The efficacy of Pu 'er tea has been recorded in Compendium of Materia Medica. Traditional Chinese medicine believes that Pu 'er tea has the functions of clearing away heat and relieving summer heat, detoxicating and promoting digestion, removing fat and greasy, promoting diuresis and relaxing bowels, eliminating phlegm and expelling wind, relieving exterior syndrome and relieving cough, promoting fluid production and benefiting qi, and prolonging life. As Pu 'er tea has changed from raw tea to cooked tea, its raw tea has the effects of dispelling pathogenic wind, relieving exterior syndrome and clearing the head, while cooked tea has the effects of reducing qi, promoting diuresis and relaxing bowels. Therefore, Pu 'er has always been regarded as a good medicine for both attack and tonic.
There are nearly 20 researches on the efficacy of tea in modern medicine, namely, warming stomach, reducing weight, reducing blood fat, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, resisting aging, resisting cancer, lowering blood sugar, inhibiting bacteria and diminishing inflammation, reducing smoke poison, reducing heavy metal poison, resisting radiation, preventing dental caries, improving eyesight, helping digestion, resisting poison, preventing constipation and relieving alcoholism. Among them, Pu 'er tea has the functions of warming stomach, losing weight, reducing blood fat, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, resisting aging, resisting cancer and lowering blood sugar.
Many medical experiments have proved that continuous drinking of Pu 'er tea can reduce blood lipid by as much as 30% (depending on the individual, of course). Modol Hospital in creteil gave 20 patients with hyperlipidemia three bowls of Yunnan Tuocha every day. One month later, it was found that the patients' blood lipid almost decreased by 65,438+0/4, while the patients who drank the same amount of other teas had no obvious change in blood lipid [Professor, Beenert Giacoto Henrilundo Hospital, Paris]
Pu 'er tea is closely related to fat metabolism. According to the research data, because of its unique fermentation process, it can improve the function of enzyme to decompose waist and abdomen fat. Aspergillus in Pu 'er tea contains a small amount of lipase, which is effective for lipolysis. Introduction to Chinese tea art-12 page, Japanese Liu Zeyan wrote Zhang Xuenong. Fermenting Pu 'er tea after arrangement can inhibit weight gain and reduce cholesterol and triglyceride in blood. Health-1985 65438+ February Japanese magazine
More and more scientific research on Pu 'er tea is going on. Based on thousands of years' experience in drinking Pu 'er tea in China, China Tea Network always advises you to drink tea regularly, but you should drink tea with guaranteed hygiene and quality. Drinking tea should be natural. Drinking tea when you are most comfortable and want to drink tea will make you live a very healthy life. ...
Interviewee: wangloda- Scholar Level 2 4- 17 14:37
The most important reason why Pu 'er tea is sought after is its health care and fitness effect. In the past, people in the Pearl River Delta, Hong Kong and Taiwan drank a lot, mainly to pay attention to this. Pu 'er tea was once called "tea for the elderly", but now it is "tea for women", which reflects that with the progress of science and technology, people's understanding of it is deepening.
Mr. Lin summarized the functions of Pu 'er as "three links and one leveling", namely, ventilation (respiratory system), blood circulation (circulatory system) and Gu Dao (excretory system). Ping means that the human body is always connected and the body functions are naturally balanced.
In recent years, the research on Pu 'er has become increasingly prosperous. Open the Internet and enter the word "Pu 'er". There are all kinds of information about its latest health benefits. Japan, South Korea and other countries have invested a lot of energy in the research and development of Pu 'er, and have also produced many achievements. This made public opinion propaganda for Pu 'er to go to the world ahead of time, and also showed that Pu 'er was invented in China. The best Pu 'er is in mainland China, but Pu 'er will benefit all mankind.
Modern research on the efficacy of Pu 'er tea * * * lists these 20 operations, namely, weight loss, lipid lowering, prevention and treatment of arteriosclerosis, prevention and treatment of coronary heart disease, blood pressure lowering, anti-aging, anti-cancer, blood sugar lowering, antibacterial and anti-inflammatory, smoke poisoning reduction, heavy metal reduction, radiation resistance, central nervous system excitement, diuresis, dental caries prevention, eyesight improvement, digestion assistance, anti-toxicity, sterilization, constipation prevention, hangover relief and others. Some functions are as follows. Here is a brief introduction to the functions and mechanisms of the main substances in tea.
Interviewee: A piece of fragrant tea-a person with 5 grades 4- 17 2 1:4 1.
