Protection of teeth: Pu-erh tea leaves contain fluorine and other active ingredients, which have a good effect on the protection of teeth, and at the same time, regular gargling with tea has a good effect on bad breath and other things.

Puerh tea broth is drunk into the mouth, causing a variety of tastes, in addition to the mentioned sour, sweet, bitter and astringent, there are other more layered sensory experiences. In the Pu-erh tea industry, these are all categorized under the "wateriness" section. The watery nature can be categorized into seven aspects: slippery, chemical, alive, sandy, thick, thin, and sharp. The slippery, chemical, alive, sandy, and thick are the positive characteristics of Puerh tea, while the thinness and sharpness are some of the negative influences.

Puerh Tea Brewing Precautions

It should be noted that when brewing Puerh Tea, the amount of tea thrown is intimately related to the habit of tea-drinking, the method of brewing, and the characteristics of the tea, and should be determined according to the situation.

The temperature of the tea water: the mastery of the temperature of the water when brewing has an important role to play in the display of tea. Low temperature is conducive to the diffusion of flavor, conducive to the rapid leaching of tea flavor. High temperature can easily wash out the sweet flavor, but also easy to scald some high-grade tea. Determine the temperature of the water up and down, must be different from the tea. For example, the thicker material cake brick tea, tight tea and old tea is suitable for boiling water brewing; with more tender tea, newer tea is suitable for appropriate lowering of temperature brewing.

Refer to Baidu Encyclopedia - Puerh Tea

The above content refers to? Baidu Encyclopedia-Puerh Tea