Very often, real tea experts put pu-erh tea, whose name appeared in the distant 3rd century BC. n. e., along with elite drinks such as brandy or whiskey. The explanation for this lies in the fact that over the years the taste of the drink is revealed better and better, the aroma becomes more saturated, and the beneficial qualities become multifaceted. Aging and a special processing method make the black drink truly unique and healthy, and the variety of varieties is attractive to the most picky gourmets.
Features of the production of pu-erh tea and the beneficial properties of a perennial drink
Familiar to everyone, ordinary black tea, which anyone encounters almost daily in life, is actually considered red in China. But real black tea, which is obtained by special preparation and non-standard brewing, is proudly called pu-erh. The name of the tea comes from the place where the very leaves of the bushes were found. They are still brewed all over the world today.
Unlike the preparation methods of other varieties, pu-erh tea leaves become fully fermented as a result of careful processing. First, the leaves are collected from the bushes, then the raw materials are laid out in piles and periodically irrigated with water. When the leaves dry out a little, they are laid out in a uniform thin layer and left for a period of 1.5–2 months for natural fermentation. Tea can also be prepared artificially, but with the loss of some properties and aroma. Harvesting tea in a natural way takes about 7-8 years. During such an exposure time, global changes occur not only in taste and smell, but also in composition. This tea is called "shen", it has a dark color. Artificial drying takes much less time, as a result, a year later, a tea called “shu” will be ready, the shade of which is an order of magnitude lighter than that of “shen”.
More benefits for the body will, of course, be in tea with a ten-year exposure. But this does not mean at all that artificial pu-erh is not useful. There are about 120 varieties of a healing drink today, and each of them is useful in its own way. They differ in taste, aroma, color. All varieties are united by the production technology itself, but otherwise you can please any taste. A fairly popular type of tea today is one that is made from a mixture of young leaves and old ones with many years of aging.
Elite pu-erh tea: useful properties, compositional features and calorie content
The composition of real black pu-erh includes only tea leaves without impurities and artificial flavors. The chemical composition of the drink is as follows:
Kakhetins, anthocyanins and phenolic acids, which are a group of phenolic compounds with antioxidant, antibacterial and anti-cancer properties;
Amino acids, on which all characteristics of the drink depend, from quality to color;
Alkaloids, including theine, theobromine and theophylline, give the tea a tonic effect. The drink improves brain activity, dilates blood vessels, accelerates the transport of oxygen through the cells of the body and increases tone;
Saccharides, thanks to which pu-erh has a sweetish aftertaste;
Vitamins C, A, E, P;
Zinc, chromium, potassium, manganese, fluorine and other minerals;
Statins, they are formed by the processes of fermentation of trace elements in the body. Thanks to statins, cholesterol levels in the body are lowered, stroke is prevented, and susceptibility to coronary heart disease is reduced.
There are 151.8 kcal per 100 g of black pu-erh. For 1 cup, 1 tsp is enough. dry raw materials, in which it contains 2 g, which weighs only 3 kcal.
What are the health benefits of pu-erh tea?
Black classic pu-erh cannot be compared with any other similar drinks. The unique composition is literally filled with unique qualities. No wonder the popularity of pu-erh in the world is increasing every day. Among the useful qualities of pu-erh are:
Improvement of digestion processes;
Stabilization of blood sugar levels;
Fight against constipation;
Reduced chances of having a heart attack or stroke;
Cleansing the body of toxins of various kinds, removing toxins, poisons and heavy metals;
Prolongation of youthfulness of the skin;
Improving the functioning of the liver, its gradual cleansing and restoration;
Reducing the level of bad cholesterol in the body;
Promoting weight loss in a gentle mode for the body;
Concentration of attention and increased physical activity due to the tonic effect.
Pu-erh tea with its beneficial properties is considered not only a cure for certain ailments, but also a means of prevention. It is a powerful agent with a wide range of action. Tea is able to purify the blood, liver, intestines. Pu-erh does this effectively, which has earned itself a worthy place on the menu of popular diets. The drink has a beneficial effect on the skin, improving and evening out its color. The vitamin-rich composition is reflected in the improvement of the appearance of hair and nails. And the pectin in the composition prevents the development of oncology by blocking the Gal3 protein that forms such cells.
