Pu'er Tea
Pu'er Tea is produced in Xishuangbanna and other places in Yunnan Province, which is named because it has been distributed in Pu'er since ancient times. Pu'er tea is the use of green tea or black tea by steam pressure from a variety of Yunnan 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'er tea can be traced back to the Eastern Han Dynasty, up to two thousand years ago. There is a folk saying that "Wuhou left seeds" (Wuhou refers to the Prime Minister of the Three Kingdoms period, Zhuge Liang), so the planting and utilization of Pu-erh tea has a history of at least 1,700 years.
For thousands of years, Pu'er tea has been favored by consumers because of its excellent quality. <<;; Van Tien Lu Cong Lu >>; (Chai Calyx, chopsticks in 1925 AD) cloud: "Pu'er tea, warm flavor, treatment of all diseases, steaming with bamboo Drabanemerosa hebecarpa into a group wrapped in the price of equal and gold." Pu-erh tea as a traditional beverage, in addition to quench thirst and refreshment and refreshing, there are special medicinal properties.
Pu'er 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 the Maoqing is strong, sharp and lacking in structure. After the gross tea is made, it is divided into "ripe tea" and "raw tea" according to its subsequent processes. After the heap of boring to become ripe, it becomes "ripe tea". And then after a long period of storage, to be its flavor and quality of stable net, can be sold. Storage time generally takes 3-5 years." Raw tea" refers to the gross tea without heap smothering process and completely rely on natural transformation and become ripe tea. The process of natural ripening is quite slow, and it takes at least 5-8 years. After fully matured raw tea, its fragrance still retains lively and vivid rhyme, and the longer the time, its internal fragrance and vitality is also revealed and robust, thus forming the tradition of "making new tea and selling old tea" of Pu-erh tea.
With the development of the times and changes in production conditions, the Pu-erh tea now compared with the past, the production process has changed, the product is different, but its style and quality in accordance.
Historically, Pu-erh tea refers to the green tea made from the large-leaf 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. In the long-term production and sales process, the color varieties of Pu'er tea is constantly updated, forming its own unique product line.
China Puerh Tea Network
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Puerh Tea Introduction
Puerh Tea Camellia Sinensis tea tree, large trees, up to 16 meters high, chest diameter of 90 centimeters, the shoots have micro hairs, the terminal buds have white pilose.
Leaves thin leathery, elliptic, apex acute, base cuneate, brownish-green when dry above, slightly glossy, light green below, pilose on the midribs, the rest pubescent, old leaves become bald; lateral veins 8-9 pairs, conspicuous above, raised below. Flowers axillary, pilose.
Bracts 2, caducous. Sepals 5, suborbicular, outside glabrous.
Petals 6-7, obovate, 1-1.8 cm long, glabrous. Stamens 8-10 mm long, free, glabrous.
Ovary 3-locular, velutinous; style 8 mm long, apex 3-lobed. Pu'er tea is mainly produced in Yunnan Menghai, Mengla, Pu'er City, Gengma, Cangyuan, Shuangjiang, Lincang, Yuanjiang, Jindong, Dali, Pingbian, Hekou, Maguan, Malipo, Wenshan, Xichou, Guangnan and Yongde.
Expanded Information:
The harvesting of Pu'er tea from late February to mid-November each year can be carried out, Si, Pu area planted large-leafed species of tea trees, a year can be issued 5 to 6 rounds, the growing period of more than 300 days. In accordance with the traditional method of division, Qingming to the valley rain tea picked called "spring tip", mango to the summer tea picked called "two water", white dew to the frost tea picked called "valley flower ".
The tea of the two periods of "spring tip" and "valley flower" is of the best quality.
Briefly explain the history of Pu'er tea
Pu'er Tea Yunnan Provincial Local Standard" is defined in this way: Pu'er tea is a certain area of Yunnan Province, Yunnan large-leafed sun-green tea as raw materials, after fermentation into loose tea and tightly pressed tea. Its shape color brownish red; the inner quality of the soup color red, thick and bright, the aroma is unique Chenxiang, taste mellow and sweet, the bottom of the leaf is brownish red.
