Now I would like to introduce Pu 'er tea to you: First, the history and processing technology of Pu 'er tea: Pu 'er tea is produced in Xishuangbanna, Yunnan, and 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, which is 2000 years ago. 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 A.D. 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 completely loves natural transformation and becomes mature tea without going through a boring process. 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. Second, buy Pu 'er tea to distinguish between old and new Pu 'er tea. The new Pu 'er tea refers to the newly made Pu 'er tea, which is green in appearance, white in color and rich in flavor. Old Pu 'er tea refers to Chen Fang's Pu 'er tea. After a long period of post-fermentation, the appearance of tea leaves is purplish red, and the white hairs also turn yellow-brown. Tea-scented Pu 'er tea has a unique quality, which is more fragrant with aging, but there is a great difference between aging and musty taste. Usually, poorly preserved Pu 'er tea will produce a musty smell, and some merchants will add some fragrant flowers such as chrysanthemums to cover up its smell. Therefore, if you see Pu 'er tea mixed with chrysanthemum, or smell the fragrance of non-camellia, it means that the quality of tea is not pure. Distinguish the color of tea soup, try to make Pu 'er tea and observe the color of tea soup. Due to the long-term continuous fermentation of aged Pu 'er tea, the color of tea soup is dark, but it is by no means as black as paint. The new Pu 'er tea soup is lighter in color. But this can only be used as a reference, because even the new Pu 'er tea, some tea soups will be very dark in color, and the best way is to try it. Tasting is a lovely way to buy tea, because a cup of tea is good or bad, you can know from tasting that a good cup of Pu 'er tea will not have a musty taste, let alone a bitter taste. The newly-made Pu 'er tea has white hair, which will have a bitter taste if it is not aged. Pu 'er tea is mild and non-irritating, so it tastes mellow. Third, the efficacy of Pu 'er tea: From then on, Pu 'er tea not only quenches thirst and tastes tea, but also has the efficacy of digestion, weight loss and disease removal. Pu 'er tea is called beauty tea, slimming tea, longevity tea and slimming tea in Japan, France, Germany, Italy, Hongkong, Macau, South Korea, Taiwan Province Province and Nanyang. 1, Pu 'er tea detoxifies greasy cattle and sheep, including defecation. 2. For those who drink Yunnan Pu 'er tea for a long time, more than 40% people lose weight and have obvious fat metabolism. 3. The curative effect of Yunnan Pu 'er tea on hyperlipidemia is higher than that of atropine, and the cholesterol-lowering effect is similar to that of atropine, and there is no side effect after long-term drinking. 4. Drinking Yunnan Pu 'er tea has different effects on lowering triglyceride, cholesterol and serum uric acid. 5. Pu 'er tea really helps to reduce plasma cholesterol, triglycerides and fatty acids, and also can reduce the phenomenon of cholesterol fatty liver. 6. Aspergillus in Pu 'er tea contains a small amount of lipase, which is effective for lipolysis. Pu 'er tea can reduce neutral fat and cholesterol in blood. 7. Pu 'er tea can kill cancer cells, resist mutation, prevent cancer, and reduce weight and lipid.