The best varieties of pu-erh

The ancient kingdom is considered the birthplace of Chinese Pu-erh tea. Shu, which later became a major center for the production of tea. Great Chinese Pu-erh tea is tea leaves that undergo fragmentation, artificial and natural aging. The Chinese still believe that the best Pu-erh is grown in the area. "Six Great Mountains" in the province Yunnan in the county Puer.

There is a legend that one great emperor once tasted his divine taste, asked: "What is the name of this great drink?"... He was told that this is ordinary tea from Puer, then the emperor said: "Give me some more of this Puer!" The name stuck with the drink and now we can enjoy the magnificent tea that the emperor himself liked.

Best Pu-erh - Aged

The excellent creamy taste and warm aftertaste of the tea conquer from the first sip. The modern domestic consumer will be interested to know that pressed and loose Pu'er tea not only does not deteriorate over time, but becomes even tastier and more aromatic.

Aged Puerh identical to good cognac - the older the better... The ideal storage time for Chinese tea is 3-5 years, it is this period that he needs in order to maximally convey his unusual taste to the consumer and reveal the unique properties of tea.

But there are also masterpieces of aged pu'er, which are more than 10 years old. They are very expensive, usually sold in specialty tea shops or tea auctions.

This excellent tea perfectly quenches not only thirst, but also creates a feeling of satiety. Today there is a huge variety of Chinese tea in different regions of Russia, it can be black, white and green varieties, as well as excellent Milk Pu-erh and elite aged Pu-erh.

The price for this drink is very reasonable, and therefore it has many of its admirers in all countries of the world.

The best pu-erh can only be bought from top manufacturers

Tea companies already today we have made sure that connoisseurs of excellent Chinese tea receive a real high-quality product, and not a cheap counterfeit with flavors. Today, many large tea companies, including ours, work directly with the manufacturer, and therefore supply only high quality tea to the market. All tea products from the manufacturer pass the strictest quality control, and therefore go on sale the best pu-erh.

The most famous, proven tea factories for the production of pu-erh tea are factories: Menghai, Xia Guan and Jinglong... The Chinese themselves prefer pu-erh varieties from these factories, which have already become world famous.

Without exaggeration, one of the best shu (black) varieties of pu-erh can be called such Menghai masterpieces as V93, 8592, 7576 and 7592. It is numbered pu-erhs that are the quality standards that other manufacturers are guided by.

One of the best (shen) green Puerh is definitely the legendary Xiaguan Ji factory Xia Guan.

And for pueromaniacs all over the world, the reason for conversation is the best puer in stones, which is made from puer crusts during fermentation. This tea looks rather unsightly, but you start brewing and it happens ...

Only the best varieties of puerh delight the soul and soothe the heart.Having once tasted elite Chinese pu-erh, you will no longer be able to refuse it and will become its loyal fan for many years!

Enjoy your tea!

Next article - Harm of green tea

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The ancient kingdom is considered the birthplace of Chinese Pu-erh tea. Shu, which later became a major center for the production of tea. Great Chinese Pu-erh tea is tea leaves that undergo fragmentation, artificial and natural aging. The Chinese still believe that the best Pu'er is grown in the area. "Six Great Mountains" in the province Yunnan in the county Puer.

There is a legend that one great emperor once tasted his divine taste, asked: "What is the name of this great drink?"... He was told that this is ordinary tea from Puer, then the emperor said: "Give me some more of this Puer!" The name stuck to the drink and now we can enjoy the magnificent tea that the emperor himself liked.

Best Pu'er - Aged

The excellent creamy taste and warm aftertaste of the tea conquer from the first sip. The modern domestic consumer will be interested to know that pressed and loose Pu'er tea not only does not deteriorate over time, but becomes even tastier and more aromatic.

Aged Puerh identical to good cognac - the older the better... The ideal storage time for Chinese tea is 3-5 years, it is this period that he needs in order to maximally convey his unusual taste to the consumer and reveal the unique properties of tea.

But there are also masterpieces of aged pu'er, which are more than 10 years old. They are very expensive, usually sold in specialty tea shops or tea auctions.

