How to solve insomina by Pu-erh

The caffeine in Pu-erh tea is relatively stable and will not lose much due to the fermentation process. Many people feel that green tea has higher caffeine, because the tea polyphenols in green tea are not oxidized, and the caffeine is in a free state; and after the tea leaves are fermented, the tea polyphenols will wrap the caffeine and have less stimulation to the stomach. But the content has not decreased.
 
What about insomnia after drinking Pu-erh tea?
 
If you maintain the bad habit of drinking tea on an empty stomach for a long time, in addition to affecting the health of the spleen and stomach, it will also affect our body's absorption of vitamin B1. Therefore, the saying "do not drink hollow tea" has been circulated since ancient China. If you want to drink Pu-erh tea in the morning, you have to eat it before you drink it. In the evening, it is an hour after a meal, which is the best time to drink Pu-erh tea.
 
Drink tea as pure as possible to avoid too much. Drinking Pu-erh tea first is a matter of gastrointestinal tract. Everyone should choose Pu-erh tea according to their different physical conditions. Sometimes I ’m in a good mood, not only want to taste the fresh taste of the newly picked spring tea, but also want to drink the old tea of ​​the age, but also want to try the tea in the transformation period again, similar to the mixed wine mixed with white wine, beer, red wine and foreign wine. It is easy to get drunk. Three, five or more tea products come down, not only prone to the "tea drunk" phenomenon of palpitations and dizziness, insomnia may also immediately follow.
 
Maybe everyone vaguely has a feeling that the bitter tea is more refreshing, which is why in a lot of articles or everyone's cognition, a whole cup of bitter tea goes down. Not only the stimulation of taste to spirit, but also caffeine. Fortunately, when I met a mature old man, I drank slowly, maybe I wanted to sleep when I was drinking.

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Differences between green tea and Pu-erh

There are many types of tea. Green tea, Pu-erh tea and other presumably tea friends are familiar, and the difference between green tea and Pu-erh tea is actually quite large. Let's take a look at the specific differences between green tea and Pu-erh tea for reference only.

The difference between green tea and Puer tea is mainly seen in the following five points:
 
1. Differences in growth environment.
 
The ecological environment of Pu-erh tea is high altitude and low latitude, subtropical warm and humid climate, sufficient rainfall and sunshine, four seasons like spring, mild climate, low acid soil with PH value of 4.5 to 6.5; and the ecological environment of green tea is low altitude warm and humid climate It has distinct seasons throughout the year, long illumination time, and high light intensity, which is not conducive to the metabolism of nitrogen-containing compounds in the bud leaves, and the absorption and synthesis of light quantum, so the content of chlorophyll, carotene, protein and amino acids in green tea is significantly less than Puer tea.

2. The difference in characteristics.
 
Green tea is acidic tea. Due to excessive intake of high-cholesterol and high-calorie foods, there are more and more people with acidic constitution. Therefore, excessive consumption of green tea will aggravate the stomach and body irritation, causing a series of adverse reactions; The content of green tea is much less than Pu-erh tea, so the bubble resistance is much worse than Pu-erh tea. Pu-erh tea is a kind of alkaline tea. After the scientific fertilization process accelerates and shortens its post-fermentation process, a large number of beneficial bacteria are produced through the metabolic process of enzymes and polyphenols, forming a smooth and mellow taste. The mild tea nature will not cause any adverse reactions to the human body, and it is suitable for drinking Pu-erh tea regardless of age.
 
3. The difference in production process.
 
Green tea is produced by killing green tea at a high temperature of 300-400 degrees, completely killing the tea, and then completely removing water from the tea leaves in the baking process. Pu-erh tea is made by killing green at a low temperature of 70 to 85 degrees, retaining the activity of the tea body, and then using the sun-drying process to remove about 90% of the water in the tea leaves. Because the tea body of Pu-erh tea also contains about 12% Water, so Pu-erh tea is post-fermented tea, while green tea is completely unfermented tea.

4. Differences in storage methods.
 
Since green tea no longer has vital signs, there are no specific requirements for its storage, as long as there is no smell, Pu-erh tea should be placed in a well-ventilated place with no smell and humidity of 60 %, And stored in a place without direct sunlight, so as to ensure the quality of Pu-erh tea.
 
