250g 13 years old health drink pu erh puerh tea
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250g 13 years old health drink pu erh puerh tea
250g 13 years old health drink pu erh puerh tea
250g 13 years old health drink pu erh puerh tea
250g 13 years old health drink pu erh puerh tea

250g 13 years old health drink pu erh puerh tea

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Pu-Erh tea (also known as aged or vintage tea) is another of China’s great treasures and has only recently been discovered in the West. It is unlike any other tea in the world but Westerners can appreciate its similarities to fine wine, with which it shares many attributes.

Like the great wine regions of the world, Pu-Erh Tea production is highly regulated to ensure the highest quality and authenticity. Only aged tea that comes from Yunnan province can be called Pu-Erh tea.

The leaves are grown and harvested in counties along the Lancang River. Each estate produces its own special type of leaves, ranging from the tips and strong stems grown on estate cultivated plants to the highly prized large and soft, silver leaves picked from plants and trees that grow wild on the hillsides. Some trees are said to be over 1,000 years old. The leaves picked from these old trees are referred to as “wild arbor”. The leaves are harvested and sent to Pu-Erh City where each manufacturer blends the leaves to make their own unique and time-honoured recipes. Paradoxically, in Yunnan in the past, compressed and aged Pu-Erh was seen as an export commodity, with locals preferring the younger green varieties but is now enjoyed there like other areas.

As we discuss in the section on Black Tea, history has contributed to considerable confusion in the naming of Chinese teas. In the West, what are known as the Chinese Black Teas are actually known as Red Teas in China. The true Black Teas as they are known in China are the post-fermented (aged) teas, of which the Pu-Erh family of teas is the most famous.

A Quick History of Pu-Erh

The history of Pu-Erh Tea can be traced back to “Pu Tea” of the Eastern Han Dynasty (25-220 CE) with the drying of leaves in the sun in Yunnan province. The plants in this region have large, soft leaves spaced far apart on large, tough stems. Today, Pu-Erh Tea with “large wild leaves” is highly prized.

There is a long history of exporting compressed, aged green Pu-Erh Tea, dating back to the 7th century. Needing a tea that did not spoil on the trip, various fermentation methods and compressed shapes evolved to make transport easier. It was found that tea actually improved with age so warehousing became the practice. In Tibet where beef and mutton and few vegetables were consumed and the coastal regions of Guangdong and Hong Kong consumed seafood-based diets, people in these areas found Pu-Erh Tea helped with digestion and provided important nutrients not available in their local diets. Pu-Erh was also very affordable, so drinking Pu-Erh Tea became popular in these areas and remains so today.

In 862 CE, Fan Cheuk, a Tang Dynasty (618 – 907 CE) scholar undertook a mission on behalf of the Emperor to Western China and Yunnan. He wrote in his book Meng Shu (“Book of Uncivilized Peoples”), “In the mountain areas around Yin-sheng, people use no sophisticated methods to pick tea. They cook leaves mixed with ginger, pepper, spices and milk and drink it”. Imagine the horror of the royal court accustomed to green tea hand-picked by maidens using golden scissors to select the most tender green tea buds and tips.

In 1391, in the Ming Dynasty (1368 – 1644 CE), the first Ming Emperor ordered the abolition of all moon-shaped, compressed tea because people were wasting too much time in its manufacture. Only loose leaf tea would be permitted. The Ming Dynasty scholar Zhao Yuan wrote that Pu Cha was already very popular and everyone drank it regardless of class.

Many Emperors drank Pu-Erh tea for longevity and especially liked the taste of the teas made with the finest tips. In the Qing Dynasty (1644 – 1911), Pu-Erh tea from Simao in Yunnan became a tribute tea by order of Yongzheng, the second Qing Emperor. In the tribute custom, tea regions were selected by the Emperor to produce tea to be offered as a gift to the royal court, which was a great honour and good for business. The last Qing Emperor Fu Yi (also known as Pu Yi) and the last emperor in China’s history said “Drink Loong Jien (Dragon Well Green Tea) in summer and Pu-Erh in winter. Drinking Pu-Erh Tea is like being a member of the Royal Family”

In 1879, the British and French, forever in their quest for black tea, set up customs offices in Simao. Tea export increased and the ancient remains of the famous Pu-Erh Tea Horse Roads which radiated throughout Asia, carrying the horses and tea caravans are a national heritage.

Unlike other teas that should ideally be consumed shortly after production, pu-erh can be drunk immediately or aged for many years; pu-erh teas are often now classified by year and region of production much like wine vintages.

