Author: Julia Kopylova , tea expert.
A special category among the variety of types of Chinese tea is pu'er, and it is worth knowing a little about what it is & ndash; what benefit, useful properties, effect and contraindications are inherent in it.
What is PuEr
Tea leaf (along with spices) was considered one of the most expensive goods. It is obtained in the process of complex fermentation of raw materials that are cultivated in Yunnan province, on the border with Myanmar, Laos and Vietnam.
The official wording fixing the origins of pu'er tea sounds like & laquo; fermented green tea product from the leaves of Yunnan province & raquo;.
Indeed, it is the leaves of the tea bush growing in Yunnan and bearing the name Da Ye that have gained particular popularity.
However, other regions such as Anhui and Guangdong also produce pu'er.
Many factors influence the taste characteristics of pu-erh: place of growth, type of shrub, leaves used, soil feature, climatic conditions and even rainfall throughout the year.
Therefore, there is no limit to the versatility of PuER!
Why is Pu'er so popular? Consider the following:
- amino acids, thanks to which tea acquires a well-recognized taste, relieves fatigue, can help increase performance and endurance, improve the thinking process;
- phenolic compounds, which have a number of useful properties, experts recommend including foods with their content in the diet to prolong youth and activity, maintain overall tone;
- natural sugar, which gives tea a sweet tint;
- alkaloids give a sense of vigor;
- Minerals needed to keep your body running;
- circulatory statins.
The content of vitamins is small, but in the complex they also matter.
Puer can be purchased from our online store .
View the full range of PUers here
PU types and differences
Customers are often lost to the abundance of varieties of tea varieties. In fact, it is quite easy to make a choice if you know what is useful shu pu'er and what is its fundamental difference before the benefits of & laquo; shen & raquo;.
Two groups are distinguished: black Shu-Puer and green Shen-Puer . The first has a dark hue, rich in aroma, where sweetness is intertwined with distinct notes of chocolate.
The second is lighter, almost transparent, flower-grassy tones prevail in the bouquet, with careful tasting, hints of dried fruits, dates, raisins are caught.
Varieties by Pu'er Fermentation Method
Raw material quality is of primary importance. Tea tree age, harvest season, and aging time after production affect the cost of pu'er.
The first recipe was based only on natural processes, which is why it was called & laquo; shen & raquo;, which means raw. & nbsp;
Leaves are dried in the sun to reduce moisture by 20-30%, then they, twisted into the desired shape, are dried and pressed.
But such tea will go on sale only in 5-20 years, it is so much necessary for its & laquo; ripening & raquo;, when all internal reserves are revealed, so drink it & ndash; means enjoying every sip.
So, Shen-puer Bing Dao gives an unforgettable taste to connoisseurs who observe all the subtleties when brewing it.
«Шу» sounds ready-made in translation.
And this is a very accurate definition for a product that undergoes artificial aging, where the years literally shrink into days. & nbsp;
At the same time, the chemical composition and ratio of useful elements are preserved in full, but with new taste and aroma shades.
Due to accelerated aging for 45-60 days instead of several years, tea leaves acquire a rich dark brown hue, and the taste beckons with either woody or chocolate-fruit notes.
One of the most rich and rich flavors is & laquo; Shu Jia Mu Te Ji Tuo Cha & raquo;, which is recommended to try at the first acquaintance with Chinese tea varieties.
Depending on the aging period, the basic characteristics of the drink also change significantly. So, young species & laquo; shen & raquo; up to 3 years old can be recognized by the special transparency and predominance of herbaceous and floral notes.
Older species develop a honey tang. The amber color and aroma of dried fruits appears after a 10-year period.
«Шу» more unpretentious, there are woody tones in the taste with a hint of chocolate and nuts. Experts advise to try both varieties, and what exactly to prefer & ndash; a personal matter for every connoisseur.
Varieties of pu-era in form
Classic puer form & ndash; pancake weighing 357g. It was this form that was convenient for travelers to store for long journeys.
The compressed form was attached to the travel bag on the horse's rump and when stopping from the pancake, the brewing part was broken off.
Таблетки – or & laquo; point & raquo; or & laquo; tuo-cha & raquo; & ndash; appeared as more convenient in form varieties of tea, designed for 1 brew.
Each puer dot is close to 5 g, which is ideal for brewing 200 ml of tea.
However, unlike quality puer pancakes, which can be brewed by spilling up to 5-6 times, the point is designed for single brewing.
Loose puer is also popular, as it is an intermediate step before pressing puer.
These are fermented, simmered, unpressed leaves that have gone through all the same stages as regular Pu'er, but taste somewhat great. & nbsp; Also on sale.
