Drink of Emperors: Puer
The tea ceremony occupies a special place in the centuries-old Eastern tradition. And although the essence of this phenomenon remains constant, the nature and external manifestations of the tea ceremony in different nations have their own national characteristics. In each Chinese province, the tea ceremony and the tea used in it are varied: for example, residents of the southern provinces prefer green tea, and residents of the northern provinces - red tea, in Fujian province they more often use Oolong tea, and in Yunnan province Puer tea is widely known.
According to one version, this variety owes its specific taste to the multi-day journeys during which it was transported from China. During these journeys in the highlands, the tea was exposed to large temperature changes. In the morning after a cold night, condensation would form on the tea, the moisture would soak all the tea leaves, and during the day the sun would dry them completely. This exposure led to the fermentation of the tea, which determined the presence of its characteristic taste and aroma, and pu-erh tea also acquired certain properties.
History of Tea
Chinese Puer is the most ancient tea, grown for over three thousand years. Recently, a Puer tree was found in Yunnan that is exactly that old. Moreover, its leaves are collected and sold at auctions, with regular celebrations held in its honor. Throughout its existence, tea has always been especially popular, being the most popular and expensive commodity on commodity exchanges. Ordinary Chinese also often paid at the market not with money, but with pressed cakes until the 19th century. Where did this amazing drink come from?
The name has an interesting etymology, as it was formed from the city of the same name Pu'er, located in the southwest of China. Not far from there, in Simao and in Xishuangbanna, Pu'er is still created using ancient technologies, taking into account the secrets of production, which are especially carefully guarded by the Chinese people. It is no coincidence that long ago, foreigners could be killed on tea plantations if the thought of potential espionage crept in.
It is known that at the time Puer appeared, tea was transported exclusively by horses, and this implied compact packaging. That is why tea began to be compressed into peculiar cakes, wrapped in special paper, tied into stacks. Each stack after this (of 7 cakes) was wrapped in a bamboo shell (hence the name "Seven Brothers Cake"). The tea was transported for a very long time, through the tropics with high humidity, so during this period fermentation occurred naturally, so the tea was exported for sale, being raw, and arrived at the destination in a ready-made dry form.
Shu and Sheng Puer
The two main types are Sheng Pu'er (raw) and Shu Pu'er (fermented). In our country, unskilled tea merchants often mislead customers by saying that Sheng is pressed tea and Shu is loose tea. However, in fact, the difference between these two types of tea is much deeper.
Raw Pu'er (Sheng Pu'er) is fresh tea leaves that have been picked, dried and pressed into a variety of shapes. It can be shaped like a pancake or a bowl, a brick or a square, a mushroom or a pumpkin. What is important is that this is live tea. During storage, it undergoes slow fermentation, and the owner of the tea can control its taste, which changes over time. It is believed that Sheng Pu'er can only be consumed two to three years after picking, but many tea ceremony experts believe that Sheng Pu'er tea becomes authentic only after 20 years of aging. During this time, the roughness and bitterness of the original tea leaf and the moist taste leave it, and the tea acquires its specific aroma and taste. The color of the tea also changes over the years from light green to almost black.
Today you can try and appreciate the taste of Sheng Puer of various aging or buy tea for your own collection. And in our stores, tea masters will tell you about the secrets of preparing this divine drink. In a calm and leisurely atmosphere of tea tasting, you will learn about the tea ceremony, about the methods of brewing true Puer and its beneficial properties. Like other elite varieties, Chinese Sheng Puer has not only a magnificent aroma and taste, but also promotes rejuvenation of the body. In addition to the invigorating effect, which helps to increase efficiency, it:
- improves digestion,
- removes toxins,
- lowers the level of bad cholesterol in the blood.
Shu Puer is the same Puer, but "aged". If earlier the aging of tea was carried out naturally, now this type is produced using the accelerated fermentation technology developed in the seventies.
It is especially important to note that although the fermentation technology has been developed recently, its essence is simple and natural, and it does not use modern chemicals. According to it, tea leaves are simply collected in piles, actively watered with water and stored. During the "ripening" process, Shu Puer tea, thanks to various bacteria, is brought to the desired condition.
As a result of fermentation, the resulting tea is a drink with a soft sweet taste, rich in a variety of shades. The sophisticated gourmet taste will find in this variety flavors of nuts and caramel or chocolate and molasses. The tea itself is classified as dark, but the color of Shu Puer can be quite different: from reddish-brown to almost black.
The aroma and taste of Shu Puer tea are, without exaggeration, the aroma and taste of Chinese culture. Do not forget that the East does not tolerate fuss, so it is impossible to experience the true pleasure of elite Chinese tea from the first time. Try this tea again and again, and each time you will feel new notes of its magnificent taste.
