Pu'er resin (Chinese: 茶膏, pinyin: chagāo) or literally translated from Chinese as "tea paste" is a unique tea product that is hard to find an equal to. It does not look like anything special - small pieces of black color.
Nomi grass leaves (糯米香叶子, nuòmǐxiāngyèzi, NomiXiangYezi) are added to the resin by mixing Nomi leaves and stems with tea leaves in a certain proportion.
In dry form, this resin has a bright, refreshing aroma with a light sweet-spicy note.
The taste is rich, velvety, powerful, ambiguous. The aroma of Nomi clearly dominates the taste: sweetish-spicy, with notes of sticky rice. There are also typical notes of shu puer resin: baked milk, boiled condensed milk, honey shades.
The aftertaste is rich in the aroma of Nomi grass, with enveloping honey-creamy shades.
Brewing method: dissolve 1 resin granule in 300-500 ml of boiling water. A thermos or Chahai is perfect for this. You can stir the drink to completely dissolve it. To adjust the strength of the drink, you must either dilute it by adding hot water or add another 1, 2 resin granules.
The resin has a very strong tonic effect, which is clearly felt after the first cup. Unprepared people should not drink a lot of resin at once. In addition, the resin has a general preventive effect on the entire body, lifts the mood, strongly collects and concentrates attention, charges with powerful and directed energy.
Nomi herb has a hematopoietic effect, "fills the void" (trad. Chinese medicine), suppresses sweating and has a beneficial effect on the spleen. Suitable for women, children and the elderly.
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Name in Chinese
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糯米香熟茶高 |
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Country
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China |
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Weight, kg
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1 г |
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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.