First of all, we would like to express our heartfelt respect to the experts and scholars who have worked hard for this definition.
However, it seems that there has never been any kind of tea like Pu'er tea such a complex life, and there has never been any kind of tea like Pu'er tea such a simple and simple appearance, but the inner quality of the changes, so "what is Pu'er tea" such a seemingly simple question, in fact, is not simple." Local standards "definition of Pu'er tea," the definition of local standards. Think, the Yunnan large-leafed sun green tea raw materials trucks and trucks pulled to the African American processing, do not come out of the Pu'er tea? However, heard of Maotai wine in other provinces to open a branch factory? Moreover, Yunnan big leaf seed can be introduced to Africa and America, you say that the production is not Puerh tea? However, why the Yunnan Yiliang production of Bao Hong tea, and small-leafed species, processing technology is completely Longjing process, the aroma index is still the highest in the green tea, why people do not let you call Longjing tea?
2, the processing process: "post-fermentation processing into" here refers only to artificial fermentation, that is, the first fermentation and then finished product shape; in fact, fermentation itself is processing;
3, Puerh Tea green tea cake ripe tea two categories: if only ripe tea called Puerh Tea, the artificial fermentation technology is only in 1973, is not 1973 before there is no Puerh Tea?
4, if it is recognized that there is Puerh tea before 1973, (which I think anyone is embarrassed to deny), just should not be called Puerh tea but green tea or green tea (which seems to make sense), but this means that either we cut off history, or history made a mistake? Just one thing, if the Pu'er tea name comes from the name of the place Pu'er (there are so many sayings discussed in another article), but the artificial fermentation technology is in Kunming to get out, why not call Kunming tea, to call people Pu'er tea?
5, if only ripe tea called Pu-erh tea, that green cake, green brick is not called Pu-erh tea, then, to the market, you will immediately find that this statement does not respect the reality; red and yellow prints you say that it is green tea green tea, the business sector will certainly say that you are tea illiterate - at the same time, this means that, either we are ignoring the reality, either is the reality is wrong.
6, "the appearance of the color brownish red; the inner quality of the soup color red, thick and bright, the aroma is unique Chen Xiang, taste mellow and sweet, the bottom of the leaf brownish red". Such a text is the effect of the better quality of Pu-erh tea, if indeed is Pu-erh tea (although only the definition of ripe tea), but the quality of Pu-erh tea, the soup color can be red and thick, but not necessarily bright; "Chenxiang" outside the word, we do not see much difference between this and black tea.
7, whether natural or artificial, the fermentation process is not a one-time completion; from production and processing to circulation and storage, until the last moment of consumption, the fermentation has not stopped for a moment; therefore, "the more the more fragrant" is the biggest feature of Puerh tea to distinguish it from other types of tea, without which Puerh tea does not have today's appearance, and will not have tomorrow's brilliant to be seen.
Said half a day, this time there will be people ask: you say people did not say clear Pu'er tea, then you say it.
-- Well, no problem, the purpose of the definition is to determine the essence; although the definition itself does not determine the definition. But a definition should not only reflect the essence of things, but also adhere to the unity of logic and reality; at least, to adhere to the three principles:
1, the principle of the unity of history and reality: we respect the objective reality, but do not cut off the history; (here by the way, "the traditional Pu'er tea and modern Pu'er tea," the points are not good. This statement intentionally or unintentionally cut off the history, the so-called tradition is not only belong to the history: if the folk workshop handmade tea is traditional, machine kneading machine press cake where not modern?
2, the principle of practical rationality: to be conducive to the protection of origin;
3, the principle of convention: "the name of the real guest also." History and reality is right, green cake is also Puerh tea is right. Raw Puerh, ripe Puerh has been accepted as fact, just Puerh tea is different from other products, each piece of Puerh tea is really finished until the moment it is drunk.
So what is Puerh tea?