5. Differences in shelf life.
 
Generally, the shelf life of green tea is 2 years, and its quality will decline with the extension of time. While Pu-erh tea is a post-fermented tea, which has the characteristics of "more aging and more fragrance". It is reasonable, and its quality will increase and optimize with the extension of time.

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Tips for brewing Pu-erh

The matters needing attention in bubble puer tea are for reference only.

1. Amount of tea:
 
When brewing Pu-erh tea, the amount of tea input is closely related to tea drinking habits, brewing methods, and the personality of tea, which is full of change. In terms of tea drinking habits, Hong Kong, Taiwan, Fujian, Guangdong and Guangxi are used to drinking tea. Yunnan has also been drinking heavily. Jiangsu, Zhejiang and the North like to drink lightly. As far as the tea drinking habits of the Yunnan people are concerned, the ratio of the amount of tea to water used to brew normal quality tea is generally 1:40 or 1:45. For consumers in other regions, you can use this as a reference to adjust the concentration of tea soup by increasing or decreasing the amount of tea, or you can adjust the concentration of tea soup by controlling the speed of brewing rhythm. In terms of tea properties, the amount of tea added also varies. For example, cooked tea and old tea can be appropriately increased, raw tea and new tea can be appropriately reduced, and so on. Don't stand still.

2. Tea water temperature:
 
The mastery of water temperature has an important effect on the display of tea properties. High temperature is conducive to emitting tea fragrance, and is conducive to rapid leaching of tea flavor. However, the high temperature is also prone to bitterness, which easily burns some high-grade tea. Determining the water temperature must be different for tea. For example, thicker cake brick tea, compacted tea, and sencha tea are suitable for brewing; high-grade bud tea (such as the new Palace Pu-erh) and high-grade green cakes that are relatively soft are suitable for proper cooling and avoiding high temperature Tender tea is cooked. Most parts of Yunnan belong to the plateau, and the boiling water temperature is lower than the coastal and plain areas. For example, the boiling water temperature in Kunming is about 94 degrees Celsius, which is suitable for brewing most cooked tea. For Sheng Pu, in addition to some high-grade tea, most can also be directly brewed with boiling water. When brewing some high-grade new tea, in addition to directly lowering the temperature, you can also reduce the water temperature by not adding a lid or boiling water to avoid the "water stagnation" caused by hot tea.

3. Brewing time.
 
The purpose of controlling the length of brewing time is to make the aroma and taste of tea fully and accurately displayed. As mentioned earlier, due to the particularity of Pu-erh tea's manufacturing process and the selection of raw materials, the brewing method and length are determined. Mastering the brewing time, as far as the law is concerned: long brewing time for old and old tea, short brewing time for new and delicate tea; long brewing time for hand-twisted tea, short brewing time for mechanically twisted tea. The specific grasp should be determined according to the characteristics of tea. For some new teas with a bitter and astringent taste, control the amount of tea when brewing and shorten the brewing time to improve the taste.

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Strange Pu-erh

Thick puer tea is an indispensable drink in the lives of the people of Yunnan, and even most people. Many people like puer and love to collect, not only because of its peculiar effects and functions, but also because of its raw materials, taste, quality It is strange and full of mystery. Here we introduce the strange Pu-erh tea for reference only.
 
1. Strange origin: a kind of tea that has developed from a place name to a specialized tea. Pu-erh tea was originally produced in Pu-erh Province, Yunnan, and was distributed in Pu-erh.
 
2. Strange variety: The fresh leaves of the tea tree are varieties of Pu-erh tea, that is, the fresh leaves of Yunnan big leaftea.
 
3. Strange raw materials: It is made from Yunnan large-leaf seed sun-cured green hair tea and then fermented. There are two ways of post-fermentation: one is to store naturally and slowly and naturally for a long time, which is called Pu-erh tea transformation, which is called traditional Pu-erh tea; and one is to use Pu-erh tea produced by artificial fermentation of sun-cured green tea. The various pressed Pu-erh teas that are pressed and formed are called modern Pu-erh tea or Pu-erh cooked tea.

4. Strange shape: In addition to loose tea, Pu-erh tea has various shapes, such as small pills, balls, chess, tea, and cakes; as large as pumpkins, giant cakes, tree cones, screens, large Plaques and more.
 
