Is it good to drink raw Pu-erh frequently?

Do you often drink Pu-erh raw tea? Although Pu-erh raw tea does not undergo fermentation, the natural substances in the tea leaves are retained a lot and have many health benefits. Therefore, it is good to drink Pu-erh raw tea often, as long as it is suitable for drinking by yourself, and the moderate amount of drinking has many health benefits for the body.

The benefits of drinking Pu-erh raw tea regularly are as follows:

1 . Clean bowel and detox.

Pu-erh raw tea has many active ingredients, which can clean the intestine very well. It is recommended that friends with constipation can drink a cup of Pu-erh raw tea after dinner every day.

2. Blood pressure lowering.

Drinking tea can reduce the content of cholesterol in human blood, at the same time can reduce blood viscosity and anti-platelet aggregation, so it is effective in preventing cardiovascular diseases (such as cerebral thrombosis, coronary heart disease, etc.).

3. Preventing dental caries.

Drinking tea can inhibit an enzyme secreted by dental caries in the mouth, so that the dental caries cannot adhere to the surface of the teeth, and the tea polyphenols in the tea also kill the dental caries; the fluoride in the tea can play a role in making the tooth enamel more Sturdy benefit, thus playing a role in preventing caries.

4. Anti-aging.

Catechin has anti-aging benefits, Pu-erh raw tea contains higher levels of catechins, and its anti-aging benefits are also superior to other teas. Female friends who love beauty can drink a cup of Pu-erh tea every day.
Pu-erh raw tea can mainly clean the intestine, and has the benefit of reducing fat, refreshing, lowering blood pressure and losing weight. It is suitable for young people. However, raw tea is cold and has many active ingredients, so people with cold stomach, bad stomach and insomnia are prone to insomnia. People who have a cold or fever, pregnant women should not drink it.

So, how to brew Pu-erh green tea?

Know about tea before brewing.

Before brewing, first observe the year of the tea. Generally speaking, the color of new tea within three years is mainly green and yellow, and the darker ones are mainly dark green. For tea leaves over a certain year, as the oxidation of the substances in the tea continues to deepen, the color of the tea will slowly turn to dark. Pu-erh raw tea in about ten years will usually be mainly yellowish brown, and the buds will also appear light.

The color is a general understanding of the year of the tea, and the degree of compaction is a more intuitive feeling. The difference in the degree of compaction is reflected in the integrity of the rope when prying tea and the dissolution rate of the tea juice during steeping. Generally speaking, when pressing tighter tea, there is a greater possibility of short breakage, and the speed of tea leaf dissolution in water is also faster.

Having seen the color and the degree of compaction, the next thing to notice is the proportion of tea leaves. Generally speaking, Pu-erh raw tea is usually based on mature leaves from one bud two leaves to one bud three leaves, with a small amount of bud tea. The understanding of the ratio of leaf buds is mainly reflected in the relationship between the soaking water temperature and the soaking time during brewing. Generally speaking, when the bud tea is relatively large, the temperature of the brewed water can be appropriately lowered, especially at the beginning of brewing.

From the above, we have learned that it is good to drink Pu-erh raw tea regularly, but some people are not suitable for drinking. Therefore, friends who should not drink raw tea choose other teas to drink. In addition, even if raw tea can be consumed frequently, we should also pay attention to the amount of tea we drink every day.

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Good Pu-erh tea three features

Talk about the three best quality of Pu-erh tea for reference only.

First. Good quality: good raw materials, which is the first basic element of any high-quality tea. The raw material of high-quality Pu-erh tea must be Yunnan big leaf tea first, and secondly, it should be produced from traditional Pu-erh tea producing areas (that is, Simao City, Xishuangbanna Prefecture, Lincang City, Yunnan); the three principles of good tea we advocate here Raw materials from the origin are processed in situ. The raw materials are divided into ancient tree tea, Terrace tea, spring tea, and autumn tea, and each producing area has its own characteristics due to different climates, soils, and vegetation, such as Yiwu in Xishuangbanna, Bulang Mountain in Menghai Lake, and Simao Lancang. The teas produced by Jingmaishan and others should be the best of Pu-erh tea, but each has its own distinct characteristics.

Second. Good shape: looks at the strip shape of the tea, whether the strip is complete, tight and clear. The leaves are old or tender, the old ones are larger, and the young leaves are thinner. Sniffing the smell of dry tea and looking at the color and clarity of the dry tea, no difference, odor, color brown (pig liver color), oily luster Brown, reddish in brown (commonly known as red ripe), strips are fat and broken, and there is less broken tea. Inferior ones are slightly fragrant or only stale, even with sour taste or other miscellaneous taste, and the strips are tight and incomplete. Color is dark brown, dull and dull. Shengpu's shape is symmetrical, the cords are tightly knotted, the color is green brown or tan, the luster is moist, and the tea cake is tapped with hands, and the sound is crisp and sharp. Shupu's shape is well-proportioned, tightly-knotted, clear, brownish-red, shiny and lustrous.

