1958 year old raw Puerh Tea,250g raw brick,meng hai antique leaf,wild camphor wood smell,mild sweet+bitter,Free Shipping

What is Puerh Tea?

Puerh tea derives its name from the market town of Pu-er, where it was originally processed and sold. It is said that the unique taste of Puerh Tea was developed because it took weeks to transport the tea leaves by horseback to the town to be processed. During this transportation period the tea leaves would begin to ferment in the humidity and release a strong, fragrant aroma, which people found quite pleasant. A special technique of tea fermenting developed and Pu’er was thus created.

The secret of making Puerh tea has been closely guarded in China for centuries. The tea leaves are collected from growers of a special broad-leaf tea tree, which are said to be related to ancient prehistoric tea trees. The leaves go through two types of fermentation, which gives this tea its unique characteristics; a mild, but distinctively earthy flavour. Puerh teas are much like fine wines, which become smoother and more balanced with age. Puerh teas are much lower in tannins than other teas due to the special processing method which it undergoes.

Effects of Pu`er Tea

1.Decrease the blood fat, lose weight, decline blood pressure and resist arteriosclerosis.

Dr. Amill Carroby, from a college of Paris, French used Yunnan Pu`er Tuo tea to do clinical trial and proved that: “Yunnan Pu’er Tea has a good effect to reduce content of lipoid and cholesterolâ€. Kunming Medical College of China also observed 55 clinical trials to use Yunnan Pu’er Tuo tea to cure the high blood fat diseases and compare them with 31 cases used clofibrate which has a good effect to incline fat. The result shows that the curative effect of Pu’er Tea is higher than clofibrate. Long lasting drinkers of Pu’er Tea can reduce cholesterol and glycerin fat. So long drinking of Pu’er Tea can have the effect of curative the obesity. Drinking of Pu’er tea can cause physiological effect in stretching human being’s blood vessel, descending blood pressure and slowering the rhythm of the heart, etc. So it has a good curative function to high blood pressure and the brain arteriosclerosis.

2.Anti-decrepitude.

Catechin of the tea has the effect of anti-decrepitude. Total amount of catechin content of Yunnan big leaf species tea is higher than other tea species. The effect of anti-decrepitude is better than other kinds of tea. At the same time, during the process of Pu’er Tea, macromolecular polysaccharide transforms into a great deal of new dissoluble monosaccharide and oligosaccharide. The vitamin C increases doubly, which has an important effect to improve the human being’s immune system and preserve health, strengthen body and prolong longevity.

Brewing Puerh Tea

To make tea must control the water temperature, which greatly effect the aroma and tasty of the tea soup. Pu’er Tea requests the boiled water of the 95~100.
How much tea can depend on personal taste, generally, 3-5 grams tea properly with 150 milliliters water, and the proportion of tea to water between 1:50-1:30.
For the tea purer aroma, it is necessary to warm tea,i.e.pour out the boiled water immediately for the first time, which can have 1-2 times. The speed must be quick so that the taste of the tea soup can be prevented from influence. While really starting, about a minute the tea soup can be poured into the public cup, and then continue the second. With more times, the time can be prolonged slowly, from 1 minute to a few minutes gradually, which can keep the even density of tea soup.

The Storage of Puerh Tea

Puerh tea has also been lauded as the”drinkable antique”. The flavor and color of Puerh Tea changes when properly stored over a period of time; fresh raw tea brews into a bright, yellowish broth and possesses a strong, almost harsh flavor; aged raw tea brews an amber broth and possesses a mellow flavor. Fresh ripe tea brews into a bright red broth possessing a smooth mellow flavor; old ripe tea brews dark red with a thick mellow flavor. The flavor, quality and value of Puerh tea constantly increases over time with proper storage,and the longer the better.

Judging quality

Quality of the tea can be determined through inspecting the dried leaves, the tea liquor, or the spent tea leaves. The “true” quality of a specific batch of pu’er can ultimately only be revealed when the tea is brewed and tasted. Although, not concrete and sometimes dependent on preference, there are several general indicators of quality:

Dried tea: There should be a lack of twigs, extraneous matter and white or dark mold spots on the surface of the compressed pu’er. The leaves should ideally be whole, visually distinct, and not appear muddy. The leaves may be dry and fragile, but not powdery. Good tea should be quite fragrant, even when dry. Good pressed pu’er often have a matte sheen on the surface of the cake, though this is not necessarily a sole indicator of quality

·Liquor: The tea liquor of both raw and ripe pu’er should never appear cloudy. Well-aged raw pu’er and well-crafted ripe pu’er tea may produce a dark reddish liquor, reminiscent of a dried jujube, but in either case the liquor should not be opaque, “muddy,” or black in color. The flavors ofpu’er liquors should persist and be revealed throughout separate or subsequent infusions, and never abruptly disappear, since this could be the sign of added flavorants.

·Young raw Pu:erhThe ideal liquors should be aromatic with a light but distinct odors of camphor, rich herbal notes like chinese medicine, fragrance floral notes, hints of dried fruits aromas such as preserved plums, and should exhibit only some grassy notes to the likes of fresh sencha.Young raw pu’er may sometimes be quite bitter and astringent, but should also exhibit a pleasant mouthfeel and “sweet” aftertaste.

·Aged raw Puerh: Aged pu’er should never smell moldy, musty, or strongly fungal, though some pu’er drinkers consider these smells to be unoffensive or even enjoyable. The smell of aged pu’er may vary, with an “aged” but not “stuffy” odor. The taste of aged raw pu’er or ripe pu’ershould be smooth, with slight hints of bitterness, and lack a biting astringency or any off-sour tastes. The element of taste is an important indicator of aged pu’er quality, the texture should be rich and thick and should have very distinct aftertaste on the tongue and cheeks, which together induces salivation and leaves a “feeling” in the back of the throat.

Spent tea: Whole leaves and leaf bud systems should be easily seen and picked out of the wet spent tea, with a limited amount of broken fragments. Twigs, and the fruits of the tea plant should not be found in the spent tea leaves.The leaves should not crumble when rubbed, and with ripened pu’er, it should not resemble compost. Aged raw pu’er should have leaves that unfurl when brwed while leaves of most ripened pu’er will generally remain closed

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