It is important to observe all the subtleties during brewing to reveal the taste.
Where and how PU is produced
The first crops were shot in the southern Chinese province of Yunnan. For this, old trees were chosen. After the beneficial properties, benefits and harms of tea for the human body became known & laquo; shen & raquo; pu'er has become highly valued.
However, natural aging in the production of shen puer takes a lot of time, which affected the high demand and high cost of tea.
The cost was due to the fact that natural fermentation & ndash; the process is long, taking years, so it was impossible to produce in large volumes.
The situation changed in the 70s of the XX century thanks to the master Wu Qingyin, who worked at the Kunming tea factory.
She found a way to use both young leaves and carry out accelerated fermentation for only 45-60 days, which made mass production of tea possible.
A quality product is obtained only from plants in the subtropical zone, which includes the area at the intersection of the borders of China, Myanmar, Burma and Laos. At these latitudes, plants reach the right size, and this is very important for taste and appearance.
PU manufacturing steps
The Shen and Shu varieties require different production techniques that are similar only to the initial stage. They include the collection and delivery of raw materials to the production site, which is then sorted. This is where the similarities end.
Shen-puer is obtained due to the natural fermentation of raw materials for a long time.
The aging time directly affects the taste and cost of the drink.
Stages of its production:
- collection;
- drying;
- processing and steaming;
- drying;
- blending;
- steaming out;
- pressing (optional);
- drying;
- packaging.
Shu-puer came about through the use of accelerated fermentation technology. It consists in skirting wet withered leaves, the process takes place during a debate at high temperature and humidity.
Thanks to this, Aspergill bacteria develop, contributing to rapid complete fermentation.
It is tamped into shallow tiled pools, air access is blocked with special cloths and maintained with regular stirring for a month and a half. Only then is it ready for packaging.
Tea is black, has a bright chocolate flavor and a slight earthy smell.
How to brew PuER
The tea ceremony is many centuries old and it was invented for a reason. Tea is not as simple as it seems at first glance, it reveals its capabilities with respect and strict adherence to technology.
Every detail is important, from the water quality to the degree of heating of the kettle and the material from which it is made. It is worth considering that any inaccuracy or negligence leads to a distortion of the true flavor bouquet.
Important tips and rules for brewing pu
The fundamental difference from regular tea is that the infusion base is used several times, with each filling bringing a different result.
A multi-layered effect is obtained when the taste of the second and, for example, the eighth brewing differ very noticeably.
When purchasing a certain variety, it is imperative to inquire about the specifics of its preparation, paying attention to such issues as the maximum number of times of interaction with boiling water, the aging time, the preferred combination with additional ingredients.
Step-by-step instructions on how to brew in a classic way
The composition, properties and benefits for the body of pu'er tea have been known for many centuries. For the drink to fully reveal all its qualities, it is required:
- good brewing;
- soft purified water without excessive mineralization and external tastes;
- Follow the sequence when preparing your drink.
For one portion 4-5 g of dry base is taken per 150-200 ml of water. The tablet form weighs approximately.
The required amount is first broken off from a large pressed circle or bar. If it turned out more, it's okay, the rest will go for another time, it will not deteriorate. Next:
- water is brought to a boil;
- the first fill merges completely and immediately;
- the kettle is then refilled.
It is not recommended to overexpose, the right time & ndash; 3-5 minutes, gradually increasing each time.
How to properly brew shu-puer tea can be viewed on our & nbsp; official channel .
What should be the temperature
Steep boiling water is never used, it is only possible to warm up the tank. Further, it varies depending on the type of tea and its aging. For the young & laquo; shen & raquo; & ndash; about 90 degrees, for mature & ndash; 95, «шу» – 98.
How much Puer can be brewed
The average amount is 6-8 times. Especially expensive varieties that are more than 10 years old allow 15 approaches. You can focus on taste and quality.
It is worth considering that each time will be unique, for which the drink is appreciated.
How to weld a molded form
Main & ndash; accurately measure the quantity. This can be done by breaking off a piece from the main briquette.
Then it is placed in a kettle, the first portion is drained, since it can contain dust, and only the second is drunk, aged for about 4 minutes.
The general principle is followed.
Moreover, the question of whether pu-erh tea is useful does not even arise, it is enough to look at the traditions of the country where it began and continue to be produced.
Rules for infusing loose pu
The procedure is the same as in the classic approach. Only the appearance is more familiar and you can type the desired portion from the bag with a spoon. However, double exposure to hot water is still used, otherwise the taste will not reveal.
