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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Laobanzhang tea features

LaoBanzhang tea tree distribution:

The old Banzhang trees are mostly around 300 years old. Due to their remote location, they are fortunate to retain many old tree teas. Similar to the environment of most ancient tree tea in Yunnan, ancient tea gardens are mostly distributed in the original ecological dense forest. The soil is mainly mixed with deciduous and sandy soil. The thick soil and rich natural environment make the old Banzhang tea special. The varieties have obvious characteristics and become the rarest original ecological Pu-erh tea.

Laobanzhang tea taste:

The entrance of Laobanzhang tea comes back quickly, and the expansion in the mouth is strong. Many people think that Lao Ban Zhang is bitter. This is a misunderstanding. Banzhang tea is thicker than other tea areas, and the level is very obvious, fragrant, sweet, bitter, thick and rich. The aroma is fresh and has a high-altitude wild taste. The bitter taste is that the bitter bottom quickly turns into sweet, and the overall taste is expressed behind the mouth. The bottom of the tongue keeps regenerating and then returns from the throat.

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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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Ancient tree tea features

The original ancient tree tea of ​​Pu-erh, Yunnan, is more than 1600 meters above sea level, the highest altitude is 1900 meters, and the average altitude is 1700 meters. It belongs to the subtropical plateau monsoon climate zone. There is no severe cold in winter and no hot summer in summer. The fertile land is conducive to the growth of tea trees and the accumulation of nutrients. The tea products in this teahouse all use the original ecological Pu-erh tea. The so-called original ecological ancient tea is no pesticide, no fertilizer, no air pollution, and it grows slowly, and it is picked only once a month. It differs from the Tieguanyin of Pu-erh tea in Terrace tea. it will be fertilized properly, pesticides will be applied, the natural yield will be high, and it will be picked once a week. However, the country also has a standard that does not allow it to exceed the standard. Generally speaking, there will be disabled farmers. However, the price of the original ancient tea and Terrace tea on the market is 3-4 times as much. It is recommended that tea lovers should try to drink ecological ancient tea as much as possible. For long-term drinking tea, collect a few or a few cakes of Pu-erh tea every year so that you can drink old tea. Old aged tea in the market is rarely sold. For example, aged Pu-erh tea 8-10 years is very difficult to find, and even if there is tea, it is very expensive.
Characteristics of the original ecological ancient tree Pu-erh tea:

1. Appearance of ancient tree tea: The cord is thick and strong, and the color is shiny.

2. Soup color of ancient tree tea: Different years have different changes. The color of new tea soup is bright and gradually changes during storage. The color of old ancient tree tea soup that has been stored for three years is yellow and bright. And the tea soup is thick and thick.

3. The aroma of ancient tree tea: the aroma sinks, the dark aroma is prominent, and the fragrance of new tea is more prominent. The aroma of 1 to 4 years is generally nectar-like, the aroma of orchid is obvious, and the aroma is left at the bottom of the cup.

4. The taste of ancient tree tea: tea is full of gas, the taste of the tea soup is full, the distribution is uniform, the growth is quick, the sweetness is long, the thickness and stiffness are very strong, and the strength and strength of the tea soup can be clearly felt at the entrance. The bitterness is very harmonious and changes quickly. It only stays in the upper jaw of the mouth and reaches the bottom of the tongue and the throat area.

5. The tea leaves of the ancient tree tea: The leaves are relatively thick and oval in shape. The leaves are flexible, the color is relatively uniform, the hairs on the leaves are obvious, and they have different shapes depending on the hill.

Pu-erh tea features

The relationship between Pu-erh tea characteristics and environmental conditions:

1. Smelly.
 
Because tea is a loose multi-capillary structure, and contains terpenes and palmitic acid, it has the characteristics of adsorbing different odors (including floral fragrance). During the storage or transportation of tea, tea must not be stored with all odorous commodities (such as soap, cosmetics, medicinal materials, tobacco, chemical raw materials, etc.). The packaging materials or transportation tools used must be dry, hygienic and free of odor. Otherwise, the tea will be contaminated with odor, which will affect the aroma and taste of the tea, and will lose the value of tea drinking and suffer economic loss.
2. Hygroscopicity.
 
Tea is a loose multi-capillary structure. There are many small and large capillaries with different diameters from the surface to the inside of the tea, which penetrates the entire tea (referring to a single tea). At the same time, tea contains a large amount of hydrophilic pectin substances. Therefore, tea will absorb moisture as the humidity in the air increases, increasing the moisture content of the tea.
3. Oxidative.
 
Oxidative popularly known as aging. Non-enzymatic oxidation (ie, auto-oxidation) of tea polyphenols continues during storage. Although this oxidation is not as intense and rapid as enzymatic oxidation, the change over time is still significant. Its oxidation not only deepens the soup color, but also loses the freshness of the taste. In particular, the high water content of tea leaves accelerates the oxidation of tea leaves under the condition of high storage environment temperature.

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