、油膩飲食者

不建議

• 空腹大量飲用

• 生茶不宜腸胃弱者或失眠體質晚間飲用

七、普洱茶的沖泡全流程（重點段落）

（一）茶具擺放（白瓷茶具）

• 茶盤中央為主要操作區

• 右上方：茶海／公道杯

• 右下方：茶壺（230–350 ml）

• 左側：四只品茗小杯

• 前方：廢水盂

此佈局利於動線流暢，避免交叉與滴漏。

（二）溫壺・溫杯

• 水煮至完全沸騰

• 以熱水依序溫壺、溫杯

• 將水倒入廢水盂

目的：提升器溫，使茶湯穩定、香氣不被冷器吸收。

（三）投茶量建議

• 生茶：5–7 克

• 熟茶：6–8 克（以 230–350 ml 茶壺為基準）

茶不是越多越濃，而是比例決定平衡。

（四）水溫控制

• 建議水溫：100°C 沸水

• 無溫度計判斷法：

  • 水面劇烈翻滾、大泡連續上升

  • 注水聲沉穩、有力

普洱茶（尤其熟茶）需足溫才能釋放厚度。

（五）醒茶（第一泡）

• 注水後 立即出水（3–5 秒）

• 不飲用，倒入廢水盂

目的：喚醒茶葉、去除倉味，使第二泡更穩定。

（六）正式沖泡時間

• 第二泡起：

  • 生茶：8–12 秒

  • 熟茶：6–10 秒

之後每泡增加 3–5 秒。

（七）分茶流程

• 茶湯由茶壺倒入茶海

• 再均勻分入四只小杯

確保每杯濃淡一致，避免前後段失衡。

（八）可沖泡次數

• 一般茶樣：8–12 泡

• 老茶、好原料：可達 15 泡以上

重點不在次數，而在每一泡的穩定與變化。

八、結語

普洱茶不是追求立即香氣的茶，而是一種與時間共飲的存在。懂得它的節奏，茶自然會回饋你溫潤而深長的層次。

中文｜茶學與品茗教育

聯絡：WhatsApp +6012-423 3350 ｜ hibiscus.academy.kl@gmail.com ｜地點：HIBISCUS ACADEMY，182-1A Jalan Tun HS Lee，50000 Kuala Lumpur。🍃 小知識：其實不懂茶類也能泡好茶——掌握三點即可：水溫影響風味（清香型水稍降、濃厚型用沸水）、茶葉不是越多越好、第一泡是「醒茶」不是浪費，第二泡才是真正的風味開始。

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Pu’er Tea Explained: From the Tea Horse Road to a Cup Shaped by Time

1. History and Cultural Background of Pu’er Tea

Pu’er tea originates from Yunnan Province, China, and is unique among Chinese teas for being defined not only by processing, but by time itself. The name “Pu’er” comes from the historical Pu’er Prefecture, which during the Ming and Qing dynasties served as a major trading and distribution centre for tea.

Due to Yunnan’s mountainous terrain and limited transport routes, tea produced in this region had to travel long distances to Tibet, Sichuan, Guangxi, and even South and Southeast Asia via the

Tea Horse Road. During these extended journeys and subsequent storage, the tea underwent slow, natural microbial transformation.

This unintentional ageing gradually shaped a distinctive flavour profile—deeper, smoother, and more rounded than freshly made teas. Over time, this transformation came to be recognised not as a flaw, but as a defining characteristic. Pu’er tea is therefore not a tea meant to be consumed immediately, but one that evolves, matures, and deepens with age.

2. Place of Origin and Major Producing Regions

Authentic Pu’er tea must be produced in Yunnan, using Yunnan large-leaf tea varieties (Da Ye Zhong). These leaves are rich in polyphenols and internal compounds, making them especially suitable for long-term ageing and post-fermentation.

Key producing regions include:

• Xishuangbanna – Known for ancient tea trees, strong tea energy, and long-lasting aftertaste

• Pu’er City (formerly Simao) – Balanced flavour profiles and a long-established processing system

• Lincang – Thick-bodied tea with a firm structure and faster transformation over time

The large-leaf varietal is essential. Without it, the depth, durability, and ageing potential that define Pu’er tea cannot be achieved.

3. Overview of the Processing Method

All Pu’er tea begins with the same base material: sun-dried green tea (shai qing mao cha). From this common starting point, the tea then diverges into two distinct styles—raw (sheng) and ripe (shou) Pu’er.

Shared Initial Steps

1. Hand-picking of fresh large-leaf tea leaves

2. Withering to reduce moisture and soften the leaves

3. Kill-green (sha qing) to halt excessive enzymatic activity

4. Rolling to break down leaf structure and release internal compounds

5. Sun-drying to produce shai qing mao cha

From here, the direction of processing determines the tea’s future.

