Tea ceremony in the East & ndash; not just an ancient tradition. It is taken seriously.
Each Chinese province prefers its own variety: for example, in the south they are more willing to drink green tea, in the north & ndash; red, the Fujian area favors ulunas, while the most popular in Yunnan County are post-fermented varieties.
Among them stand out puers & ndash; these are shu and shen, which have fundamental differences in both beneficial properties and taste.
The taste and other characteristics of even the same variety of pu'er may vary depending on the place of growth of the bushes, the time of collection, and the method of processing.
What is it
A powerful natural power engineer whose value only increases with age. This drink is often compared to good wine: the longer its aging, the more effective, refined the taste will be revealed.
In a very general sense, we can say that this is a tea in which the fermentation processes do not stop, which happens when making other varieties. Thus, over time, it not only does not lose its useful properties, but, on the contrary, is infused and filled with energy.
The older the puer, the more expensive it is.
There are two varieties of this drink: shu (black, & laquo; ready & raquo;) and shen (green, & laquo; raw & raquo;). They are produced from one raw material grown in Yunnan province in the area of the Six Famous Tea Mountains, but after going through different stages of processing, each of these species acquires its own character.
The historical period VIII-IX became the starting point of these varieties. It is known that the first puers & laquo; for sale & raquo; appeared in the southern district of Xishuangbanna. From here, tea leaves were exported by caravans to Mongolia and Tibet along a road called the Ancient Tea Way.
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Shen vs. Shu Puer Difference
The first of these two brothers has a long history, originating in the & laquo; Ancient Horse China Way & raquo;.
Noting that during long caravan trips, tea begins to change, acquires a more noble taste and aroma, Chinese manufacturers have created an artificial aging technique.
Plantation harvests began to be fermented, thus revealing the velvety taste and increasing the price of the product.
The light version of the drink is obtained from raw materials that are fermented naturally, and in the dark puer these processes are started on purpose. Let's take a closer look at these and other features of the varieties.
Differences in appearance
Shen pu'er may be in the form of a tortilla, a cup with a recess, a square or a circle. Puer occurs in loose form.
As the Pu'er fermentation process continues, the color of the leaves darkens over the years. So, initially they have a light green tint, and then they reach almost black. Often, buds with white villi are added to pancakes. This is done exclusively for aesthetic purposes, the taste of the infusion is not affected by the pile.
Intentionally aged shu is both crumbly and complete in disks or bricks. Its color scheme already at the time of arrival on the counter varies from red-brown to very dark.
The same applies to the finished drink. The first will be fresh, light, and the second & ndash; rich dark.
By aroma
The aroma properties of Shen Pu'er directly depend on the exposure time. Over the course of several years, this tea is gradually revealed. Here's how it goes:
- Grassy smell. Fresh grass-cut infusion smells in the early stages of fermentation.
- Rich notes of greenery. Occurs at a deeper degree of drying.
- Floral and fruity chords appear after the oxidation of tannin. They are accompanied by a slight viscosity of taste.
- Next, the infusion becomes honey.
- Woody or & laquo; Rose Banks fragrance & raquo; pu'er gets if it was collected from old trees. It is extremely rare and is an indicator of the high quality of raw materials.
- The musty smell of rotten wood comes from years of shen storage.
The aromatic characteristics of shu pu are characterized as soft nut, peat, woody with notes of plum, dates and chocolate.
Keep in mind that the presence of specific shades of rotten fish, dampness & ndash; is not the norm. Probably, there were violations in the preparation of such a product. A quality product always smells good.
To taste
A properly brewed light infusion has some sourness and a sweet honey aftertaste.
Dark is thick and velvety with the very famous earthy flavor without sweetness.
By Manufacturing Technology
Shen puer leaves are minimally processed.
They go through enzyme inactivation, twisting, sun drying and pressing.
In this case, roasting is performed in such a way that the oxidation of tea sheets does not stop, but only slows down.
Due to the continuation of the oxidizing process, the color of the tea leaf darkens over time.
Shu pu'er is intentionally aged. It is processed to complete fermentation with moisture. Dried, twisted and slightly dried leaves are laid out in a thick layer and post-fermented.
The combination of high humidity and hot air accelerates the proliferation of microorganisms that promote darkening and rapid fermentation of tea. This process can take up to several months.
Brewing differences
The difference in the preparation of infusion from light or dark raw materials lies in the temperature of the water. For the former, it is necessary to heat the liquid to 80-90 & deg; C, while the latter will need almost boiling water (95-98 & deg; C).
The first two brews of & laquo; green & raquo; products should not exceed 3-5 seconds. Further waiting times can be increased by 15-20 & deg; C. This way you get rid of bitterness.
Shen and shu puers: what they have in common
Despite the fundamental differences in production, taste and properties, both drinks have several common features that allow us to speak of them as representatives of the same tea type:
- raw materials are grown in Yunnan province and are 3-4 upper leaves collected from lignified bushes;
- the shapes in the form of which tea is packed can be completely different & ndash; from flat cake to pumpkin;
- Both infusions are perfectly invigorating and have a beneficial effect on the state of the body.
