Functions of Pu 'er tea
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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.
Health care and pharmacology of Pu 'er tea
For a long time, Pu 'er tea has been highly praised for its excellent tea quality, thirst quenching and refreshing, 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.
Classification of Pu 'er tea:
(1) classified by law
Raw tea: fermented in a natural way after picking, the taste of tea is more exciting, and it will fade after many years. Good old Pu 'er generally does this.
Cooked tea: through scientific artificial fermentation, tea becomes gentle and soft and delicious. The demarcation point is after 1973.
(2) Classification by storage method
Dry storage of Pu 'er refers to storage in a ventilated, dry and clean warehouse, so that tea leaves are naturally fermented and aged 10~20 years.
Wet-stored Pu 'er: Generally, it is placed in wet places, such as basements and cellars, to speed up its fermentation. Because the things in tea are destroyed more, and often have mud or musty smell. Although the aging speed of wet-stored Pu 'er is faster than that of dry-stored Pu 'er, it is easy to get moldy, which is not good for human health, so we do not advocate selling and drinking wet-stored Pu 'er.
(3) Classification by appearance
1. Cake tea: flat and disc-shaped, in which each piece of lychee cake has a net weight of 357 grams, which is the old unit of measurement: seven Liang, and every seven is a barrel, which means seven seven forty-nine, representing the meaning of having many children and grandchildren, hence the name lychee cake.
2. Tuocha: The shape is about the size of a rice bowl, each with a net weight of 100g and 250g, and now there are mini small Tuocha with a net weight of 2g-5g.
3, brick tea: rectangular or square, 250 grams-1000 grams, made this shape mainly to facilitate transportation.
4. Golden melon tribute tea: pressed into semi-melon shapes of different sizes, ranging from 100 grams to hundreds of kilograms.
5. Thousand taels of tea: pressed into compact strips of different sizes, each strip is relatively heavy (the smallest tea treaty 100 kg), hence the name: Thousand taels of tea.
6. Loose tea: Pu 'er tea, which is not pressed in the process of making tea, is loose tea, which can be divided into thick fat leaf tea made of whole tea and small strip bud tip tea made of bud tip.
7. The intermediate and advanced products of Pu 'er tea are mostly Tuo tea and cake tea.
The third lecture on the brewing and drinking of Pu 'er tea
1, Pu 'er tea should be brewed in a pot with a big belly, because the concentration of Pu 'er tea is high, and the pot with a big belly can prevent the tea soup from being too strong. Suggested materials should be clay pots and teapots.
2. Brewing amount of Pu 'er tea: When brewing Pu 'er tea, the amount of tea leaves accounts for about 20% of the pot body. After the tea bricks and cakes are separated, they are exposed in the air for 2 weeks, and then the taste is better.
3. Brewing Pu 'er tea: It is an essential process to brew Pu 'er tea with hot water first. Because good aged Pu 'er tea should be stored for at least ten years, it may contain some dust. The hot water for making tea for the first time can not only awaken the taste of tea, but also wash away the impurities in tea together. The first brewing speed should be fast, as long as the tea leaves can be washed clean, and it is not necessary to bubble out its taste; After the second time, you can decide the choice of shading according to your personal preference. Pu 'er tea is full of fragrance even if it is cold. It can be herbal tea in summer and can be drunk after being chilled.
4. When drinking Pu 'er tea, you must smell the fragrance while it is hot. Before raising a glass, you can feel the fragrance of the old flavor gushing from the nose like spring water, and its elegant and refreshing feeling is not under the orchid chrysanthemum.
5. Pu 'er tea needs to be tasted carefully to get its true charm. Although the entrance of the tea soup is a little bitter, when the tea soup stays in your throat for a while, you can feel the tea soup seeping through your teeth, seeping into your gums, being produced by the root of your tongue and being sent back to your tongue. At this time, the fragrance is overflowing, and the nectar "produces saliva", which is refreshing and the body fluid overflows. This is tea tasting.
Health care function of Pu 'er tea
For thousands of years, Pu 'er tea has been favored by consumers because of its excellent quality. At the same time, the unique flavor of Pu 'er tea is also related to its natural transformation process. After the cooked Pu 'er tea is processed by a special processing program, it is broken into tea balls of different sizes and shapes, which are naturally dried in the shade. Then according to the transportation requirements, put them into baskets and transport them to other places. Yunnan is located in the frontier of the motherland, and Xishuangbanna is next to Yunnan. The mountain is high and dangerous. In ancient times, transportation was extremely difficult. Tea was transported by caravan and cattle gang, and it was delayed for a long time on the mountain road. In some sections, the caravan can only go twice a year, while the cattle gang can only go once a year. Tea leaves have been bumping on horses' backs and cows' backs for a long time, and the contents are slowly transformed, so that Pu 'er tea has its unique luster and mellow fragrance. The efficacy and function are doubled. The detoxification and therapeutic effects of Pu 'er tea are recorded in Brahma Record written by Chai Calyx in A.D. 1925, Compendium of Materia Medica, Interview with Simao, Tips of Physics, Herbal Mirror, News Record of Southern Yunnan and other ancient books collected in Qing Dynasty. In recent years, the physiological and pharmacological effects of Pu 'er tea have been further studied at home and abroad, and the functions of Pu 'er tea have been further developed.
Ren Tian he yi gexing drink healthy drink
1. Geographical indication: Pu 'er tea is unique to Yunnan. The unique geographical location has created the rich endoplasm of Yunnan tea, which is also the root of Yunnan Pu 'er tea.
2. Rich taste: The unique climate in different days in Yunnan has made Pu 'er tea "one mountain blindly" and "ten mountains and ten flavors". There are no similarities in shape, color, fragrance and quality between different producing areas.
3. Green food: Yunnan is a frontier province with backward industrial industry, and there are basically no chemical enterprises in many tea-producing areas. This also ensures the pollution-free and pure natural green quality of Yunnan Pu 'er tea.
4. The older the tea, the more fragrant it is: the long history and unique tea-drinking culture have created the characteristics of Yunnan Pu 'er tea.
5. Harmony between man and nature: Chen Fang, a natural place, has experienced the catalysis of wind, rain and time, and sublimated the connotation and taste of Yunnan Pu 'er tea, just like life. This is also the unity of nature and man in Pu 'er tea.
6. Personalized drinks: rich internal substances, distinctive fragrance and changeable taste make Pu 'er tea better meet the multi-level drinking needs of modern people.
7. Healthy drinks: A variety of tea elements and trace elements with high content and the best water solubility and release make Pu 'er tea synonymous with health.
Yunnan Pu 'er tea is famous because of its seven unique characteristics, which makes Pu 'er tea gradually enter the market and develop into a promising industry!
Yunnan Pu 'er tea is a kind of tea with strict requirements on the origin of raw materials, production technology and hygiene requirements. However, there is no uniform standard in aroma, taste and drinking method. This is why Pu 'er tea allows people of different ages, classes, skin colors and constitutions to find their favorite Pu 'er tea. Pu 'er tea is not only an inclusive tea, but also a distinctive tea.
Pu 'er tea "mixed drink" on ancient and modern dining tables
There is also a saying circulating in Kunming: "Good-looking but plain clothes, delicious but tea soaked rice". Yunnan caravan transported Pu 'er tea to Diqing and Tibet. People in Tibetan areas use Pu 'er tea and butter to make butter tea. Herdsmen in Xinjiang and Inner Mongolia drink milk tea with milk or horse milk. In fact, they are all popular "mixed drinks" and can be used with meals. Yunnan Pu 'er tea can be developed into a "mixed beverage" with good export feeling.