Does pu-erh tea have contraindications for use? Who should not get involved in an elite drink
The benefits of the drink are huge and obvious, but Puer tea also has contraindications, like any medicine. First of all, this includes individual intolerance to the product. People in old age or with chronic diseases should also not get carried away with historical drinking. By itself, the Pu-erh drink is quite strong, and its properties are clearly manifested even with slight brewing. Therefore, you should not experiment and strongly brew tea.
There are also some circumstances in which you should forget about the elite drink. Pu-erh tea has contraindications, including:
An increased degree of body temperature - drinking plenty of pu-erh will provoke an even greater increase in it;
The invigorating effect and tonic effect will not let you fall asleep for a long time, so it is strictly not recommended to drink tea before bedtime. At best, the consequences may be sleep and wakefulness disturbances, and at worst, stress for the nervous system;
For pregnant women, like most other products, pu-erh tea is not recommended;
During the period of breastfeeding for women, only one mug of a weakly brewed drink per day is allowed, no more;
Small children under 3 years old should also not be given an adult drink;
In the case of hypertension, the elixir should be abandoned so as not to further increase the pressure;
An exacerbation of the diuretic effect of pu-erh can be fraught with people with urolithiasis. The drink is able to activate the movement of kidney stones, which causes piercing and sharp pains;
People who do not know how to brew tea correctly can feel both a slight malaise after drinking it, and symptoms of poisoning, up to vomiting.
All contraindications can be easily corrected by the strength of the drink or by limiting the number of cups drunk daily.
The birthplace of this drink is Southwest China, Yunnan Province. A region with a unique microclimate and one of the most ancient stories of tea cultivation. Connoisseurs of tea culture consider this tea one of the most unusual types of this drink.
Shu-puer tea is an elite Chinese tea with a unique taste, a fairly young type of tea. He belongs to the category of Chinese blacks. This shu puer is a special product, also called post-fermented teas.
Shu-pu-erh production technology
For its production, brought to the state of green tea, the raw materials are subjected to wet stacking (vo-dui). The result is a high degree of fermentation.
The process can take up to three months. Until the main indicator of quality appears - a characteristic gloss.
Finally, the tea leaf is heated and treated with ultraviolet light. Then the finished tea is blended in loose form, then pressed into pancakes, sharpening and other forms.
What is Shu Puer
Finished raw materials are divided into types:
- Lao Cha Tou or "old tea heads". This tea is obtained from tea leaves stuck together during the wet stacking process. Lao Cha Tou has a pleasant taste, with a pronounced nuttiness. The aftertaste is always different, it is determined by the quality of the leaf, the conditions and method of preparation, fermentation, etc.
- Gong Ting or palace tea, small delicate leaf, slightly woody or vinous taste, deep and uniform color. Gunting is considered a high grade tea. It is still most often offered to guests in China.
- Jin Ya - golden kidneys. The drink of emperors and gods, premium tea, with a fruity aroma, sweet taste. It has a warming property, and a slight bitterness. Its price is usually higher than other pu-erhs.
Blended Shu Pu-erhs from different raw materials are popular. They have a bright, balanced taste.
Buy shu-pu-erh in the store "Tea House"
We offer you to buy Shu Pu-erh in Moscow in the online store "House of Tea". If you are a beginner and cannot decide which variety to start your acquaintance with pu-erh with, order the minimum packaging of the drinks you are interested in. Our range includes the best varieties delivered directly from China. The catalog also includes utensils for pu-erh. We are waiting for you daily from 12 to 21 hours, on Sunday by appointment. Delivery is carried out throughout Russia.
Discover the wonderful world of real pu-erh with the online store "House of Tea"!
Perhaps the most popular variety of Chinese tea today, shu pu-erh (mature pu-erh) is most often sold pressed. Chinese pressed tea Nowadays, this is more a tribute to tradition than a necessity: the main consumers of Yunnan tea for the last two thousand years have been the inhabitants of Tibet and Central Asia, and pressed tea easier to transport over long distances. The conditions of transportation and the speed of movement in those distant times contributed to the slow fermentation of tea on the way. Its color gradually changed to dark brown, and “maturity” appeared in the taste and aroma of the drink - softness and depth.
