Tea cream is the essence of tea and the deep-processed product of Pu 'er tea. It is a kind of solid instant tea which separates fibrous substances in tea from tea juice by certain technical means, and then reprocesses the obtained tea juice to restore it to a higher level. Like Pu 'er tea, it can be aged and preserved for a long time, but tea cream has higher nutritional value and is relatively more convenient, because there is no tea and it can be directly dissolved in water.

As one of the five varieties of Pu 'er tea family (Tuancha, Baked Tea, Tuocha, Brick Tea and tea cream), tea cream is a special member of Pu 'er tea family and is known as the gold in tea. It is the earliest instant tea invented by China people, and the earliest record can be found in Lu Yu's Tea Classic in Tang Dynasty. In the Qing Dynasty, tea cream reached its heyday and developed into a palace and a supreme national gift.

The nutrition of modern Pu 'er tea paste consists of five parts, namely tea polyphenols, tea polysaccharides, tea pigments, caffeine and theanine. These five parts are integrated to provide a variety of nutrition and health care factors for the human body. Although ancient Pu 'er tea paste also has these five ingredients, with the progress of science and technology and the adoption of advanced technologies and means, modern Pu 'er tea paste is more nutritious and has higher nutritional content than ancient Pu 'er tea paste.

The production technology of modern tea cream is to develop the production technology of green tea paste, and adopt the most advanced pressing extraction technology and the patented technology independently developed by Dimingtang-low temperature (constant temperature) far infrared multistage extraction device to separate tea juice and fiber substances in tea. After ultrafiltration and low-temperature drying, pesticide residues were eliminated, the problem of heavy metals exceeding the standard was solved, the edible safety of the product was ensured, and the activity of nutrients in tea was retained, so that Tang Yuming tea cream had the "kinetic energy" for subsequent transformation, and then the obtained tea juice was reduced to a higher level of tea, namely tea cream, Tang Yuming, which was also the endorsement of contemporary tea cream.