Details of product:

Material:Puer tea ;

Net weight:250g;

Grade :13 years;

Method of storageThe long the better, like wine vintages.;

Place of production:Yunnan Province;

Certification: QS;

Related Pictures Showe(For Reference)

Health Benefits of Pu-Erh Tea.

Pu-erh tea is a special tea variety which has its origins in the Chinese province of Yunan. This tea variety has a long history that can be traced as far as the Han Dynasty, starting with the year 202 BCE. Pu-erh tea undergoes a very long process of fermentation and maturation, which is considered to be China’s unique production style. Pu-erh tea inherited its name from the trading post with the same name, Pu-erh City which used to be the selling point of dark tea during imperial China.

Pu-erh tea is made from the leaves of Camellia Sinensis plant, just like the other tea varieties, green, white, black and oolong tea. Though the source plant is the same, the tea varieties are different because of their processing styles. While green tea is not fermented at all, oolong tea is just partially fermented and black tea is fully fermented, pu-erh being the tea variety which can be considered post-fermented. This means that the processing of this tea variety includes both fermentation and then prolonged storage or “aging” under high exposure to humidity.

Pu-erh is known to be moderate in taste, not so strong though it is a dark tea featuring brown to black color. It improves in taste and flavor over time and aged pu-erh tea is really sweet. It is a tea variety appreciated in China for centuries, but recently discovered in Western countries. Pu-erh is known to have a role in reducing cholesterol level and helping digestion, refreshes the mind and it is actually good after heavy partying with lots of alcohol because pu-erh tea dispels the effects of drinking.

Pu-erh Tea and Heart Disease

A study conducted at China’s Kunming Medical College made on 86 patients with unusually high levels of blood cholesterol showed that pu-erh tea is highly effective when it comes to reducing the level of cholesterol, thus protecting the health of the heart and the entire cardiovascular system. The study compared the effects of pu-erh tea with the ones of a cholesterol lowering drug called PCIB. 55 of the patients were given a cup of pu-erh tea three times per day, while the other ones received the drug. Pu-erh tea drinkers showed a 64.29% reduction in blood cholesterol levels, while the drug receivers a percent of 66.67. The difference between the drug and the tea is really insignificant.

Another study published in the “Journal of Gerontology”, wanted to test both non-fermented (green) and fermented (black) pu-erh tea regarding the cholesterol level issue. This time the tests were made on rats. The conclusion was that the fermented variety of pu-erh reduced the cholesterol level in the blood of the test subjects. So, pu-erh tea is efficient in fighting against high cholesterol levels which protects the heart’s health.

Pu-erh and Cancer Prevention

Pu-erh tea has its origins in the leaves of Camellia Sinensis plant which makes it also rich in antioxidants. This means that pu-erh tea is also rich in a special antioxidant compound named catechin which is believed to help the body fight against cancer. This time the less processed variety of pu-erh known as the green pu-erh variety is the one which is high in catechins. Catechins in pu-erh tea are believed to be responsible for preventing the cancer cells to develop in the body. We still have to mention one thing when it comes to cancer prevention. All the studies regarding cancer that concluded that tea helps in cancer prevention were made on animals. The studies made on human patients are still inconclusive and there is a debate in the medical world about tea’s effectiveness when it comes to this particular disease.

Pu-erh Tea and Obesity Control

Pu-erh tea was used for centuries by the Chinese people to help them control their body weight and it seems nowadays this particular health related effect is highly appreciated by tea enthusiasts. In a study conducted by the Institute of Biochemistry and Molecular Biology from USA, pu-erh has shown its efficacy in reducing body weight and what is more interesting is the fact that pu-erh is much more efficient than any other tea variety regarding the weight loss issue. The chemical compounds that are thought responsible for the anti-obesity effect are the antioxidants such as catechins and the caffeine. This study also showed that pu-erh tea is effective in reducing the fat content in the liver.

Pu-erh and Side Effects

Pu-erh is made from Camellia Sinensis leaves, so consumed in high quantities, meaning more than five cups per day, can result in different mild to serious side effects such as headache, nervousness, sleep problems, vomiting, diarrhea, irritability, irregular heartbeat, tremor, heartburn, dizziness, ringing in the ears, convulsions, and confusion. It is also not recommended in large amounts during pregnancy and breast feeding because of the caffeine component. The excess of pu-erh tea in pregnancy or breast feeding period can result in miscarriages or an infant with sleep problems. Consumed in small amounts like one or two cups per day, pu-erh tea is harmless.

