Drink Pu-erh in the night leads to insomina

Many people have the habit of drinking tea for health care. Pu-erh tea has a golden color and belongs to post-fermented tea, known as China's longevity tea. Will drinking Pu-erh tea cause insomnia at night?

In particular, some green teas have a refreshing benefit. It is difficult to fall asleep after drinking at night. Today I will introduce to you whether drinking Pu-erh tea at night will cause insomnia.

For those who are worried that they cannot sleep after drinking tea, they should pay attention to the method of drinking tea. I can’t sleep after drinking tea, because the caffeine in the tea leaves is exciting, and when the tea leaves are brewed in the water for a period of time, the tea polyphenols in the tea will slowly dissolve into the water, which plays a role in counteracting the caffeine. It's not easy to excite people in the first place. Therefore, when drinking tea at night, first pour out the first tea that has been brewed for about 2 minutes, and then brew again, the refreshing benefit of the tea will not be so obvious.

Pu-erh tea is divided into raw tea and cooked tea. Raw tea is naturally fermented and cooked tea is artificially ripened. Drinking "cooked tea" will not cause insomnia, and it is very warm. It is recommended that you drink a small amount first, and don't drink it next time if you have insomnia. If you have just come into contact with Pu-erh tea, start with "cooked tea". You must not be accustomed to drinking "raw tea". In general, drinking Pu-erh tea is good for the body, and will not have side effects.

Raw tea has an excitatory benefit, and can't fall asleep after drinking. Exciting benefit: The caffeine of tea can excite the central nervous system, help people invigorate their spirits, improve thinking, eliminate fatigue, and improve work efficiency. The drinking method of Pu-erh tea is the same, but the benefit is completely opposite.

In addition, the best choice for drinking tea at night is to drink some black tea, not green tea. Green tea is a non-fermented tea with strong irritation, so it has a greater impact on physiological excitement; while Tieguanyin and black tea are semi-fermented or fully fermented tea. After the tea polyphenols are "cured", the irritation is also more Weak, so it is more suitable for drinking at night.

 For people with poor sleep and weak constitutions, from the perspective of physical health, it is better to drink less tea at night, preferably not to drink. Even if you choose to drink tea, you should pay attention to the amount of tea. Try not to drink strong tea at night, and also avoid drinking tea on an empty stomach.

 This shows that you can drink Pu-erh cooked tea at night, and it will not affect your sleep. In addition, Pu-erh tea has the benefit of warming the stomach, which is a health drink.

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Pu-erh tea aroma and sweetness

The tea aroma of Pu-erh tea is mainly based on the large-leaf arbor Pu-erh tea. There are other types of Pu-erh tea in Yunnan, such as small leaf species, mid-leaf varieties and shrub Pu-erh tea. Both Yibang tea area and Menghai tea area have small leafy tea gardens. Especially, Yibang tea area has always been known for its tea leaves of Puer tea, which is well-known throughout the country and most popular among the Qing dynasty courts.
 
Fragrance is the most superficial appreciation in tea tasting. The flavor is purely olfactory, and it is also the most direct and instinctive. Generally, after accepting the taste of incense, it will directly produce that pleasant and fluttering reaction and feel satisfied. The current style of tea tasting has received too much emphasis on the taste of the fragrance, which promotes the general development direction of tea production. It focuses too much on the requirements of fragrance, and gradually loses the rich and deep charm of the original tradition. The surface tea fragrance floats gorgeously and beautifully. Pu-erh tea tasting is different from other tea types. Yunnan's big leaf Pu-erh tea is very strong and rich in tea. It is blended with camphor and shows a noble, ancient, masculine and bright tea. Pu-erh tea mixed under the camphor trees also has certain special effects. Therefore, the camphor incense of Pu-erh tea has become a natural beauty.
 
