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Ripe Puerh 熟茶Introduction The very first concept that will intrigue beginners to puerh tea is that there are two distinct kinds of puerh -sheng (raw) (puerh that has not been fermented in the factory prior to sale); and - shou (ripe) (puerh that has been fermented in the factory prior to sale). The process of making shou tea was invented by Mr. Zou Bing Liang 邹炳良(then Director and Chief Engineer of Menghai Tea Factory) and Ms. Wu Qi Ying 吴启英 (then President of Kunming Tea Factory) in 1973, although mass production only occurred from 1975. Wu explained that a strong motivating factor behind trying to invent this process was to discover a method of making raw tea palatable to the increasing size of the Hong Kong, Macau and Japanese markets so that she could generate an income stream for the poor farmers and put their children through education. "Some farmers did not even have a chair in their home and the cotton on their beds were torn and worn out. The price of tea in Yunnan was far below other tea in coastal cities and something had to be done to address this." Wu passed away on Aug 19, 1995. Zou left Menghai in 1996 and, with a couple of old comrades from Kunming Tea Factory (notably Ms. Lu Guo Ling 卢国龄) set up a company called Anning Haiwan (海湾 or "Bay") Tea Factory Co., Ltd. (popularly known as Laotongzhi 老同志 or "Old Comrades"). Menghai is currently owned by Bowen Investments Limited (博文投资有限公司), a venture capital firm which acquired the assets of Menghai Tea Industry Co. Ltd and Menghai Tea Factory on Oct 25, 2004. Mr Zou Bing Liang (R) in 2007; Ms Lu Guo Ling (R) in 2007 (Source: hnheicha.net) Ms Wu Qi Ying (file photo) PhotosChenshenghao 陈升号 CNNP 中茶牌 Diancha 巅 Dr Tea Laotongzhi 老同志 (Anning Haiwan 海湾 Tea Factory Co., Ltd.) Menghai (勐海 pinyin: měnghăi pronounced merng-hi!) Dayi 大益 Shuangjiang Mengku Tea Co., Ltd. (popularly known as Mengku 勐库) Sunsing 2009 XGT006 Tuocha
Last update: Sunday, April 3, 2011 2:08 PM |