Milk Puer is made in the Chinese province of Yunnan. There, tea is dried directly in the sun, which positively affects the taste of the final product.
It is worth noting that in China, porcelain dishes are usually used to consume a drink.
Description
The main feature of milk puer is its milk aftertaste. This taste is given to the drink using one of the following methods:
- Even at the growth stage, puerh bushes are poured with milk, processed with special sugar solutions and sprinkled with rice husk (a very expensive way).
- Already dried tea leaves are soaked in milk extract (a cheaper option, however, the taste will be less saturated).
After the milk puer has been saturated with all the necessary elements, it ends up in the storage, where it is subjected to final drying.
There it can be dried from one year to several tens of years, the infused puerh is appreciated more than wine aged for the same period.
If you read the reviews about milk puer, you can see that not everyone can like its taste. Despite this, if you drink a drink for a long time, then over time its taste will become familiar.
Manufacturing technology
Puer tea manufacturing technologies need to be given special attention, since it is in it that the excellent taste of the drink lies.
Tea is made from the leaves of old tea trees. Moreover, the older the tree, the more valuable its leaves will be. Suitable sheets are subjected to the procedure of "killing" greenery, twisting and drying.
The final stage is fermentation, which can occur in two ways:
- Natural. In this case, the leaves are pressed and allowed to grow old in a natural way. The process can take several decades, but the puer made in this way will be very tasty and expensive. In China, there is even a custom when tea leaves are laid for fermentation on the child’s birthday, then at the time of his wedding, great tea is obtained.
- Artificial. During artificial fermentation, all tea leaves are stacked in one big pile and watered with water, after which, under the influence of liquid, the leaves begin to ferment. By changing the temperature during fermentation, people can easily control fermentation. Due to the fact that lately the demand for puer has grown, it is made today most often in this way.
The last stage of production is pressing. Puer pressing began in the days when it helped to make the storage and transportation of tea more convenient. Today it is more a tribute to traditions than a necessity.
Benefits for the body
After studying the properties and manufacturing techniques, it is worth considering the benefits and harms of puer tea.
Frequent use of the drink will help remove harmful cholesterol from the body, as well as clean the walls of blood vessels. Scientists have long proven that Puer tea has the ability to lower cholesterol and triglycerides.
In addition, the drink is used as a prophylactic for atherosclerosis, high blood pressure and coronary heart disease.
Dr. Young from Rutgers University identified the following positive properties of puer:
- Helps to lose weight. Scientists have found that puerh helps speed up metabolism, as well as the breakdown of fats. After a heavy meal, tea will help get rid of a feeling of heaviness in the stomach.
- Fights stomach acidity. Pu-erh is the only tea that doctors recommend drinking with a stomach ulcer or duodenal ulcer.
- Removes toxins. Recently, puerh has begun to be in demand among smokers, as it has the ability to break down toxins and remove them from the body.
Harm from use
There are 5 main situations where puerh can harm the human body.
Tea is not recommended to be consumed:
- Pregnant Its effect on the body of pregnant women has not been studied, so it is better not to risk it.
- On an empty stomach (like any other tea).
- In the presence of kidney stones. Since pu-erh is a strong diuretic, it can move stones from place.
- Visually impaired.
- At high temperature. Puer dehydrates the body, which will make the temperature even higher.
Types of Puer Tea
It is also worth noting the types into which all puer tea is divided. The drink is divided into:
- Shen puer (raw). The first mention of this tea came in the 8th century AD. For use with the tea tree, only the top 3-4 leaves are torn off, since they accumulate the maximum amount of polyphenols and minerals. To taste, Shen Puer can be compared with real Oolong teas - it has a fruity aroma and a sweet taste, which it usually gives out with pear or berries.
- Shu puer (dry). The manufacturing technology of Shu puer (artificial fermentation) appeared around 1950. Tea made in this way has a less vivid taste and aroma, however, it is still in great demand outside of China, as it has a low cost.
In conclusion, we can say that the drink really has an attractive and refined taste, as evidenced by numerous positive reviews about milk puer.