Pu-erh tea often has several flavors such as sweet, bitter, astringent, sour, water, tasteless, etc. These flavors may exist in a single bubble Pu-erh tea alone, or multiple flavors may coexist at the same time. Among them, sweetness is the dream of Puer tea tasters; bitterness and astringency are the unique flavors of tea, especially the old tea hands mostly like to have proper bitterness; sourness and water are not liked by everyone, Puer tea should try to avoid it The taste of sour and water; although tasteless is not a taste, it is customary to treat light and tasteless as the taste of Pu-erh tea, which is also tasteless! The light sweetness in sweet tea is so elegant, not harmful to health, but also satisfying the heart The craving for sweetness at the same time, because of the indifferent sweetness, has also promoted Pu-erh tea to the state of art. Pu-erh tea is Yunnan big leaf tea, and its ingredients are relatively saturated and thick. After a long period of aging, the bitter and astringent taste is slowly weakened by oxidation, and it is even completely gone, while the sugar remains in the tea. After soaking, it is slowly released into Pu-erh tea with a sweet taste.
 
The better Pu-erh tea is brewed to the back, the sweetness becomes stronger and stronger. In the ranks of Pu-erh tea, using the same batch of Pu-erh tea as raw materials but different manufacturing methods, it is possible to age out the sweetness of honey. Only the Pu-erh tea products made from raw tea cyanine are pure and elegant in the tea soup, and can best represent the authenticity of Pu-erh tea. The sweetness of Pu-erh tea is based on old tree arbor tea and raw tea. The dry storage is the best, and it can best express sweetness.

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How to judge dry warehouse teas?

Dry warehouse Pu-erh refers to Pu-erh tea stored in a dry, ventilated, low humidity warehouse environment. In general, dry tea leaves are fermented and aged in an environment with moderate temperature and humidity, ventilation and refreshing and no smell. This is a natural aging process, which preserves the essential authenticity of Pu-erh tea and also increases the value of tea tasting.

How to identify Pu-erh dry tea with the following five points:

1. Identify from the appearance, the dry bar of Pu-erh tea bar is strong, the color is fresh and smooth, and the gloss is flat, which fully shows the vitality of tea.

2. Identify from the aroma, cooked Pu-erh tea will produce a cooked taste because it passes through the pile; generally only dry warehouse cooked tea within 10 years of age can smell a cooked tea smell from the surface of the type tea. For a long time, you can smell an agarwood-like smell.

3. Identify from the soup color, the tea color of Pu-erh raw tea of ​​dry warehouse tea is maroon, and the tea color of cooked tea is dark maroon, even close to black.

4. Identify from the bottom of the leaf, the bottom of Pu-erh raw tea in the dry warehouse is maroon to deep maroon. The leaves are full and soft, full of freshness.

5. Identify from the cake body, the edge of the cake body of dry warehouse teais loose due to moisture, but also because of the moisture and pressure, the harder it is toward the center.

Under normal circumstances, the leaf base of Pu-erh cooked tea is mostly dark chestnut or black, and the texture of the leaf strips is dry, thin and hard. If the fermentation is heavy, there will be obvious charring, like being grilled by fire. Some older leaves have ruptured leaf surfaces and separate veins, just like the crumbling appearance of soaking dried leaves in water for a long time.

Pu-erh tea has the characteristics of being more mature, but some cooked teas, if the pile time is not long and the fermentation is not heavy, the leaf bottom will be very close to the bottom of the raw tea. On the contrary, there are some raw teas in the production process. For example, after the green tea is twisted, it cannot be dried immediately. After a long delay, the bottom of the leaf will also appear dark brown, and the soup color will be thicker and darker. The cooked tea is the same.

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Factors to Pu-erh Tea Aromas

China is a large tea country with thousands of types of tea. Tea was first used in medicine, because tea contains substances that are beneficial to the body, and now people regard tea as a healthy drink in daily life.
 
It is also very important to taste the aroma of Pu-erh tea. The aroma of Pu-erh tea is pleasant, so it is particularly important to master the factors that influence the aroma of Pu-erh tea.
 
1. The aroma of Pu-erh tea depends on the precursor of the aroma;
The precursors of aroma mainly refer to the terpenes, aromatic hydrocarbons and their oxides, carotenoids, amino acids, sugars, etc. contained in the fresh tea leaves and the necessary enzymes that form aroma during processing. The types and quantities of these substances are the material basis for the aroma of Pu-erh tea. The factors that affect such substances are mainly the varieties of tea trees, regional differences, temperature and humidity, light intensity, light quality, seasonal changes, growth environment, soil environment, leaf quality and other factors. For example, Assam species and Chinese species, Nannuo tea area and Bulang tea area, Pasha and Banzhang, normal bud leaves and purple buds (the content of volatile oil in green bud leaves is higher than that in purple bud leaves).
 
