What kind of tea does Pu'er tea belong to?

Pu'er tea is mainly produced in Xishuangbanna, Lincang, Pu'er and other areas of Yunnan Province. It has a very long history. As early as three thousand years ago during the period of King Wu, the ancestors of Pu'er tea in Yunnan had already offered tea to King Wu. However, there was no name of Pu'er tea at that time. Later, because the original distribution center was called Pu'er tea in Pu'er County, let's take a look at what kind of tea Pu'er tea belongs to.

What kind of tea does Pu'er tea belong to?

Pu'er tea belongs to black tea. Black tea is one of the six major teas, which belongs to post-fermented tea. The main producing areas are Sichuan, Yunnan, Hubei, Hunan, Shaanxi and Anhui. The raw materials used are coarse and old. The tea-making process generally includes four processes: green killing, kneading, piling and drying. According to the geographical distribution, it is mainly classified as Anhui Gushan black tea (Ancha), Hunan black tea (Poria tea), Sichuan Tibetan tea (border tea), Yunnan black tea (Pu'er tea), Guangxi Liubao tea, Hubei old black tea and Shaanxi black tea (Poria tea).

Processing Technology of Pu'er Tea

1. Kill green: Pu'er tea mostly uses pot type to kill green, because the water content of big leaf tea is high, so it must be combined with stifling and shaking when killing green, so that the fresh leaves lose water evenly and achieve the purpose of killing thoroughly and evenly.

2. Kneading and twisting: kneading and twisting is to directly rub the tea leaves that have been killed, according to the ingredients of the tea raw materials, we should flexibly master the strength with the hands, gently knead the young leaves, knead for a short time, knead the old leaves for a long time, and knead until the tea leaves are basically strung into strips.

3, sun-drying: sun-drying is the use of sunlight to dry tea water, generally using bamboo mat to spread the tea thin in the sun to cool, until the tea is dried to about 90% is moderate.

4. Pile-building: pile-building is a key process for the formation of the color, aroma and taste quality of Pu'er tea. Generally speaking, the tea is first poured and absorbed by moisture, and then piled into a certain thickness to allow it to ferment naturally. After several days of accumulation and fermentation, the color of the tea turns brown, has a special aged flavor, and the taste becomes rich and mellow.

5. Drying: after the pile reaches a moderate degree, the bamboo mat is spread out indoors to dry, so that the tea leaves after the pile emit moisture and air-dry naturally.

6. Sieving: after the tea is dried in the pile, the tea is disbanded first, and the fine pieces of foam are removed by sieving, bumping, picking and other methods, and the old stalks are sorted to make Pu'er loose tea. After Pu'er loose tea is divided into thickness, size and length, it can be assembled and reprocessed to make Pu'er round tea, brick tea, tuo tea and other compact tea according to the color of commercial tea.

Drinking effect of Pu'er Tea

1. Nourishing the stomach and protecting the stomach: the suitable concentration of Pu'er tea is sticky, smooth and mellow, and the film formed by entering the human intestines and stomach is attached to the surface of the stomach and produces a protective layer on the stomach. Long-term drinking can play a role in nourishing and protecting the stomach.

2. Anti-inflammation and sterilization: medical research experiments have proved that Yunnan Pu'er tea can inhibit bacteria, and taking strong tea juice ten times a day can treat bacillary dysentery, which is due to the fact that Yunnan big leaf tea is rich in tea polyphenols.

3. Anti-cancer and anti-cancer: professors Liang Mingda and Hu Meiying studied the anticancer effect of Pu'er tea by cell culture and electron microscope for more than ten years, and found that Pu'er tea has the strongest effect on killing cancer cells, and drinking Pu'er tea can prevent cancer.

4. anti-aging: the content of catechins in tea is higher than that of other tea varieties, so the anti-aging effect is better than that of other tea varieties. At the same time, during the processing of Pu'er tea, macromolecular polysaccharides are converted into soluble monosaccharides and oligosaccharides, and vitamin C increases exponentially, which can improve the function of the human immune system, thus play a role in health and longevity.

5. Reducing fat and losing weight: Kunming Medical College of China conducted a clinical trial on 55 cases of hyperlipidemia treated with Yunnan Pu'er tuo tea, and compared with 31 cases treated with Antoine, a better lipid-lowering drug, the curative effect of Pu'er tea was higher than that of Antomin. Long-term drinking of Pu'er tea can reduce cholesterol and glycerol, so long-term drinking can treat obesity.

6. Anti-arteriosclerosis: drinking Pu'er tea can sometimes cause physiological effects such as vasodilation, lower blood pressure, slower heart rate and reduced blood flow in the brain, which has a good therapeutic effect on patients with hypertension and cerebral arteriosclerosis. Old people can prolong life by drinking a pot once in a while.

7. Strengthening teeth and protecting teeth: Pu'er tea contains many physiologically active ingredients, which has the effect of sterilization and disinfection. Professor Cao Jin of Hunan Medical University tested the ability of inhibiting the adhesion of Proteus with Pu'er tooth-strengthening tea. It is found that Pu'er tooth-strengthening tea has the effect of anti-plaque formation, and drinking more can also prevent tooth decay.