The definition of Yunnan Local Standard for Pu 'er Tea is: Pu 'er tea is a loose tea and pressed tea made from sun-dried tea with big leaves in a certain area of Yunnan Province by fermentation. Its appearance is brownish red; Endogenous soup has a bright red color, unique aroma, mellow and sweet taste and brownish red leaves.

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.

Pu 'er tea producing area has warm climate, abundant rainfall, high humidity, deep soil layer and rich organic matter content. Tea trees are classified into tree types or large tea trees, and the bud leaves are extremely fat and dense, with good tenderness and excellent quality.

Pu 'er tea is divided into bulk tea and bulk tea. Distribution ports, Australia and Japan. Malaysia, Singapore, the United States, France and more than a dozen countries.

2. How many kinds of Pu 'er tea are there? What are the characteristics?

The difference between raw and cooked Pu 'er tea.

Pu 'er tea is a kind of loose tea and pressed tea, which is made from the sun-dried green tea with big leaves in a certain area of Yunnan Province. This is a very distinctive tea in China. According to the characteristics of products, there are natural classification and theme classification of Pu 'er tea products in the market at present. Natural classification refers to the sun-cured raw tea products without composting and fermentation, commonly known as Pu 'er raw tea. Subject classification Pu 'er tea is craft tea, that is, Pu 'er tea made by artificial fermentation, commonly known as Pu 'er cooked tea. Keep the traditional style

The key to the quality of naturally aged Pu 'er tea products is the selection of raw materials, storage conditions and aging time.

Function. The quality formation of artificially fermented Pu 'er tea is related to the selection of raw materials, processing technology and storage conditions. Among them, the processing technology is particularly complicated. Besides controlling moisture (humidity), temperature, light and air (oxygen), controlling beneficial microorganisms is the key measure to form the good quality of this kind of Pu 'er tea. Whether these factors can be controlled well is an important link to stabilize the quality of fermented Pu 'er tea.

The purpose of Pu 'er tea, whether naturally aged for a long time or artificially fermented, is to make the bitter and astringent taste of sun-dried crude tea converge, and the miscellaneous taste disappears, and turn it into an excellent Pu 'er tea with bright, mellow, smooth, moist and pure tea soup.

3. How to store Pu 'er tea?

Everyone knows that the longer Pu 'er tea is aged, the better. The reason for this is that this kind of Pu 'er tea, which is made of Yunnan big leaf tea, changes constantly during storage. To make this change better and faster, we need to create conditions suitable for change, instead of waiting for ten or twenty years. I think this condition is air, temperature and humidity.

First, circulate air.

There is more oxygen in the circulating air, which is beneficial to the reproduction of some microorganisms in tea, thus accelerating the changes of tea.

Therefore, the air should have moderate circulation, but it should not be placed in the tuyere.

In addition, pay attention to the surrounding environment not to smell, otherwise the taste of tea is not good. Not in the kitchen.

Second, constant temperature.

The indoor temperature is normal, neither too high nor too low.

Relatively speaking, the change of Pu 'er tea in spring, summer and autumn will be faster than that in winter.

Don't be exposed to the sun, you'd better stay in the shade.

Third, the humidity is moderate.

Now good Pu 'er tea should be stored in a "dry warehouse", that is, in a dry environment to avoid moisture.

Too humid environment will lead to the rapid change of Pu 'er tea, but this change is often "moldy", making tea inedible.

However, too dry environment will slow down the aging of Pu 'er tea, so there must be some moisture. I have a method: put a small glass of water next to the stored tea leaves to slightly increase the humidity in the air.

How to preserve Pu 'er tea in North China

Is Pu 'er tea collectible?

In recent years, the trend of "raw Pu 'er" collection and drinking has gradually emerged. Green cake, green tuo, green brick and other teas have been welcomed by everyone and discussed a lot. Some people say that "cooked tea can be drunk and is not worth collecting;" Raw tea is worth collecting and cannot be drunk in time "; Facing the current processing reality of raw Pu 'er tea (green cake, etc.). ), can we tap traditional techniques to make traditional Pu 'er tea that can be drunk in time and is worth collecting? At the same time, many overseas friends suggested that Yunnan producers should not be too eager for quick success and instant benefit, and process the sun-cured green tea into cake tea in real time, instead of using wet water heap fermentation process, but let the sun-cured green tea naturally age and ferment for a long time before making cakes. Perhaps this is the true meaning of traditional Pu 'er tea. Therefore, it has become the author's greatest impulse to explore the secrets of traditional techniques and natural fermentation of Pu 'er tea.

As the origin center of tea trees in the world, Yunnan has superior natural conditions and a long history of tea making. Over the past century, Pu 'er tea has enjoyed a good reputation at home and abroad. Pu 'er tea in history refers to all kinds of Yunnan tea processed by "traditional technology", which is called "raw Pu 'er". Of course, the concept of "raw Pu 'er" is also inaccurate. The use of "raw Pu 'er tea" is only to distinguish and echo the modern Pu 'er tea (that is, cooked tea) made by the "heap-fermentation" process. Using "raw Pu 'er" is easy to misunderstand, thinking that "raw tea" can't be drunk, but cooked tea can be drunk. In fact, "raw Pu 'er tea" is not inedible, especially the traditional Pu 'er tea. In the past, the accurate traditional name was "Yunnan green tea" or "Yunnan green tea", and the oldest name was "Pu 'er tea", which is the traditional Pu 'er tea. Many such teas have been produced in Yunnan history, not only for Yunnan people, but also for people in Tibetan areas and at home and abroad. At present, the only remaining old tea is rare and valuable.