Shu pu-erh appeared in the 70s of the twentieth century on the wave of economic recovery in China and, as a result, the quality of life and the demand for good tea. In order to shorten the maturation time of taste and aroma and obtain fermented black pu-erh in a few weeks, shai qing mao cha goes through a special processing step, "wet stacking", in dui渥堆 or literally "wet heap". Read more about how shu pu-erh (black pu-erh) tea is made in our article.« Birth of pu-erh: production technologies"and on the video" Menghai. shu pu-erh production ».
Pu-erh pressedin most cases it is a blend, a mixture of buds and leaves in different proportions: this is how fullness, balance and depth of taste are achieved. The products of small factories or family handicraft industries can vary in quality, but, in most cases, are made from raw materials from one particular section of the mountain. Enthusiastic entrepreneurs and collectors who come to remote mountain villages “hunt” for such shu-pu-erh.Where the best raw materials for the production of pu-erhs are collected, you will learn from our article."Famous Tea Mountains of Yunnan Province".
As with sheng, the quality of shu depends on the original raw materials, but a good shu will have pleasant earthy, nutty and chocolate notes in the bouquet, and its taste will be velvety and deep. Contrary to popular belief, black pu-erh tea also changes over time, but not as radically as sheng.
The main reason for the popularity of shu pu-erh is its soft, harmonious, healing effect. This is a great natural energy booster that can energize you in the morning, relieve fatigue during the working day and help you relax in the evening - without causing harm, but on the contrary, maintaining a healthy body and clarity of mind. The beneficial properties of tea have been appreciated not only in China, but also far beyond its borders. Modern research by scientists, independently conducted in different countries, confirms its beneficial effect on all body systems. Regular consumption of shu pu-erh can significantly reduce the level of "bad cholesterol" and reduce blood sugar, which facilitates the work of the cardiovascular system and liver. Qualitative Chinese shu pu-erh teayou can drink with various disorders of the gastrointestinal tract, since the tannins contained in it have an anti-inflammatory and wound-healing effect, on an empty stomach (unlike young shengs) and even shortly before bedtime, but, of course, in a weak concentration.
With us you can always buy shu pu-erh well-known producers and small farmers, as well as our ownpressed tea, made in a small factory in the Jinggu Mountains.
Shu pu-erh tea, which means "ready", was originally an attempt to create a precocious version of "long-playing" sheng pu-erh. Over time, he proved his right to life, turned into an independent species and was divided into many exquisite varieties and collectible brands.
It has a special, easily recognizable, woody taste with earthy notes. The drink has a powerful healing effect due to the high content of vitamins and antioxidants.
The birthplace of shu pu-erh is the fertile land, the tea kingdom of Yunnan province. The plants in this area are saturated with the softness of warm waters and the powerful power of the sacred Himalayan mountains.
For shu pu-erh, the main raw materials are harvested on flat bush plantations by a mechanized method. Only a small part of the harvest is taken from valuable varietal mountain trees. The low quality of raw materials favorably reduces the cost of the finished product. And technologies worked out to the subtleties, verified recipes and high art of craftsmen make it possible to create a drink worthy of attention even from such material.
Depending on the proportion of low-grade and high-grade raw materials, shu pu-erh recipes are divided into two conditional subtypes:
- Bud varieties, in which the main green mass accounts for at least 25% of tea buds. Fragile, unopened leaves give the drink softness and tenderness.
- Non-bud, containing a large proportion of woody pieces and thick rough leaves, have a more brutal, pronounced taste.
In the process of artificial fermentation, the taste of any greens clearly changes, so the quality of raw materials for the production of shu pu-erh is not critical. After ripening, the green mass is a uniform mixture of small leaves and various fragments. For the external attractiveness of the finished product, when pressing tea into molds, beautiful golden buds are placed on the front side.
Classification
The raw material for shu pu-erh obtained after fermentation is sorted by mechanical sieving. Sometimes all the resulting mass goes under the press as is. But more often, groups of raw materials are isolated from it: leaves, buds, wood and other fragments, which are then classified. Thus, the highest grades of shu pu-erh made up the Imperial Class, those that were lower included in the Special and Gift, and the rest are indicated by numbers from 1 to 10.
