Pu'er Tea, generally referred to the Yunnan Simao, Pu'er, Xishuangbanna, Lincang and other places of production of large-leafed tea, after processing for post-fermentation tea. It is differentiated into ancient tea, old tea and new tea by age. Ancient tea is not all for the ancient legacy, but refers to a hundred years of wild arbor-type ancient tea trees as raw materials for the production of old tea is more than thirty years old arbor-type tea trees are mainly, the new tea is mostly picked from artificially planted shrub-type tea gardens. Yunnan has rich resources of tea tree varieties and fine varieties of tea trees, according to historical records, Yunnan from the original tea (commonly known as wild tea) transferred to the family species has a history of more than 2100 years. To date, still growing in Yunnan Menghai Nannuo Mountain more than 800 years of cultivated ancient tea trees, Menghai Bada more than 1,700 years of wild ancient tea trees and Lincang Bangwei more than 1,000 years of wild and cultivated type of transition between the ancient tea trees, known as "the world's three ancient tea tree king". They are the living fossils of the tea tree originating in Yunnan.
Pu'er tea is produced in Xishuangbanna, Yunnan Province, and so on, because it has been distributed in Pu'er since ancient times, hence its name. Pu'er tea is the use of green tea or black tea by steam pressure from a variety of Yunnan tightly pressed tea, including Tuocha, cake tea, square tea, tight tea. Pu-erh tea quality is not only the performance of its aroma, flavor and other drinking value, but also because it has valuable medicinal effects, therefore, overseas bubbles and Hong Kong and Macao compatriots often Pu-erh tea as a health product.
The history of Pu-erh tea can be traced back to the Eastern Han Dynasty, which is two thousand years ago. There is a folk saying that "Wuhou left the seed" (Wuhou refers to Zhuge Liang, the prime minister of the Three Kingdoms period), so the cultivation and utilization of Pu'er tea has a history of at least 1,700 years.
Over the centuries, Pu-erh tea has been favored by consumers because of its excellent quality. <<Fantianlu Congruent Records>> (Chai Calyx, art in 1925 AD) cloud: "Pu'er tea, warm flavor, cure all diseases, steaming to bamboo Drabanemerosa hebecarpa into a ball wrapped, the price of equal and gold." Pu-erh tea as a traditional beverage, in addition to quench thirst and refreshment, there are special medicinal effects. Pu-erh tea has its own unique processing procedures, generally after killing, kneading, drying, stacking and covering several processes. Freshly picked tea leaves, after killing, twisting and drying, become Puerh Maoqing. At this time, the flavor of Maoqing is strong, sharp and not well organized. After the gross tea is made, it is divided into "ripe tea" and "raw tea" according to its subsequent processes. After the pile of boring to mature, it becomes "ripe tea". And then after a long period of storage, to be its flavor and quality of stable and clean, then the goods can be sold. The storage time generally takes 3-5 years. Raw tea" refers to the gross tea does not go through the heaping and smothering process, but completely rely on the natural transformation and become ripe tea. The process of natural ripening is quite slow, and it takes at least 5-8 years. After fully stabilizing the ripening of the raw tea, its fragrance still retains a lively and vivid rhythm, and the longer the period of time, its internal aroma and vitality is also revealed and robust, thus forming the tradition of "making new tea and selling old tea" in Puerh tea. With the development of the times and changes in production conditions, the production process of Pu-erh tea has changed and the products are different compared to the past, but the style and quality of Pu-erh tea is the same.
Historically, Pu-erh tea refers to the green tea made from the large-leafed tea produced in Xishuangbanna, which is mainly located in the "Six Tea Mountains", as well as the tightly pressed tea pressed from the green tea into various specifications. Such as Pu-erh square tea, Pu-erh tuo tea, seven-cake tea, Tibetan pressed tea, round tea, bamboo tea, assembled loose tea and so on. In the long-term production and sales process, Pu-erh tea varieties constantly updated to form their own unique product line.
Pu'er tea according to the tree species classification introduction
1, arbor: mainly pick arbor leaves for tea, the leaves are larger, the ancient name of big leaf tea.