Pu'er tea
Ordinary people, the ancestors who planted tea trees in ancient times, are now called "tea flourished in Tang Dynasty and tea flourished in Song Dynasty" by the ancestors of Bulang and De 'ang. Pu 'er tea, mainly produced in Xishuangbanna, began to be sold in all directions in the Tang Dynasty (AD 6 18-907). Ruan Fu (Pu 'er Tea Records) records that "common tea has been used in western countries since the Tang Dynasty".
In the Song Dynasty (AD 960-1279), in addition to the Sichuan-Yunnan-Tibet tea and horse trade, Dali also sent envoys to Guangxi to trade Pu 'er tea with Jingjiang Army of the Song Dynasty. Pu 'er tea shipped to the Central Plains and Jiangnan is an excellent "compact group tea", also known as "round tea". Yu Wang, a famous scholar in the Song Dynasty, tasted the mellow Cao 'er tea and wrote a hymn: "Nine years ago, the moon was full in Sanqiu. I cherish it and fear it, except that I will support my old relatives. " The "round as the moon" referred to in the poem is Pu 'er tea.
By the Yuan Dynasty (A.D. 1206- 1368), Pu 'er tea had become an important commodity in the market. In the Yuan Dynasty, Jing Li lived in Yunnan (emphasizing foreign customs); The article (referring to the Dai people) said: "Trade once every five days, and trade with each other with felt, cloth, tea and salt." People have been trading tea in Pu 'er for a long time. (Yunnan Yunli Chronicle) contains: "The six major tea mountains produce tea ... and each one is sold in Pu 'er. ..... has a long history. The term "Pu 'er tea" was formed by folk tea trading.
Xie Yu 1920, a scholar in Ming Dynasty, wrote Tian Wen, which is officially recorded in the history books.
During the Tongzhi period (A.D. 1862- 1874), the production of Pu 'er tea was still prosperous, with an annual output of 5 tons only in Mansha Chashan (Yiwu). On the vast fertile soil of Xishuangbanna, almost every household grows, makes and sells tea. Chashan Ma Dao Tuojun echoed all the year round, and business was blocked. Business is booming.
In the seventh year of Yongzheng in the Qing Dynasty (AD 1729), E Ertai, the governor sent by the Qing government to Yunnan, carried out the policy of "returning farmland to streams" in Yunnan minority areas (setting up government offices, placing officials in streams, and sending troops to strengthen administrative rule), setting up "Pu 'er government governance" in Pu 'er and setting up it in Youleshan (now Jinuo Township, Jinghong City, the first of the six tea mountains). In Chashan, such as Menghai, Mengzhe, Yiwu and Yibang. , the establishment of "Liang Qian tea military science department" to deal with food and tea.
In the first year of Qianlong (AD 1736), Yongle Tongzhi was abolished, Simao Tongzhi was established, and an official tea bureau was established in Simao, and an "official tea branch" was established in the "six major tea mountains" to manage tea tax and purchase. Pu 'erfu Road has a tea factory. Tea Bureau managed the processing, production and trade of tea in a unified way, turning the folk selling transactions of past dynasties into official management trade, so Pu 'er became the center and distribution center of tea refining, tribute and trade. As a result, the reputation of Pu 'er tea is famous all over the world. As Tan Cui, a scholar of Qing Dynasty, said in Zhi Heng, Yunnan, "Popular tea is famous all over the world, and Pu 'er has six tea mountains. One day, you are happy, the next is dignified, the third is dependent, the fourth is rude, the fifth is pretty brick, and the sixth is Mansha. In 800 miles a week, there are hundreds of thousands of people who make tea in the mountains. Tea customers buy it and transport it to various places, which can be described as spending a lot of money. Yunnan Tongzhi and Pu 'er Fu Zhi; As well as the "Unification of the Qing Dynasty", it is recorded that "barbarians live together, taking tea as the city and eating tea mountains".
From the Daoguang period to the early Guangxu period (A.D. 182 1- 1875), the production and sales of Pu 'er tea reached its peak, and merchants gathered in Pu 'er, making the market prosperous. Every year, more than 1000 Tibetan businessmen in China come here to buy tea. Businessmen from Southeast Asia and South Asia such as India, Myanmar, Ceylon, Siam, Cambodia and Annan also came to Pu 'er to do tea business. Every year, more than 50,000 mules, horses and cattle help caravans to run among the thousands of waters in Qian Shan, and the sound of bells and cows can be heard all year round. In the late Qing Dynasty, Pu 'er tea began to decline due to excessive taxes and miscellaneous taxes.
