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Pu'er resin (Chinese: 茶膏, pinyin: chagāo), or literally "tea paste," is a unique tea product that is hard to find an equal. It looks unremarkable—small black pieces.
When dry, it has a fresh, bright, slightly sour aroma.
The flavor is soft, warm, vibrant, and sweet and sour, reminiscent of an old, aged sheng. The taste is rich in dried fruits, wild herbs, fruity-floral notes, and homemade pastila.
The aftertaste is moderately tart, silky, and tingling. Reminiscent of fruit and berry puree or apple marshmallow.
Thanks to the rapid absorption of its highly active ingredients, sheng pu'er resin instantly invigorates. Its effects are comparable to those of young sheng tea from ancient wild trees. Drinking just one cup immediately produces a tonic effect, elevating your mood, increasing your concentration, and stimulating your energy levels. Untrained individuals should avoid consuming large amounts of this resin, as it may increase heart rate.
Brewing method: Dissolve 1 resin granule in 300-500 ml of boiling water. A thermos or chahai works well for this. Stir the drink to ensure it dissolves completely. To adjust the strength of the drink, either dilute it with hot water or add 1 or 2 more resin granules.
Sheng pu-erh resin in pads (chagao, tea paste) is a very tasty, healthy and convenient product.
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Name in Chinese
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生茶高 |
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Pinyin
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shēng chágāo |
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Country
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Китай |
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
This tea extract was known in the Tang Dynasty (7th - 10th centuries). It ceased to be produced during the Ming Dynasty (14th - 17th centuries). It was resumed during the Qing Dynasty (17th - 20th centuries). There was a special workshop in the imperial palace that was engaged in the production of tea resin. This paste was made in the 1950s at the Xiaguan factory for the Chinese army, which was based in Tibet. It was used, as you understand, to replenish the strength of military personnel and to replenish the soldiers' meager rations with vitamins and microelements. After all, regular delivery of food to the Tibetan plateau was a very difficult matter.
