Cooked Pu-erh tea knowledge

For those who are drinking Pu-erh tea for the first time, it is recommended to drink cooked tea because it tastes smooth and easy to accept. Raw tea has strong tea flavor and wildness, so it is recommended to save it first. Can make it taste alcohol after slow fermentation.

Pu-erh tea is produced in Yunnan. It is a general term for various types of Yunnan compacted tea made from fermented and autoclaved green or black tea, including Tuocha, cake tea, square tea, and tight tea. The excellent quality of Pu-erh tea is not only reflected in its aroma, taste and other drinking value, but also because of its valuable medicinal effects. Therefore, many people often regard Pu-erh tea as a good health product.

When I first started drinking Pu-erh cooked tea, I felt a little like traditional Chinese medicine. Unlike the astringency of green tea, not the bitterness of black tea, there is an unexpected tenderness, and the aftertaste is endless. The problems that may occur when drinking ordinary tea, such as stomach injury, insomnia, polyuria, etc., not only does Puer tea appear, but also has the effect of nourishing the stomach and promoting sleep, which is magical.

Old tea is often old in color, and white mold spots can be seen. After brewing, the soup is cloudy and even black. Good tea, raw tea, the tea soup is clear, the bottom of the leaf is soft and elastic; after brewing tea, the bottom of the leaf is dry and thin like firewood sticks.

Master the following four tricks, so that you can easily distinguish the quality of Pu-erh tea:

The first trick: looking at the tea residue, the color of the cooked tea is reddish brown, very soft, and can be squeezed into a mud. The inferior Pu-erh tea residue is hard to touch and feels like thick fiber.

The second trick: look at the tea cakes, good Pu-erh tea cakes are neat and clean, very shiny;

The third measure: smelling tea, good Pu-erh tea smells of wood, not musty;

Fourth trick: tasting tea, the tea made from the good Pu-erh tea is bright and clear, and it tastes fresh in the mouth, there is no tingling of the tongue or throat, and you can still feel a scent of tea after drinking, not a musty smell.

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Raw and Cooked Pu-erh Tea Differences

We all know that the products are divided into good and bad and grade, so for those who love tea, they also understand that Pu-erh tea has raw tea and cooked tea.

Raw tea: All kinds of loose tea and pressed tea made directly after the screening and grading of the dried green tea cyanines of Yunnan big leaf tea trees are fermented in a natural way, and the tea properties are more irritating. The tea properties will be gentle after storage for many years. Good old Pu-erh is usually obtained by this method.

The green tea color is greenish green, dark green, or yellowish green, and the tea buds are whitish. Tea is slightly cold, soup color is greenish yellow, bright yellow or brownish yellow. There is a bitter taste on the palate. Thin tea bowls or glass tea sets should be used for brewing tea sets. It can be consumed in all seasons, cool down, dryness, and antipyretic.

The longer the storage time of raw tea, the better the quality of tea; the difference between raw tea and cooked tea is obvious after brewing: the tea leaves of raw tea are soft, fresh, elastic, and vital. The tea soup is clear and bright, and the tea is refreshing. Aftertaste is sweet. The tea leaves of cooked tea are thin and black, thick and tough.

Cooked tea: The sun-dried tea cyanine from Yunnan big leaf tea tree in Yunnan. After 1973, science and artificial fermentation were used to make the tea mild and make the tea soft and delicious. After being processed by artificial fermenting process, and then screened and graded, all kinds of loose tea and pressed tea are made.

The color of cooked tea is brown, and it will turn black after heavy fermentation, and the tea buds will be golden or dark golden yellow. Tea is warm. The fragrance type is aged, Camphor, Jujube, soup color brown red, brown red or dark red. The taste is basically no bitterness, the entrance is mellow, soft and natural. For tea making, it is advisable to use a teapot or ceramic tea set. It can be consumed in all seasons and nourish the stomach.

Cooked tea has been transformed by artificial control, and its taste has not changed much. Although the price will rise a bit over time, it cannot be compared with old green tea after all. Good green tea is stored in a high-quality storage environment (dry storage) , The air humidity is suitable, etc.) The generated tea gas and tea quality vary greatly (so only the so-called camphor, orchid, lotus, etc., the highest level of aroma and the good taste of smooth watering throat).

