Neither green tea nor black tea, Puerh tea belongs to the black tea.
Pu'er tea is mainly produced in Xishuangbanna, Lincang, Pu'er and other areas of Yunnan Province. Pu-erh tea is characterized by its brewing skills and drinking art, and its drinking methods are abundant, which can be both clear and mixed. Pu-erh tea has a thick, orange-yellow tea broth, high and persistent aroma, unique fragrance, and a strong, mellow flavor that lasts for a long time.
Puerh tea is divided into two kinds of tea: raw tea and ripe tea, with the following characteristics:
1. The color of raw tea is green and dark green. After time aging part of it turns into yellow-green, yellow-red. Soup color is mainly yellow-green, yellow-red, golden. There are bitter, astringent, sweet, sweet and other tastes, the aroma is more obvious, the new tea is easy to hurt the spleen and stomach, but after natural aging tea will slowly become mild, brown chestnut-colored tea. The main intestinal cleansing, lowering fat, refreshing, lowering blood pressure and weight loss effects.
2. The color of ripe tea is mainly reddish-brown, and it is the taste of wu heap. The tea is mild and mellow. Ripe tea with sufficient fermentation has a thick and watery soup that is sweet and smooth, with little bitterness and astringency. 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. Ripe tea can lower fat, lower blood pressure, prevent arteriosclerosis, prevent constipation, diuretic, stomach.