In addition to pleasure, Shu Puer will help you maintain youth and longevity. The list of its beneficial effects on the human body is too extensive to list in full. But undoubtedly, the most important advantage of this tea will be:
- increase in low pressure,
- reducing blood cholesterol levels,
- preventing the occurrence of malignant tumors.
These are the diseases that are a sign of our modern world and, unfortunately, can be companions of most of us. Shu Puer tea is a great natural healer that takes care of our health every day.
Some more interesting differences
These two varieties have different colors:
- Sheng Puer is light, with leaves that have either a greenish tint or a pleasant brown-green color.
- Accordingly, Shu Puer is a darker shade - brown, close to black.
This also fully applies to the infusion of already brewed tea, since Sheng puer will give a light and almost transparent infusion, and Shu puer - thick and dark, which "does not want" to let through a drop of light. Many Russian lovers of shu puer compare its infusion to oil, for its dense dark color.
The tastes of the described species also differ significantly:
1. Sheng Puer pleases with its sourness and slightly sweet aftertaste, sometimes with a clearly noticeable taste of prunes. The smells can be varied: raisins, dates, smoke, forest...
2. Shu Puer has a softer, heavier taste without sourness, bitterness and sweetness, but with a pleasant “chocolateiness” and “nuttiness”.
Features of taste and aroma
The aroma and richness of the drink directly depend on the quality of the raw materials used for brewing, as well as the stages of preparation. The substances included in the composition provide the tea with a multifaceted taste, from which nuts, wood, and prunes stand out. Puer leaves a sweetish-tart aftertaste with a slight bitterness.
To feel the natural taste and get full enjoyment, you should not use any additives in the form of sweets. We have already written about how to brew puer . Afterwards, the drink is poured into bowls and drunk in small sips. When drinking tea, you need to take into account some features:
1. It is not recommended to drink tea in large quantities.
2. Due to its tonic effect, it is best to drink the drink before lunch; in the evening it can cause insomnia.
3. Sugar spoils its natural taste.
Some people claim that drinking tea causes a euphoric feeling, like intoxication. Puer is not a narcotic, so the strange sensations that appear after drinking the drink cannot be considered intoxication. Tea relaxes muscles, tones the body, clears thoughts, creating a feeling of lightness. This is explained by the presence of certain substances in the composition:
- Theine. Stimulates intense brain activity.
- Theophylline has a positive effect on the central nervous system.
- L-theanine. Promotes proper interaction of brain cell impulses.
Effect of consumption and useful properties
Tea is a traditional drink in many countries. In China, it is especially valued for its unusual taste and rich aroma; in Asia, it is in demand as a healing drink with a complex of substances beneficial to health. Pu-erh tea, when consumed daily, strengthens the immune system and reduces the risk of developing many diseases.
Here are some objective advantages and obvious benefits of this truly magical drink:
1. Improves metabolism, having a beneficial effect on the functioning of the gallbladder.
2. Cleanses the liver.
3. Eliminates the feeling of heaviness in the stomach, promotes easier digestion of food, and normalizes the functioning of the entire digestive system.
4. Gives a boost of energy.
5. Quickly and effectively removes hangover syndrome.
6. Used as a natural rejuvenating agent.
7. Reduces pain in gastritis and ulcers.
8. Reduces the factors of development of heart attack and stroke.
9. Prevents the development of cancer. Pectin, which is part of the drink, reduces the functions of the protein that promotes the development of cancer cells.
Tea leaves have an impressive chemical composition containing minerals, vitamins necessary for the smooth functioning of internal systems, proteins, saccharides, amino acids. Aromatic substances strengthen the nervous system. Tea composition is beneficial for hypotensive patients, because you can easily increase blood pressure by brewing strong tea. Theine, the main component of tea leaves, dilates blood vessels, improving oxygen circulation.
Interesting facts
- The Chinese say that in the old days, when a child was born, parents would always lay down a Puer cake in this year according to an old tradition. This was done so that when the child grew up and wanted to start his own family, he could sell the old tea and pay for the wedding. Yes, and to this day, many Chinese prefer to invest money not in banking institutions, but to buy Puer, the cost of which is steadily growing every year.
- Many people think that this tea is buried in the ground “for storage”, but this is not true.
- In Yunnan, a whole institute successfully operates, where students are engaged in a thorough study of Puer production technology. Without a diploma from the institute, it is simply impossible to get a number of positions at a serious factory.
- Just a couple of decades ago, no one put production dates on pancakes. There was simply no need, since the manufacturer produced good tea every year, the packaging remained the same, and there was no talk of marketing. The buyer simply bought what he liked.
- This is a unique tea that was simultaneously a drink for both rulers and common people.
- Комментарии
- Вконтакте