Pu-erh tea can also have some negative impact on those of you with sensitivity to caffeine or for those of you who have never tried tea before. Pu-erh tea can upset some sensitive stomach, especially if the newly tea drinkers have some ulcers and other gastric unresolved issues. My advice to you is to take your time and enjoy tea and not drink it on an empty stomach, especially the black pu-erh variety.

Like any other tea variety, pu-erh tea has its specific health benefits and side effects and must be enjoyed without making any excess or without seeing it as the only treatment possible. Remember that pu-erh tea is still a tea variety which needs much more studying and research to be done and you shouldn’t renounce to see your doctor whenever you have health problems.

How to Brew an Enjoyable Pu-erh Tea (The procedure discussed here are just guidelines.)

Pu-erh tea is considered a fermented tea, and it’s color is a deep reddish-brown tone. The taste is mellow and earthy. There are many ways in which to brew Pu-erh tea, and in the following example we will brew “ripe” Pu-erh tea as it is the easiest to brew. Due to the way Pu-erh is processed, we will first wash the Pu-erh tea to rinse away any impurities acquired during processing so that the flavor of the liquor is purely that of the Pu-erh tea itself.

How To Brew Pu-Erh Tea In Chinese Way

Puerh tea usually can be brewed by glass teapot, Chinese gaiwan and yixing teapot. The video will show you how to make a perfect cup of puerh tea by yixing teapot

First step: wash and pre-warm the teasets
Pouring boiling water to wash and pre-warm the teapot, tea filter, serving pitcher and teacups. The purpose is to keep the teasets clean and make the teapot keep warm so that the tea leaves easily to brew its origin essence.

Second step: Rinse tea
Put the tea into the Yixing teapot and pour boiling water, it doesn’t need too much water this time, just cover the tea leaves. The rinse step can help washing and waking up your tea leaves. (more about rinse the tea) The rinsing time should be only 2 to 3 seconds.

Second rinse
Ripe Pu-erh Tea usually needs to be rinsed two times because it has a piling process. Raw Pu-erh Tea only to be rinsed one time. After that, you can discard the water which is not for drink.

Now it’s time to brew the Pu-erh Tea.
Pour boiling water full of the teapot and then brush away the bubbles floating in the water with the lid of the teapot. Pour water on the lid of the teapot to keep the temperature of the teapot.

After 10-20 seconds when the water on the lid is dry you can pour out the tea for drinking. Usually Puerh tea can brewed more than ten infusions, higher quality tea more infusions. The following infusions should add more 5-10 seconds brewing time.

Western way of brewing Pu-erh tea

Four Easy Steps for Brewing Pu-erh Tea in Western Way

1. Choose the Pu-erh tea you would like to brew and place it in your teapot.

2. After rinsing the leaves once with hot water for a few seconds then discarding the water, as mentioned above to rid the tea of any impurities, add hot water to brew the leaves in.

3. Fresh spring water or purified water is the best choice, and the hotter the temperature of the water, the stronger the resulting brew will become, so you can control the resulting tea’s flavor and depth.

4. Brew your Pu-erh tea for approximately 2 minutes, then serve as desired.

Get some information of Chinese tea.

There are three main group of tea known to the world, unfermented, semi fermented and fully fermented tea. Unfermented tea usually refer to white tea, semi fermented tea refer to oolong tea and fully fermented tea refer to black tea. Based on these three categories, one can have a hard time categorize all their teas. For example, given a green or raw “pure” tea, should we categorize it as green tea, oolong tea or black tea? Another example is highly roasted “tie guan yin”, do we categorize it as black tea? The answer is no. No matter how you roast your “tie guan yin”, it will still be oolong. Personally I think the simple way to categorize tea, is to separate it into fresh tea (tea should be drink fresh) and vintage tea (tea can be keep for natural aging through time).


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About Us:

We have had our first Tea Garden in ZheJiang Province since 1998, after that, two more tea gardens in Fujian province and Anhui province were developed. We also cooperate with many other tea gardens all over the country.

At the beginning, all the procedures were finished by manual work.

In 2005, we had our own factories in different places to improve the efficiency.

We have retail and whole-sale shops, relaxing teahouse, meanwhile, more than 50 tea shops have business relationship with us.

In Sep. 2013, we started our business on Aliexpress with the brand of “Tea Focus”.

“Focus on the Customers! Focus on the Health! Focus on the Quality!”

“Tea Focus” welcomes the people all over the world.

Wish our customers health and happiness every day.

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