How to brew tea in tablet form
This is the most convenient, portioned option. All that remains is to free the mass from the wrapper, carefully place it on the bottom of the container and you can proceed with a two-component action.
For the best aroma, you should first knead the dry base slightly.
Brewing technologies in different dishes
Classic & ndash; the so-called strait, when the possibility of overexposure is excluded. The best option is a clay Isinsky kettle .
The peculiarity of Isin clay is its porous structure, which can remember taste and aroma tones and enrich each next brew.
Therefore, China has separate teapots for the most unique types of tea.
Experts recommend gaiwan, ceramic container, or even a thermos as a worthy replacement.
Thick-walled vessels are heated before use. This can be done with boiling water or dry. A lid is mandatory, otherwise the light part of the aroma will quickly disappear, significantly impoverishing the drink.
As soon as the desired concentration is reached, the liquid is immediately poured into a separate vessel or immediately into dishes.
When using an infusion mesh or filter cup, the steamed sheet is removed from it after the required time, otherwise the infusion will become too tart and bitterness may appear.
Depending on how pu'er tea is brewed, the benefits will vary slightly.
Rules for combining with different additives
Most of China adheres to centuries-old traditions and consumes this drink separately, without putting pies, sweets and sugar on the table. This levels all the charm, turning the ceremony into an ordinary meal. Nevertheless, there are several options that are allowed even by orthodoxies:
- milk;
- dried fruit;
- nuts;
- bitter chocolate.
These products do not contradict the main line of taste, only revealing its depth and enriching with new notes.
How is Puer tea useful
The effect of the drink on the body is due to its quantity, concentration, variety and even the method of brewing.
That's why China pays so much attention to every little thing.
If you look in general terms, regular use brings vigor, activity, good mood.
At the same time, you should not hope to get rid of all ailments with a cup of tea.
For weight loss
The components contained in the tea leaf can accelerate metabolism and harmonize the metabolic process. This contributes to the accelerated breakdown of fats and the elimination of excess fluid. Rich taste slightly dampens hunger, while giving energy.
For digestion
Puer tea, the benefits, contraindications and harms of which are well known to connoisseurs, becomes an excellent help for stabilizing the functioning of the gastrointestinal tract. Do not do this as an end in itself, but the beneficial effect is undeniable.
In hypertension
Loss of strength & ndash; this is a sign of many ailments, in particular, pressure problems. In this state, you cannot independently collect the necessary herbs for making a drink.
It is much more convenient to buy them in the online store & laquo; RCK & raquo;, where high quality is always guaranteed.
So, if necessary, we recommend shen puers, they will tone the body. & nbsp; Poo-Er Bamboo Cane & nbsp; will give you amazing lightness and well-being.
When the circulatory system is complex
Often people complain of weakness or discomfort in the chest area, but fans of the Chinese elite drink are much less likely to worry.
The reason is that a cup of fragrant black pu'er tea, the benefits of which have long been known, in some cases eliminates internal tension, creates a contemplative attitude to trouble and allows you to solve even complex and confusing situations in a state of peace of mind. Especially if tea drinking happens without fuss.
In low energy
The crazy rhythm of life has not yet benefited anyone. In Eastern culture, numerous relaxation techniques were not created in vain.
The tea-drinking ceremony makes deep sense, too, as it does not tolerate fuss and allows you to relax, drawing opportunities from internal reserves and opening a & laquo; second wind & raquo; for important business.
As a rule, if you want to relax and enjoy the diversity of taste, shu-puer is recommended, its walnut-woody tones with a fruity aftertaste will help to let go of the problems of the day.
Side effects
According to the axiom of healers, any product can become a medicine or poison.
It all depends on the quantity.
To ensure that Chinese pu'er tea benefits and harms of which are known and studied have only positive effects, it is advisable not to drink it on an empty stomach.
The exception is black aged varieties. And also try not to mix tea with other products, allocating a special time for tea drinking. There are no volume restrictions, focus on your well-being and desire.
It is worth remembering that it is better to refrain from night gatherings, this will prevent you from falling asleep quickly.
Infusion can contribute to increased pressure, increased toilet use, which should be taken into account. But there will be no particular problems if you act without fanaticism and respect for the ancient drink, adhering to the recommendations for its use, which are especially popular in China.
Let's summarize
Tea traditions have developed over the centuries, relying on the characteristics of different species. So, it was noticed that black varieties are better enjoyed in the morning.
Green PuEr, whose benefits are not in doubt, is softer and calmer, so you can drink it at any time.
Discover the multifaceted world of taste by browsing the catalog at the Russian Tea Company & raquo; and joining Eastern culture.