Pu'er tea
Pu 'er tea is produced in Xishuangbanna, Yunnan. It has been distributed in Pu 'er since ancient times, hence the name. 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. The excellent quality of Pu 'er tea is not only reflected in the drinking value such as aroma and taste, but also in its valuable medicinal efficacy. Therefore, overseas Chinese and compatriots in Hong Kong and Macao often regard Pu 'er tea as a wonderful health product.
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.
For thousands of years, Pu 'er tea has been favored by consumers because of its excellent quality. & lt& lt； Brahma Lu Cong Lu >>；; (Chai Calyx, dated AD 1925) As the saying goes, "Pu 'er tea is warm and fragrant, which can cure all diseases. Steamed and wrapped with bamboo sticks, the price is equivalent to gold. "Pu 'er tea, as a traditional beverage, can not only quench thirst, promote fluid production and refresh, but also has special medicinal effects.
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 become Pu 'er Maoqing after deactivation, rolling and drying. At this time, Mao Qing was charming, sharp and unreasonable. After making raw tea, it is divided into "cooked tea" and "raw tea" because of the different subsequent processes. A pile of stuffy cooked tea becomes "cooked tea". After a long period of storage, it can be sold when its taste is stable and clean. Storage time usually takes 3-5 years. "Raw tea" means that raw tea is completely transformed from nature into cooked tea without the process of stacking and stifling. 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.
With the development of the times and the change of production conditions, compared with the past, the production technology of Pu 'er tea has changed, and the products are different, but its style and quality are consistent.
Historically, Pu 'er tea refers to the green-wool tea made from the big leaf tea produced in Xishuangbanna, which is the main "six tea mountains", and the pressed tea of various specifications made from the green-wool 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.
China Pu 'er Tea Network
Puer/
Brief introduction of Pu 'er tea
Pu 'er tea belongs to Theaceae. It is a big tree with a height of16m and a DBH of 90cm. There are fine hairs on the twigs and white hairs on the terminal buds.
Leaves are thin leathery, ovoid, sharp at the apex, wedge-shaped at the base, brownish green at the top after drying, slightly shiny, light green below, hairy on the ribs, the rest are pubescent, and the old leaves become bald; Lateral veins are 8-9 pairs, which are obvious above and prominent below. Flowers axillary and pilose.
Bracts 2, caducous. Sepals 5, suborbicular, glabrous outside.
6-7 petals, obovate, long 1- 1.8 cm, glabrous. Stamens 8- 10 mm long, free and glabrous.
Ovary 3-loculed, velvety; Style 8 mm long, 3-lobed at the top. Pu 'er tea is mainly produced in Menghai, Mengla, Pu 'er City, Gengma, Cangyuan, Shuangjiang, Lincang, Yuanjiang, Jingdong, Dali, Pingbian, Hekou, Maguan, Malipo, Wenshan, Xichou, Guangnan and Yongde in Yunnan.
Extended data:
The quality of Pu 'er tea varies with different raw materials, and the price is even more different. Its tea-making raw materials are divided into "artificial planting raw materials" and "original ecological tree species raw materials".
The collection of Pu 'er tea leaves can be carried out from the end of February to the middle of June, and the large-leaf tea trees planted in Sipu area can send 5-6 rounds a year, with a growth period of more than 300 days. According to the traditional classification method, picking tea from Qingming to Grain Rain is called "Spring Shoot", picking tea from awn seeds to big trees is called "Ershui", and picking tea from Bailu to first frost is called "Guhua".
The quality of tea in "Chunjian" and "Gu Hua" periods is the best.
Briefly describe the history of Pu 'er tea.
The local standard of Yunnan Pu 'er tea is defined as follows: Pu 'er tea is a loose tea and pressed tea made from sun-dried tea with large leaves in a certain area of Yunnan Province by fermentation. Its appearance is brownish red; The soup is red and bright, with unique aroma, mellow and sweet taste and brownish red leaves.
First of all, we express our heartfelt respect to the experts and scholars who have made efforts for this definition.