High quality shu pu-erh contains a lot of buds. The lower the class, the more rough material it contains. It practically does not affect the quality of the finished drink. Different parts of the plant can change the intensity of individual components: body of taste, aftertaste or aroma. Only according to these main parameters, preference is given to one or another variety of shu pu-erh.
But since tea lovers traditionally first of all evaluate its appearance, this trend formed the basis for the classification of shu pu-erh. In reality, the variety or class is not a confirmation of the high or low quality of the drink, but only its taste.
Production technology
Shu pu-erh is a very young tea. The idea of its creation arose at the end of the 20th century, when an alternative technology for rapid artificial aging was developed. Now, in a very short time, it is possible to obtain tea that resembles shen of many years of aging. The preparation of shu pu-erh takes place in several stages.
- Collection of raw materials and drying. Greens are harvested from terraced bushes. The main raw materials are sprouts with 2-3 leaves. It goes through the usual stages of production, and the output is "maocha". And from that moment on, the processing of raw materials for shu and shen pu-erh is different.
- Fermentation. This stage is an imitation of long-term natural aging. To speed up the process, the raw materials are placed in artificially created conditions with temperature, light and humidity control.
For 1 to 3 months, the leaves are regularly moistened, heated and turned over. At this time, microorganisms develop in them, which accelerate fermentation due to the release of organic acids.
The process of wet stacking is called "in dui". It is at this stage that shu pu-erh acquires its peculiar taste. The duration depends on the recipe. Properly adjusted fermentation makes the taste characteristics softer and more versatile, and overaging or underexposure can produce a primitive product.
- Drying and sorting. Then the resulting material is sorted - by mechanical sieving, followed by manual selection of leaves that managed to avoid fermentation.
- Pressing. The sorted tea is moistened with steam and molded in hydraulic presses. Ready shu pu-erh leaves the production in pressed or loose form. To stabilize the fermentation process, many recipes provide for aging the finished tea in a dry place for a certain period, but not less than 3 months. During this time, the tea gets rid of the taste of dampness and excessive earthiness.
Loose shu pu-erh
During the production process, not all pu-erh is pressed. Some of the harvest remains in loose form and after fermentation is placed in huge ceramic vessels or boxes covered with air-permeable lids.
As a result, varieties of loose unpressed shu pu-erh are obtained:
- ordinary shu of various categories, made from bush material;
- from small bush buds (Guntin);
- shu pu-erh from small bush buds, but covered with pile (Jin Ya);
- tea from large buds covered with golden hair (Da Jin Ya or Da Jin Hao);
- tea from lumps of stuck together fine fraction (Cha Tou).
Loose shu pu-erh has many advantages over pressed teas:
- they are more convenient to measure and brew;
- the strength of the drink and the speed of brewing are easier to regulate;
- it is easier to determine the quality of tea, since each tea leaf is in plain sight;
- they quickly gain a mature taste;
- win in terms of economy;
- give a wide field for creativity in blends.
The negative points include not as rich taste as pressed teas, and a short shelf life. Ripe loose during long-term storage will change the characteristics for the worse.
Shu for collectibles
Depending on the duration of fermentation, the raw material will either go through it in full to the state of ripe, ready-to-drink tea, or later, during storage, it will gradually ripen (post-ferment) and acquire new amazing characteristics. Therefore, not all shu pu-erhs are suitable for aging and collectibles.
- Most are fermented for 1.5-2 months. The result is a not too fermented product that has a bitter taste and fermentation smell. It will take about 3 years for such tea to acquire a balanced taste and accumulate a full composition of useful substances. But after 18 months, he will acquire many wonderful qualities. Then he is able to improve for another 15 years. Naturally, this process will not be as rapid as at the beginning, but changes over time will be very noticeable. This is the perfect collectible tea.
- Another large group of shu pu-erhs undergoes a high degree of fermentation for 3-4 months. After such a long fermentation, tea acquires softness and sweetness of taste. It will only take a few months to mature. During this time, the residual notes of dampness will go away and the taste of tea will stabilize. Such shu is considered ready to eat and will not change its chemical composition and taste in the future. Collecting such tea does not make sense, you can just buy it.
- A very small group of teas undergo rapid fermentation from 10 to 18 days. According to its degree, the resulting tea does not quite correspond to shu pu-erh, is practically not popular, and requires about 10 years for proper aging and aging.
