Advantages of Pu 'er tea

First, Pu 'er tea is mild and does not hurt the stomach. Modern people have a stressful life, great pressure, common stomach diseases, deficiency of qi and blood, and abnormal diet. Generally speaking, for tea lovers, light fermented tea really has the scruples of "unbearable lightness".

2. Pu 'er tea is a healthy drink with scientific basis. Modern people "make money with their lives" abound. After the anti-cancer and health-care function of Pu 'er tea was confirmed by the medical profession, the concept of "keeping a long life with little money" not only strengthened the belief of tea lovers, but also attracted many new tea friends. In addition, the pharmacological characteristics of Pu 'er tea, such as removing fat, promoting digestion, reducing weight and slimming, have swept the hearts of countless beauty-lovers and middle-aged and elderly people.

Thirdly, Pu 'er tea is easy to brew, foam and operate. Properly aged Pu 'er tea is not bitter or astringent. Even if it is soaked for a long time, it can enter the throat. It doesn't need to compare notes like alpine tea, but it has the fun of tea, even without losing the convenience of tea bags.

Fourth, Pu 'er tea is easy to preserve and its tea quality is changeable. In a certain definition, Pu 'er tea is a "living organism", which is mainly characterized by continuous "post-fermentation" (or post-ripening aging) after the tea body is completed. With the extension of time, its flavor transformation becomes more stable and restrained. Tea bodies in different aging periods have different flavors, which is also tea tasting. Tibetan tea people participated in the "production and completion of tea" to a certain extent.

5. Pu 'er tea is a drinkable antique. Few drinks or foods have the dual characteristics of "drinkable and storable" Pu 'er tea, that is, "everyone can drink it, and the older it gets, the more expensive it becomes". The new Pu 'er tea is everyone's daily drink, while the old Pu 'er tea is "equal in price and gold", which is beyond our power. If it is the "collection value" at the left end of the "Pu 'er balance", it is the "durable wealth" that only rises but does not fall. On the other hand, the right end is the "drinking value", which is the "consumption wealth" of drinking less, and "time" is the "weight" between the two. As the weight of time moves to the left, the higher the collection value of this cake tea, and vice versa. The collection of Pu 'er tea in the distance is similar to that of red wine. Both pay attention to the year, place of origin (winery, teahouse), rarity and preservation.

Pu 'er tea is raw and cooked, and each has its own advantages and disadvantages.

The production process of Pu 'er tea is roughly as follows: freshly picked tea leaves will become hairy green (Dianqing) after being fixed, twisted and dried. At this time, the tea rhyme is strong and overbearing, and most people are not used to drinking it. With the different processing technology of Maoqing tea, Pu 'er tea is divided into two categories: raw tea and cooked tea (some semi-cooked teas are mixed with each other). Generally, raw tea belongs to "green tea" and cooked tea belongs to "black tea".

[Raw tea] refers to the natural transformation of raw tea without "heap fermentation", which is a traditional method in history. The natural ripening process of raw tea is quite slow, depending on the preservation environment, it takes at least ten years. The longer the time, the more complete the enzymatic and non-enzymatic oxidation of polyphenols in tea, and the more mellow and stable its aging aroma, but its lasting appeal is lively and vivid, which is called "tea taste" by tea people.

"Cooked tea" refers to the process of "heap fermentation" of crude tea, which promotes the non-enzymatic automatic oxidation of polyphenols, transforms the contents of tea, reduces the bitter taste, makes the taste mellow, eliminates the green odor, shortens its aging stage and drinks it early. This technology was developed by Kunming Tea Factory from 1973, and the related research of "stacking fermentation" by Yunnan Institute of Microbiology won the third prize of 1985 Yunnan Science and Technology Progress Award. 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 an extremely high humidity environment, and use high humidity (or splashing water) to make the tea moldy, thus changing the tea body and making it look like fake old tea.

Health care and pharmacology of Pu 'er tea

For a long time, Pu 'er tea has been highly praised for its excellent quality, refreshing after drinking and special medicinal effects. The pharmacological action of Pu 'er tea has long been recorded in the ancient spectrum. Zhao Xuemin of A Qing Dynasty said in his Compendium of Materia Medica: "Pu 'er tea is warm, ... bitter, and can relieve greasy cattle and sheep poison, but it should not be used if it is weak. Bitter expectoration, defecation. Pu' er tea paste is as black as paint. It is better to sober up first, to be green, to promote digestion and phlegm, and to clear the stomach and produce fluid. " With the change of modern living environment, carcinogenic factors are everywhere, and modern people can be said to be in the shadow of cancer. In fact, as early as ten years ago, the anti-cancer effect of Pu 'er tea was confirmed by the Cancer Institute of Kunming Medical College, Yunnan Province, and was recognized by the world at the 19 1 Asia-Pacific Cancer International Conference.