4. Raw (Sheng) vs Ripe (Shou) Pu’er Tea

Raw Pu’er (Sheng Pu’er)

Processing

After sun-drying, the tea may be steamed and compressed into cakes, bricks, or tuo shapes, or left loose. No artificial fermentation is applied. The tea is left to age naturally through long-term exposure to air, humidity, and microorganisms.

Taste Development

• Young sheng: pronounced bitterness, strong structure, floral or fruity notes

• Aged sheng: smoother texture, reduced sharpness, increased sweetness and depth

Liquor Appearance

The infusion gradually shifts from pale yellow to golden, and eventually to amber as the tea matures.

Ripe Pu’er (Shou Pu’er)

Processing

Developed in the 1970s, ripe Pu’er uses a controlled wet-piling fermentation (wo dui) technique. Heat, moisture, and microbial activity are carefully managed to accelerate ageing within months rather than decades.

Taste Characteristics

• Smooth, thick, and mellow mouthfeel

• Notes of red dates, dried fruit, wood, and gentle earthiness

• Very low bitterness or astringency

Liquor Appearance

Deep reddish-brown, glossy, and immediately comforting on the palate.

5. Leaf Appearance and Core Flavour Profile

Dry Leaves

• Sheng: clear leaf definition, grey-green to dark green

• Shou: dark brown, slightly glossy

Infused Leaves

• Sheng: elastic, intact, resilient

• Shou: soft, pliable, deep reddish-brown

Flavour Focus

Pu’er tea values body, smoothness, returning sweetness, and transformation over multiple infusions, rather than sharp aroma alone.

6. Health Benefits and Traditional Chinese Medicine Perspective

Modern Understanding

• Supports digestion and fat metabolism

• Especially suitable after heavy or oily meals

• Ripe Pu’er is gentle and suitable for regular consumption

Traditional Chinese Medicine View

• Nature: Sheng is cooling; Shou is warming

• Meridian focus: Primarily associated with the spleen and stomach

Suitable for

• Shou Pu’er: individuals with sensitive digestion, older adults, evening drinkers

• Sheng Pu’er (in moderation): those with heat-prone constitutions or rich diets

Not Recommended

• Large amounts on an empty stomach

• Sheng Pu’er late at night for those prone to insomnia

7. Complete Brewing Guide for Pu’er Tea (Core Section)

(1) White Porcelain Teaware Arrangement

Place all items on a tea tray in a clear and logical layout:

• Centre: working area

• Upper right: fairness cup (cha hai / gong dao bei)

• Lower right: teapot (230–350 ml)

• Left side: four small tasting cups

• Front: waste water bowl

This arrangement ensures smooth movement and consistent pouring.

(2) Warming the Teaware

Bring water to a full boil.Use the hot water to warm the teapot and cups, then discard the water into the waste bowl.

This step stabilises temperature and prevents aroma loss caused by cold porcelain.

(3) Tea Leaf Amount

• Raw Pu’er: 5–7 g

• Ripe Pu’er: 6–8 g

(Based on a 230–350 ml teapot)

More leaves do not equal better flavour. Balance is key.

(4) Water Temperature Control

• Recommended temperature: 100°C (boiling)

• Without a thermometer:

  • Water is vigorously rolling

  • Large bubbles rise continuously

  • Pouring sound is deep and steady

Pu’er tea, especially ripe Pu’er, requires full heat to release depth and texture.

(5) Awakening Rinse (First Infusion)

Add water and pour out immediately (3–5 seconds).Do not drink this infusion.

Purpose: to awaken the leaves, release storage aromas, and prepare the tea for stable extraction.

(6) Brewing Time (Main Infusions)

From the second infusion onward:

• Raw Pu’er: 8–12 seconds

• Ripe Pu’er: 6–10 seconds

Increase each subsequent infusion by 3–5 seconds.

(7) Pouring Method

Pour the tea from the teapot into the fairness cup first, then distribute evenly into the four tasting cups.

This ensures consistent strength and flavour in every cup.

(8) Recommended Number of Infusions

• Standard quality tea: 8–12 infusions

• Well-made or aged tea: 15 infusions or more

The focus is not the number of brews, but the clarity and stability of each one.

8. Closing Reflection

Pu’er tea is not about instant aroma or immediate gratification. It is a tea that teaches patience, rhythm, and attentiveness. When brewed with care and understanding, it returns warmth, depth, and a quiet sense of continuity.

English | Tea Education & Learning

Contact: WhatsApp +6012-423 3350 | hibiscus.academy.kl@gmail.com |Venue: HIBISCUS ACADEMY, 182-1A Jalan Tun HS Lee, 50000 Kuala Lumpur.

🍃 Quick tip: You don’t need to know tea types to brew good tea—just remember three things: water temperature shapes flavour (lighter teas prefer slightly cooler water, fuller teas need boiling water), more leaves don’t mean better taste, and the first brew wakes the tea before the real flavour begins.