2. Shrubs: The leaves of shrubs are mainly used for tea, and the leaves are smaller, which is generally seen in the short tea species, known as small-leaf tea.
Pu-erh tea according to the appearance of the classification of the introduction
Pu-erh tea in accordance with its different appearance, but also can be subdivided into the following types:
1, cake tea: flat disc-shaped, a little to the pie or pizza.
It is said that in the Northern Song Dynasty green tea was brewed into a very dark and strong to drink, and this seems to be the origin of Pu'er tea. In fact, Pu-erh tea was pressed into a variety of different shapes. Just like brick tea, Tibet, Sichuan, Yunnan and other ethnic groups are known for their special teas.
2. Tuo Tea: The shape is the size of a rice bowl. Pu-erh tea intermediate and upper grade products are mostly Tuocha and cake tea.
Most of the Puerh tea is pre-pressed and molded for sale, so it is also known as compressed tea (Compressed), can be distinguished by its shape. Tuocha is about ten centimeters in diameter, the size of a bowl.
3, brick tea: the size of about half of a brick, also rectangular. Because most of the brick tea is manufactured from Tibet and Mongolia and other places to be transported to various places.
Generally speaking, like brick tiles or tiles are called bricks, if the tea is called brick tea. The main reason for this shape is to make it easier to transport.
Puerh tea according to the classification of the system
Puerh tea is divided into raw tea and ripe tea according to the different processing methods:
1. Raw Tea: Fermented in a natural way after harvesting, the tea is more stimulating, and it is appropriate to put it for many years after the tea will turn mild, and the good old Puerh is usually made in this way.
2. Ripe Tea: After 1973, the tea was fermented in a scientific and artificial way to make it mild and soft.
Puerh Tea Classification by Method
Puerh Tea Classification by Storage Method
1, Dry Cang Puerh Tea: It refers to the storage in ventilated warehouses, so that the tea leaves are naturally fermented, and the tea is aged for 10~20 years.
2, wet warehouse Pu'er tea: usually placed in the more humid places, such as basement cellar, to speed up its fermentation. There is a smell of stale mud or mold, and the aging speed is faster than that of dry warehouse pu-erh. It's a good idea to keep it for 5 to 10 years.
How to buy Pu-erh tea
Pu-erh tea belongs to the more you put the older the better the tea, so nowadays some people boast of Pu-erh years, the pursuit of long-lasting Pu-erh tea, Pu-erh tea, which involves how to identify Pu-erh tea aging, the following methods for Pu-erh tea enthusiasts to refer to only:
1, before 1950: the period is known as the "antique tea". "antique tea" such as the hundred years Song Lian number, Tong Xing Gong Cake, Tong Qing number, Tong Chang old number, Song Lian Jing number. Usually have a piece of glutinous rice paper, printed with the name, that is, "Neifei".
2, 1950 ~ 1968: the so-called "print grade tea", that is, on the wrapping paper, "tea" word marked in different colors, red print for the first batch, green print for the second batch, yellow print for the third batch.
3, after 1968: at this time the tea cake packaging is no longer printed on the "China Tea Company" font size, but by the tea factories to produce their own, collectively known as the "Yunnan seven cakes", such as: snow prints green cake, 73 green cake, small green prints in the mouth, small yellow prints and so on. In addition, tasting and recognizing Pu-erh tea need to pay attention to the "four keys" and "six no policy", this element for many professionals experience, only Pu-erh tea enthusiasts reference.
The four essentials are: one is clear: smell its flavor; the taste should be clear, there can not be a musty smell.
The second is pure: identify its color; tea color such as jujube, can not be as black as paint.
Three is positive: store its place; stored in a dry warehouse, not a bit damp.
The fourth is the gas: taste its soup; mild aftertaste, not taste mixed.
Six no policy: one does not take the wrong era as a benchmark.
The second is not based on forged packaging.
Three does not take shades of soup color as an excuse.
Four does not add flavor as an illusion.
Five does not take the moldy warehouse to distinguish as a call.