However, it seems that no tea has ever had such a complicated life experience as Pu 'er tea, and no tea has ever had such a simple appearance and various internal qualities as Pu 'er tea, so the seemingly simple question "What is Pu 'er tea" is actually not simple. There are some problems in the definition of "local standards":
1, which is not conducive to the protection of origin. I think, isn't Pu 'er tea made from Yunnan big-leaf sun-dried green wool tea and pulled to Africa and America for processing? However, have you ever heard of Maotai opening a branch in other provinces? In addition, Yunnan big leaf species can also be introduced to Africa and America. You mean they don't produce Pu 'er tea? However, why Humboldt tea produced in Yiliang, Yunnan Province is lobular, the processing technology is completely Longjing, and the aroma index is the highest among green teas? Why don't people let you order Longjing tea?
2. Processing technology: The "post-fermentation processing" here only refers to artificial fermentation, that is, first fermentation and then finished product shaping; In fact, fermentation itself is processing;
3. Pu 'er tea can be divided into green cake and cooked tea. If only cooked tea is called Pu 'er tea, then artificial fermentation technology is only available in 1973. Was there no Pu 'er tea before 1973?
4. If we admit that there was Pu 'er tea before 1973 (I don't think anyone is ashamed to deny this), we just should not call it Pu 'er tea but green tea or green tea (which seems reasonable), but this means that either we cut off the history or history is wrong? Just one thing, if the name of Pu 'er tea comes from the place name of Pu 'er tea (there are many arguments to be discussed in another article), but the artificial fermentation technology is made in Kunming, why not call it Kunming tea, but Pu 'er tea?
If only cooked tea is called Pu 'er tea, then green cakes and bricks are not called Pu 'er tea. If you walk in the market, you will immediately find that this statement does not respect reality at all; If you say it's green tea, the merchants will definitely say that you are tea-blind-which also means that either we ignore the reality or the reality is wrong.
6. "The appearance is brownish red; The endoplasmic soup is red and bright, with unique aroma, mellow and sweet taste and brown leaves at the bottom. " This is about the effect of better quality Pu 'er tea. If it is indeed Pu 'er tea (although it is only cooked tea in this definition), the soup color of inferior Pu 'er tea can be completely red, but it is not necessarily bright. Except for the word "agarwood", we don't see much difference between this and black tea.
7. Whether it is natural or artificial, the fermentation process is not completed at one time; From production and processing to circulation and storage until the last moment of consumption, fermentation did not stop for a moment; Therefore, "the older the tea, the more fragrant it is", which is the biggest feature that distinguishes Pu 'er tea from other teas. Without this, Pu 'er tea would not be what it is today, nor would it be brilliant tomorrow.
After talking for a long time, some people will ask: you said that people didn't make it clear about Pu 'er tea, so tell me about it.
Ok, no problem, the purpose of definition is to determine the essence; Although the definition itself is not clearly defined. But a definition should not only reflect the essence of things, but also adhere to the unity of logic and reality; At least, we should adhere to three principles:
1, the principle of unity of history and reality: we respect objective reality and do not cut off history; (Incidentally, the distinction between "traditional Pu 'er tea and modern Pu 'er tea" is not good either. This statement intentionally or unintentionally cuts off the history. The so-called tradition is not only history: if the hand-made tea in folk workshops is traditional, then where is the dough-kneading machine pressing cakes that is not modern?
2. Principle of practical rationality: it should be conducive to the protection of origin;
3. Established principle: "Name is a real guest." History and reality are right, and green cakes are also Pu 'er tea. Everyone has accepted that Pu 'er tea is different from other products. Every piece of Pu 'er tea is not really finished until the moment it is finished.
So, what is Pu 'er tea?
-Pu 'er tea is a famous local tea unique to Yunnan. It consists of two series: green tea with large leaves and its reprocessing: raw tea which is directly reprocessed into finished products and cooked tea which is reprocessed after artificial rapid fermentation, as well as loose tea and pressed tea shapes; After the finished product, the natural aging process is continued, and a unique product is obtained, which is more fragrant with aging.
Introduction of Pu 'er tea
Pu 'er tea Pu 'er tea is produced in Xishuangbanna, Yunnan and other places. It has been distributed in Pu 'er since ancient times, hence the name.
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. The excellent quality of Pu 'er tea is not only reflected in the drinking value such as aroma and taste, but also in its valuable medicinal efficacy. Therefore, overseas Chinese and compatriots in Hong Kong and Macao often regard Pu 'er tea as a wonderful health product.
