The raw material of Pu 'er tea is Yunnan big leaf sun-cured green tea. Raw tea Pu 'er is this kind of big leaf tea, but it is refined and pressed directly without artificial composting and fermentation. Cooked tea Pu 'er is also a kind of big leaf tea, which is made by drying, deactivating enzymes, rolling and drying, and then composting and fermentation. Raw tea is artificially fermented, because it has not been fermented by pile fermentation, and its taste is irritating. Cooked tea is milder and mellow than tea. According to different personal tastes, some people choose more exciting raw tea, while others choose more moist cooked tea. Judging from the fermentation rate alone, it is obvious that raw Pu 'er tea is green tea and cooked Pu 'er tea is black tea. However, there is a discussion that the sun-cured green tea after natural aging is not green tea, so many people think that Pu 'er raw tea is not green tea and cannot be classified.
The first thing to be clear is the classification of tea. At present, tea is mainly divided into six categories according to processing technology: white tea, black tea, black tea, green tea, yellow tea and green tea (oolong tea). The classification of the six major teas is mainly based on the fermentation mode of tea in the process of making tea. Green tea is not fermented (fermentation rate 0%), white tea is slightly fermented (fermentation rate 0%- 10%), yellow tea is slightly fermented (fermentation rate 10%-20%), green tea (oolong tea) is semi-fermented (fermentation rate 30%-60%), and black tea is completely fermented (fermentation rate 80%) Green tea is the green leaf of clear soup, black tea is the green leaf of red soup, yellow tea is the yellow leaf of yellow soup, green tea is green but the soup is golden, white tea soup is white and light, and black tea is dark and oily.
The earliest history of Pu 'er can be traced back to Shang and Zhou Dynasties, when King Wu attacked it. It became a major commodity in the Tang Dynasty and was called "all kinds of tea used by ordinary people" in the Ming Dynasty. With the Qing Dynasty entering the tribute court, Pu 'er gradually became famous and became one of the top streams in tea. Pu 'er is mostly located in Pu 'er City, Simao City, Yunnan Province, hence the name Pu 'er. At present, there are four main producing areas of Pu 'er tea, and Pu 'er tea produced in the four major tea areas has different tastes and distinctive characteristics due to different climate and topography.
Six wonders of Pu 'er tea:
1, odd origin. One was named after a place name and developed into a special kind of tea. Pu 'er tea was originally produced in Pu 'er, Yunnan Province, and distributed in Pu 'er.
2, the variety is strange. Fresh leaves of tea trees are varieties of Pu 'er tea, that is, fresh leaves of Yunnan big-leaf tea trees.
3. The raw materials are peculiar. It is fermented by sun-cured green tea with big leaves in Yunnan. There are two ways of post-fermentation: one is natural storage and slow natural fermentation for a long time, so Pu 'er tea becomes a traditional Pu 'er tea; One is Pu 'er tea made from sun-dried raw tea by artificial promotion and post-fermentation, and its various pressed Pu 'er teas are called modern Pu 'er tea or cooked tea.
4, the shape is strange. In addition to loose tea, pressed tea has various shapes, such as pills, balls, chess, tea, round cakes and so on. As big as pumpkins, giant cakes, tree tubes, screens, large plaques and so on.
5. The quality is strange. Pu 'er tea has the characteristics of getting more fragrant as it ages, which runs counter to the characteristics of new tea and old wine. If properly preserved, it can be preserved for about one hundred years.
6, drinking strange. If you brew aged Pu 'er with a bowl or teapot in a teahouse, you can brew it 20 times.
The efficacy of drinking Pu 'er tea:
1, clearing away heat and quenching thirst. The newly-made raw Pu 'er tea has not been fully stored and aged, and the basic components such as caffeine, tea polyphenols and catechins in the tea have not been fully transformed. The tea tastes rich, the tea soup is bitter and domineering, and the tea is also irritating. It is precisely because raw tea has a taste close to that of green tea that some people like to drink it in summer to relieve heat and thirst.
2. Reduce blood pressure and blood lipids. Drinking tea can reduce the content of harmful cholesterol in human blood, increase the content of beneficial cholesterol and have the effect of lowering blood pressure. At the same time, it can reduce blood viscosity and resist platelet aggregation, so it is effective in preventing cardiovascular diseases (such as cerebral thrombosis and coronary heart disease). Drinking raw Pu 'er tea regularly can effectively reduce blood pressure and blood lipid index.
3. It can prevent dental caries. Drinking tea can inhibit the secretion of an enzyme by dental caries bacteria in the mouth, so that dental caries bacteria can not attach to the tooth surface, and tea polyphenols in tea also kill dental caries bacteria; Fluorine in tea can strengthen the enamel of teeth, thus preventing dental caries.
4. Anti-cancer. Professor Liang Mingda and Professor Hu Meiying have studied the anticancer effect of Pu 'er tea for more than ten years by means of cell culture and electron industrial microscope. It is found that Pu 'er tea has the strongest anticancer effect, and even the concentration of ordinary people drinking tea is obvious.
5, nourish the stomach, protect the stomach. At a suitable concentration, drinking mild Pu 'er tea will not stimulate the stomach. Thick, sweet and mellow Pu 'er tea enters the human stomach and forms a thin film attached to the stomach surface, which produces a beneficial protective layer for the stomach. Drinking Pu 'er tea for a long time can nourish and protect the stomach.
6. Anti-aging. Catechins in tea have anti-aging effect. The total catechin content of Yunnan Daye tea is higher than that of other tea varieties, and its anti-aging effect is better than that of other teas. At the same time, during the processing of Pu 'er tea, macromolecular polysaccharides are transformed into a large number of new soluble monosaccharides and oligosaccharides, and vitamin C is multiplied. These substances play an important role in improving the function of human immune system, and have the effects of strengthening the body and prolonging life.
Precautions for drinking Pu 'er tea:
1, it is not advisable to drink strong tea on an empty stomach, but to drink it at the right time.
2. Pu 'er tea is to be drunk with the foam. It is not advisable to soak the tea for too long before drinking, and avoid drinking Pu 'er tea overnight.
3. The freshly brewed Pu 'er tea is not suitable for drinking.
It is very important to keep the tea set clean. Don't forget to wash the cups frequently when drinking Pu 'er tea.
5, Pu 'er tea should be drunk at the same time, not partial eclipse.
6. Pu 'er tea should be drunk for a long time and should not be interrupted.
7. Pu 'er tea should be drunk warm, not hot and cold.
8, Pu 'er tea should be light to drink, not strong to drink.
9. Avoid drinking a lot of Pu 'er tea before and after meals.
10, drink Pu 'er tea in moderation before going to bed.
1 1, avoid drinking inferior tea or deteriorated tea.
12, avoid drinking Pu 'er tea with too many brewing times.
13, use the cooking method with caution.
14, drinking Pu 'er tea is not suitable for raw tea because of its weak gastrointestinal function.