As for the knowledge of Pu 'er tea, we all know that drinking tea can quench thirst, cultivate one's morality and keep fit. Pu 'er tea is a common variety of tea products in China, and it is a kind of tea with excellent health care effect. Let's learn about Pu 'er tea.
Pu 'er tea knowledge 1 Pu 'er tea is produced in Simao, Yunnan, and is known as the tea city of China. It has been distributed in Pu 'er since ancient times, hence the name. Pu 'er County, also known as Pu 'er Hani Autonomous County, belongs to Simao area, located in the south of Yunnan Province, 373 kilometers away from Kunming, formerly known as Ninger County. "Pu 'er" is hani language, "Pu" is Zhai, and "Er" is Shuiwan Village, meaning "Shuiwan Village", which is similar to "hometown".
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 a legacy" (Wuhou refers to Zhuge Liang, the prime minister of the Three Kingdoms period), so Pu 'er tea has been planted for at least 1700 years.
The utility of Pu 'er tea has been recorded in Compendium of Materia Medica. 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 eliminating diseases and prolonging life. Because Pu 'er tea has undergone a change from raw tea to cooked tea, its raw tea has the effect of expelling wind, relieving exterior syndrome and clearing the head, while cooked tea has the effect of reducing qi, diuresis and relaxing bowels. Therefore, Pu 'er is constantly praised as a good medicine for both attack and supplement.
In the middle of Qing Dynasty, the ancient "six tea mountains" flourished, and their products were exported to Sichuan, Tibet and Nanyang. Pu 'er tea will be famous at home and abroad in the future, and the export road of Pu 'er tea is the ancient tea-horse road in history. There are several important ways to export Pu 'er tea (the ancient tea-horse road):
Introduction to Pu 'er tea knowledge
One is from Pu 'er to Kunming and Zhaotong, and then to Luzhou, Xufu, Chengdu and Chongqing in Sichuan to the capital.
Second, Pu 'er went to Lijiang via Shimonoseki to trade with Xikang and Tibet.
Three are from Menghai to the domestic port of Rhoda, and then divided into two ways: all the way to Myanmar and Thailand; The second route is through Myanmar to India and Tibet.
Article 4 Start from Yiwu Tea Mountain in Mengla, go to Fengshali in Laos, go to Hanoi, and then go to Nanyang. There are seven roads in the six ancient tea mountains in Jiangbei: Yiwu to Jiangcheng Road, Yiwu to Ninger Road and Yiwu to Simao Road, all of which are important roads. Yiwu also takes this road to Yibang, Mangzhi and Gordon, from Yiwu to the car to Menghai Road, from Yiwu to Mo Ding Road in Laos, and from Yiwu to Mengxing Road in Laos. In the 25th year of Daoguang (A.D. 1845), the ancient tea-horse road, which was inlaid with stone slabs, was about 2m wide and hundreds of kilometers long, from Kunming to Ibang via Simao, and then to Mansha and Yiwu. In the past, there were many tea brands and teahouses in Chashan, specializing in the acquisition, processing and export of tea, which was a prosperous scene.
Now Pu 'er tea is very famous at home and abroad. Become the most distinctive tea in China.
The distant bronze bells of the caravan add to its exclusive and secret culture. With the change of Shaoguang circulation, its smell has become rich and fragrant.
Pu 'er tea knowledge 2 What are the stresses when brewing Pu 'er tea?
To make tea, you usually only need to prepare tea and water, and you can drink it after boiling water. But it is not easy to give full play to the inherent color, aroma and taste of tea and brew it well. According to the different characteristics of tea, different brewing techniques and methods should be applied.
The first production method of Pu 'er tea
1, tea quantity: gently pry the tea cake (lump, brick) layer by layer with a tea knife, and the tea quantity can be determined according to the number of tea drinkers and personal taste. Generally, 3 ~ 5g of tea is suitable for 1~2 people. If there are many people, 8 ~ 10g or even 15 ~ 20g of Pu 'er tea is recommended.