Third. The color is good: the soup is mainly dark, bright, and high-quality Yunnan Pu-erh loose leaf tea. The brewed tea soup is red and bright, with a 'golden circle'. The oil-shaped film looks on the soup, and the high-quality Pu-erh tea is cooked. Pu-erh tea leaf bottom is brownish red. Of inferior quality, the tea soup is red but not thick, and it is not bright, and there are often dust-like substances suspended in it, and some are even black and black, commonly known as 'soy sauce soup'. High-quality raw materials, orange color, clear and transparent.

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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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Good Pu-erh tea seven features

First, good quality:
That is, the raw materials are good, this is the first basic element of any quality tea. The raw material of high-quality Pu-erh tea must be Yunnan big leaf tea first, followed by traditional Pu-erh tea producing areas (ie Simao City, Xishuangbanna Prefecture, Lincang City, Yunnan). The three principles of good tea we advocate here are the origin Raw materials are processed in situ.

Second, good shape:
First look at the tea leaves to see if they are complete, tight and clear. Smell the smell of dry tea and look at the color and clarity of dry tea, no strangeness, miscellaneous taste, color brown or brown red, with oily luster, reddish brown, fat and strong, broken tea less. Shengpu's shape is symmetrical, the cords are tightly knotted, the color is green brown or tan, the luster is moist, and the tea cake is tapped with hands, and the sound is crisp and sharp. Shupu's shape is well-proportioned, tightly-knotted, clear, brownish-red, shiny and lustrous.

Third, good color:
It mainly depends on the shade and brightness of the soup. High-quality Pu-erh should be like "Niu Pu" cooked tea and tea soup, which is red and bright, with a "golden circle". The soup has an oil-pearl-shaped film on it.

Fourth, nice aroma:
Mainly hot and cold sniffing, high-quality Yunnan Pu-erh loose tea's dry tea scent is revealed (some will contain dry scent of fungus, traditional Chinese medicine, dry longan, dry mold, camphor, etc.), and the quality is the aroma Low, some mixed with acid, rancid, rusty water or other miscellaneous, and some are "smelly", "corrupt".

Five, taste good:
It is mainly felt from slippery taste, sweetness and soothing throat. High-quality taste, strong mouth, throat, and sweetness. Refreshing and smooth, mellow, sweet, and ever changing.

Sixth, the throat is good:
Feel from slippery, sweet and soothing. High-quality flavors are rich in mellow taste, smooth mouth, throat, and sweetness, and the root of the tongue is refreshed; quality ones are flat, not slippery, not sweet, and the two sides of the tongue are uncomfortable, and even produce astringent.

Seven, good air:
The tea has a strong flavor, and it has a special scent of pure aroma. The aroma is long and the tea is full. It mainly adopts hot and cold sniffing. The high-quality hot-smelling aroma is significantly rich and pure. The cold-smelling aroma is long and has a very sweet taste. Poor tea of ​​poor quality does not have these features.

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Good Pu-erh tea features

Many friends like to drink Pu-erh tea, because Pu-erh tea has many benefits, although everyone wants to buy high-quality Pu-erh tea. But it is not clear what are the characteristics of high-quality Pu-erh tea.
 
 
First.  Good shape.
Look at the bars of the tea, whether the bars are complete, tight and clear. The leaves are old or tender, the old ones are larger, and the young leaves are thinner; sniffing the smell of dry tea and looking at the color and clarity of the dry tea, no difference, odor, color brown or brown (pig liver color), with oily luster , Brown in the red (commonly known as red ripe), the cord is fat, broken tea is less; the quality is slightly fragrant or only stale, even with sour taste or other miscellaneous, the cord is tight and incomplete, Color is dark brown. The raw Pu-erh tea has a symmetrical shape, tight knots, greenish-brown or tan color, and a lustrous and lustrous texture. Tap the tea cake with your hands, and the sound is crisp and sharp. The appearance of cooked Pu-erh tea is well-proportioned, tightly knotted, clear, brownish-red in color, and lustrous.
 
Second.  Good quality.
That is, the raw materials are good, which is the first basic element of any high-quality tea. The raw materials of high-quality Pu-erh tea must first be Yunnan big leaf tea, and the second best is from traditional Pu-erh tea producing areas (that is, Simao City, Xishuangbanna Prefecture, Lincang City, Yunnan); the three principles of good tea we advocate here Raw materials from the origin are processed in situ.
 
The raw materials are divided into ancient tree tea, Taiwan tea, spring tea, and autumn tea, and each producing area has its own characteristics due to different climates, soils, and vegetation, such as Yiwu in Xishuangbanna, Bulang Mountain in Menghai Lake, and Simao Lancang. The teas produced by Jingmaishan and others should be the best of Pu-erh tea, but each has its own distinct characteristics.
 
Third. Good color.
The color of the soup is mainly dark, bright, and high-quality Yunnan Pu-erh loose tea. The brewed tea soup is red and bright, with a 'golden ring'. The soup has an oil-pearl-shaped film on it. red. Of inferior quality, the tea soup is red but not thick, and it is not bright, and there are often dust-like substances suspended in it, and some are even black and black, commonly known as 'soy sauce soup'. It has high-quality raw materials, orange color, clear and transparent.

Visit us at http://www.naturalpuerh.com

Whatsapp: +8615587209382