Sixth not to the age of the leaf species for consideration.
The aroma of Pu-erh tea
Good Pu-erh tea can have many delicate and subtle aroma substances, which are mainly categorized into: orchid, jujube, lotus and camphor.
1, camphor: Yunnan all over the tall camphor forests, most of these camphor trees as high as one, more than 20 feet, in the space under the camphor tree, the most suitable for the planting of Pu-erh tea growth, large camphor trees can provide appropriate shade opportunities for tea trees, camphor tree environment can reduce the occurrence of pests and diseases of tea trees. What is more valuable is that the roots of the Pu'er tea tree, intertwined with the camphor tree roots grow under the ground, giving the tea a camphor aroma. At the same time, the camphor tree branches and leaves also emit camphor fragrance, and the tea tree directly absorbs the camphor fragrance, which is stored in the leaves.
2, lotus flavor: picking Yunnan large-leafed tea leaves young bud tea, after the appropriate degree of aging and fermentation, good young bud tea to remove the strong green leaf fragrance, naturally, leaving a light lotus flavor, lotus flavor belongs to the floating soup tea fragrance.
3, Lanxiang: fresh Pu'er tea green the green leaf fragrance, after a long period of aging, from the green leaf fragrance to green incense, those planted in camphor under the forest of the tea tree, to get camphor incense, camphor incense, the weaker and fusion of the green incense to become Lanxiang, Lanxiang is the most precious tea in the Pu'er tea fragrance.
4, jujube: only grow in the vegetation is very lush, often cloudy and wild jujube tree in the environment of the tea tree can produce this aroma, because often have fallen leaves, over time the formation of natural fertilizer, tea tree root system absorbed these fertilizers, coupled with the tea to absorb the fog, the tea to form a special jujube aroma.
Talking about Yunnan Puerh Tea
Puerh tea is good in a "Chen" on the word, "more and more fragrant" and "Chen rhyme" is the most respected Puerh tea enthusiasts! The most important thing is that it is the most popular among the Pu-erh tea lovers. It has been proved by modern medicine that it has a good effect on lowering cholesterol, inhibiting blood fat and heart disease, and it does not produce side effects like general drugs, therefore, with the strengthening of people's concept of health care, it is more and more favored by consumers. It has been recognized that Yunnan is the hometown of Pu-erh tea. As the name suggests, many people believe that the origin of Pu'er tea is in Pu'er County, which is located in the southwestern part of Yunnan. In fact, the real main origin of Pu'er tea is in the south of Changning County, Yunnan, along the east and west banks of the Lancang River in Fengqing, Lincang, Shuangjiang, Yongde, Bohai, Simao, Jinghong and other counties, especially Xishuangbanna, where it is the most abundant. In fact, Pu'er County is only a distribution center for Pu'er tea, and does not produce tea itself.
Every year in the spring of late February until the end of November are Pu'er tea picking period; and spring tea picking is based on the time of the morning and evening is divided into the "spring tip", "spring", "spring end". ", summer tea picking is commonly known as "two water", and then the fall tea picking, also known as "valley flower". The different seasons of tea picking, its quality is also divided into high and low. Tea experts believe that Yunnan's tea in the middle of the year to "spring tip" and "valley flower" two periods produced by the best quality. Spring tea is fragrant and refreshing for the top grade, summer tea flavor is strong but not bitter, while the autumn tea is fragrant with bitter, bitter after sweet, worth tasting. At present, Yunnan's truly high-grade Puerh tea is mainly made from "spring tips". The Pu-erh tea we really drink is the finished tea that has been processed and refined, and the freshly picked tea leaves can only be called gross tea. Almost all of the gross tea is centralized to Xiaguan to be refined and processed. After all the gross tea is sent to the factory, the experts will regard its moisture and the number of tea stalks as whether it is in accordance with the provisions of the gross tea will be divided into ten grades and three extra grades, and then strictly according to a blending ratio table to press various kinds of finished tea. Pu-erh tea, as a well-known tea product, in order to maintain the stability of its quality, so each manufacturer must strictly follow the unified blending table to ensure that each type of Pu-erh tea must have the same specifications.
