Pu'er teaPu'er or pu-erh is a variety of fermented tea traditionally produced in Yunnan Province, China. Pu-erh tea is made from the leaves of the Yunnan tea plant Camellia sinensis var. assamica, which is a specific variety of tea plant that is native to Yunnan. It differs from Yunnan tea (dianhong) in that pu'er tea goes through a complex fermentation process.
Black teaBlack tea (also literally translated as red tea from various East Asian languages) is a type of tea that is more oxidized than oolong, yellow, white, and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis, though Camellia taliensis is also rarely used. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis var.
TeaBrewed beverage made from tea leavesTea is an aromaticbeverage prepared by infusion of hot or boilingfresh water with fresh or curedleaves of Camellia sinensis, an evergreenshrub native to East Asia that originated in the borderlands of southwestern China, northeast India and northern Myanmar. Tea has a stimulant effect in humans primarily due to its caffeine content. After plain drinking water, tea is the most widely consumed beverage in the world.
YunnanYunnan is an inland province in Southwestern China, spanning approximately 394,000 km2 (152,000 sq mi) and has a population of 47.2 million (as of 2020). The capital of the province is Kunming. The province borders the Chinese provinces of Guizhou, Sichuan, autonomous regions of Guangxi and Tibet, as well as Southeast Asian countries Myanmar (Burma), Vietnam, and Laos. Yunnan is China's fourth least developed province based on disposable income per capita in 2014.
ChinaCountry in East AsiaChina, officially the People's Republic of China (PRC), is a country in East Asia. It is divided into 33 province-level divisions, including two special administrative regions. Beijing is the capital, while Shanghai is the most populous city by urban area. Its geography features the Central Plain, major rivers such as the Yangtze and Yellow River, deserts, subtropical and temperate forests, plateaus, and mountain ranges such as the Himalayas.
Ethyl carbamateEthyl carbamate (also called urethane) is an organic compound with the formula CH3CH2OC(O)NH2. It is an ester of carbamic acid and a white solid. Despite its name, it is not a component of polyurethanes. Because it is a carcinogen, it is rarely used, but naturally forms in low quantities in many types of fermented foods and drinks.
HumidityConcentration of water vapour in the airGlobal distribution of relative humidity at the surface averaged over the years 1981–2010 from the CHELSA-BIOCLIM+ data setHumidity is the concentration of water vapor present in the air. Water vapor, the gaseous state of water, is generally invisible to the naked eye. Humidity indicates the likelihood for precipitation, dew, or fog to be present. Humidity depends on the temperature and pressure of the system of interest.
OxygenChemical element with atomic number 8 (O)–↑O↓Snitrogen ← oxygen → fluorine
OrganolepticLook up in Wiktionary, the free dictionary.
OdorAn odor (American English) or odour (Commonwealth English; see spelling differences) is a smell or a scent caused by one or more volatilized chemical compounds generally found in low concentrations that humans and many animals can perceive via their olfactory system.
MouthfeelTexture refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Texture is also sometimes referred to as mouthfeel. It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology.
FermentationFermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and their electrons are transferred to other organic molecules (cofactors, coenzymes, etc.).
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