Collection varieties of tea need a special approach during storage: light, humidity, packaging, ambient temperature, lack of persistent aromas nearby. Even the material of the container matters. Only under the right conditions can you get an exclusive product.
How shu pu-erh "ages"
The process of aging or "growing up" shu pu-erh is clearly manifested by the example of those that undergo an average, 45-60-day fermentation. During the first year of aging, tea loses excessive bitterness and dampness.
Up to 3 years, its taste becomes richer. It gets rid of residual bitterness, abrupt transitions. Then comes a period of relative rest, which lasts up to about 5 years. At this time, the flavor notes are thinned out, sweetness is added. The aroma becomes multifaceted. The effect of the drink becomes softer, it no longer excites and stimulates as much as young tea.
From the age of 6, full maturation begins, which sometimes lasts up to 12 years, depending on the type of raw material and aging conditions. At this age, shu completely reverses its properties. Its taste becomes envelopingly sweet, very pleasant, with hundreds of flavor overflows. The drink has a relaxing effect, balances the mind and body, awakens the desire to live and create.
Appearance, taste, aroma of dry pu-erh and infusion
Dry shu leaves are dark in color, mostly coffee brown to black. There are pu-erh with a reddish tint to golden.
If the tea is slightly aged, it retains a pronounced woody and earthy aroma and taste. With age, they smooth out and are replaced by notes of nutty or gingerbread flavor, sometimes prunes, chocolate, cinnamon. Subsequently, the taste of the drink is thick, rich, but soft and sweet.
Classic brewing method
Shu pu-erh is a strong tea. It withstands up to 5-10 brews, while remaining a full-fledged drink both in appearance and taste. Due to its strength and richness, it should be washed before cooking.
For shu, 95-100-degree boiling water is ideal. from this temperature are not lost.
The drink is brewed in a teapot or gaiwan. It is enough to take about 3 g of dry tea leaves (1.5 teaspoons) for 250 ml of water. The first times are kept from 30 seconds to 1-3 minutes (depending on taste preferences), and the following straits are increased.
In addition to the classic, there are non-standard ways.
For storage, a dry, dark place is selected where foreign odors will not penetrate into it. The exception is other teas shu, the neighborhood with which will only benefit.
Shu Puer is a bright, memorable and strong tea. The effect of the drink on the body is so individual that everyone who has experienced it on himself will describe the state in his own way. But the fact remains undoubted that shu pu-erh is able to tone up and cheer up, balance the psyche and awaken creativity.
Tea. It is made in China. In its production, a unique technology for processing tea leaves is used. Thanks to artificial fermentation, the effect of aging is created, tea acquires a special “earthy” taste, wonderful aroma, and is endowed with unique properties.
Excursion to the past
The Chinese province of Yunnan is a traditional place for the production of pu-erh. There is a belief that at the birth of a son, parents prepared a slab of pu-erh, its natural fermentation took place until the moment when the young man grew up. By this time, the pu-erh was finally ripening, the money from the sale of the tiles was enough to cover the costs of the wedding ceremony.
Natural took a long time to shorten this time, China began to carry out accelerated artificial fermentation.
Types of pu-erh
There are two types of pu-erh, depending on the fermentation technology:
- undergoes natural fermentation, traditional, long, it turns out raw pu-erh, or raw.
- Shu Puer undergoes artificial fermentation, it is also called accelerated, or cooked.
In the case of long natural fermentation, tea leaves acquire a light brown hue. With accelerated fermentation, the color of the tea leaves becomes almost black, dark brown. Shu Puer appeared recently, its appearance was due to the high demand for this amazing drink. Shen pu-erh is distinguished by the ability to control the degree of fermentation, its speed. Tea is valued for the fact that long-term storage makes this tea even tastier.
How is the tea leaf processed?
Shu Puer production
For the preparation of pu-erh, the raw materials must be of exceptional quality, otherwise, after a few years, the result may be disappointing. To make Shu Per, aged by accelerated technology, the collected tea leaves are sent to the factory, where they are piled up. Tea leaves are moistened by sprinkling with water. Heaps are covered with a dense cloth, this allows you to start the fermentation process. Inside the piles of leaves, the temperature rises, reaches about 60 ° C, with which the tea stops.