How to distinguish Puerh tea aging period
1, before 1950 -- this period is called "antique tea", such as the hundred years of Song Hire number, Tong Xing Gong Cake, Tong Qing number, Tong Chang old number, Song Hire Jing number. Usually there is a piece of glutinous rice paper, printed with the name, that is, "Neifei".
2, 1950 ~ 1968 - the so-called "print tea", that is, on the wrapping paper, "tea" word marked in different colors, red print for the first batch, green print for the second batch, yellow print for the third batch.
3, after 1968 - this time the tea cake packaging is no longer printed on the "China Tea Company" name, but by the tea factories to produce their own, collectively known as the "Yunnan seven cakes". Such as snow print green cake, 73 green cake, large mouth in small green print, small yellow print, etc. ........
How to taste the freshness of Puerh tea
1, from the aroma to identify Puerh ripe tea because it is after the heap, so it will produce a ripe flavor. Generally, only the dry warehouse ripe tea within ten years of aging (according to the traditional saying, the tea that has not been moldy is dry warehouse tea) can be smelled from the surface of the type of tea, a ripe tea flavor. In about ten to twenty years, the surface ripe tea flavor has disappeared, and the aroma of ripe flavor can be felt in the tea soup. In 1973, the first batch of ripe brick tea made from tight tea materials, called 73 thick brick tea, has been more than 20 years, no matter from the type of tea or tea soup, there is no more ripe flavor feeling, but there is a deep fragrance. Sinking aroma is the best ripe tea aroma that is transformed by the ripe flavor after a long period of dry storage and aging. Ripe tea flavor, ripe flavor and incense is one of the most direct and effective ways to distinguish between raw tea and ripe tea.
2, from the color of the soup to identify dry warehouse Pu'er raw tea tea broth is chestnut red, close to the heavy fire oolong tea broth color, even if it is aged raw tea, for example, there have been eighty, ninety years of history of the Dragon Horse brand with the old number of Pu'er tea, the color of its tea broth is only slightly deeper than the fifty years of the Red Seal Pu'er round tea tea broth. The color of the tea broth of ripe tea is dark maroon, even close to black. Therefore, in the modern classification of tea, Puerh tea is classified as black tea, because of the Puerh ripe tea soup color.
3, from the bottom of the leaf to identify the dry warehouse of Pu'er tea leaf bottom was maroon to dark maroon, and Taiwan's Oriental Beauty tea leaf bottom color is very similar. The texture of the leaf strips is full and soft, full of freshness. The bottom of the leaves of Tongqing Old Puerh Tea can show the freshness and vigor of a hundred years ago. The leaf bottom of ripe Puerh tea is mostly dark chestnut or black in color, and the texture of the leaf strips is dry, thin and hard. If it is heavily fermented, it will have obvious charring, as if it has been roasted by fire. In some older leaves, the leaf surface is cracked and the veins are separated one by one, as if the dried leaves have been soaked in water for a long time. However, some ripe tea, if the stacking time is not long, the degree of fermentation is not heavy, the bottom of the leaf will be very close to the bottom of the leaf of raw tea. On the contrary, there are some raw tea in the production process, such as the tea can not be dried immediately after kneading, delayed for a longer period of time, the bottom of the leaf will also appear dark brown, the soup color will also be more dense and dark, and just light fermentation of the pile of ripe tea is the same.
The Taste of Puerh Tea
Puerh tea is often sweet, bitter, astringent, sour, watery, tasteless, and so on, and these flavors may be present in a particular brew of Puerh tea alone, or a variety of flavors may coexist together at the same time***. The sweet is puerh tea drinkers dream; bitter and astringent is the unique flavor of tea, especially the old tea hand most like to have a proper bitter taste; sour and water taste is not like, puerh tea should try to avoid acid, water taste; as for the tasteless is not the taste, but habitual will be light and tasteless as the taste of puerh tea is tasteless taste!
