The cultural history of Pu'er Tea

Pu'er Tea is named after the Pu'er region which is the center of its trade and market, and for thousands of years, its unique flavor has enjoyed a good reputation in ancient and modern times and in China and abroad, and Pu'er Tea was developed in the Eastern Han Dynasty, and then in the Tang Dynasty, and then in the Song Dynasty, and then in the Ming Dynasty, and then in the Qing Dynasty. Yongzheng seven years (1729) set Pu'er House, under the jurisdiction of today's Simao and Xishuangbanna area, and with the dynasty Pu'er tea tribute to the Qing government court favored to enter the development of the heyday of the period, from the 1970s, Hong Kong, Macao, Taiwan, Japan, South Korea and other countries set off Pu'er tea fever, to the current search for aged Pu'er tea and ancient Pu'er tea cakes. Lasted more than a thousand years, the reputation of Pu'er tea is always Sheng not keen, fame spreads far and wide, the reason for this is because of its origin are high sea dialing cloudy mountains, the Department of non-polluting pure natural tea, mellow flavor, long-lasting and resistant to brewing; the other due to the history of the Pu'er County inconvenient transportation, transportation had to rely on the horse gangs, by the Tea and Horse Trail outbound, in order to facilitate the transportation of tea made of tea, bricks, cakes and other shapes of the tea tightly, and the cross-border transport, storage process, the tea leaves produce post-fermentation, the tea leaves have to be fermented, and the tea leaves have been fermented. In the process of transportation and storage across the region, the tea leaves produce post-fermentation, forming a unique flavor and medicinal health effects.

Pu'er Tea rose up in the Eastern Han Dynasty, turned into comity in the Tang Dynasty, began to be popular in the Sing Dynasty, as finalized in the Ming Dynasty and was prospered in Qing Dynasty. Dynasty and was prospered in the Qing Dynasty with a history of thousand of years. Pu'er Tea tea was originally named by its central trading area, in 1729 Qing government had first established an administrative zone named Pu'er Tea zone in Yunnan. From the 1970's, Pu'er Tea become hot in Hong Kong, Macao, Taiwan, Japan, Korea and Taiwan. From the 1970's, Pu'er Tea become hot in Hong Kong, Macao, Taiwan, Japan, Korea and so on. Pu'er Tea is hot because its habitat of high elevation and fogy growing environment, in is pollution-free in nature, is mellow in taste and long in life. is mellow in taste and long in the aftertaste; Moreover, the unique manufacture, transportation, packaging of Pu'er Tea made it become a unique second fermenting tea, thus has formed it's the unique crusted fragrance and the health care function.

The health care of aged Pu'er Tea

Keep drinking the crusted Pu'er Tea, a way to good health

1. Qing? Zhao Xuemin "Herbal Compendium Gleanings" (1765) "Pu'er Tea to wake up the first, eliminate food and phlegm, clearing the stomach to produce fluids, the power is especially great; and with a warm flavor and sweetness, to solve the grease cattle and sheep poison, the lower gas through the discharge.

2. The clinical department of St. Anthony's School of Medicine in Paris, France. Professor Carroby, 40 cases of hypertension patients taking Pu'er tea for observation, significant weight loss of more than 40%, triglyceride increase in 13 cases of patients with 10 cases of significant decline; cholesterol in 16 cases of high patients with 50% significant effect; lipid compounds decreased by 33.4% of the proportion.

3. Professor Benard Jacotot of Paris, France, once gave 20 patients with high blood fat, drink three bowls of Yunnan Pu'er tea a day, a month later, found that the patient's blood fat decreased by 13%, the blood alcohol content has also been reduced, while drinking the same amount of other tea patients with no change in blood fat.

4. Professor Lucy Sun of the University of Taiwan also found that Pu-erh tea inhibits the deep synthesis of cholesterol in the liver up to 41%, increasing the exclusion of up to 66% in the Gong stool.

