Pu erh cha

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Cornell Tea Tasting Club

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Pu erh cha

  1. 1. Pu-erh Cha Wonky post-fermented tea
  2. 2. Production <ul><li>All types derived from máochá , a large-leaf green tea base from Yunnan </li></ul><ul><ul><li>Can be directly compressed for raw puerh or ripened for several months before being compressed into ripened/cooked puerh </li></ul></ul><ul><ul><li>Ripened puerh is aged for 6 mo-1yr by “wet piling,” where the leaves are piled, wetted, and mixed with strains of Aspergillus, Penicillium, yeasts, and many other microflora. </li></ul></ul>Sun fixation  rolling  (piling)  sun drying  (pressing)  aging
  3. 3. Health Benefits <ul><li>Reduce blood cholesterol </li></ul><ul><li>Antimutagenic </li></ul><ul><li>Antimicrobial </li></ul><ul><li>Reduces heat and “descends qi” </li></ul><ul><li>Weight loss? </li></ul><ul><ul><li>Tannins may bind macronutrients and coagulate digestive enzymes </li></ul></ul>
  4. 4. “ Investment” <ul><li>Puerh improves in taste over time because of natural secondary oxidation and fermentation </li></ul><ul><li>Properly aged teas are made from high quality materials, processed skillfully, and stored correctly for many years </li></ul><ul><li>Aging mainly for raw puerh because there’s more room for secondary oxidation </li></ul><ul><li>Investors in puerh in early 2000s, bubble popped in 2008 (along with everything else), devaluing all non-artisinal puerh severely </li></ul>
  5. 5. Fun Shapes!
  6. 6. Oil Production <ul><li>More vials for samples </li></ul><ul><li>Got 1/2pint mason jars for batches </li></ul><ul><ul><li>Green tea (Japanese) </li></ul></ul><ul><ul><li>Oolong (Harney Tie Guan Yin) </li></ul></ul><ul><ul><li>Black (undecided) </li></ul></ul><ul><ul><li>Puerh </li></ul></ul><ul><ul><li>Blank </li></ul></ul><ul><li>Different Oil? Need bulk source ($50/gal) </li></ul><ul><li>New protocol coming out for IRB, determine grams tea/fl oz oil </li></ul>
  7. 7. Prospects <ul><li>Dylan’s pitch with John Mackey (CEO, Whole Foods)– Nov 13-15 </li></ul><ul><li>Cornell Made (Cornell Store) </li></ul><ul><li>Cornell E-lab and campus fabrication facilities (packaging, design) </li></ul>
  8. 8. Image/Message <ul><li>Extraction, preferential (oil vs water) </li></ul><ul><li>Pure, minimal processing </li></ul><ul><li>Too simple? </li></ul><ul><ul><li>Shore up with the taste science </li></ul></ul><ul><li>Taste Hexagon? </li></ul><ul><ul><li>Add taste evaluation to a tasting kit </li></ul></ul><ul><ul><li>Increases interest/demand, offset cost of production </li></ul></ul><ul><ul><li>Taste constellations- visualize, personal/memory and experience-linked way of talking about taste </li></ul></ul><ul><ul><li>If unpublished, need to make proprietary!! Somebody WILL steal it if they hear about it </li></ul></ul><ul><ul><ul><li>Innovative because many master chefs create these complex food/taste webs (ie Achatz) based on intuition </li></ul></ul></ul><ul><ul><ul><li>What we have is an intuitive yet scientific view of taste that people can apply every day </li></ul></ul></ul>

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