1, sweet flavor is not only children children like, adult adults will also be on the sugar and salivation. But thick sugar sweet, often make people love and fear, but the tea in the light sweetness is so elegant, not harmless to health, but also to satisfy the heart of a moment of sweetness craving, and at the same time due to the light sweetness, more Puerh Tea tasting to the realm of art. Pu-erh tea belongs to the large-leafed tea, the composition of the relative is very saturated thick, after a long period of aging, bitter and astringent taste due to oxidation and slowly weakened, or even completely gone, while the sugar still remains in the tea, after brewing, slowly released in the Pu-erh tea, and have a sweet taste.
The better the Puerh tea is, the more it is brewed, the stronger the sweet flavor becomes. In the ranks of Pu-erh tea, the red lotus round tea and round tea iron cake, originally used the same batch of Pu-erh tea as raw materials, but different manufacturing methods, these two types of tea have a sweet flavor of honey, which is not as good as other Pu-erh tea. We Pu-erh tea tasting enthusiasts, y experienced, only to raw tea made of Pu-erh tea products, the sweetness of its tea broth, for the pure and elegant, but also most representative of the true nature of Pu-erh tea, and Pu-erh tea sweetness, all to the old tree tree tea, raw tea, and the best dry warehouse aging, the best expression of the sweetness.
2, bitter bitter is the original flavor of tea, ancient tea for bitter tea, has long been confirmed. The earliest wild tea, tea soup is so bitter that it is difficult to enter the mouth, after a long period of cultivation of our ancestors, from the wild type of tea tree to the transition type of tea tree, only to become today's cultivated type of tea tree. Although this is a series of evolutionary process of plant physiology, however, from the standpoint of tea tasting, we are more concerned about the bitter flavor from the inedible, and gradually the bitter taste thin, and even ordinary people can drink and regarded as delicious treasures. It is only after the bitterness is extreme that the sweetness returns and brings the Puerh tea drinker a revelation of the true way of life. The reason why Pu'er tea is bitter is because it contains caffeine, which is the reason why tea can refresh the mind and the eyes, because of the caffeine, which causes an excitatory effect on the human nervous system. A truly healthy Puerh tea tasting is not through the bitter flavor to get refreshed and awake, but from the slightly bitter tea broth, to achieve the effect of sweetness and throat flavor. Pu-erh tea made from relatively young tea leaves has a bitter flavor. For example, the White Needle Golden Lotus Puerh loose tea with lotus flavor, or the younger Puerh teas produced nowadays, all have a bitter taste. As for the treatment of the bitter flavor, it is controlled by the brewing method. At the same time, depending on the degree of acceptance of the bitter flavor of the tea tasters, and the brewing of the appropriate bitter tea soup.
3, astringent often heard that not bitter and astringent is not tea, in fact, aging more than sixty, seventy years of old Puerh tea, has not seen bitter and astringent. There is no bitter astringency, and can still show other tea flavors of tea, generally known as good tea. There are masculine Pu-erh teas with a stronger taste and feminine Pu-erh teas with a gentler taste. Which ones are rigid? Which are flexible? It is the degree of bitterness and astringency that is the most specific method of identification. The astringency of tea is due to the presence of tea tannins. Pu-erh tea is made from large-leafed tea plants, and contains more tea tannins than ordinary tea, so new Pu-erh tea is very strong, and the astringency of the tea is particularly strong. Appropriate astringency is acceptable to tea drinkers, because astringency will make the muscles in the mouth astringent, and the role of tianjin. Astringency can increase the stiffness of Puerh tea soup, and also satisfy those who have a heavier taste. According to our experience, Puerh teas produced in central Yunnan, around Mangku, Manglang and Fengqing, are bitter. Brewing both bitter and astringent flavors requires attention to technique and personal acceptance.
