The homeland of Puer tea is the People's Republic of China. Puer tea - what is it? The raw material for making tea is the Yunnan tea tree grown on the Yunnan Highlands in China, since this is where the most suitable conditions for growing this plant are. The use of puer tea as a drink has a very long history, which is approximately 1,700 years old. This type of tea is characterized by the fact that before entering the store shelves, raw materials are stored for several years (some varieties of tea are aged for 70 years), that is, they allow it to grow old.
Until transport was invented by humanity, puer tea was aged on the way to the country in which customers were waiting for it. But already in the XX century, when consumers learned about the healing properties of puer tea (which played a huge role in increasing the demand for these products), natural aging could not be completed until the end due to the lack of the necessary time. This served as an impetus for scientists to develop a special technique for fermenting tea in a shorter time.
The fermentation technology was as follows: the leaves of the tea tree from the Yunnan Highlands were placed in a reservoir and filled with heated water. This contributed to a rise in temperature in the tea heap and faster aging. According to the manufacturing technology of raw materials, puer tea has two types: “raw puer”, that is, naturally fermented, and “forced puer”, that is, made using artificial aging techniques. Many people believe that when using artificial fermentation techniques, the healing properties of puer tea are lost. We want to dispel this myth - the properties of puer remain the same.
What are the healing properties of puer tea
So, according to Chinese scientists and doctors, the healing properties of puer tea allow a person to overcome more than 100 various diseases, ranging from diseases associated with being overweight and ending with disorders of the gastrointestinal tract. Puer will also help in the fight against high blood sugar and cholesterol, with cancer cells, with a hangover syndrome caused by intoxication of the body with alcohol-containing drinks, and also cleanse the body of toxins and toxins. Many dietitians prescribe puer tea to their clients who want to lose weight, referring to the fact that this drink helps to balance the body's metabolism thanks to its vitamins A, D, E.
How to make Puer tea
A well-known fact is that puer tea has a persistent smell and rich color, so it is not recommended to brew this drink in a teapot made of clay. This is because clay - a material that perfectly absorbs odors that can not be removed with ordinary washing.
To make tea, you need to separate small pieces of puer (about 2-3 centimeters) and place them in a teapot. Unfortunately, there is no exact data on the amount of tea brewing, for example, when brewing ordinary Ceylon tea, since the strength, taste and color of the puer drink depends on many external factors. To soften the strength of the drink, when the kettle is warming, fill the puer with cold water, then drain it and add boiling water. Or do the same thing, but using hot water.
Remember, water brought to a boiling point (i.e. 100 degrees) will spoil the taste of puer tea. Tea leaves must be brewed with water, the temperature of which reaches 90-95 degrees Celsius. The first tea brewing lasts about 10-30 seconds, the next - 5-10 seconds. Starting from 4-5 brewing, the infusion time should be increased to 40-50 seconds.