5. Tea Research Institute of Southwest Agricultural University in recent years with the Chinese People's Liberation Army 301 Hospital, the Third Military Medical University and other medical institutions, the role of geriatric hypercholesterolemia treatment and Pu-erh Tea safety and other in-depth research, the results show that Pu-erh Tea has a significant therapeutic effect on geriatric hypercholesterolemia, according to the WTO recommended type of toxicology, belongs to the scope of non-toxic.

1. Zhao Minxue of Qing dynasty written in "Benzao Gangmu Shiyi": Pu'er Tea tastes bitter, reduce the fat and the Pu'er Tea tastes bitter, reduces the fat and the poisonous lf cattle...cleans the intestines to help releases.

2. Doctor Amilcarobi of the Paris Saint Antony medicine department found that above 40% of 40 cases of illness drank the Yunnan Pu'er Tea in the test, have lost their weight by various degrees, 10 of 13 cases were rather well in reducing the lipoid, and33.4% to 50% has various effects in reducing the three acids glyceride, the cholesterol, the blood uric acid and so on.

3. Professor Bell Ketuo in French Paris had treated 20 cases of high blood fat by dinking three bowls of Yunnan Pu'er Tea every day, after a month, he found the cases reduced the blood fat by 13%. After a month, he found the cases reduced the blood fat by 13%, alcohol content in the blood ethyl also reduced, but the ills drank the similar quantity other teas had no change in blood fat. After a month, he found the cases reduced the blood fat by 13%, alcohol content in the blood ethyl also reduced, but the ills drank the similar quantity other teas had no change in blood

4. Professor Sun Luxi of Taiwan University had studied and found that Pu'er Tea can suppressed the cholesterol by 41% in the liver, increases to

5.

5. Tea research institute of southwest agricultural college cooperates with the CPLA 301 Hospital in recent years to research on the treatment of the senile high cholesterol level. the senile high cholesterol blood sickness in relating to the safety of Pu'er Tea , results indicated that Pu'er Tea has the obvious treatment to the senile high cholesterol blood sickness, and it can be used to treat the senile high cholesterol blood sickness. high cholesterol blood sickness, according to the WHO'S recommendation on toxicology type, Pu'er Tea belongs to the safe non-toxic scope.

The Deferent Kinds of Pu'er Tea Products

Pu'er Tea has antique teas (before 1938), Indian grade teas (1938-1967), seven son cakes (1967-2004) and so on. 2004) and so on, and distinguish into brick, cake, tuo, loose and other size styles, to identify the good and bad Pu'er tea, we can be based on the "four essentials", "six not policy" to give the difference. The "Four Key Decisions" are "Clear, Pure, Positive, and Airy". Clear that is, the smell of its flavor to be clear, can not have mold. "Pure" that is the defense of its color, tea color such as jujube, can not be as black as paint. "Positive" that is stored in its place, stored in a dry warehouse, not a bit of moisture. "Gas" is to taste its soup, mild aftertaste, not taste mixed. Six no policy is, first, not to the wrong age as a standard. Second, not based on counterfeit packaging. Third, do not take shades of soup color as an excuse. Fourth, not to add flavor as a false image. Fifth, not to the moldy barn as a number. Sixth, not to the age of the leaf species for consideration. As long as the "four essentials" and the six no policy as the basis, we can distinguish between good and bad Pu'er tea. and then still can be divided into the brick tea, the cake tea, the ball tea and so on in deferent patterns, we can distinguish the quality of Pu'er Tea is high or not basing on the "Four secrets in buying Pu'er Tea" and the Six "not to" policies in selecting Pu'er Tea. Four secrets in buying pu'er Tea: Clear in smell, it must be clear, cannot have the mildew smell; Pure in color, it is dark brown like jujube instead of the Pure in color, it is dark brown like jujube instead of the black paint like; Right in storing, it is stored in the dry warehouse, cannot be deposited in the moist; soup, its soup tea temperature and mellow, instead of the mixed flavors .six "not" policies in selecting Pu'er Tea; 1, not to take the wrong manufacturing year as the range pole; 2 , not to consider the forge packaging as the ture; 3, not to take the depth of soup color as the excuse; 4, not to get missed by added flavor of tea; 5, nit to summon the moisture and warehouse of tea; 6, not to consider by the age and variety of tea tree.