-- Pu-erh tea is a famous local tea unique to Yunnan formed since history. It is the Yunnan origin of the large-leafed sun green tea and its reprocessing into two series: direct reprocessing for the finished product of raw Pu-erh and after artificial rapid fermentation and then processed into ripe Pu-erh, the type of system and dispersal of tea and tightly pressed tea two categories; finished products are still continuing the natural aging process, with the more the more fragrant the more the unique character
Introduction to Pu-erh Tea
Pu-erh Tea Pu-erh tea is produced in Yunnan, Xishuangbanna and other places. Pu'er tea is produced in Yunnan, Xishuangbanna and other places, because since ancient times that is in the Pu'er collection and distribution, hence the name.
Puerh tea is the use of green tea or black tea steamed and pressed into a variety of Yunnan tightly pressed tea, including Tuocha, cake tea, square tea, tight tea and so on. 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'er tea can be traced back to the Eastern Han Dynasty, up to two thousand years ago. Folk have "Wuhou seed" (Wuhou refers to the Three Kingdoms period of the Prime Minister Zhuge Liang) that the planting and utilization of Pu'er tea, at least more than 1700 years of history. For thousands of years, Pu-erh tea has been favored by the majority of consumers, all because of the excellent quality of tea. 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, kneading and drying, become Puerh Maoqing.
At this point in time, the flavor of the Maoqing is strong, sharp and lack of chapter and verse. After the production of gross tea, it is divided into "ripe tea" and "raw tea" due to the different subsequent processes.
After the heap of boring to mature, it becomes "ripe tea". And then after a long period of time storage, to be its flavor and quality stable and clean, can be sold.
The storage time generally takes 3-5 years. Raw tea" refers to the gross tea does not go through the heap smothering process and completely rely on the natural transformation and become ripe tea.
The process of natural ripening is quite slow, at least 5-8 years. After the ripening of the raw tea, the aroma of the ripe tea still retains a lively and vivid flavor, and the longer the time, the inner fragrance and vitality of the tea 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 Pu-erh tea now compared with the past, the production process has changed, the product is different, but its style and quality in accordance. Historically, Pu-erh tea, refers to the "six tea mountains" mainly in Xishuangbanna production of large-leafed tea as raw materials made of green tea, as well as green tea pressed into various specifications of the tightly pressed tea.
Such as Pu-erh square tea, Pu-erh tuo tea, seven-cake tea, Tibetan pin pressed tea, round tea, bamboo tea, assembled loose tea, etc.. In the long-term production and sales process, the color varieties of Pu'er tea is constantly updated, forming its own unique product line.
China puerh tea net puerh/.
The introduction of ripe puerh
ripe puerh: refers to the gross tea after the "pile" process, through the role of wet ripening in an artificial way rapid fermentation, to promote the transformation of the tea leaves containing substances, to reduce the bitter and astringent, so that the taste becomes mellow, to shorten the aging stage, you can drink earlier. It should be noted that some people have a misunderstanding of "Wo heap", but also "Wo heap" and "wet warehouse" equated, the fact is that the two are completely different, "Wo heap", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse", "wet warehouse". "Wet warehouse" refers to speculators will be the year of the newer Pu'er tea finished products, aged in a high humidity environment, the use of high humidity (or splash water) to promote the tea products moldy, in order to change the body of the tea.
Pu-erh tea is the use of green tea or black tea by steam pressurized into a variety of Yunnan pressed tea, including Tuocha, cake tea, square tea, tight tea. Pu'er tea quality is not only the performance of its aroma, flavor and other drinking value, but also because it has valuable medicinal and health care functions. <<;; Van Tien Lu Cong Lu >>; (Chai Calyx, chopsticks in 1925 AD) cloud: "Pu'er tea, warm flavor, cure all diseases, steaming with bamboo Drabanemerosa hebecarpa into a group wrapped, price and gold. Therefore, Pu-erh tea as a traditional beverage, in addition to quench thirst and refreshment, but also by domestic and overseas overseas bubble, Hong Kong and Macao compatriots as a health product.
The efficacy of Pu-erh tea, as early as in the "Compendium of Materia Medica" in the record, Chinese medicine believes that Pu-erh tea at the same time has a heat, summer, detoxification, digestion, go to the fat, diuretic, laxative, expectorant, expectorant and antidote to the wind, cough and fluids, benefit strength, prolong life and other effects. And because Pu'er tea has gone through the process of transformation from raw tea to ripe tea, its raw tea has the efficacy of dispelling wind, relieving the epidermis, clearing the head and eyes, etc., while the ripe tea has the efficacy of lowering the qi, inducing diuresis, laxative, and other sedative efficacies. Therefore, Pu-erh has been known as a kind of attack and complementary medicine.