According to the records of the Qing Dynasty (Pu 'er Prefecture), in the 13th year of Yongzheng (A.D. 1735), it was stipulated that every 100 kilograms of tea was donated as a "one citation", and every citation was taxed at 2 3 yuan cents. This year, 3,000 "tea classics" were issued and 960 taels of silver were collected. After that, it will increase every year, up to 1 0,000, and the tax will be 3,200 taels. As tea donations are getting heavier and heavier, tea farmers are damaged, and tea merchants are unprofitable, so that "Pu 'er produces tea, which is quite harmful to the people" (Volume 54 (continued from Yunnan Tongzhi draft)). By the end of the Qing Dynasty, the tea tax was heavier. The government set up tea officials to control the tea trade and collect tea taxes. Later, the "foreign customs" were opened to increase the income of "landing and benefiting Tianjin", and a tea tax of 2 cents was levied on each liter of tea worth 22 silver. Overwhelmed, tea farmers abandoned tea to find another business, and the caravan changed its way. Six tea mountains were burned, tea trees were burned, diseases were prevalent, and farmers who planted tea died, resulting in a sharp drop in tea production by more than half. The six tea mountains are gradually depressed, and the tea production in Xishuangbanna is seriously damaged, with the annual output reduced from 80,000 tons to 50,000 tons. In the 20th century, the output of Pu 'er tea is still in a downward trend.
During the establishment of "Sipu Border Administration" (A.D. 19 13- 1928), due to the relatively stable political situation, the production and sales of tea were carried out in the way of "private and palace management". Tea farmers and tea merchants are profitable, and the annual output of tea has not dropped, maintaining at the level of 50,000 tons.
From A.D. 1929 to A.D. 1938, the local government of Yunnan Province changed Xishuangbanna into a county administration, and tea production was "government-run and private-run". Tea merchants set up villages to make tea, and the government collects taxes. In A.D. 1930, the tax per kilogram of tea was 3 yuan. It increased to 5 in A.D. 1936, even higher than 8 yuan in A.D. 1938. In addition, after 1936, Indian tea Ceylon tea entered the international market and competed with Pu 'er tea, which affected the export of Pu 'er tea to Southeast Asia, and the annual output decreased to more than 30,000 tons. During the War of Resistance against Japanese Aggression period, the tea export route was cut off, the society was in turmoil, the tea farmers moved four times, and the teahouse closed down. The tea production in Xishuangbanna was monopolized by China Tea Company, which belongs to the Ministry of Economic Affairs of the Kuomintang, and Fohai Tea Factory, which belongs to the Yunnan Local Land System (Lu Chongren) consortium. The annual output of tea dropped to 32,000 tons.
After the Anti-Japanese War, China Tea Company moved back to Nanjing, monopolized by the land-funded consortium, and later merged and renamed as "People-Enterprise Company". On the eve of liberation, the company transferred its assets and its output dropped sharply. The annual output of tea only reached 5 dry surplus tons, falling to the lowest point. The birth of People's Republic of China (PRC) and the establishment of the socialist system have revived Pu 'er tea. The people's government has taken many measures to vigorously develop Pu 'er tea production. Tea companies are set up in all counties, and tea purchasing stations are set up in all tea areas to raise the purchasing price of tea. Establish tea scientific research institutions to guide tea farmers' production and management with scientific theories; Actively transform the old tea garden and create a new tea area, and the tea output will increase year by year.
By AD 1952, Xishuangbanna had developed 32,000 mu of new tea gardens, which changed the layout of ancient tea areas. Establish a state-owned tea factory. Increase the output per unit area and improve the intrinsic appreciation of tea. It laid a solid foundation for the further development of Pu 'er tea production.
Pu 'er tea is one of the top ten famous teas in China, and it is named after Pu 'er, one of its distribution centers and origins. It was called "Pu 'er tea" in Yuan Dynasty and named Pu 'er tea in Wanli period of Ming Dynasty. In the Qing Dynasty, after the court appointed Pu 'er tea as a tribute, Pu 'er tea became popular, and emperors and literati regarded drinking Pu 'er tea as a fashion. The ancient tea-horse road, an economic lifeline formed in the Tang Dynasty and beyond, has also become lively. Pu 'er tea is sold in the mainland and Tibet, and transported to Southeast Asia and even Europe through Vietnam, Myanmar and Thailand, making Pu 'er tea a link and bridge between China culture and western civilization.