Pu'er Tea's Raw and Mature Distinction

The deference of ripe Pu'er Tea and The deference of ripe Pu'er Tea and mature Pu'er Tea

1. Raw Tea: the original tea nature, the original tea flavor, the use of time to aging transformation, to achieve the value of the more aged, the more fragrant

2. Ripe Tea: the original tea nature, has been to change the taste, the change in flavor is the use of the principle of fermentation, resulting in the stimulation of raw tea to do the appropriate degradation.

3. Worsted tea: the original tea, has gone flavor, is the use of science and artificial fermentation, so that the bitter and astringent stimulation of raw tea quickly change to achieve the purpose of no stimulation.

1. Ripe Pu'er Tea: The original nature, the original nature, the original taste of tea needs a rather long time to ferment into crusted fragrant Pu' er Tea.

2.

2. Mature tea: The original nature and taste of tea has naturally changed by the fermentation.

3. Moistens piling Pu'er Tea: The original tea has artificially changed by the fermentation. Mature tea: The original nature and taste of tea has naturally changed by the fermentation.

3. Moistens piling Pu'er Tea: The original tea has artificially changed by the quick fermentation, which is non-irritant in flavor but not so good as the mature Pu'er Tea. Pu'er Tea

How to drink fine Pu'er Tea

Tea is an ancient and civilized beverage, China is the world's earliest discovery and use of "tea" in the country, and tea has become one of the world's three major beverages. Drinking high-quality Pu'er tea should first look at the color of the soup: Pu'er tea products due to the degree of fermentation of light and heavy and the length of time and the emergence of different changes in the color of the water, if it is ripe tea products, the new tea is shown as a short period of aging, the tea soup water, the new tea products have not been time to age the taste of the tea green; aged tea due to the lack of ageing period, the aftertaste of the degree of poor, but the bitterness, astringency has been faded, the feeling of the throat into the mouth; and the old tea due to the period of ageing is sufficient, the water is thick, the quality of tea is good, only the return of the sweet and juicy degree than the raw tea products The only problem is that it is not as strong as raw tea. If it is raw tea products, new tea such as Taiwan alpine tea, tea color yellowish, strong sense of astringency in the mouth, while the old tea is as amber yellow color as Tieguanyin, astringency in the mouth to sweet, if it is the old tea soup color such as jujube red, such as the color of red honey, the entrance is smooth to the body, and vintage tea, the soup color is strong and smooth, the bottom of the tongue sounding springs, a relaxed and happy mind.

High-quality Pu-erh tea requires about 5 grams per brewing, can be continuously brewed 15 back, the length of the steeping time, directly related to the amount and quality of soluble matter in the tea broth, but also directly affects the quality of the tea broth, by the tightly pressed Pu-erh tea, it is best to set aside all of them before 1-2 weeks of air, back to the nature of the wake-up call tea; 1-2 the same to be the old taste recede, so that the new air into the hair of alcohol and then placed in the ceramic or purple sand canister, the original flavor of Pu-erh tea will be the same, the original flavor of Pu-erh tea will be the same, the original flavor of Pu-erh tea will be the best. The original flavor of Pu-erh tea will be presented slowly. The brewing time of tightly pressed tea such as bricks, cakes and dor tea can be shorter than that of loose Puerh tea, otherwise the concentration of tea is too high to enter the mouth, of course, according to the personal preference of the strength of the tea, the rawness of Puerh tea, the length of time of the aging period, and the strength of the tea nature, to adjust the amount of tea and the brewing time in order to find the concentration of its taste and habit.