At an appropriate concentration, drinking peaceful Pu-erh tea does not have an irritating effect on the stomach and intestines. The thick, sweet, and mellow Pu-erh tea enters the film formed by the human intestines and stomach and adheres to the surface layer of the stomach, creating a beneficial protective layer for the stomach. Long-term drinking Pu-erh tea can play a role in protecting and nourishing the stomach. This is the main reason why consumers who admire drinking Pu-erh tea at home and abroad call Pu-erh tea "beauty tea" and "longevity drink".

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Good cooked Pu-erh tea taste

The fresh tea produced by Pu-erh Tea has a strong taste that always makes it difficult for many light tea tasters to accept it. If you wait for the slow natural alcoholization in the later period, the life is short, how many years can we have? Years waiting? In order to drink the delicious and irritating Pu-erh tea as soon as possible, the senior tea people expanded the production process, and made the Pu-erh mature tea through the holly process. However, with more artificial craftsmanship involved, it is inevitable that the Pu-erh tea cooked tea will bring more foreign unpleasant flavor, which is also the main reason why many newly-made cooked teas make everyone dislike tasting.
 What kind of taste Pu-erh cooked tea is a good tea?

    1. Mellow-mellow taste.

    Puer raw tea is removed from the raw, astringent, bitter and other new tea flavors, and is produced through the process to form Pu-erh mature tea alcohol and a mild tea with unique irritation, which has little irritation to the body and stomach, so that more friends can accept and drink Enjoy a cup of warm and healthy Pu-erh tea.

   2. Positive-pure.

    Due to the involvement of more artificial processes, the external flavor of its tea products is serious, especially the cooked tea just piled up. The various odors make the tea products unavailable for tasting, so it needs to be processed through post-processing to remove odors and make The tea smells clean and pure, with the peculiar aroma of cooked tea.

 3. Sweet-sweetness.

    The bitterness of the new Maocha is removed through the hollywood process, so that we can drink the sweet Pu-erh ripe tea, which is always sweet and easy to accept.

   4. Slippery-waxy slippery.

    Smooth, thick, waxy and soft. If it feels frozen, like thick soup, like rice oil and waxy, like silk. Drinking such smooth, sticky, supple, sweet Pu-erh cooked tea is tea fate, thank you.

    Can taste mellow and no bitterness, pure aroma and sweetness without peculiar smell, soup is smooth, thick and waxy, soft but not thin, oligocytic, boring, and good tea with sweetness, so comfortable!

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Cooked Pu-erh tea ten benefits

Subject classification Pu-erh tea is a craft tea, that is, Pu-erh tea made by artificial fermentation process, commonly known as Pu-erh ripe tea. What are the benefits of Pu-erh cooked tea? The following is to share the benefits of Pu-erh cooked tea for reference only.

1. Soothe the nerves.

General tea will affect sleep after drinking. Puer ripe tea not only helps to fall asleep, but also improves sleep quality.

2. Weight loss.

Pu-erh tea is closely related to the metabolism of fat. Pu-erh tea produces new chemicals through a unique fermentation process. Some of these lipases contain lipolytic enzymes that can decompose fat, so Pu-erh tea's weight loss effect is also good.

3. Held digestion.

"Compendium of Materia Medica" records "Pu-erh tea flavor bitter carving. Anti-greasy cattle and sheep poison-including intestinal drainage", has the function of digestion. Pu-erh tea has a mild flavor. At a suitable concentration, drinking gentle Pu-erh tea does not have an irritating effect on the stomach and intestines. A thick, smooth, mellow Pu-erh tea enters the body's stomach and the film formed on the surface of the stomach is beneficial to the stomach Protective layer, drinking Pu-erh tea for a long time can play a role in nourishing and protecting the stomach.

4. Beauty.

Pu-erh tea can regulate metabolism, promote blood circulation, regulate the human body, and naturally balance internal body functions. Therefore, it has a cosmetic effect. It is called "beauty tea" overseas.

5. Lower blood lipids and cholesterol.

Kunming Medical College of China has conducted 55 clinical trials of Yunnan Pu-erh tea for the treatment of hyperlipidemia and compared it with 31 cases of the better lipid-lowering drug Antumin. The efficacy of Pu-erh tea is higher than that of Antumin, and it has a cholesterol lowering effect. It is similar to Ann Tuo Ming, and has no side effects when drinking Pu-erh tea for a long time.