This excellent tea perfectly quenches not only thirst, but also creates a feeling of fullness. Today there is a huge variety of Chinese tea in different regions of Russia, it can be black, white and green varieties, as well as excellent Milk Pu-erh and elite aged Pu-erh.

The price for this drink is very reasonable, and therefore it has many of its admirers in all countries of the world.

The best pu-erh can only be bought from top manufacturers

Tea companies already today we have made sure that connoisseurs of excellent Chinese tea receive a real high-quality product, and not a cheap counterfeit with flavors. Today, many large tea companies, including ours, work directly with the manufacturer, and therefore supply only high quality tea to the market. All tea products from the manufacturer undergo the strictest quality control, and therefore go on sale the best pu-erh.

The most famous, proven tea factories for the production of pu-erh tea are factories: Menghai, Xia Guan and Jinglong... The Chinese themselves prefer pu-erh varieties from these factories, which have already become world famous.

Without exaggeration, one of the best shu (black) varieties of pu-erh can be called such Menghai masterpieces as V93, 8592, 7576 and 7592. It is numbered pu-erhs that are the quality standards that other manufacturers are guided by.

One of the best (shen) green Puerh is definitely the legendary Xiaguan Ji factory Xia Guan.

And for pueromaniacs all over the world, the reason for conversation is the best puer in stones, which is made from puer crusts during fermentation. This tea looks rather unsightly, but you start brewing and it happens ...

Only the best varieties of puerh delight the soul and soothe the heart. Having once tasted elite Chinese pu-erh, you will no longer be able to refuse it and will become its loyal fan for many years!

Enjoy your tea!

Next article - Harm of green tea

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Aged tea that gives youth, energy and strength is Chinese Puerh. It is considered the true wealth of this country and is carefully kept in the state granaries.The unique properties of this drink are legendary, but not everyone can understand its taste and properties.

Description, production

In China, there is a tradition at birth of a child to press fermented black tea of ​​the highest quality into a cake and store it until the child grows up and enters into an independent life. In 20-25 years, this cake, called Pu-erh tea, will cost a lot of money, which will be enough for many of the young man's endeavors.

This tradition is still observed among those people who are engaged in tea production. Pu-erh is really an expensive product, and the longer it matures, the higher the price. What is Pu-erh tea and how is it made?

Puer is understood as tea that has undergone a long-term 100% fermentation for at least 3 months. In general, this type of tea has no expiration date. The longer it is stored, the richer its composition, aroma and taste becomes.

Its production process includes the following stages:

• collection;
• sorting;
• withering;
• warming up;
• steaming;
• fermentation;
• drying;
• pressing;
• re-fermentation.

For pu-erh, juicy large leaves are harvested on a young shoot. Usually these are 2-4 leaves, and the larger and fleshy they are, the better. The main region where this tea is produced is Yunnan province in China. A special kind of tea bushes grows here, the leaves of which have fewer amino acids and more catechins. This property allows the fermentation process to almost never stop during the entire storage period. Under the influence of bacteria, temperature and other organic substances, catechins are converted into aromatic compounds, which give pu-erh tea such a multifaceted taste and aroma.

Long fermentation tea cakes

After harvesting, the leaves are sorted, torn and damaged leaves are removed, laid out on a flat surface for several hours so that the leaf loses some of its moisture and becomes softer. Then it is warmed up in the sun and kept over steam. After such preparation, the raw materials are placed for fermentation in a warm dark room. Fermentation takes about a month.

The next step is drying followed by pressing and storage for the final fermentation. Such pu-erh, produced naturally, is called shen pu-erh, or raw. Its fermentation period, like the storage period, is unlimited.

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There is another variety - shu puer, or ripe. Here, the oxidation process takes place with the direct participation of a person in a short period of time. In terms of properties, this species is similar to the sheng pu-erh, aged for years, but with a less multifaceted taste and aroma.

History indicates that this type of tea was known in China as early as the 3rd century BC. It can be said that pressing the tea was a random way to preserve the quality of the product. To prevent tea leaves from absorbing moisture and rotting during long-term transportation, they began to steam and press them in bags. In this form, tea was delivered safe and sound to the palace of the emperor and his nobles.

Today pu-erh looks like a flat cake, mushroom, ball, brick. The shape can be almost any, as well as the weight. There are also friable types, which in their properties are no different from pressed ones and even in sachets.