Modern medical research on the efficacy of tea has nearly 20: that is, warming the stomach, weight loss, lowering fat, preventing atherosclerosis, preventing coronary heart disease, lowering blood pressure, anti-aging, anti-cancer, hypoglycemic, anti-bacterial and anti-inflammatory, reduce tobacco, reduce heavy metal toxicity, anti-radiation, prevent dental caries, eyesight, digestive, anti-poisoning, preventing constipation, alcohol, etc.. Among them, Pu'er tea's warm stomach, weight loss, lowering fat, preventing atherosclerosis, preventing coronary heart disease, lowering blood pressure, anti-aging, anti-cancer, lowering blood sugar is particularly prominent.
Many medical experiments have proved that continue to drink Pu-erh tea can reduce blood fat as much as 30% (of course, depending on the individual and different), in the Mordor Hospital in Creteil to 20 patients with excessive blood fat, drink 3 bowls of Yunnan Tuocha a day, a month later, found that the patient's blood fat is reduced by almost 1/4, while drinking the same amount of other tea patients with blood fat has no significant change [...]. Prof. Benard Jacquetot. Henri Londo Hospital, Paris]
Pu-erh tea has a deep connection with fat metabolism. According to research data, because it undergoes a unique fermentation process, it can improve the function of enzymes to break down fat in the waist and abdomen. The koji bacteria in Pu-erh tea contain trace amounts of lipase, a lipolytic enzyme, which is effective in the breakdown of fat. Introduction to the Chinese Tea Craft - 12 pages, Japan - By Hikari Yanagisawa Compiled by Xenon Zhang Koji Bacteria Post-fermented Pu-erh Tea can inhibit weight gain and reduce cholesterol and triglycerides in the blood. Health - December 1985 Japan Magazine
Cultural Introduction to Pu'er Tea
Pu'er is the hometown of the famous "Pu'er Tea". "Pu'er Tea" has been named after Pu'er Prefecture since ancient times, and Pu'er is the origin and distribution center of "Pu'er Tea". As early as in the Tang Dynasty, "Pu'er Tea" was exported to the mainland and ***. Song Dynasty has formed a "tea for horses" tea and horse market. In the Ming Dynasty, "the common people all, all Pu'er tea". To the Qing Dynasty, "Pu'er Tea" development to its heyday, exported more than 100,000 quintals, the court will "Pu'er Tea" cited as a tribute to the tea, as a tribute to the treasures, and in the Pu'er Province to set up more official tea bureau. Literary writer Cao Xueqin wrote "Pu'er Tea" into the "Dream of Red Mansions", and Russian writer Tolstoy in the "War and Peace" masterpiece, but also depicted the scene of drinking "Pu'er Tea".
The history of Sipu District, "Tea Horse Road" is accompanied by the production, transportation, sales and the rise of tea. According to the Guangxu "Pu'er Fu Zhi", Pu'er tea as early as in the Tang Dynasty has been marketed to the West.
In 1983, Simao area cultural relics census found in the Jiaqing 17 years to Daoguang 3 years of the ancient tea horse post road. The end of the Ming and early Qing dynasties, in order to facilitate the tribute to the capital "Pu'er tea", it is from Pu'er to the provincial capital of Kunming to repair a "government road", paved some not quite regular square, long stone, this road has become a pedestrian mule and horse transportation of tea and salt transportation to and from the main traffic. In today's Pu'er County, there are still retained three more complete "Tea and Horse Road" site: one is located in Tongxin Township, Na Keli Village, "Tea and Horse Road"; the second is located in Fengyang Township, Democracy Village, "Tea and Horse Road", about 2 kilometers long, "Tea and Horse Road", about 2 kilometers long. ", about 2 kilometers long mountain stone ancient road, in a semi-primitive forest in the mountain path oblique up. The mountain stone on the deep prints of the horse cries print, to people in the past "to tea easy horse" of the hardship; along the ancient road, people can go to the taste, to pursue the "Trail is not worried about back to the horse, the peak of fear such as to go," the meaning of the situation. Third, is located in the town of grinding black peacock ping "peacock ping ground ancient road site", about 10 kilometers long, that in the past, the forest of "horse store", mountain stone on the ancient road clearly visible hoofprints. "Mountain bells ringing horse gangs to", the Tea Horse Ancient Road that slippery moss on the slate, that for years and years by the horse trampled out of the tired pits and hollows, as if to tell people about yesterday's history. Tea style still exists, the ancient road fragrance, people remember "a hundred times the horse gang competition line" of the grand situation.
