How to brew ancient trees cooked tea?

How to drink  ancient trees cooked tea?
 
Pu-erh cooked tea depends on whether it is cake tea, pressed tea, loose tea or tea. Tea heads are usually boiled in clean pots to drink, so that the essence of tea heads can be cooked. The degree of impact resistance varies with the series of loose tea. Loose tea has a faster tea flavor, and it is not so resistant to pressed tea and tea heads. So generally you can use a large cup or pot and cover bowl.
        
But don't hang for too long, try to make soup faster. Squeezed tea is the general cake tea, brick tea and tuo tea. Cooked tea is rarely a bite. Most of them are in the middle core and the outside. Therefore, when punching, it is best to hold it down with your hands, so that the taste is more uniform, there are three layers on the surface, inside and bottom. The first few bubbles can be stuffy for a while, so that the tea can be thoroughly soaked. After about three bubbles, the soup starts to flow normally. And every time you pour the water out of the pot. Don't leave a cup of tea in it. And before tea is brewed, at least two bubbles must be washed. Then the water must be boiled.
 
When drinking Pu-erh cooked tea, you can keep the temperature of the tea at a warm temperature, usually between 40-60 degrees. This is more convenient to experience the taste of the tea. A cup of tea can be drunk in three times, and the tea soup can be left in the mouth after entering. Let the organs inside the mouth fully feel the flavor of Pu-erh tea for 2-3 seconds.
 
When drinking Pu-erh cooked tea, it is necessary to feel the thickness of the tea, a texture, because the content of water extract of Pu-erh tea is above 38%, and the texture of Pu-erh tea is obvious.
When drinking Pu-erh cooked tea, it is necessary to feel the smoothness of the tea soup at the entrance, such as the throat. You can feel the lubrication on the tongue and throat, as if you touch the very smooth and round jade with your hands. There is comfortable feeling.
 
Ancient trees cooked tea returning sweetness is not as strong as raw tea, but good quality cooked tea returning sweetness is still lasting.
 
When drinking ancient trees cooked tea, you can keep the temperature of the tea when it is warm, usually between 40-60 degrees, so it is more convenient to experience the taste of the tea. A cup of tea can be drunk in three times, and the tea soup can be left in the mouth 2 -3 seconds for the organs in the mouth to fully feel the taste of it.

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Judge cooked tea storage time by soup

(1) 1-3 years of cooked tea.
Quite easy to tell. The obvious piling flavor and turbid soup color were the main characteristics of this period. Puerh tea with normal fermentation process, if the piling taste is not obvious, the soup color is more transparent. It just indicates that the merchant has aged for a certain period of time before leaving the factory. Regarding fresh cooked tea, why is it turbid? A less irresponsible, but the correct answer is; because it is freshly cooked tea. The so-called third-generation Pu-erh tea fermentation process, yeast fermentation; at present, this point has been improved. The soup color is clearer, the piling taste is light or not; but the drawback is that there is no tea flavor.

(2) Pu-erh tea over 3-7 years.
It is relatively delicious Pu-erh tea. Drinking within 3 years does have a problem. Many people find it easy to get fire. Puerh tea from 3-7 years, the heaping taste can be basically ignored; the tea soup is clear, and after waking the tea, there is almost no odor, and some of it will have a slight scent.

(3) 7-15 years of cooked tea.
The cooked tea in this period is usually judged mainly by the severity of the flavor. Higher-grade teas, such as palace-level tea, will appear lotus, and coarse old teas will appear jujube or Chinese medicine. The color of the soup is necessary, and the rose red is like red wine. For tea at this stage, if it can't be judged based on taste, then the year should also be judged comprehensively based on packaging paper and storage conditions.

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Benefits of raw and cooked tea

Pu-erh tea is a kind of loose tea and pressed tea that are processed by post-fermentation using Yunnan large-leaf seed sun-green hair tea in a certain area of ​​Yunnan Province as raw material. In appearance, cooked tea is dark red or maroon, while raw tea is dark green.

In the process of making Pu-erh tea, there is a process called piling. This is the most critical step in forming the quality characteristics of Pu-erh tea, because in this process, Pu-erh tea will produce a lot of microorganisms that are beneficial to the human body. These microorganisms make Pu-erh tea taste sweet. Smooth and mellow.

