What's the difference between Pu 'er tea and black tea?

Black tea is a unique post-fermentation tea in China, with a long history of production and rich varieties of colors. As early as around 1 1 century, that is, during the Xining period of the Northern Song Dynasty (A.D. 1074), there was a record that green tea turned black. Black tea is the raw material of many pressed teas. Pressed tea made of black tea includes Fuzhuan tea, Black brick tea, Flower brick tea, Xiangjian tea, Blue brick tea, Kangzhuan tea, Jinjian tea, Baofang tea, Liubao tea, round tea, pressed tea and so on. Hunan, Hubei, Sichuan, Yunnan, Guangxi and other provinces are the main producing areas. The annual output of black tea is very large, second only to that of black tea and green tea, and it has become the third largest tea in China. Black tea is mainly sold on the side, some of which are sold domestically and a small amount are exported. Therefore, it is customary to call pressed tea made of black tea selling edge tea. \x0d\ Pu 'er tea is classified as black tea in tea classification habits. \x0d\ The difference between Pu 'er tea and black tea: Black tea is a first-class coarse tea made of coarse, old and fresh leaves of small-leaf tea trees; Pu 'er tea is a kind of reprocessed tea, which is made from coarse tea dried by big leaves by natural fermentation or artificial fermentation after batch fermentation. \x0d\ Black tea is essentially different from Pu 'er tea in appearance and substance. \x0d\ Black tea is mainly made into pressed tea and sold at the same time. Pu 'er tea has various specifications of loose tea and various shapes of pressed tea, which can be used for edge sales, domestic sales and export. \x0d\ The following materials show that Pu 'er tea is not black tea. \x0d\ Six Unique Qualities of Pu 'er Tea \x0d\ Odd place of origin: a kind of tea named after a place name and developed into a special kind of tea. Pu 'er tea was originally produced in Pu 'er, Yunnan Province, and distributed in Pu 'er. \x0d\ Variety Odd: Fresh leaves of tea trees are varieties of Pu 'er tea, that is, fresh leaves of Yunnan big-leaf tea trees. \x0d\ Raw material: It is fermented by sun-dried green tea, a big leaf species in Yunnan. There are two ways of post-fermentation: one is natural storage and slow natural fermentation for a long time, so Pu 'er tea becomes a traditional Pu 'er tea; One is Pu 'er tea made from sun-dried raw tea by artificial promotion and post-fermentation, and its various pressed Pu 'er teas are called modern Pu 'er tea or cooked tea. \x0d\ Unique shape: Pu 'er tea has various shapes besides loose tea, such as pellets, meatballs, chess, Tuocha and round cakes. As big as pumpkins, giant cakes, tree tubes, screens, large plaques and so on. \x0d\ Unique quality: Pu 'er tea has the characteristics of getting more fragrant as it ages, which runs counter to the characteristics of new tea and old wine. If properly preserved, it can be preserved for about one hundred years. \x0d\ strange drink: brew aged Pu 'er in a bowl or teapot in a teahouse for 20 times. \x0d\ The above characteristics of Yunnan Pu 'er tea also make Pu 'er tea an antique that can be collected and appreciated, which is a feature that no tea leaves have. Therefore, Pu 'er tea is completely qualified and should be an independent tea, that is, Pu 'er tea. \x0d\ According to the definition of basic tea and reprocessed tea in China Tea Dictionary, basic tea is a kind of finished tea with different qualities, which is made of fresh tea through different production processes. Processed tea is a tea product formed by reprocessing the tea raw materials of basic tea. Pu 'er tea is a reprocessed product, which is made of sun-cured green tea in basic tea through composting and fermentation. So it can't be classified as black tea. According to the theory of tea classification in General History of Tea edited by Professor Chen Xun, "Tea classification should be based on the method of making tea. From this kind of tea to that kind of tea, the method of making tea is gradually innovating and changing, and the quality of tea is constantly changing, thus producing many teas with different qualities but similar. From quantitative change to qualitative change, it becomes a new kind of tea at a certain time. Judging from the development of tea, the earliest record of Pu 'er tea in literature is "Schumann" written by Fan Chuo in Tang Dynasty, which has been more than 1000 years ago and started earlier. Black tea originated in the Song Dynasty around 1 1 century, with Pu 'er tea in front and black tea behind. According to the development order of tea, Pu 'er tea can't be classified as black tea.