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Brewing Puerh Tea
To make tea must control the water temperature, which greatly effect the aroma and tasty of the tea soup. Puâ€™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.
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 Puâ€™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 Puâ€™er Tuo tea to do clinical trial and proved that: â€œYunnan Puâ€™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 Puâ€™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 Puâ€™er Tea is higher than clofibrate. Long lasting drinkers of Puâ€™er Tea can reduce cholesterol and glycerin fat. So long drinking of Puâ€™er Tea can have the effect of curative the obesity. Drinking of Puâ€™er tea can cause physiological effect in stretching human beingâ€™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.
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 Puâ€™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 beingâ€™s immune system and preserve health, strengthen body and prolong longevity.
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