With the changes of the times, Pu 'er tea, which has a long reputation, has become dull and silent in people's hearts. Today, decades later, Pu 'er, which has been silent for a long time, was suddenly discovered like a lost treasure.
Pu 'er tea is a kind of big leaf tea with a long history. Distributed in southern Yunnan, as the characteristic of Pu 'er tea, Daye tea is the most widely planted in southern Yunnan with a very long history. According to historical records, Yunnan has changed from wild tea to self-produced tea for more than 2 100 years. In Fengqing, Lincang, Shuangjiang, Yongde, Menghai, Simao, Jinghong and other places on the east and west sides of Lancang River, people are used to taking Pu 'er tea as the general name of Yunnan tea.
Pu 'er tea is the oldest traditional tea in China. Its history can be traced back to the Eastern Han Dynasty, and the climate was formed in the Three Kingdoms period. After the Three Kingdoms, Pu 'er tea gradually spread as a commodity. During the Tang and Song Dynasties, a tea commodity base was formed. During the Yongzheng period of the Qing Dynasty, Yungui and E Ertai, the governor of Guangxi, carried out the policy of "returning farmland to streams". In the seventh year of Yongzheng, Pu 'er House was established, which governed Simao City and Xishuangbanna Prefecture. While controlling the purchase and sale of Pu 'er tea, select the best Pu 'er tea and present it to the court. From then on, Pu 'er tea began the history of 189.
Pu 'er tea, famous in the world, originated in the Eastern Han Dynasty, flourished in the Tang and Song Dynasties, and flourished in the Ming and Qing Dynasties.
Tea trees were planted in the ancient "Six Tea Mountains" before the Three Kingdoms. After the Three Kingdoms, tea, as a commodity of foreign trade, gradually developed in the Jin Dynasty, and a tea commodity base was formed in the Tang and Song Dynasties. The record of tea production in Xishuangbanna in ancient books began in the Tang Dynasty. Fan Chuo's Records of Yunnan (Volume 7) said: "Tea gives silver, and Zhongshan is born." The so-called "holy city of sound" is the "(Kenan) holy festival of sound" area established by Nanzhao, which is located in the south of today's JD.COM and Jinggu. It is the residence of one of the six Nanzhao festivals in the Tang Dynasty, which governs Xishuangbanna and Simao today. "Mountain" refers to the "six tea mountains" of Aule, Gordon, Yibang, Mangzhi, Manzhuan and Mansha in Xishuangbanna today.
Pu' er tea became a noun, which first appeared in the Ming dynasty's "Yunnan lue": "What ordinary people use is tea, steamed into a ball." "Ordinary tea", that is, Pu 'er tea, has long been processed and twisted. Tea is mainly produced in six tea mountains, so it was named Pu 'er tea, because Pu 'er was the concentration of tea trade at that time, and the tea market was in Pu 'er, so it was called Pu 'er tea.
In the seventh year of Yongzheng (1729), Pu 'er tea was presented to the Qing court, and the six ancient tea mountains in Xishuangbanna were "800 miles a week, and hundreds of thousands of people went into the mountains to make tea". In the middle of Qing Dynasty, Chashan reached its peak, and its products were exported to Sichuan, Tibet, Hong Kong, Australia, India and Nanyang. Since then, Pu 'er tea has become famous at home and abroad. Due to the need of Pu 'er tea trade, the ancient tea-horse road originated from six tea mountains was formed. The so-called tea-horse ancient road is the export route of Pu 'er tea, which mainly includes the following points:
(1) Chama North Road
Chama North Road refers to Simao to Kunming and Zhaotong to Luzhou, Xufu, Chengdu, Chongqing and Beijing in Sichuan. At first, this road was mainly used to transport royal tribute tea, but after Pu 'er tea became famous in Beijing, it became the main channel for the six tea mountains to flow to the Central Plains market.
(2) Chama West Road
Chamaxi Road starts from six major tea mountains, passes through Simao, Pu 'er, Jinggu, Jingdong, Nanjian, Midu and other 13 stations, and then divides into two roads, all the way through Baoshan to Myanmar, India and then to Europe. This is the earliest southern Silk Road that communicates with the outside world on the eastern land. The other one goes northwest, passing through Dali, Lijiang, Zhongdian (now Shangri-La County), Lhasa, and then to Nepal and India.