In addition to observing the color of the soup and mastering the steeping time, it is also very important to smell the aroma of the tea. The aroma of Pu-erh tea is different from that of Taiwan's alpine tea, which is elegant and fresh, and the new Pu-erh tea is slightly similar to that of Taiwan, because Pu-erh tea needs to be post-fermented by the right amount of moisture in the air to achieve the effect that the more it is aged, the more it is scented. Therefore, the aroma of Pu-erh tea is the aroma substances contained in the tea itself, the length of aging time, the good and bad storage environment, and the natural smell emitted by the boiling water; these smells are inhaled into the nasal cavity to awaken the sense of taste, and the brain discerns the aroma and determines the age of the aging year and the feeling of complete fermentation. The last thing you should do is to look at the bottom of the leaves, that is, to pinch the tea leaves with your fingers. Generally speaking, a strong elasticity is good, which means that the tea is young and tender, and it is manufactured properly, and the fermentation is complete and natural with good storage.

Tea is one kind of ancient and civilized beverage, China is the earliest country to discover and apply "tea" in the world, tea has now become one of the most important and popular tea in the world. world, tea has now become one of the three major beverages in the world. Supposed to observe the soup color in drinking the high quality Pu'er Tea tea at first : The Pu'er Tea tea appears the different change in the water color because of the deference of fermenting degree and time, if it is the new and ripe Pu'er Tea, the tea soup is thick, and the water color of Pu'er Tea is not the same as the water color. The Pu'er Tea tea appears the different change in the water color because of the deference of fermenting degree and time, if it is the new and ripe Pu'er Tea, the tea soup is thick, and the flavor is greenish in taste; the old Pu'er Tea is insufficient in the aftertaste, but the bitter and astringent flavor has already desalinated because the fermenting time is not so long as the quest; if it is the real crusted Pu'er Tea, the color, the fragrance, the flavor are all the best in testing.

The high quality Pu'er Tea needs abort 5 grams in each steep; it can continuously steep for 15 times. The length of steeping time directly affects the flavor of tea soup The length of steeping time directly affects the flavor of tea soup. Before the steep, the pressed Pu'er Tea had better first to be unwrap for 1-2 week in advance to awake the nature of tea; as for the brick tea, it is not possible to make the tea in a very short time. tea; as for the brick tea, cake tea, ball tea the unwrap can be shorter, otherwise the density of soup that these teas steep out will too heavy to taste. Lt certainly can rest on personal favorites to steep Pu'er Tea to suit your taste is ok.

In Drinking the Pu'er Tea , besides to view soup color and to control the steeping time, to smell the fragrance is also very important, the fragrance of Pu'er Tea is deferent to the clear fragrance Taiwan high mountain tea, the fragrance of new Pu'er Tea is also very important. The fragrance of Pu'er Tea is deferent to the clear fragrance Taiwan high tea, the fragrance of new Pu'er Tea is slightly similar to that of the Taiwan tea, only because the Pu'er Tea needs the affiliation by the air in the right amount of moisture content, which acts as the basis for the fragrance of Pu'er Tea. Pu'er Tea needs the affiliation by the air in the right amount of moisture content, which acts as the second fermentation, to achieve the crusted fragrance, therefore the fragrance Pu'er Tea is the aromatic compound which tea itself includes that affects the aroma of the tea. aromatic compound which tea itself includes that affects by the length of storing time and the environment. This crusted fragrance is good or not can be identified by the smell inspiration during the steep steeping time. This crusted fragrance is good or not can be identified by the smell inspiration during the steeping. Finally supposed to observe the bottom in drinks the high quality Pu'er Tea , namely to use the finger to pinches the tea bottom. Finally supposed to observe the bottom in drinking the high quality Pu'er Tea , namely to use the finger to pinches the tea bottom to identify the tea is delicate or not.