Hydro-fermented?

Sounds old, wet and stinky. Just kidding. Could be wet storage, no? Shen

Methinks cooked puerh.

MarshalN

Melinda

I haven't heard of that term in English, but the below might be useful.

Pu-er can be fermented in two ways: traditional and modern,

Traditional method takes years. Sun dried leaves are softened using steaming, and packed into cakes to mature.

Modern method speeds up the process by spraying water on the tea leaves and left them under high temperature to ferment quickly. They are then dried, and sold as individual leaves or packed into cake.

It sounds they have used one of the modern methods, but may be other experts in this field may have a better view.

Hope it helps.

Julian

It is a method for producing "cooked" or "shu" puerh. In other words it is simply black puerh.

___________ Mike Petro

So it doesn't mean necessarily wet-storage? I wouldn't have thought a website would BRAG about wet-storage, that's why I wondered about this...

Melinda

As I've replied already... I think it just means cooked puerh.

When you make cooked puerh.... you spray water on the leaves. Hydro- fermented sounds more scientific, I suppose?

MarshalN

It does sound fancy and catchy, like the website itself. Let's now refer to the sheng/raw type as aero-fermented.

But see, it's still hydro-fermented! Just slower, less hydro :p

MarshalN

Umm, shouldn't that be "chrono-fermented?"

-David L.

Obviously, I didn't think it through...you're right in that moisture is the crucial criterionl for sheng/raw pu'er development. So here is one term that is probably more accurate: microhydro-fermentation.

I feel like Michel Rolland saying "Micro-oxygenate! Micro- oxygenate!" (reference: Mondovino) :)

Puerh prices are chrono-fermented, not the tea itself :p

MarshalN

Hydro-fermentation technology is the latest marketing breakthrough in many years of research. Labels stating hydro-fermentation optimize financial transfer on the customer-vendor interface.

--scott