4, acid, water, acid and water flavor are Puerh tea bad taste, of course, in Puerh tea tasting do not want to have acid, water flavor. Poorly made or badly stored tea leaves may develop a sour flavor. These Puerh teas with sour flavor will gradually reduce the sour flavor after three or five brews. Sourness is a flavor that tea tasters are not willing to accept. It represents the inferiority of the tea. Generally speaking, if the fresh tea leaves are not treated well in the process of going to the water, it will also form a tea with watery flavor. Why does Puerh tea have a watery flavor? There is no reliable information to prove it. Nowadays, most of the lightly fermented Puerh brick teas have watery flavor. The watery flavor brings people a feeling of weakness, corruption and lack of freshness, which is also rejected by Puerh tea tasters.
5, tasteless most of the puerh tea tasting experts, are recognized as tasteless taste, is the most extreme puerh tea. This may be related to the years of storage and aging, more than one hundred more than two hundred years of aging jin gua gong tea, its comment is soup color, but the tea taste stale, thin. The tasteless flavor has a full Zen state, and I am afraid that this kind of incomparably noble state is unique to Pu'er tea alone among hundreds of kinds of tea. Although the Pu'er tea ceremony is the true way of Taoism, it is also full of Zen.
Pu'er tea camphor
The House of Tea. Scything and hoeing. The grasses and trees on the side of the house. The flavor is bad and hard to sell. <Pu-erh tea record> Qing Dynasty - Ruan Fu. From the Qing Dynasty Ruan Fu's records, know that the ancient tea plantation planted Pu'er tea tree is a tall tree, is also afraid of mixing with weeds and trees, and mixed with the grass and trees, jeopardizing the taste of Pu'er tea. However, there are also the use of mixed, deliberately changed the characteristics of the tea, such as Taiwan Yilan has some tea farmers will be tea tree ginger seedlings mixed planting into the ginger tea. So the mixed environment, can directly affect the taste of Puerh tea.
Yunnan all over the tall camphor forests, most of these camphor trees up to one, more than 20 feet, in the space under the camphor tree, the most suitable for the planting of Pu-erh tea growth, large camphor trees can provide appropriate shade opportunities for tea, camphor environment can reduce the occurrence of pests and diseases of the tea tree. For example, there are many small spiders on the branches and leaves of camphor trees, which will hang down and eat the small green leafhoppers and other pests on the tea leaves. What's more valuable is that the roots of Pu'er tea tree grow intertwined with camphor tree roots under the ground, which makes the tea leaves have camphor aroma. At the same time, the camphor tree branches and leaves also emit camphor fragrance, and the tea tree directly absorbs the camphor fragrance and stores it in the leaves. Yunnan large-leaf Pu'er tea, tea nature is very strong and rich, get the camphor incense mixed, showing a noble and simple, masculine and bright tea nature beauty. From the general perception of Pu-erh tea tasters, it is recognized that camphor-flavored Pu-erh tea must come from the tea plantation under the camphor tree forest, and it must be from the nutrients grown in the fertile land, which can enhance the life force of human beings. Ganoderma lucidum is a very magical medicinal food, and Chinese medicine practitioners believe that Ganoderma lucidum grown on camphor trees not only has a beautiful aroma, but also has the best medical effects. Recently, the camphor trees in Taiwan have been stolen and cut down in large numbers, mainly for the planting of ganoderma lucidum in order to improve its medical effects. Pu-erh tea mixed under the camphor tree forest also has certain special effects. Therefore, the camphoraceous aroma of Pu'er tea has become a signal for human health and longevity, emanating the beauty of life force in the heart of Pu'er tea drinkers. Due to the age and tenderness of the Puerh tea leaves, the intensity of the camphor aroma contained in the tea varies, starting from the fourth level of the tea leaves to get rid of the influence of the lotus aroma, and the seventh level of the camphor aroma is more obvious. The strongest tea leaves in the sixth and seventh grades contain the strongest camphor flavor, while the ninth and tenth grades are already old and weak leaves, and the camphor flavor is gradually fading. Due to the old and young tea, camphor incense and aging of the intensity of the length of the three conditions under the influence of each other, so there is a green camphor incense, wild camphor incense and light camphor incense, but also the formation of Pu-erh tea camphor aroma of colorful and varied changes, intriguing, fascinating.