Varieties

Yunnan is one of the largest provinces in China. There are many tea plantations and industries, each of which is famous for a particular tea. In general, about 120 varieties of pu-erh are known. They differ in harvest season, leaf size, fermentation period, and so on. There can be a lot of nuances in production technology. It is difficult to say which is the best of the varieties of pu-erh. Each of them has subtle differences that are not always clear and perceptible to the layman.

There are several factories in China that produce the best pu-erh - Menghai, Jinglong and Xia Guan. Of the teas produced here, the highest quality teas are Xia Guan Ji, Chatou and Menghai V93.

When brewing, the tangerine crust also enters the teapot.

Not so long ago, a new product appeared on the market - pu-erh in tangerine. This is loose tea (shu pu-erh), which is put into tangerine peeled from pulp and sent to a special oven for drying. During drying, the tea leaves are impregnated with the aroma of tangerine and take on new notes in the taste. The tangerine packaging itself also looks original.

The description of the product also indicates the brewing method. Together with the tea leaves, a piece of tangerine is also put into the teapot to get a really rich drink.

Properties

Pu-erh contains a huge amount of organic and mineral compounds. The most valuable of them are vitamins E, A, group B, bioflavonoids, tannins, alkaloids, essential oils, amino acids, enzymes, catechins, calcium, magnesium, potassium, phosphorus, fluorine, iron, iodine, etc.

Useful properties of pu-erh tea:

• lowers blood glucose levels;
• thins the blood, lowers cholesterol;
• lowers blood pressure, cleanses blood vessels;
• improves digestion, promotes normal intestinal motility;
• participates in lipid metabolism, promotes weight loss;
• tones up, increases mental performance;
• removes toxins and toxins.

A properly prepared drink will help to cope with headaches, bad mood, weakness. It helps to concentrate attention, gives clarity of mind, calms down. The effect of pu-erh tea is a charge of vivacity and strength for the whole day, it is not in vain that it is recommended to drink it before lunch in the first half of the day.

The properties of pu-erh tea make it possible to use it as a means of fighting fatigue, which does not burden the nervous system. The drink is low in caffeine, so it works mildly. You can use it for the prevention of cancer. This is the only tea drink that can be consumed in the presence of stomach ulcers.

Puerh is not drunk often and in large quantities. You can not cook too strong infusion. All this is fraught with an overdose, as a result of which tremors, headaches, and nausea appear. The effect of such a drink can be described as intoxicating.

Pu-erh is stronger than coffee in terms of its tonic properties.

Can Pregnant Women Drink Fermented Black Tea? Its use is undesirable due to its strong tonic and stimulating effect. During pregnancy, this is a threat to increase the tone of the uterus. It is contraindicated on an empty stomach and before bedtime. The product can be harmful at high temperatures, in case of eye diseases, in the presence of kidney and gall bladder stones. Hypertension with frequent pressure surges is also a reason to refuse the drink.

Contraindications also apply to people with frequent stool disorders and those who suffer from enterovirus infections. In this situation, the drink can provoke severe dehydration. For the rest, the properties of Chinese pu-erh tea will only benefit health.

How to brew

Most often, pu-erh can be bought in tablets of 15 grams or more. A very small piece of tablet is enough for one serving of the drink. For tea lovers, for its preparation, they purchase sets, in which there is necessarily a special knife for breaking off a portion of the tea leaves from the pressed form.

To brew pu-erh correctly, it is better to use the spill method. It involves the following steps:

• warming up the gaiwan and setting the tea leaves;
• rinsing the tea leaves with boiling water for 2-5 seconds;
• re-pouring boiling water, infusion for 5-7 seconds.

After that, the drink is poured into cups or bowls and drunk. You can repeat brewing up to 10 times, increasing the infusion time to 1-2 minutes. You can watch the video on how to cook pu-erh.

Invigorating fermented pressed tea is a product whose taste, aroma and benefits are difficult to understand and appreciate the first time. In China, it is considered a drink for 100 diseases, which is why it is so highly valued.