2, brewing equipment selection: there are glasses, bowls, casserole, teapot. Beginners had better choose glasses or bowls to brew. Because of its good hardness and visibility, it can objectively and fairly show its tea quality, and is suitable for watching tea soup and judging its quality. Players who reach a certain level can enjoy Pu 'er tea according to people's needs, and choose clay pots or purple sand pots.
3. Water and water temperature of Pu 'er tea brewing: In principle, soft water, such as mineral water or pure water, can also be used (it is best to precipitate first to reduce the smell of bleaching powder); The water temperature requirement is 100℃ boiled water.
Soaking method of Pu 'er tea II
1. Preparation: Prepare tea and tea sets.
2. Washing utensils for thermos: Put boiling water into the tea set, which mainly plays the role of warming cups and washing utensils for thermos.
3. Throw tea: put the tea into the pot.
4. Moisten tea: pour boiling water into the pot and quickly pour tea soup to wake the tea.
5. Making tea: master the brewing time according to the actual situation.
6. Divide the tea: pour the tea soup in the pot into a fair mug, keep the tea soup even, and then divide it into small cups evenly for the guests to share.
Tea friend experience:
A tea friend who has been drinking Pu 'er tea for many years thinks that soaking method and boiling method are better brewing methods of Pu 'er tea, which can give full play to the tea quality of Pu 'er tea and better show the strong, healthy, mellow and harmonious quality.
Stuffy soaking method: every time you pour out the tea soup, you should leave the root (also called soup bottom), or leave six and four, or five and five. The reason why this method is chosen is that the taste and charm of cooked rice are relatively stable, and leaving roots does not affect the taste of each bubble, but can leach its mellow flavor.
Method of making tea: The tool for making tea is a ceramic stove or alcohol heating cooking, plus a tea sea made of purple sand. In this way, most people encounter a cake that is cooked until the tea soup is weak, but they still don't give up and throw it away, and then cook it to continue its tea fragrance. Since you can drink tea, it is "happiness" to drink good tea, so it is a pity to cook tea.
Knowledge of Pu 'er tea III. Method for making Pu 'er tea
Any kind of tea has its simple brewing essentials.
We often see some tea performances on CDs, which are probably performances at tea exhibitions. Miss Tea sits at the table, and each kind of tea is equipped with colorful, complicated and elegant postures, just as tea can only be brewed if those postures are in place.
It is true that the quality of tea is not necessarily related to the elegance of posture. When people focus on how to be light and elegant, it is impossible to appreciate a cup of tea carefully. How can they make really good tea?
The highest art is subtraction, so is the brewing of Pu 'er tea. The brewing method of Pu 'er tea is basically evolved from the traditional brewing method of Kung Fu tea in China. However, Pu 'er tea, like all other teas, has a simple brewing method, which makes it easy for people to taste its charm. Making delicious tea with simple actions is what tea lovers should learn.
A fundamental principle that tea lovers follow when making Pu 'er tea as usual is to be as simple as possible, and not to imitate the posture of those flower tips. However, don't go to extremes. According to different teas, some necessary actions still need to be done. In the final analysis, the understanding of the nature of tea determines the brewing method of this kind of tea. Perhaps with the in-depth understanding of Pu 'er tea, tea lovers will create postures that are more suitable for them and give up actions that were previously considered essential.
Brewing skills of pu 'er tea.
1, brewing tea set: teapot, white porcelain bowl and elegance cup.
2. Brewing water temperature: the boiling water has just boiled.
3. Brewing amount of tea leaves: the ratio of tea leaves is (1g: 50ml), or the amount of tea leaves is about 25 of the container capacity.
4. Brewing water: pure water or mountain spring water.
5. Soaking time: 5 seconds to 40 seconds. According to the different tea environment, pressed tea (tea cake, tea brick, Tuocha) can be slightly shorter, loose tea can be slightly longer, tea quantity can be slightly shorter, tea quantity can be slightly longer, initial soaking can be slightly shorter, and soaking can be slightly longer.
6. Brewing times: Pu 'er tea is more resistant to soaking than ordinary tea, and it can be 10 to 20 times continuously until the soup tastes weak.