(3) Chama South Road
South Chama Road is divided into three lines: Laos and Vietnam in the east, Myanmar and Thailand in the south, and Myanmar and India in the west. The eastern route starts from Chashan and Yiwu in Mengla, and is transported by caravan to Fengshali in Laos, and then to Hanoi, where it is loaded on the train to Haiphong and exported to Nanyang. The southern line runs from Menghai to the border port of Rhoda, and then to Myanmar and Thailand; The western line runs from Menghai to Rhoda, through Myanmar to India and Tibet.
The ancient tea-horse road has promoted the economic and trade development at home and abroad, and played a great role in prospering the frontier economy, strengthening national unity and promoting economic and cultural exchanges between Yunnan frontier and China and foreign countries.
In order to facilitate the transportation of caravan, tea leaves are made into pressed tea in the shape of noodles, bricks and cakes. In the process of processing, transportation and storage, tea leaves are fermented after production, forming the unique old fragrance of Pu 'er tea.
In 1970s, Pu 'er tea with artificial fermentation technology appeared. Pu 'er tea became popular in Hongkong, Taiwan Province, Japan, South Korea and other countries, and the domestic demand was also growing. Aged Pu 'er tea and ancient Pu 'er tea cakes are highly sought after.
For thousands of years, Pu 'er tea has enjoyed a long reputation. The fundamental reason is that it is produced in the clouds in the mountains, far from pollution, pure in quality, mellow in taste, resistant to brewing, and has medicinal and health care functions.
Pu 'er tea products
With the characteristics of Pu 'er tea and the prosperity of tea economy, the production and processing of Pu 'er tea have formed seven cakes, Tuocha, tea bricks and compact tea for sale at home and abroad, Yunnan Border Tea, Pu 'er Square Tea, Bamboo-tube Fragrant Tea, Palace Pu 'er Tea and Bohai Daughter Tea.
The taste of Pu 'er tea
Pu 'er tea, like tea, has a bitter taste and moderate bitterness, which is the premise of returning sweetness and moistening throat. The main bitter substance is catechin, which not only has bactericidal effect, but also can resist cancer, reduce the content of cholesterol and low-density lipoprotein in blood and resist food allergy. Raw tea should be bitter and light, with low astringency, quick return to sweetness and strong salivation. Cooked tea products should be resistant to soaking, can be brewed for a long time, and have no astringency.
The aroma of Pu 'er tea
The most representative and common aroma of Pu 'er tea is camphor, lotus, ginseng and plum, and others are jujube, mung bean and orchid. These aromas sometimes appear in a certain bubble of tea, and sometimes accompany it. Between the nose and the mouth, the aroma lingers and is refreshing.
Quality of Pu 'er tea
The quality of high-quality Pu 'er tea has the characteristics of being clear, pure, upright and fragrant when brewing. Clear-smell it, the taste should be clear, not musty; Pure-distinguish its soup color, the soup color is like jujube, not black as paint; Positive-stored in a suitable environment, in a dry, non-humid place, which is not easy to touch the taste; Qi-taste the soup, the aroma of the raw cake is overflowing, and the bitterness quickly turns into sweetness. The cooked cake is thick and sweet, with almost no bitterness.
Buy pu' er tea
Pu 'er tea is no longer simply "raw tea" or "cooked tea", but a mixture of "raw and cooked" or "three cooked and seven cooked" or "three cooked and seven raw". Whether it is new tea, aged tea, fresh tea, aged tea, or all kinds of raw tea and cooked tea. When purchasing, don't take the wrong tree age as the benchmark, fake packaging as the basis, dark brown as an excuse, adding fragrance as the guide, stinking as the call, and don't consider tree age and leaf species.
Pu 'er tea collection
"Pu 'er tea" is the only kind of tea that gets more fragrant with age. Tea must be stored in a clean and odorless place or container. Fresh tea should not be sealed, but should be slightly ventilated. Pots are needed to store Pu 'er tea. The aging time of tea products is not three to five years. Generally, it takes at least 20 years for raw tea to reach the delicious state; It will take at least 50 years for Pu 'er tea to reach the incomparable perfection of aged tea.
Judging from the functions of Pu 'er tea now, both raw tea and cooked tea have their own characteristics. Because Pu 'er tea is rich in nutrition, people in most parts of Yunnan have been drinking new Pu 'er tea since ancient times. Drinking new tea is for health, and drinking old Chaze is for enjoyment. Both of them have different fashions and pursuits.
