Pu 'er tea is produced in Yunnan Province as it is, and enjoys a high reputation at all times and at home and abroad. At present, Yunnan Xishuangbanna, Simao and other places are still rich in Pu 'er tea. According to historical records, Yinshengfu in southern Yunnan was the main tea-producing area in Yunnan in Tang Dynasty, and Pu 'er belonged to Yinshengfu in ancient times. Tea in southern Yunnan is first distributed in Pu 'er and then all over the country, so it is famous for its name. Therefore, Pu 'er tea referred to in history is actually a general term for all kinds of Yunnan teas, and it is sun-cured green tea made of Yunnan big leaf tea. Pu 'er tea is rich and plump in appearance, dark red or brownish red in color (commonly known as pig liver color), mellow and sweet in taste, and has a unique old fragrance. Pu 'er tea has always been regarded as a health drink. Now, experts at home and abroad have proved that Pu 'er tea has the functions of reducing blood fat, reducing weight, inhibiting bacteria, helping digestion, warming stomach, promoting fluid production, quenching thirst, sobering up and detoxifying. Pu 'er tea is produced in Simao area and Xishuangbanna Prefecture under the jurisdiction of Pu 'er House in Qing Dynasty, and enjoys a high reputation at home and abroad. In the seventh year of Yongzheng in Qing Dynasty (1730), after E Ertai carried out the "returning home", Yunnan took Pu 'er tea as the year of tribute to Qing Dynasty, and Simao passed the sentence to receive it. Pu 'er tribute tea was appreciated by the Qing Palace for 200 years and recorded as a historical tea culture. Pu 'er tea is usually divided into loose tea and pressed tea, in which pressed tea includes Pu 'er tea, square tea, round tea (seven cakes and cakes), pill tea, cake tea and group tea. Gongcha and other styles. Pu 'er tea is made from the fine variety of Yunnan big-leaf sun-cured green tea (Dianqing), whose fresh leaves are picked, aired, kneaded, splashed with water, piled up and fermented. Daye tea has the characteristics of early germination, good tenderness, soft leaves and high water extract of fresh leaves. Primary raw tea is divided into three specifications: spring, summer and autumn. Spring tea is divided into three grades: spring tip, middle spring and late spring. Summer tea is also called "Ershui" and autumn tea is called "Gu Hua". Among Pu 'er teas, Chunshao and Gu Hua are the best. Pu 'er tea belongs to heavy fermented tea. Loose tea has a thick appearance, dark red or brownish red color, commonly known as pig liver color, mellow and sweet taste, unique old aroma, storage resistance, longer alcohol degree, higher alkalinity and better quality. It is suitable for brewing, and has the effects of relieving hangover, clearing food, removing oil and greasy, resolving phlegm and losing weight. In Japan, France and Germany, it is called "slimming tea", "my fair tea", "beauty tea", "longevity tea" and so on. The floorboard of all kinds of pressed tea in Yunnan, which is made by steaming green tea or black tea, including Tuo tea, cake tea, square tea and pressed tea. It not only has the drinking value of moist aroma and mellow taste, but also has valuable medicinal effects. Pu 'er tea is a kind of tea, which warms the stomach and reduces fat, benefits qi and prolongs life, and tastes tea. Pu 'er tea tastes bitter, has the effect of beautifying and losing weight, and relieves greasy cattle and sheep toxins, including intestinal tract and diarrhea. Traditional Pu 'er tea refers to fresh leaves of "Yunnan Daye" tea tree produced in Pu 'er area and distributed in Pu 'er city, green-wool tea made by sun-drying process and finished tea after post-processing (such as post-fermentation, steaming, etc.). Up to now, Pu 'er tea has formed two series of products, loose tea and pressed tea. The former is called "Pu 'er loose tea" (Pu 'er tea for short) and can be divided into several grades. The latter is tea steamed into different shapes, collectively known as special tea. Pu 'er tea is a healthy drink, which is highly recommended by this website! Pu 'er tea is produced in Menghai County, especially Nannuo Mountain. For a long time, Pu 'er County is the main gathering place of tea, hence the name "Pu 'er Tea". According to the "Continued Natural History", "Xifan used ordinary tea since the Tang Dynasty." The "general tea" mentioned