Pu'er tea, a traditional Chinese tea with a long history, has attracted countless tea guests for its unique flavor and health value. It is not only a drink, but also a symbol of culture and a kind of historical inheritance. Today, let's walk into the world of Pu'er tea and explore its origin, taste, and the difference between raw and ripe Pu'erh.
1. The origin of Pu'er tea
Pu'er tea is mainly produced in Pu'er City, Xishuangbanna Dai Autonomous Prefecture, Lincang City, Baoshan City and other places in Yunnan Province, these areas have unique natural environment and climatic conditions, providing the best conditions for the growth of Pu'er tea. Here, ancient tea trees are accompanied by dense forests, clouds and mist in the mountains, and fertile soil are all important factors in the formation of the unique flavor of Pu'er tea.
Second, the taste of Pu'er tea
Pu'er tea has a mellow taste, strong aftertaste, unique aroma, and has the characteristics of "the older it is, the more fragrant it is". When first brewed, the tea soup is orange and bright, and the taste is slightly bitter and astringent; With the increase of brewing times, the tea soup gradually turns reddish-brown, and the taste becomes mellow and sweet, with a long sweet aftertaste. This multi-layered, multi-varied taste of Pu'er tea makes people have an endless aftertaste.
3. The difference between raw pu-erh and cooked pu-erh
Raw pu-erh and ripe pu-erh are the two main types of pu-erh tea, and they have obvious differences in production process, taste and efficacy.
Crafting process
Raw Pu'er tea refers to fresh tea leaves that are directly pressed into cake tea or loose tea after being killed, rolled, and dried. Its production process is relatively simple, and the active substances and microorganisms of the tea itself are preserved.
Ripe Pu'er tea refers to the method of artificial wet water and pile fermentation on the basis of raw Pu'er tea, which accelerates the transformation and fermentation process of the internal substances of the tea, so that the tea can achieve the effect of close to natural aging in a short time.
Palate
The taste of raw Pu'er tea is more exciting, the tea is stronger, the tea is full of gas, the tea soup is fragrant, with obvious bitterness and astringency, and the aftertaste is fast and strong. Over time, raw pu-erh will gradually transform, and the taste will become more mellow and sweet, with rich layers.
The taste of ripe Pu'er tea is relatively soft, the tea is mild, the tea soup is red and bright, the taste is mellow and sweet, the aroma is unique, and the aftertaste is long. The fermentation process of ripe pu-erh transforms the bitter substances in the tea leaves, making the taste smoother and suitable for daily drinking.
Benefits:
Raw Pu'er tea is rich in tea polyphenols, caffeine and other substances, which has the effects of clearing heat and detoxifying, eliminating food and greasy, lowering lipids and blood pressure, and is suitable for people with indigestion, edema, obesity and other people. At the same time, raw pu-erh has a strong antioxidant effect, which helps to delay aging.
IV. Conclusion
Pu'er tea, an ancient tea drink originating from the depths of Yunnan, has become a treasure in the tea industry with its unique taste and health value. Whether raw or cooked, they are precious gifts from nature and time. In your busy life, you might as well brew a pot of Pu'er tea, taste the taste of time from the thousand-year-old tree, and let the soul be quiet and sublimated in the fragrance of tea.
Pu-erh tea