The Nature of Puerh Tea
The life course of Puerh Tea, in a narrower sense, refers to the long aging process that begins after Puerh Tea is formed. Puerh tea is different from many other types of tea in that it must have a historical process of storage (except for Puerh green tea). It is the history that naturally travels that expresses its authenticity. Pu-erh tea must naturally walk through history in order to show its authenticity.
Being able to recognize and identify the birth and growth of Pu-erh tea is the only way to be capable enough to taste Pu-erh tea as one pleases. Although each person possesses different sensual feelings, there is only one true nature of Puerh tea. For example, when viewing the color red, due to the physiological differences of each person, and the feeling of the color red is different, but all have the **** knowledge that this is the color red. Our visual, gustatory and olfactory standards, although there are significant differences, also affect the feeling of Pu-erh tea, however, we have been able to get a stable and true self-standard from the Pu-erh tea, should also have the conditions and ability to taste Pu-erh tea!
Shengjin of Puerh Tea
Jin, saliva. Shengjin is the secretion of saliva in the mouth. In traditional Chinese health care, saliva is supremely valuable, with the reputation of life-extending pulp. With the current medical knowledge, saliva contains a variety of helpful body components, especially in promoting digestion, enhance nutrient absorption function, has a great role. The saliva can quench the thirst on the one hand, and moisturize your life on the other. Healthy and vigorous people, oral saliva are very sufficient. If you feel your mouth is dry and your throat is tight, there must be something wrong with your body. The production of saliva after drinking tea can not only smooth the throat, moisturize the mouth and nourish the life, but also provide a spiritual state of mind for tea tasting. Pu-erh tea is a large-leafed tea species, the tea connotation of the ingredients is particularly strong, and the function of the body is particularly strong, Pu-erh tea is one of the main features of the body as one of the main characteristics of the body.
Human life lives in this environment, relying on external nutrients for energy, and only when we swallow our saliva and juice, can we create nutrients from our own organism and give back to ourselves. At the same time, only a healthy body and a living being can have the ability to naturally generate saliva. Indirectly, it also provides the tea drinker with the power and opportunity to realize the art of life in the tea ceremony.
The Throat Rhythm of Puerh Tea
The original use of tea was for medicinal purposes, and then for quenching thirst. The first condition for quenching the thirst is to moisturize the throat and immediately relieve the tightness of the dryness. Throat rhyme has always been the most favored by tea tasters, especially the more senior masters of tea tasting, also attaches great importance to the characteristics of the throat rhyme. In particular, more experienced tea tasters attach great importance to the characteristics of throatiness, and even raise the price of tea products by claiming that the throatiness is particularly strong. The throat rhyme of Pu'er tea can be divided into three aspects: sweet, moist and dry.
1, sweet "who said tea bitter. Its sweet capsule" Poetry Classic - name of the valley wind.
"The best product is not negotiable. The sweetness of tea is not equal to the difference" - Mei Yaochen.
"The tongue always stays sweet for a long time. The nose no longer snores like thunder" - Lu You.
"I have been sick and lazy for years. I have not stopped eating and drinking to seek sweetness" - Su Zhe.
The ancients often used poems to appreciate the sweetness of tea, and tea soup can bring the sweetness of the throat, which is the favorite of all tea drinkers. The taste of sweetness is more subtle, unlike the fragrance. It is often accompanied by a bitter flavor, often said to be bitter and sweet. There are many tea tasters who like tea soup with bitter flavor, because it can be sweetened after being bitter. But there are not bitter and sweet things, such as Chinese herbal medicine licorice, the entrance is not bitter but sweet and sweet taste, Pu'er tea also has not bitter and sweet tea.
Tea is mostly first bitter and then sweet, Fengshan tea made of tea leaves Fuk Luk Kung Tea, is a bitter tea bottom; as well as fierce sea buds tea made of white needle gold lotus, is also a bitter bottom of the tea broth, are able to show that the bitter is sweet. Tongqing old round tea, aging nearly a century, bitter and astringent flavor all disappeared, but after drinking can have a slightly sweet throat rhyme, lasts a long time, is indeed a good Puerh tea. Early red seal Puerh round tea, made of tender tea leaves, aged for more than 50 years, with orchid flavor, slightly bitter bottom, more than a few times after the bitter taste is no longer, its back to the sweetness of the successive, the effect is very good, is the best Puerh tea.