5. Strange quality: Pu-erh tea has the characteristics of getting older and more fragrant, which runs counter to the characteristics of tea is costly when new and wine is expensive of age. If stored properly, it can be stored for about one hundred years.
 
6. Drinking peculiar: If you use a covered bowl or a Yixing Zisha pot in a teahouse to brew aged Pu-erh, you can make 20 bubbles.

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Storage has become important factor of Pu-erh

Storage is an important condition for Pu-erh tea to be achieved, strictly speaking, it is even more necessary. We need to define Pu-erh tea here in a narrow sense, which means that the tea base is aged by pure dry storage for many years. Strictly speaking, this is the real Pu-erh tea, which can represent the authenticity of Pu-erh tea. Pu-erh tea is fascinating. Unlike other tea varieties, it can only make people's eyes shine. It can only be the Pu-erh referred to tea here.

    Storage is also a concern for many tea friends, including how good is the storage there? What kind of storage is good? How do I store it at home? And so on. We have also consulted a lot of materials, but we have not found any specific expositions, which are quite simple and general. Although we are not talented, we dare to try and think that tea friends can explore the stones.

    Storage have wet warehouse, dry warehouse, pure dry warehouse. Because we want to accelerate the aging of Pu-erh tea, there is a wet warehouse. Because of the distortion of Pu-erh tea, we have realized the distortion, loss of activity and authenticity, and we have a dry warehouse. Because Pu-erh tea can be aged quickly without being too distorted, and There are dry and wet bins. Because of the emergence of dry and wet bins, there are relatively pure dry bins. It is very conscious that storing Pu-erh tea in a pure dry warehouse is a matter of nearly ten years. Although there are a small number of vintage Pu-erh teas that are kept clean, they are accidental, and there is no evidence to prove that they are conscious. We are now conscious that Pu-erh tea with pure and dry tea bases should be unprecedented. This kind of Pu-erh tea will certainly be able to hold the ears of the tea industry in the future.

 Pure dry warehouse. A "pure" is added in front of the dry warehouse. How should we define and understand it? Let's start with the word "dry", which means dry and clean. That is, the storage must meet the requirements of dryness and cleanliness. The dry side is wet, that is, the wet storage is a wet storage. The humidity is caused by two aspects, one is artificial. The other is weather. Dryness and humidity are relative, and usually there is a certain amount of moisture in the air, which is humidity. Dry storage means that the humidity cannot be greater than that which causes mildew of tea, and generally cannot be higher than 70 degrees. But this is not absolute. It depends on the packaging of the tea and the continuity of humidity. In short, mold must not be produced, because once the mold is broken, the authenticity of the tea is destroyed and the taste is affected. Therefore, the storage of tea should be equipped with temperature, hygrometer and special management. When the humidity is too high, one should be dehumidified, and the other should be moisture-proof packaging. Humidity cannot be cold and hot, nor can it exceed normal temperature. This will make the tea change sharply and lose the tea quality. Avoid direct sunlight and strong light, because light is extremely lethal and easily destroys tea quality. It is best to be dark and refreshing, but not too ventilated, so that the tea slowly ages safely, and the tea produced will be the most natural.

    Clean means that there is no peculiar smell and odor. The molecular structure of tea leaves is fiber-shaped, and it is very easy to inhale odors and odors. Once inhaled, it cannot be removed. In addition to destroying the original aroma of the tea, there is also a miscellaneous odor, and the odor is inside. The original and charming tea aroma has turned into a strange smell and lost its appreciation. Therefore, once tea is attacked by odors and odors, it is equivalent to waste. There should be two aspects of the warehouse's odor and odor, one is the original one of the warehouse; The original warehouse should be cleaned up and later entered to prevent intrusion. Tea is piled up a lot, which helps the polymerization and blending of tea gas. Home-style storage is not the same as professional storage, and the tea products produced by the same tea will have certain differences.

    Pure means 100 percent pure. This means that the clean and dry conditions described above have never been met, and there is no “drying” without any trace is a pure dry warehouse. Only pure dry warehouse can maintain the authenticity of Pu-erh tea and get a good drink.

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