Tea varieties. Pu-erh. Part 1 - history and production

Tea varieties. Pu-erh. Part 2. Sheng pu-erh - varieties and brewing methods Tea varieties. Pu-erh. Part 3. Shu pu-erh - history and varieties Tea varieties. Pu-erh. Part 4. Brewing and storage

There are two main varieties of pu-erh - Shen and Shu... It is quite easy to distinguish them, especially if the tea was produced recently.

Sheng pu-erh leaves

Sheng pu-erh has rather large leaves, greenish, sometimes with a brown tint. The tea infusion is light - golden, sometimes with a reddish tint. The smell is light, with the aroma of haze, dried fruit or apples. The dormant tea leaf is green or yellowish green.

Shu pu-erh has smaller leaves, they are strongly twisted, their color ranges from brownish-gold to velvety-black. The smell of the leaf itself is strong, slightly earthy. The tea infusion is aromatic, the color can be either amber brown or reddish with a ruby ​​tint. In some varieties, the color is even darker, up to the color of coffee and black oil, through which even the bottom of the cup is not visible. The dormant tea leaf is almost black.

Each type of tea has its own connoisseurs. Someone likes the lightness of shen, while others cannot imagine a day without a cup of strong shu, which helps to cheer up. Each person chooses tea for himself. Especially sensitive people do not tolerate strong tea, so you should listen to your feelings when you try a new strain. Pu-erh also has an interesting property that manifests itself if you drink it in a small company. It relaxes and makes people laugh. Quite serious personalities, 10 minutes ago, who were sitting calmly and a little anxiously, begin to smile under their breath and laugh at the jokes of their neighbor.

If we talk about the effect on the body, it is believed that pu-erh helps to lose weight, removes toxins and helps with digestion. Chinese doctors wrote that this tea is useful for people who often eat meat in order to make it easier to digest. In addition, pu-erh invigorates and warms, which is especially important in winter, when there is cold and wind all around.
There are quite a few factories that produce pu-erh, I will only mention the main areas.

So let's start with shenov.
Sheng pu-erh. They are also "qing" pu-erh, that is, "fresh". They are "green pu-erhs".

Sheng pu-erh cup

As I said before, the main tea picking area in Yunnan is Xishuangbanna District in the south of the province. Tea is also collected in other places, in the Dali district, Nanjiang, Simao and others. The largest factories are located in Kunming, the provincial capital, in Menghai, in Dali. At the same time, there are many small factories and factories that also produce their own brands of tea under their own brand, and sometimes under the brand of the selling company, as, for example, happens with the brand "Zhong Cha" or "Middle (or Chinese) tea" ...
But when you buy tea, first of all you need to pay attention to the tea itself, and not just to the name.

Pressed pancake sheng pu-erh

So, in front of you is a tea pancake or a brick. The color of the leaves should be fairly light, maybe greenish-brown, slightly gray. Sheng pu-erh, which has been lying for some time, for example, five years or more, usually darkens, approaching shu pu-erh. It is even difficult to distinguish old shens from shu, but then the price of this tea jumps up many times. Such tea has a special taste, bright, seasoned, but without dustiness and roughness, if, of course, the raw materials were good initially.

As a rule, large leaves are taken for shen, as the fermentation processes in them can take a long time, giving the tea a special charm. The cake may be written: "Bai nyen gu shu cha", which means, "Tea from the leaves of centuries-old trees." Or even "Qian nyen gu shu cha", that is, "Tea from the leaves of millennial trees."And these are indeed the leaves of old trees growing in the Yunnan Mountains. Such leaves can be stored for a long time, giving the tea infusion the aroma of dry apples with a special oily tea infusion. They also write: "Lao shu cha" - "Tea from an old tree" or "Gu shu cha" - "Tea from an ancient tree."

You can often read the name of the mountain from which the tea was collected. For example, tea from the Bu Lan mountain has a tart, fruity-woody taste, it is strong and bright. Ban Zhang tea is more delicate, enveloping, soft, but strong, rich. From Mount Nan Nuo - warm, sweet and slightly smoky, with a hint of prunes.

Puerh "Silver Buds"

If it says "Yin ya", that is, "Silver buds", then the leaves of this tea are covered with a silvery fluff, their taste is delicate and pleasant, the color of the infusion is light honey or amber.