here refers to "Pu 'er tea". So, in the Tang Dynasty, there was already Pu 'er tea. Pu 'er tea is divided into bulk tea and bulk tea. Using green tea as raw material, it is processed by eight processes, such as enzyme fixation, primary rolling, primary fermentation, secondary rolling, secondary fermentation, primary drying, secondary rolling and drying. Pu 'er tea has a beautiful and even appearance, moist color and dense white hair. There are many kinds of tea. According to Ruan Fu's On Pu 'er Tea in Qing Dynasty, in February, Pu 'er tea was extremely thin and white, and Maojian was called tribute tea. After picking, it is steamed and kneaded into tea cakes, whose leaves are not so tender and smooth, which is called bud tea; The tea collected in March and April is called Xiaoman Tea; The famous valley scented tea was collected in June and July; Big and round, called tight group tea; Small and round, a daughter's tea. Daughter tea is picked by women and obtained before the rain, that is, 420 yuan tea. After Pu 'er tea is brewed, the soup color is red, the aroma is unique, the taste is mellow, and the aftertaste is sweet. After five or six times of brewing, it still has a fragrance. It's refreshing after drinking. Yunnan Pu 'er tea is well-known at home and abroad, and has been deeply appreciated by people throughout the ages. In the Qing Dynasty, Pu 'er tea was a treasure that Yunnan local authorities paid tribute to the emperor. In A Dream of Red Mansions written by Cao Xueqin, the Jia family also drinks Pu 'er tea. On the night of Baoyu's birthday, several women in charge of Lin Zhixiao's family, namely Fu Rong's housekeeper, came to Ehongyuan to check the night and ordered Aaron and others to stew some Pu 'er tea. It can be seen that hundreds of years ago, Pu 'er tea was the treasure of official drinking, indicating the preciousness and elegance of Pu 'er tea. Tuocha Tuocha looks like a round bread on the surface, and looks like a thick-walled bowl from the bottom, with a concave middle, which is quite distinctive. The types of Tuocha are divided into green tea Tuocha and black tea Tuocha according to different raw materials. Green tea Tuocha is made by steaming tender sun-dried green tea. Dark tea Tuocha is made from Pu 'er tea by steaming. Yunnan Tuocha is pressed by sun-dried green tea. Yunnan Pu 'er Tuocha is made by pressing Pu 'er loose tea. There are many legends about the origin of the name of Tuocha. Some said that they were sold to the Tuojiang area in Sichuan before, hence the name; Some people say that this kind of tea was called Tuancha in ancient times, which was transformed from Tuanmian. The production of Yunnan Tuocha has a long history, which was recorded in the book "Yunnan Brief" during the Wanli period of the Ming Dynasty (A.D. 1573- 1620) and has a history of about 300 years. Tuocha originated in Jinggu County, Yunnan Province, also known as "Valley Tea". Tea brands such as Maoheng and Yongchangxiang in Xiaguan, Yunnan (now Dali) have been produced one after another, and then they are divided into Guzhuang and Guanzhuang. Guzhuang Tuocha is made of Yunnan green produced near Jinggu County. Guanzhuang Tuocha is made from Monkou tea (Shuangjiang), Fengshan tea (Fengqing) and Dashan tea (Xishuangbanna and Simao) in western Yunnan, and its quality is better than Guzhuang Tuocha, which gradually replaces Guzhuang Tuocha. In recent 40 years, Yunnan Tuocha has been concentrated in Shimonoseki. Yunnan Tuocha is made of primary and secondary indigo, steamed into a bowl, with an outer diameter of 8 cm and a height of 4.5 cm. Its appearance is remarkable, and the best quality is "Super Tuocha", with rich aroma, mellow taste, sweet throat and orange color. Yunnan Pu 'er Tuocha, which is steamed with Pu 'er loose tea, is compact in appearance, brownish red in color, unique in aroma, mellow and sweet in taste and bright in soup color. Pu 'er Tuocha is sold at home and abroad and is well received by consumers. Doctors in Paris, France, gave 20 patients with hyperlipidemia three bowls of Pu 'er Tuocha every day. After 1 month, the blood lipid of patients decreased by 22%, and the curative effect was remarkable. Tuocha is mainly produced in Yunnan, but also in Chongqing, Sichuan. According to the priority of raw materials used, it can be divided into super Chongqing Tuocha, Chongqing Tuocha and Shancheng Tuocha.