介绍:
1. This is pu-erh, one of China’s most elusive, expensive and intoxicating teas. Tea lovers are obsessed with pu-erh, which is often aged for years or even decades before drinking. Pu-erh, grown in groves like this, from century-old trees, can cost hundreds of dollars a pound.
2. After picking, the leaves are withered on these long beds, then stir-fried by hand to shut off enzymes that cause excessive oxidation. The leaves are then rolled, kneaded and tossed, then dried in the sun. It’s then sent to factories for further processing. Pu-erh is traditionally pressed into dense cakes for aging. Some prized vintages can cost tens of thousands of dollars.
3. The future of pu-erh is uncertain, as prices climb and demand grows worldwide. Some worry that new development threatens the natural ecosystem that makes quality pu-erh so pristine. One thing, though, is clear. Once you get a taste of the good stuff, you’ll see why this tea sends people climbing mountains.
这就是普洱，中国最难获取、最昂贵但最令人陶醉的茶叶。爱茶者痴迷普洱，通常饮用前普洱已经经过多年陈化，甚至几十年陈化。长在这样的树丛中，百年茶树上的普洱一磅能卖几百美元。
采摘过后，这些茶叶将会摊放在这些长长的底座上进行风干，然后用手翻炒杀青，去除那些引起过度氧化的酶质。然后再对茶叶进行翻滚，揉捻，抛洒，继而在阳光下进行晾晒。之后茶叶会送到工厂做进一步加工。传统上，普洱茶会被压制成厚厚的茶饼以此陈放。一些珍贵的陈品价值几万美金。
随着价格的攀升还有世界范围内的需求扩大，普洱茶的前景难以预料。一些人担心，新发展会威胁到能够生产出如此高品质普洱的自然生态系统。但是，有一件事是毋庸置疑的。一旦尝过了这个好东西，你就能明白为什么小小茶叶值得让人翻山越岭。
