“In the history of Pu’er tea, cooked tea was hardly popular for it did not have a glorious past, yet alone even bragging rights. To say the position, cooked tea did not process genuine Jianghu charisma in all types of Pu’er tea. To say the materials, cooked tea was mostly made by summer tea and low-quality materials, lacking of the appeal of big or antiquated trees. To say the craft, cooked tea was not even closely as original and natural as raw tea. To say the customers, cooked tea was more often consumed as a beverage of the old people. To say the drinking place, cooked tea was the cheap one served by common teahouses for merely hospitality. Cooked tea was not high-end, neither high profits, and let alone high grade. It seems very interesting. We really don’t know, does it take courage for tea companies to produce cooked tea, or are they planning on other schemes?”
After reading above passage, you might be shocked to a brain shortcut and cannot settle down. Superficially, it seems what cooked Pu’er tea is really so return a responsibility, but its emerge is also necessary.
Cooked Pu’er tea creates wide economic value in multiple dimensions. For example, if we divide each of them based on organization, what cooked Pu’er tea can produce is economic value, and foreign exchange income to the state. Xiaofatuo, the relatively famous cooked Pu’er tea, is made by Xiaguan Tea Company and Yunnan Simplified Chinese Tea Company. Its product market has covered France, England, Germany, Luxembourg, Southeast Asia and other over ten countries and regions, being popular among consumers. It brings economic value up on to the national level. On the other hand, to the domestic market of coastal area, Hong Kong, Macao, and Taiwan, cooked Pu’er tea brings economic value to the tea companies, also to the Pu’er tea factories’ district, including tea factories, local government and tea farmers. From tea dealers’ point of view, cooked tea was relatively inexpensive among all the types of Pu’er tea. It brings tea dealers economic value for the low expense and high demand.
Health Care Value
Maybe it is hard for us young people to feel the health care value of cooked Pu’er tea. The people have learned the most should be the efficacy researcher and those who benefit from drinking cooked Pu’er tea. The technology to make cooked Pu’er tea is solid-fermentation, which is processed by pile fermentation with water spray. Producing cooked Pu’er tea is an additive-free process, unlike other health care products under deep processing in the market. I am not specialized enough to become knowledgeable about the function and effect of cooked Pu’er tea, but you can find books written by Dr. Shao Wanfang to know more information about the efficacy research.
I admit that cooked Pu’er tea is more popular among the people with age. In the beverage market, we can hardly find beverages for the old people except drinking water. Most beverages aim at the youth market. Most aged people are light sleepers who maybe hard to fall asleep after drinking beverages contain caffeine. However, cooked Pu’er tea aims at the old people and those with vulnerable stomach. Old people have time, money and space to drink cooked Pu’er tea at peace, which is cheaper than raw tea and is good for health. The perfect match can show the advantages of cooked Pu’er tea thoroughly. However, this group of consumers doesn’t attract attention of any Pu’er tea company so far.
Finally, to these words above “Cooked tea was not high-end, neither high profits, and let along high grade.” I will tell you the truth about cooked Pu’er tea. You will not buy the high-end cooked Pu’er tea in the opening market, and I don’t know any other product that has a higher profit. Speak of the position of cooked Pu’er tea in all types of Pu’er tea, you may look at the annual cooked Pu’er tea production and consumption. People often buy cooked Pu’er tea by tons but buy raw tea by grams!