Pu'er is distributed in a number of ancient tea tree communities, Mengxian small high field tea tree groups, Mengxian tea mountain turnip tea tree communities, white grass ten thousand acres of tea tree communities.
The "Pu'er Tea", which is fragrant all over the world, has created a long history of "Pu'er Tea Culture". In the long, long history, Pu'er tea culture along with the birth of Pu'er tea, the development of continuous enrichment, and become a bridge linking national, economic, cultural, historical, scientific research, foreign trade, agriculture, horticulture and other aspects. Tea hospitality, tea to meet friends, tea rituals, tea marriage, tea as a gift, tea as art, Pu'er society has become a symbol of cultural progress, national unity.
Introduction to Pu'er Tea
Pu'er tea is a low-temperature process by the Yunnan large-leafed species of tea, sun green tea, pressed finished products and artificial ovo-pile fermentation finished products, and without high-temperature killing, drying, baking. Pu-erh tea is a post-fermented tea, raw tea and ripe tea.
1, raw tea color to green, dark green, mainly after time aging part of the yellow-green, yellow-red. Soup color is mainly yellow-green, yellow-red, golden. New tea leaf bottom is mainly green, yellow-green, aged tea is red, yellow or red date. Raw tea has bitter, astringent, sweet, sweet taste, aroma is more obvious, the new tea is easy to hurt the spleen and stomach, but after natural aging tea will slowly become a mild, brownish-chestnut-colored tea. Raw tea is mainly to clean up the intestinal tract, reduce fat, refreshment, blood pressure and weight loss effects.
2, ripe tea color is mainly reddish brown. The aroma has a pronounced wu heap flavor. Ripe tea is mild and mellow. Ripe tea with sufficient fermentation, soup thick water sweet and smooth, almost no bitterness. For those with light fermentation, there is sweetness and obvious aroma. The soup color is mostly dark red for those with light fermentation, and reddish black for those with heavy fermentation. The bottom of the leaves are mostly reddish brown and dark brown. Cooked tea can lower fat, lower blood pressure, prevent arteriosclerosis, prevent constipation, diuretic.
I've been drinking Puerh tea from Suyue Tea House, and I feel very good. Now also from time to time and their tea master Zhang Ci chat together, benefit a lot. gdgd800 is her (wēi) micro (xìn) number. She is very nice and you can ask her anything you don't understand.
Like Pu-erh tea is not a momentary ***, and not with the voice, but time, day long love, into a part of life.
The introduction of Puerh tea? The introduction of Pu'er tea origin?
Pu-erh tea is made from the fresh leaves of the Yunnan large-leafed species, also known as "Pu-erh loose tea". Its shape is thick and fat, Pu-erh ripe tea color and lustre is moist or brownish red, commonly known as like pig liver color. The flavor is mellow and sweet, with a unique flavor of aging, and has the reputation of "beauty tea" and "weight loss tea".
-- Pu-erh tea is the history of the formation of Yunnan's unique local tea. It is the Yunnan origin of the large-leafed species of sun green tea and its reprocessing into two series: direct reprocessing for the finished product of the raw Pu and after artificial rapid fermentation and then processed into the ripe Pu, the type of system and dispersal of tea and tightly pressed tea two categories; after the finished product are still continuing the natural aging process, with the more the more fragrant unique quality. On Taobao I suggest you go to the "Tea Talk Club" to see, really very good. "Whether there is a need or not, go to see to know"! Directly search for "tea party" store, ID: fly the first portal.