From the natural classification, the sun-dried green tea made without fermenting is commonly called Pu-erh tea. Pu-erh tea made by artificial fermentation is commonly known as cooked Pu-erh tea.

In terms of efficacy, both teas have many health benefits.
Raw tea can mainly clean the intestinal tract. It has lipid-lowering, refreshing, anti-hypertensive and weight-loss effects, and is suitable for young people. However, raw tea has more active ingredients, so it is not suitable for people who are prone to insomnia, cold fever, stomach ulcers, and pregnant women.
Cooked tea can lower lipids and blood pressure, prevent arteriosclerosis, prevent constipation, diuretic, nourish the stomach, and is more suitable for the elderly and cold stomach people.

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Old Cooked Tea is Best for Nourishing Stomach

Yunnan Pu-erh Tea is the "king of tea" in terms of efficacy. It is the best choice for warming the stomach, reducing fat, nourishing qi, and prolonging life. It is called "drinkable antique". It can be stored for a long period of time and becomes more fragrant.  There are many effects of Pu-erh tea. We won't list them one by one here today. We will focus on Pu-erh tea, especially the old-fashioned effect of Pu-erh tea.
So, is there any basis for this statement? What is the reason why Pu-erh tea is called nourishing stomach tea?
Modern research has confirmed that proper drinking of Pu-erh aged tea or cooked Pu-erh tea can warm the stomach. It can be seen that Pu-erh tea has high medicinal value. Scientific research shows that in addition to Pu-erh tea having the same functions as other teas, modern research has confirmed that the effect is more prominent in the following aspects: nourishing the stomach and protecting the stomach. Proven by medical clinical trials, Pu-erh aged tea does have a protective effect on the stomach. At a suitable concentration, drinking peaceful Pu-erh tea has no stimulating effect on the stomach and intestines, and the thick, smooth, mellow Pu-erh tea enters the human body. The film formed by the stomach is attached to the surface layer of the stomach, which produces a beneficial protective layer for the stomach. Drinking Pu-erh tea for a long time can play a role in nourishing and protecting the stomach.
Pu-erh aged tea is especially suitable for friends with a lot of entertainment.
For office workers living in the city, due to work or environmental factors, gastrointestinal function is reduced, and cold and stomach pain often occur. In addition, if there is entertainment after work, it is necessary to drink alcohol, which will further increase the burden on the stomach and intestines. With injury. Although some medicines are available to relieve stomachache, they have not been fundamentally resolved. There must be a long-term method of nourishing the stomach. Pu-erh Old Tea's unique stomach-warming effect makes family members drink it very well every day. Some of the problems mentioned above will be greatly alleviated after drinking Pu-erh Tea.
The "small molecules" in Pu-erh old tea are beneficial to the human stomach.
After fermentation of cooked tea, a large amount of its derivatives are basically small molecules, which is beneficial to the absorption of the gastrointestinal tract of the human body and has a small irritation. Green tea is different from oolong tea. Although they contain higher tea polyphenols than Pu-erh tea, many of the substances contained in tea polyphenols are macromolecules. Drinking on an empty stomach can cause strong irritation to the human stomach and intestines. Therefore, adults and children who have become physically weak are often told to drink green tea with caution, not to drink green tea on an empty stomach. The "cold nature" of green tea as referred to in Chinese medicine is probably related to the macromolecules it contains. Similarly, Pu-erh tea (that is, freshly-picked Pu-erh raw tea) without artificial fermentation and natural fermentation process cannot be consumed on an empty stomach due to its too large molecular weight. Therefore, in addition to Pu-erh tea raw tea, Pu-erh tea that has been naturally fermented for more than ten years and Pu-erh matured tea that has been aged for more than five years both have the effect of "warming the stomach". The main reason is related to small molecules.
Puer tea promotes healing of ulcers.
The pectin contained in cooked tea is much higher than other teas. It not only reflects good adsorption, but also binds and eliminates bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements in heavy metals, and plays a detoxifying role; at the same time, it can protect the gastric mucosa and help digestion. For people suffering from gastric ulcer or gastritis, Puer tea pectin can form a thin film attached to the stomach wound, promote healing of the ulcer surface, and is suitable for patients with gastric disease.
Caffeine in Pu-erh Old Tea improves digestive function.
The caffeine contained in Pu-erh Old Tea can neutralize the stomach acid of the human body, thereby improving digestive function. The shorter the "year" of the tea, the more turbidity there is, and the longer the "year" of the tea, the less turbidity. "Old tea" that has been aged for more than ten years should not show suspended matter and impurities visible to the naked eye, and the soup color will become more and more transparent as the year increases. For "old tea" over 30 years, the soup color change will not be too obvious.
The most nourishing drink of Pu-erh tea.
It should be a cup of warm tea soup every morning on an empty stomach, preferably Puer cooked tea of ​​good quality for more than ten years. Especially for people with too much acid, or suffering from gastritis and gastric ulcer, if you add a spoonful of honey when drinking, the effect of nourishing the stomach is more obvious. The key to nourishing the stomach is to "nourish". This "cultivation" is not immediate, but the result of continuous "persistence". Therefore, in addition to drinking Pu-erh tea, maintaining good habits is also essential.