How Sheng Puer Does It
Three to four sheets are used to create young raw materials, which is extremely important for revealing the unique aroma of the drink.
It is believed that it is the third and fourth shoots that play a crucial role in the formation of the beneficial properties of the infusion, as well as its aromatic and taste properties: they grew longer on the tea tree, which means they are rich in polyphenols and minerals.
Fresh teas are roasted in a cauldron, twisted and dried in the sun.
This processing technology does not greatly affect the temperature of the raw material, so fermentation is only partially carried out. During further storage, it continues continuously in a natural way, gradually changing the taste and aroma of tea.
Packing as tortillas & ndash; it is no longer a necessity but a tribute to tradition. In this form, Pu'er is recognized both in the East and in the West.
Shen Puer Benefits
It is often compared to expensive wine or cognac: over the years, this variety gets better, softer, bitterness leaves it and new taste notes appear.
The rarest old varieties of & laquo; raw & raquo; products are practically a national value of China and are prohibited for export. The price of cherished leaves also increases over time.
In addition to invigorating and improving performance, regular consumption of this drink improves digestion, cleanses the body of toxins, lowers blood cholesterol, increases vascular elasticity, accelerates metabolism, supports the heart muscle, and normalizes the gastrointestinal tract.
The special biochemical composition of mountain leaves causes mild tea intoxication, relaxes and calms the mind, gives a carefree, joyful mood.
This is a tonic infusion that stimulates the cardiovascular system, so you should drink it in the morning.
The drink is recommended for anyone with problems with blood pressure, concentration and performance.
Thanks to its ability to eliminate toxins and toxins, it will be a good helper in the fight against alcohol and nicotine addiction.
How to brew
If you have purchased pressed tea, you should carefully separate a small portion, trying not to damage the leaves. To do this, you can get a special special knife. For example, such a knife can be bought in our online store . The awl can also act as its replacement.
For 150 ml of water, you need 4-5 grams of brew.
Use glassware or ceramics to make the drink. Since its smell tends to accumulate due to the essential oils contained in the puer, vessels made of porous materials (clay) are definitely not suitable.
Warm up the kettle before starting. Next, heat the water and rinse the leaves in the container for three seconds and drain it. The infusion will be ready for consumption only from the second brewing.
Water temperature is different for each species:
- For young Shen Puer & ndash; 80-90 & deg; C, for aged & ndash; 85-98°C.
- For Shu & ndash; 98°C.
A young tea leaf can be bitter, so it only brews for a few seconds the first two times. Further time can vary from 8-10 to 15-30 seconds depending on the desired strength.
How to drink
Real, quality Chinese tea doesn't need sweeteners. Sugar will interrupt the taste of the infusion. The only exception is the acceptance of a drink for a cold: in this case, the addition of honey is allowed.
The same goes for milk or lemon. Shen puer is recommended for use only in its pure form.
How to choose
When choosing products, it is important to pay attention to the date of manufacture. The month of production should be spring or summer, and the year will tell you about the age of the product, and, therefore, about the taste and aroma properties.
The structure of a high-quality cake is always dense, elastic and homogeneous: without cuttings, dust, damage. Even in a dry form, the brew smells pleasant and thick, without extraneous, strange aromas.
The ready infusion should be translucent, not cloudy, without sediment, dust, crumbs. It tastes slightly astringent, with a slight bitterness, astringency, but is drunk easily and gently.
Remember that the price of tea is directly proportional to its quality. Puer & ndash; expensive product, and its cheap counterparts are most likely counterfeits.
You can get acquainted with the price category of this variety in the catalog & laquo; Russian Tea Company & raquo;. Place an order on our website and do not doubt the reliability of the purchase. We supply both premium and premium first grade raw materials from certified plantations in Yunnan. We have a puer in this category.
How to store
Unlike other Chinese products, shen does not require airtight, vacuum packaging.
On the contrary, he needs fresh air for fermentation and opening.
It is no coincidence that he is called & laquo; alive & raquo;, breathing. Sufficient humidity (45-60%) must also be observed.
Excessive dryness, as well as too much moisture, will spoil the brew.
Room temperature is good for storage. It is important to insulate the leaves from foreign odors (such as spices), as well as dust and bright light.
An ideal place to put purchased & laquo; pancakes & raquo; becomes a wooden drawer, cabinet, or even a bookshelf.
Conclusion
It is enough to try this drink once (provided it is properly prepared) to become a fan of it forever.
The fundamental differences between different varieties of pu'er tea do not allow us to say which one is better: both shu and shen have benefits on the body, they have a unique taste, which makes them incredibly popular all over the world.
See for yourself by trying products from the Russian Tea Company. We recommend buying it for anyone who wants to enjoy a wonderful drink and recharge with vigor for the whole day.