6. Hangover.

"Compendium of Compendium of Materia Medica" has a record of "Pu-erh Tea Sobers First". Cooked Pu-erh tea not only has the hangover effect of ordinary tea leaves, but also has more soluble sugar content than other teas, which also has special effects on hangover, and Pu-erh tea can nourish the stomach and protect the stomach, while hangover does not harm the spleen and stomach. So puer tea has a better hangover effect.
In addition to these effects, through modern scientific research, Pu-erh tea also has effects such as reducing blood pressure, reducing smoke poisons, reducing heavy metal poisons, and preventing constipation.

7. Anti-cancer.

Scientists have verified that the incidence of cancer is lower in tea-drinking people by comparing a large number of people. And Pu-erh tea contains a variety of rich anti-cancer trace elements, which has a strong killing effect on cancer cells.

8. Remove oral odor.

Pu-erh tea contains many physiologically active ingredients and has a sterilizing and disinfecting effect, so it can remove oral odors and protect teeth.

9. Anti-aging.

Research has proved that lipid peroxidation in the human body is one of the mechanisms of human aging. Pu-erh tea contains vitamin C, vitamin E, tea polyphenols, amino acids, and trace elements, which have antioxidant effects and delay the aging process. Therefore, Pu-erh tea is called "life extending tea".

10. Radiation protection.

According to the research results of Pu-erh tea carried out by He Guofan and other Sun Yat-sen University in Guangdong, drinking 2% Pu-erh tea can relieve the harm caused by cobalt 60 radiation.

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Raw cooked and old tea

The so-called "raw tea", or "shengpu", refers to the traditional natural alcoholic Pu-erh tea, also known as traditional Pu-erh tea. Its quality characteristics are sweet, smooth, mellow, thick, and fragrant. It needs a long time to store.  "Shengpu" is mainly made by directly storing or autoclaving the raw materials of sun-dried green tea from Yunnan. Representatives of this type of tea products are: various types of green cakes, Bajiao Ting tuo cha, Menghai Qingyu, Fengqing Qingyu, Nannuo tea, etc. The newly produced "shengpu" has not been adequately stored. Aging, the basic ingredients such as caffeine, tea polyphenols, and catechins in tea have not been fully converted, the tea taste is strong, the tea soup is bitter and domineering, and the tea is relatively irritating. At this time, Pu-erh tea is not suitable for tasting, and it is best to collect. Conditional Pu-erh tea enthusiasts store some "sangpu". After more than ten years, wait for it to fully melt before taking out the tasting. Xiang Jiuyuan, the special tea emotion, makes the tea rhyme even better.

"Cooked tea", or "cooked Pu", refers to the Pu-erh tea made from Yunnan large-leaf seed sun-haired green tea, which is artificially accelerated. Fermented Pu-erh tea began in the 1970s. In 1973, the Yunnan Tea Branch of China National Tea Corporation was first trial-produced at the Kunming Tea Factory based on market development and consumer needs. Pu-erh tea has the characteristics of sweet, smooth, mellow, thick and fragrant. After artificial fermentation, the composition of the tea has undergone rapid transformation. The tea properties and the taste of the tea soup have the characteristics of alcoholic Pu-erh tea drink. Of course, the taste and tea properties of "Cooked Pu" also depend on the storage time. The longer the age, the better the taste and tea properties of "Cooked Pu". It is worth noting that, although the "cooked general" is a fermentation process of artificially accelerated alcoholification, the fermentation process is complicated, the time period is long, and the production cost is high. Some unscrupulous merchants are trying to make huge profits, using fake and real products, using new stuff, and even "quick-puer tea" to harm consumers. Therefore, you must go to regular tea shops to drink and purchase Pu-erh tea and buy branded Pu-erh tea.

 Speaking of "old tea", the so-called "old tea" refers to Pu-erh tea that has been stored for at least 20 years. These old teas are very old, they are rare in the market, and some older "old teas" are expensive. Drinking "old tea" must be "taste", one is because it is a rare treasure, and the other is because the old tea has given the "old tea" a unique scent, throat and taste. Only by careful taste can you feel the truth of it.

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