It is neither green tea nor black tea. Pu 'er tea belongs to black tea.
Pu 'er tea is mainly produced in Xishuangbanna, Lincang and Pu 'er in Yunnan Province. Pu 'er tea pays attention to brewing skills and art of drinking, and it has a variety of drinking methods, which can be both clear and mixed. Pu 'er tea soup is orange-yellow, with high and lasting aroma, unique fragrance, rich taste and durable foam resistance.
Pu 'er tea is divided into raw tea and cooked tea, and its characteristics are as follows:
1. The color of raw tea is turquoise and dark green. Aging time is long, and some become yellow-green, yellow-red. The color of soup is mainly yellow-green, yellow-red and golden. It 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. Mainly has the effects of clearing intestine, reducing blood fat, refreshing, lowering blood pressure and losing weight.
2. The color of cooked tea is mainly reddish brown, which is the smell of heap fermentation. Tea is 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, lower blood pressure, prevent arteriosclerosis, prevent constipation, induce diuresis and nourish stomach.