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Good Cooked Tea Has These Tastes

The peak period of the quality of cooked tea is obviously not new tea, medium-term tea, but old tea. Old cooked tea has undergone the baptism of time. It has not been created for twenty or thirty years. During this period, it gradually settled and accumulated. With all the aura and knowledge of cooked tea, a top-grade cooked tea was born!
First , Chen.
The chief of the old cooked tea, fragrant, flavored and rhyme, are restrained and low. After decades of aging, the old cooked tea dissipates heaps of smell, odor, greenness, and some flamboyant erratic sweetness. The aroma and sweetness have little influence and convergence on the taste, the bitterness disappears, and the full mouth is full of strong Chen flavor. These further enhance the Chen Yun of cooked tea, and the Chen of old cooked tea, which is time's taste!
After the tea soup is imported, the same thing we need to do is to make the tea soup and the inner wall of the mouth, the tip of the tongue and the bottom of the tongue full touch, experience the smoothness, sweetness, consistency, and bitterness of the tea soup, and then swallow Tea soup is gradually reminiscent. If in your tasting, you not only taste the smooth and sweet tea soup, but also slightly astringent, slightly bitter and sweet, and your body is slightly warm, then it is clear that this cooked tea you drink must be a Rare good tea.
Second,  Pure.
It is simple, condensed and focused. The matured tea is transformed to the peak of quality. The aroma is the highest aroma, no odor. The taste is glycerol. The soup color is rich and shiny amber. Reddish brown and reddish, old cooked tea is pure model!
Three, dense Pu-erh  tea becomes more and more fragrant, and the more mature and mature the tea is, the more mature and stronger the old tea must be. The old mature tea must be thick to be thick. Thickness is a thick condition, but thick ripe tea is not necessarily thick. Some over-fermented cooked tea soups are dark brown in color, and seem to be thicker but weaker. In the later transformation of cooked tea, many of the contents are separated out. The previously less water-soluble substances gradually become smaller molecules, and the soup is getting thicker. Then, the richness and layering of the taste also increased, and the denseness followed, but if the old-fashioned tea is stored, the internal quality will gradually decrease until the contents are completely gone, as long as the soup is colored.
Third,  Aroma.
Aroma: No matter the raw or cooked tea, the aroma should be pure and unpleasant. The purity of the aroma should be different from musty and scented. The musty smell is an unpleasant metamorphosis. The scent of scent is an inductive aroma produced by the new substances formed by various chemical components under the effect of microorganisms and enzymes in the post-fermentation process of Pu-erh tea. Some like longan, red date, betel nut, etc., have a pleasant smell.
Forth, Sweetness.
The sweetness should be related to the material, "fragrant", "thick" and "smooth" seem to be one. The so-called "thickness" is often understood as a sticky feeling like drinking a thin porridge (perhaps glutinous rice flour). It can also be considered to be the reason for the richer contents of tea. "Thick" is generally the root of "slip", and it is also the cause of "fragrant".

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