2, moist "A bowl of throat kisses moist. The second bowl breaks the loneliness" - Lu Tong.
Nowadays, the first purpose of drinking tea is to quench the thirst and remove the boredom from the oldest period of curing diseases. Moistening the throat is the first step in quenching thirst, and then replenishing enough water, the depression caused by the lack of water can be eliminated immediately, and the chest can be relieved. When the throat is moisturized, the thirst can be removed. Sometimes the weather is too dry, or eat too much salt and grease, thirst will be very serious, the more plain water you drink, you feel even more thirsty, at this time if you can drink one or two mouthfuls of good Pu'er tea, the throat is moisturized, thirst is naturally lifted out of the river, comfortable and smooth. If you drink tea that moistens the throat, although you are not thirsty, the more you drink, the more you want to drink, because the moist feeling makes you feel stable, full, smooth and satisfied. Generally speaking, Puerh tea from old trees, after proper aging, can reach the moisturizing realm of "throat moisturizing and breaking loneliness".
3, dry toxic gases or some too strong spirits, may stimulate the throat song muscle tightening, even suffocation difficult to breathe. Tea soup water if too sharp or too bitter, will also make the throat difficult to produce dry and dry feeling, strong influence swallowing difficulties. Some Puerh teas made from tea leaves outside Yunnan Province or at the border are not of good quality, although they are bitter and astringent, and are also known as "throat-locking" teas. In addition to the feeling of dryness in the throat is extremely uncomfortable and uncomfortable, giving the tea drinker emotional instability, anxiety, anxiety and other state of mind.
Some aged Puerh teas are too sealed during storage, and when they are brewed immediately after opening, they will also be dry. It must be installed in a wider container, back to the gas for a period of time, the dry feeling naturally disappears. Some people will be moldy Pu-erh tea, sent into the oven roasting, in order to remove its mildew; sometimes before cooking Pu-erh tea, tea leaves in the tea creel baked, in order to get the aroma, if baked too heavy fire, baked too burnt, will also cause dry feeling. General summer and fall picking tea, more or less with some dryness. Tea, but there is a sense of dryness, can not be rated as good tea, tea drinkers on the dryness is the most difficult to accept, not only directly bring uncomfortable and uneasy, but also due to the emergence of dry, even with the most beautiful characteristics of the tea, but also will immediately be negated all together.
Puerh Tea Brewing Methods
1, Puerh Tea with what kind of pot brewing It is advisable to choose a pot with a large abdomen, because Puerh tea is highly concentrated, with a large abdomen of the pot can be avoided too thick tea. It is recommended that the material should be pottery pots, purple sand pots.
2, Pu-erh tea brewing portion of tea brewing Pu-erh tea portion of about 20% of the body of the pot, it is best to tea bricks, tea cakes, set aside, exposed to the air for 2 weeks, and then brew the flavor is even better!
3, Pu-erh tea how to taste Pu-erh
First, put the tea leaves into the teapot, and then fill it with hot water. Generally when you drink Chinese tea, you have to rinse through hot water once before you can do so, and this is an indispensable procedure for Pu-erh tea. Because it is different from other types of tea, in addition to the general processing procedures, a good aged Pu-erh tea will be buried under the ground for at least another five years or so, so I am afraid that it will carry part of the soil in it. From this, it can be seen that the hot water for the first brewing of tea leaves can not only awaken the flavor of the tea leaves, but it also has the important task of washing the impurities in the tea leaves together. The first brewing speed should be fast, because it just can wash the tea leaves can, do not need to soak out its flavor; and after the second time because it is to be used to drink, so the choice of intensity can be based on personal preference to decide. Pu-erh tea is still full of flavor even after it gets cold, so you can make it colder or ice it in the summer and drink it later.