Every day the leaves are stirred to create ideal conditions for an even fermentation, then covered again. This process is delayed for 45 days. The leaves become dark in color. They are thoroughly dried, pressed into pancakes. Shu Pu-erh, which is stored for more than ten years, improves its taste, the effect of wet heaps disappears.
Shen Puer production
The production of Shen Pu-erh takes place in several stages. The collected leaves are first dried in the sun. Then they are fried in a cauldron, the leaves are curled. At this point, the cell walls are destroyed, tea juice appears. The raw material is again dried in the sun, only after that it enters the plant.
At the factory, the tea is sorted, the quality is checked. With strong steam jets, the leaves are pressed into pancakes under high pressure. The flattened tea is dried and packaged. At the same time, all technological requirements are observed. For several years, the leaves of shen pu-erh remain green, but then begin to change. Tea changes its properties, aroma and taste. The difference between a seven-year-old and a twenty-year-old pu-erh is too noticeable, even those who taste tea for the first time can notice it.
The older the tea gets, the better it tastes. The natural fermentation in a pressed pancake is slow. It becomes darker, in the years it acquires an exquisite taste with a peculiar bouquet, a noble aroma.
Pu-erh properties
The Chinese consider pu-erh a panacea for all diseases. There are many fans of this drink in the Celestial Empire, there are more and more of them, the real era of pu-erh is coming. Shu Pu-erh, made from high-quality raw materials, is distinguished by the aroma of nuts, caramel, chocolate, molasses, and a peculiar earthy aftertaste. French scientists recently conducted studies that showed that this type of pu-erh prevents an increase in blood cholesterol. It normalizes metabolism, cleanses the blood and liver. The properties of pu-erh do not allow plaques to form on the walls of blood vessels.
The effect of shu pu-erh
Regular use of Shu Pu-erh improves the condition of the whole organism, it is able to start the mechanism of removing harmful substances from it. Nutritionists recommend drinking this tea in the fight against extra pounds. This is due to the complex cleansing effect and improved bowel function. A cup of pu-erh, drunk in the morning, invigorates, improves tone, efficiency, maintains clarity of mind.
Brewed Shen Puer gives a light golden infusion with a delicate aroma of smoke, apples, dates, forest, dried fruits. The taste of this tea is spicy, fruity, herbal shades are felt in it. Shen helps to digest heavy food, helps with poisoning, quenches thirst, removes old toxins.
How to cook pu-erh
It is necessary to follow all the rules to retain all its useful properties.
The water for brewing Shu Pu-erh should be soft and clean. It is necessary to use earthenware or porcelain dishes. When using a 150 ml gaiwan or teapot, you need to take from 6 to 10 grams. The desired layer is cut off from the pressed tea with a special knife or a piece is broken off.
The dishes need to be warmed, for this the teapot or gaiwan is rinsed with boiling water.
The water should boil, then you should wait a bit, the water will cool down to 95 ° C during this time. Pour this water over the tea and immediately drain the water. This washes away the tea dust and helps the tea open up. The leaves are again filled with water. After 30 seconds, the tea will be ready. Re-brewing is allowed. It is necessary to increase the infusion time by 7, 10, 20 seconds with each brew. Pu-erh should not be infused for a long time, it is necessary to immediately pour it in order to feel its unusual taste and enjoy tea.
Contraindications to the use of pu-erh
Pu-erh has pronounced properties, so it has a number of contraindications. You need to be careful in the following cases:
- if there are kidney stones;
- in diseases with high temperature;
- with eye diseases;
- with insomnia;
- with hypertension;
- with diseases of the stomach.
You can not drink pu-erh for children under 10 years old, pregnant women. It is not recommended to drink pu-erh on an empty stomach and immediately after a meal.
How to store shu pu-erh
Tea leaves have very strong absorbent properties, so you can not store tea where it can absorb foreign odors. Keep tea away from spices so as not to lose its unique natural flavor.
Tea does not like airtight packaging, it must breathe. The air temperature should be average. Humidity is not more than 90%. Although the taste of tea only improves every year, tea art experts do not recommend storing shu pu-erh for more than ten years.
If the tea has a rotten smell, it means incomplete ripening. It is necessary to place the pu-erh for a year and a half in a well-ventilated room. It will ripen and delight with great taste and aroma.