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. For thousands of years, Pu 'er tea has been favored by consumers because of its excellent quality.
& lt& gt (Chai Calyx, dated AD 1925) As the saying goes, "Pu 'er tea is warm and fragrant, which can cure all diseases. Steamed and wrapped with bamboo sticks, the price is equivalent to gold. "Pu 'er tea, as a traditional beverage, can not only quench thirst, promote fluid production and refresh, but also has special medicinal effects.
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 become Pu 'er Maoqing after deactivation, rolling and drying.
At this time, Mao Qing was charming, sharp and unreasonable. After making raw tea, it is divided into "cooked tea" and "raw tea" because of the different subsequent processes.
A pile of stuffy cooked tea becomes "cooked tea". After a long period of storage, it can be sold when its taste is stable and clean.
Storage time usually takes 3-5 years. "Raw tea" means that raw tea is completely transformed from nature into cooked tea without the process of stacking and stifling.
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.
With the development of the times and the change of production conditions, compared with the past, the production technology of Pu 'er tea has changed, and the products are different, but its style and quality are consistent. Historically, Pu 'er tea refers to the green-wool tea made from the big leaf tea produced in Xishuangbanna, which is the main "six tea mountains", and the pressed tea of various specifications made from the green-wool 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.
China Pu 'er Tea Network Pu 'er/.
Introduction of cooked Pu 'er.
Ripening: refers to the process of "stacking fermentation" of crude tea. Through wet ripening and rapid fermentation by artificial means, it can promote the transformation of tea contents, reduce bitterness, make the taste mellow, shorten its aging stage and prepare for early drinking. It should be noted that some people misunderstand "heap fermentation" and equate "heap fermentation" with "wet storage". In fact, the two are completely different. "Wet storage" means that speculators put the finished Pu 'er tea with a relatively new year in a very high humidity environment, and use high humidity (or splashing water) to make the tea moldy, thus changing the tea body.
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. The high quality of Pu 'er tea is not only reflected in the drinking value such as aroma and taste, but also in its valuable efficacy and health care function. & lt& lt； Brahma Lu Cong Lu >>；; (Chai Calyx, AD 1925) The cloud says, "Pu 'er tea is warm and fragrant, and it can cure all diseases. Wrapped in bamboo strips after steaming, the price is equivalent to that of gold. Therefore, Pu 'er tea, as a traditional beverage, can not only quench thirst, promote fluid production and refresh oneself, but also be regarded as a good health product by overseas Chinese and compatriots in Hong Kong and Macao.
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
Brief introduction of Pu 'er tea culture
Pu 'er is the hometown of Pu 'er tea, which is famous at home and abroad. "Pu 'er Tea" was named after Pu 'er House since ancient times, and Pu 'er is the origin and distribution center of "Pu 'er Tea". As early as the Tang Dynasty, "Pu 'er tea" was exported to the mainland and * * *. The tea-horse market of "exchanging tea for horses" was formed in the Song Dynasty. In the Ming Dynasty, "all scholars have Pu 'er tea". In the Qing Dynasty, "Pu 'er tea" reached its peak, and it was exported to more than 100,000 tons. The court introduced Pu 'er tea as tribute tea and set up an official tea bureau in Pu 'er prefecture. The writer Cao Xueqin wrote "Pu 'er tea" in A Dream of Red Mansions, and the Russian writer Tolstoy also described the scene of drinking "Pu 'er tea" in his masterpiece War and Peace.
The ancient tea-horse road in Sipu District rose with the production, transportation and sale of tea. According to Guangxu's Official History of Pu 'er, as early as the Tang Dynasty, Pu 'er tea was already sold in the western market.