Second, the influence of the process on the aroma of Pu-erh tea;
The processing method of different tea leaves determines the difference in tea aroma; for example: Pu-erh tea made from Jingmai tea in the same tea garden is very different from the moonlight white and classical beauty. The difference in processing methods (temperature, heating time, withering time, drying method, drying temperature) in the processing method also affects the difference in aroma; for example: killing green (temperature, time), killing green temperature is too high, killing green is insufficient, normal killing green on the aroma There are obvious differences, too high killing green (bean flavor similar to green tea), insufficient killing green (green tea gas), normal killing green (new tea fragrance). This is because cis-3-hexenol (with strong grass gas) is retained excessively when cyanide is not sufficient, but cis-3-hexenol can generate addition reaction under the action of enzymes or heat to generate n-hexyl alcohol. Under the action of enzymes and heat, an isomerization reaction takes place to produce trans-3-hexene alcohol (clear fragrance / new tea fragrance). The aroma of new Pu-erh tea is formed during processing; the source of vitamin A, carotenoid, is converted into a new aroma substance of tea through the oxidation of enzymes and air.
 
3. The influence of different brewing methods on the aroma of Pu-erh tea;
Take Bajiaoting Tea as an example: the aroma of Pu-erh tea is proportional to the water temperature, and high brewing is conducive to the highlight of the aroma, etc.
The good aroma of Pu-erh tea can bring people a pleasant feeling. The taste and aroma of tea soup are the lifeblood of tea. From the aroma of Pu-erh tea, we can also feel the different kinds of tea from fresh leaves, processes, and storage.

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How to distinguish wet or dry warehouse

We all have some knowledge about Pu-erh tea, because with the improvement of people's living standards, more and more friends come to health with Pu-erh tea.
 
So how do you identify dry warehouse Pu-erh tea and wet warehouse Pu-erh tea from the tea cake?
 
The stems of the dry Warehouse Pu-erh tea are firm, fresh in color, and the luster of the oil surface fully demonstrates the vitality of the tea. While the wet Warehouse Pu-erh tea is loose, dull in color, rough black and green and the surface or interlayer of the tea leaves is green Mildew or gray mold. Some teas that are moldy soon, or moldy and sealed, will emit a choking musty smell from the tea when they are opened. If it has been moldy for a long time, for example, "round iron" Pu-erh tea has been moldy 20 to 30 years ago, and then moved to a dry warehouse and returned to the warehouse.
 
The leaf base of the dry warehouse Pu-erh tea is yellow to deep maroon, and the texture is live and soft. The leaf base of its raw tea has little change in the long-term aging process of the dry warehouse. The Pu-erh tea of ​​"Tongqing Old" for nearly a hundred years can soak up the vitality of that year, and the bottom of the leaf still shows a fresh chestnut color, making people feel like returning to the relaxed and humanistic natural environment like the Yiwu Mountain a hundred years ago.

The bottom of the wet warehouse Pu-erh tea is dark red or black. The color of the leaf base of the wet tea raw tea and cooked tea is very similar, but the texture of the leaf base of the cooked tea is dry and hard, and the bottom of the wet tea raw tea has no elasticity and is rotten.
 
In a certain year, the same tea products are compared for more than seven years; the edge of the cake body of the tea is loose due to moisture, but also because of moisture and pressure, the harder it is toward the center. The tea that is not put into the warehouse is usually less in storage, and there is relatively less chance of repetition and pressure. Together with normal fermentation and oxidation, the whole cake is evenly loosened.
 
Tea cyan color: For green tea cakes, the color of the tea cyanine that has not been in the warehouse for more than four years is bright and clean, and the color of the cake inside and outside is the same or not very different. The color of the tea cyanine entering the warehouse is grayish white, grayish black, or reddish (heavy in the warehouse), and usually has different colors inside and outside and large color difference. If the tea cyanine is black but not oily, and the color is gray and black, it is usually caused by the high temperature withdrawal method. However, some tea merchants will spray tea oil, so there will be a large color difference between the inside and outside of the tea cake.
 
Recognition of cooked tea products. Good cooked tea products that have not been put in the warehouse are reddish-brown and have a slight brightness. The teas in the warehouse are usually slightly creamy, or reddish black and dull.

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