Nowadays, when people are pursuing fashion and health, they find that Pu 'er tea used to be so intriguing, and the quaint and ancient Pu 'er tea that still exists today is even more memorable. For a time, Pu 'er tea houses and Pu 'er tea shops were everywhere in the city. Tuocha, cake tea, brick tea, green tea, etc. All of them are crowned with the word Pu 'er, and they are collected at high prices, auctioned and sold, and books are written and said.
Pu 'er tea is the representative of black tea. Pu 'er tea is the general name of all kinds of Yunnan pressed tea made by steaming green tea or black tea, including Tuo tea, cake tea, square tea and pressed tea. Various kinds of Pu 'er tea can be made by different processing methods. Pu 'er loose tea is a kind of green tea with big leaves, which is made by deactivating enzymes, rolling and drying in the sun. Steamed Pu 'er loose tea can be made into square Pu 'er square tea, bowl-shaped Pu 'er Tuo tea, round seven-cake tea and heart-shaped Pu 'er pressed tea. Pu 'er tea has unique quality, moist color, rich aroma, mellow and sweet taste, endless aftertaste after drinking, mild nature and good pharmacological effect.
Pu 'er tea is produced in Xishuangbanna, Yunnan, with a long history of production. According to Li Shixu's Natural History in the Southern Song Dynasty, it has been used in the Western Fan since the Tang Dynasty. In the Qing Dynasty, the tea produced around Pu 'er Prefecture, which is now Pu 'er County, was transported to Pu 'er Prefecture for centralized processing and redistribution, and Pu 'er became a distribution center, hence the name Pu 'er tea in Mongolia, Kang and Tibet.
The history of Pu 'er tea can be traced back to the Eastern Han Dynasty, with a history of 2000 years. There is a folk saying that "Wuhou is the legacy of 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 1700 years. Historically, Pu 'er tea was made of big leaf tea produced in Xishuangbanna, the "six major tea mountains", and pressed into various specifications by green tea, such as Pu 'er square tea, Pu 'er Tuo tea, Qizi cake tea, Tibetan pressed tea, round tea, bamboo tube tea and assembled loose tea. In the long-term production and sales process, the varieties of Pu 'er tea are constantly updated, forming its own unique product series. Pu 'er tea is made of fine Yunnan big leaf species, and its fresh leaves are specially processed. The rope is thick and fat, with moist or brownish red color, mellow and sweet taste and unique fragrance. Pu 'er tea is considered as a health drink. Medical clinical experiments have proved that Pu 'er tea has many functions, such as reducing blood fat, losing weight, inhibiting bacteria, helping digestion, warming stomach, promoting fluid production, quenching thirst, sobering up and detoxifying. Therefore, overseas Chinese and compatriots in Hong Kong and Macao often regard Pu 'er tea as a wonderful health care product.
Pu 'er tea has its own unique processing program, which generally goes through several processes such as enzyme fixation, rolling, drying and stacking. Fresh-picked tea leaves, after deactivation, rolling and drying, become Pu 'er Maoqing. At this time, Mao Qing was charming, sharp, but incoherent. After making raw tea, it can be divided into "cooked tea" and "raw tea" because of different subsequent processes. After the pile is stuffy and cooked, it becomes "cooked tea". After a long period of storage, it can be sold when its taste is stable and clean, and the storage time usually takes 3 ~ 5 years. "Raw tea" means that raw tea is completely transformed into cooked tea by nature without going through the process of piling up. The process of natural maturation is quite slow, which takes at least 5 ~ 8 years. After the raw tea is completely cooked, its fragrance is still vivid. The longer it takes, the more its fragrance and vitality will be revealed and stabilized, thus forming the tradition of "making new tea and selling old tea" in Pu 'er tea.
The excellent quality of Pu 'er tea is not only manifested in aroma, moisture and mellow taste, but also mainly for Tibetan compatriots to drink. The nomadic people's staple food is meat. As the saying goes, "It's OK not to eat for three days, but not to drink tea for one day", so it can be seen that Pu 'er tea has proved its effect of lowering blood fat since ancient times. When people buy and drink tea, they generally seek novelty, not aging. However, some black teas, such as Yunnan Pu 'er tea, Hunan black tea and Guangxi Liubao tea, are old teas with good aroma, while new teas have poor aroma. Of course, it does not mean that the older the tea, the better.