Pu'er Tea, one of the black teas, is a famous tea in China. Made from Yunnan large-leafed fresh leaves, because of the history of Yunnan, south and southwest Yunnan produced tea are scattered in Pu'er County, so named Pu'er. Pu'er tea production and marketing since the Tang Dynasty has begun, so far there has been a thousand years of history. During the Ming Dynasty, the production and consumption of Pu'er tea was widespread. The middle of the Qing Dynasty reached its heyday. At the end of the Qing Dynasty, Pu'er tea production and gradual decline. Until after the founding of New China, only to restore the development of Yunnan Province is now one of the main types of tea.

Pu'er tea name more, there are Pu'er loose tea. Puerh Tuocha, round tea (seven son cake tea), tight tea, cake tea. Pu-erh tea refers to Pu-erh loose tea, the quality characteristics are fat cords, color and lustre ooze, soup color orange-yellow, mellow and strong aroma, with a special array of incense. The flavor is mellow and sweet, after drinking, it is memorable, and the tea is mild, effective and good pharmacological effects.

Pu-erh tea selection of Yunnan large-leafed sun green gross tea, sieve made of semi-finished products, after the damp composting, to promote the conversion of polyphenols in the tea in the hot and humid conditions, in order to form its unique quality. The composting process should be several times to dissipate heat and ventilation, to avoid heartburn. After the composting of moderate discoloration, open the pile for natural air drying. Then after sieving, picking, even pile, packaging that is commercial tea.

Puerh tea process is divided into "ripe tea" and "raw tea". After the heap of boredom to ripen, it becomes "ripe tea". And then after a long period of storage, to be its flavor and quality stable net, can be sold, storage time generally need 3 to 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. Natural ripening process is quite slow, at least 5 to 8 years. After fully stabilizing the ripening of raw tea, its aroma still retains a lively and vivid rhythm, and the longer the 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.

The excellent quality of Pu'er tea is not only manifested in its aroma, moisturizing, and mellow flavor, but also mainly for the Tibetan compatriots to drink. Nomadic staple meat, the proverb "three days without food, not a day without tea", Pu'er tea can be seen on the lowering of blood lipids since ancient times that is clear evidence.

People buy and drink tea is generally seeking the new not seeking the old, but the black tea class in some tea, such as Yunnan Pu'er tea, Hunan black tea, Guangxi six Fort tea, etc., they are old tea aroma, new tea aroma is poor, of course, is not to say that the more old the better.

The medical clinical experiments have proved that Pu'er tea has a variety of effects such as lowering blood lipids, weight loss, anti-bacterial, digestive, stomach warming, body fluid, thirst, sobering up, detoxification, etc. Therefore, overseas bubbles and compatriots in Hong Kong and Macao often Pu'er tea as a wonderful health product. Pu-erh tea belongs to the famous category of black tea. The most special effects are: lifting grease, eliminating food and phlegm, scraping the intestines through the leakage and so on. Ancient and modern Chinese and foreign famous, have "benefit life tea", "beauty tea" and so on the reputation