4. Pu 'er tea is good, is it block or bulk?

Pu 'er tea is one of the best teas in China. It is well-known at home and abroad for its unique flavor and excellent quality.

Yunnan people are used to taking Pu 'er tea as the general name of Yunnan tea, that is, all teas produced in Yunnan are called "Pu 'er tea". Pu 'er tea mentioned in this paper is a kind of tea made by special tea-making technology.

Pu 'er tea is produced in Xishuangbanna Dai Autonomous Prefecture in southern Yunnan Province and counties along the Lancang River. Pu 'er tea has two kinds: loose tea and tight tea. Loose tea is thick and brown-red. Compact tea is steamed from loose tea, with regular and uniform appearance and moderate tightness, and has its own names according to its respective shapes, such as rectangular "brick tea", square "square tea" and round "cake tea". Due to the special technology, tea polyphenols, caffeine and other substances beneficial to human health are fully oxidized, so Pu 'er tea has unique quality, red and yellow soup, rich aroma, mellow and sweet taste, which makes people feel uncomfortable after drinking, with endless aftertaste, mild tea nature and good pharmacological effects.

After the founding of the People's Republic of China, new progress has been made in the production and marketing of Pu 'er tea, with the expansion of production area, increased output and broader market. In recent years, the export volume of Pu 'er tea has been increasing, which is not only welcomed by consumers in Hong Kong, Macao and Southeast Asian countries, but also exported to Japan and Western Europe, becoming a healthy drink that more and more people like. In particular, small-package Pu 'er tea is made of beautifully woven bamboo boxes inlaid with colored marble, which is simple and elegant and has a strong national style, making the packaging and the real thing beautiful, bringing out the best in each other and attracting more attention. It is a quick purchase first come first served. You can name the tea and taste it, or you can leave a bamboo box and put it on the desk as a handicraft to watch, killing two birds with one stone.

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.

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What are the benefits of drinking Pu 'er tea? Where's the old one?

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.

In judging the year of Pu 'er tea, there are not many aged teas on the market, so it is difficult to judge. In principle, the smell of Pu 'er tea cake can be used as one of the references to judge the age. There should be five to ten years of Chen Fang's sweet taste, three to five years of mediocre taste without miscellaneous taste, and all raw and miscellaneous tastes belong to new cakes. Finally, you can also look at the looseness of tea cakes, because tea cakes will be loose after long-term exposure to air.

6. Is it useful to drink Pu 'er tea to lose weight? Does Pu 'er tea help to lose weight? I heard that eating Pu 'er tea has a good effect on losing weight, but how much should I eat? How much is good for your health?

Pu 'er tea is known as the highest weight loss in tea. A cup of Pu 'er tea after each meal can effectively stimulate your metabolism and accelerate fat decomposition.

Many medical experiments have proved that continuous drinking of Pu 'er tea can reduce blood fat by as much as 30% (depending on the individual, of course).

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.

Pu 'er tea fermented by Aspergillus can inhibit weight gain and reduce cholesterol and triglyceride in blood.

Drinking method of slimming Pu 'er tea;

1. Want to keep fit and keep weight: make Pu 'er tea every day instead of all drinks, use tea instead of soup, use tea instead of water, and prohibit other drinks and other diets, all of which are normal.

2. Want to lose weight: In addition to the above, make another cup for the night and drink it on an empty stomach in the morning. This method can lose weight quickly.

3. If you don't want to absorb too much calories in entertainment or other dinners, drink Pu 'er tea with meals. If it is inconvenient outside, please drink it as soon as possible after meals, preferably not more than two hours, the sooner the better; If you drink tea in a teahouse, you'd better use Pu 'er tea.

Health tea needs persistence.

You can't see the effect in a day or two.

Stick to it

You can feel the change after a long time.

But mainly health care.

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How to preserve Pu 'er tea in the north?

First, the circulation of air.

He Shihua, vice president of Pu 'er Tea Culture Research Association in Simao City, Yunnan Province, said that there is more oxygen in the circulating air, which is conducive to the reproduction of some microorganisms in tea, thus accelerating the changes of tea. However, Pu 'er tea can't be hung on the balcony, so the placed tea leaves will be blown away, and the taste of tea will be blown away, making it feel dull and tasteless. Therefore, the air should have moderate circulation, but it should not be placed in the tuyere. In addition, we should pay attention to the surrounding environment not to smell, otherwise the tea will go bad. Therefore, it can't be placed in the kitchen or other environment with the smell of life or industry.

Second, constant temperature

The temperature of Pu 'er tea should not be too high or too low. The temperature should be determined according to the local environment. There is no need to artificially create temperature. Normal indoor temperature is good, and it is best to keep it between 20-30 degrees Celsius all the year round. Too high a temperature will accelerate the fermentation of tea and turn sour. Relatively speaking, the change of Pu 'er tea in spring, summer and autumn will be faster than that in winter. No matter when, Pu 'er tea should not be exposed to the sun, and it is best to keep it in the shade.

Third, the humidity is moderate.

"Now good Pu 'er tea is stored in a dry warehouse, that is, in a dry environment to avoid being affected with damp. "He Shihua said, too dry environment will slow down the aging of Pu 'er tea, so there should be some moisture. In a relatively dry environment, you can put a small glass of water next to the tea leaves to slightly increase the humidity in the air. However, too humid environment will lead to rapid changes in Pu 'er tea, which will often be "moldy" and make tea inedible. The humidity should be controlled manually, and the annual average humidity should not be higher than 75%. Due to the warm maritime climate along the coast, the humidity will be higher than 75% in rainy season, so we should pay more attention to timely opening windows for ventilation and water distribution.