1983 During the cultural relics survey in Simao area, the ancient tea-horse post road, which was built in Jiaqing 17 to Daoguang for 3 years, was discovered. In the late Ming and early Qing dynasties, in order to pay tribute to Pu 'er tea in Beijing, an "official road" was built from Pu 'er to Kunming, the provincial capital, and some irregular square and long stone strips were paved. This road has become the main road for business travelers and horses to transport tea and salt. In today's Pu 'er County, there are still three relatively complete sites of "Tea-Horse Ancient Road": one is the "Tea-Horse Ancient Road" located in Nakeli Village, Tongxin Township; 2. The "Cha 'antang Ancient Road Site" is located in Zhu Min Village, Fengyang Township. It is a stone ancient road about 2 kilometers long and inclines upward in a semi-virgin forest. The horse crow print printed on the rock tells people the harm of "exchanging tea for horses" in the past; Along the ancient road, people can appreciate and pursue the artistic conception of "sadness returns to the horse, and the peak is as dangerous as going". The third is the "Peacock Ping Ancient Road Site" located in Peacock Ping, Mohei Town, which is about 10 km long. It used to be the forest of "Madian", and the horseshoe prints on the ancient mountain road were clearly visible. "Mountain bells ring, caravans come", smooth moss on the stone slab of the ancient tea-horse road, countless potholes trampled by horses for many years, as if telling people the history of yesterday. The tea style still exists, and the ancient road is fragrant, which reminds people of the grand occasion of "a hundred horses competing for tigers".
There are many ancient tea tree communities in Pu 'er, including xiaogaochang tea tree community in Mengxian county, Chashan Qingda tea tree community in Mengxian county, and 10,000 mu tea tree community in baicaodi.
"Pu 'er tea", which is fragrant all over the world, has brewed a long-standing "Pu 'er tea culture". In the long and long history, Pu 'er tea culture has been enriched with the birth and development of Pu 'er tea, and has become a bridge connecting nationalities, economy, culture, history, scientific research, foreign trade, agriculture and gardening. Treating guests with tea, making friends with tea, offering sacrifices to tea, marrying with tea, taking tea as a gift and taking tea as an art have become the symbols of Pu 'er's social and cultural progress and national unity.
Introduction of Pu 'er tea
Pu 'er tea is made from Yunnan big-leaf tea by low-temperature drying, squeezing and artificial fermentation, without high-temperature deactivation, drying and baking. Pu 'er tea belongs to post-fermented tea, which is divided into raw tea and cooked tea.
1, the color of raw tea is mainly turquoise and dark green, and some of it turns yellow-green and yellow-red after aging. The color of soup is mainly yellow-green, yellow-red and golden. The bottom of new tea leaves is mainly green and yellow-green, and the old tea leaves are red, yellow or jujube red. Raw tea has a bitter, astringent, sweet and sweet taste, and the aroma is obvious. New tea is easy to hurt the spleen and stomach, but after natural aging, tea will gradually become mild brown chestnut tea. Raw tea mainly has the functions of clearing intestine, reducing blood fat, refreshing, lowering blood pressure and losing weight.
2. The color of cooked tea is mainly reddish brown. The aroma has obvious accumulation and fermentation smell. Cooked tea tastes mild and mellow. Fully fermented cooked tea, the soup is thick, sweet, smooth and almost not bitter. Mild fermentation, sweet taste and obvious aroma. Light fermented soup is mostly dark red, while heavy fermented soup is mainly red and black. The leaves are mostly reddish brown and dark brown. Cooked tea can lower blood fat and blood pressure, prevent arteriosclerosis, prevent constipation and induce diuresis.
I have been drinking Pu 'er tea from Suyue Tea House, and I feel very good. Now I still chat with their tea artist Zhang Ci from time to time, which has benefited a lot. Gdgd800 is her (wēi) micro (XIN) number. She's very nice. Ask her if you don't understand anything.
Pu 'er tea, for example, is not a temporary * * *, nor an echo, but a time, which has become a part of life.
Pu 'er tea introduction? Introduction to the origin of Pu 'er tea?
Pu 'er tea is made of fresh leaves of Yunnan big leaves, also known as "Pu 'er loose tea". Its shape is thick and fat, and the color of Pu 'er cooked tea is moist or brownish red, commonly known as pig liver color. It tastes mellow and sweet, has a unique aged fragrance, and has the reputation of "beauty tea" and "slimming tea".
-Pu 'er tea is a famous local tea unique to Yunnan. It consists of two series: green tea with large leaves and its reprocessing: raw tea directly reprocessed into finished products and cooked tea reprocessed after artificial rapid fermentation, as well as loose tea and pressed tea shapes; After the finished product, the natural aging process is continued, which has the unique quality that the older it is, the more fragrant it is. On Taobao, I suggest you go to the "tea party", which is really good. Do you want it? You won't know until you see it! Search the "Tea Party" store directly, ID: the first portal in Tian Fei.