Puerh "Bai Hao"

If "Bai hao", that is, "White villi", then the sheet is covered with white fluff. Sometimes it is also called "White Pu-erh", but this name is not entirely correct. This tea gives a fairly light infusion, but its effect may be stronger than that of other varieties. He clears his head, helps to tune in the right way, sometimes changing the frozen picture of the world.

Buds of wild growing tea trees

Loose buds or "Ya bao"

There is another type of pu-erh, kidney pu-erh, such as in the "Buds of Pine Blades" or "Buds of Wild Old Trees" cake. For this variety, dense buds are collected, processed and loosely pressed. Sometimes there is also a loose option. Such tea is much lighter than pu-erh tea made from leaves, its taste is almost "compote", sweet, with a slight sourness, in the aftertaste comes some astringency. The aroma is fruity, light. Since the buds ferment differently than the leaves, it is better to drink this tea fresh, do not store it for too long.

When brewing, the main thing is not to put too much of the leaf. Otherwise, the tea will turn out to be bitter and uninteresting. Our friend pu-erh seller, who knows a lot about tea, puts 5 grams on a small (about 100 ml) gaiwan. Brew with hot water - just boiled. And do not insist for a long time. It is sweetness, freshness that is valued in shen. The taste of this tea plays in different shades - from light fruity notes that make you remember apples and prunes, to rich woody and herbal ones. The aroma may contain light smoke, forest or dry grass, raisins or dates. Sheng pu-erh can give vigor and soothes, warming, gives warmth and sweetness to the whole body.

Alevtina Sharapova, 2008

Puerh varieties counting is probably pointless. Sometimes they write about only two varieties - shu and sheng. These are two types of pu-erh, differing in manufacturing technology.

In general, pu-erh is subdivided in this way, but shu and sheng, in turn, have a huge number of varieties, and they are becoming more and more in connection with the increased demand in recent years.

Sheng pu-erh

Sheng pu-erh after initial processing and pressing naturally ages. Its quality improves over time. But here you need to understand that in order to get a really old valuable grade of pu-erh, you need to keep it under certain conditions. Just because the tea will just lie somewhere, it is not a fact that it will get better. This condition helps to understand the common analogy with aged wine. There, too, special conditions are being created.
I would also like to say that properly aged pu-erh cannot be very cheap, and the pursuit of old pu-erh is hardly justified. We all know how to count, and we understand that for ten years tea should be stored in a special room, it needs supervision. So count it.

Therefore, most likely we can taste green (sheng) pu-erh when young. I'm talking about ordinary consumers who are unable to pay huge sums of money for collectible varieties. However, young pu-erh varieties are also tasty and healthy.

Shu puer

Much easier with shu pu-erh. This is an artificially aged tea.Here age over a couple of years does not play practically any role, except for advertising. It's just a ready-made black pu-erh.

Both the one and the other pu-erh are made from leaves of different trees, different ages, with different climatic conditions, they are processed by different manufacturers. Hence the huge variety of Pu-erhs.

There are attempts to classify, you can try to read what is written on the package. For example, the numbers, if, of course, they are present, mean the following: the first is the year when the given variety began to be produced, do not confuse it with the year of manufacture, then the number of the variety itself, the last digit is the manufacturer. 1 is Kunming, 2 is Menghai, 3 is Xiaguan, 4 is Puer Factory.

But such numbers are not always present on the packaging. Perhaps the seller can tell you which variety you are holding in your hands. Unfortunately, this also does not happen very often. Usually you have to rely on your taste. Well, experience is gained over time.

I would like to say that at first I tried different varieties, pure, with aloe, with lavender, with coffee beans and so on. The list is very long. As a result, I came to the usual pu-erh, without any additions. I like both sheng and shu, it is better in large pancakes. There is a whole leaf, just nice to look at.

And the taste of pu-erh in large pancakes is usually better. But this is so for me.

We must try and look for the one that suits you best. Someone else's experience will tell you little here. Well, maybe for a start.

But what I can share quite seriously is that you don't need to look for ways to brew pu-erh to insert. Or pearl, as they say there. This is all nonsense. Pu-erh is tasty and healthy without these sophistication.

The Village continues with expert advice on how to improve everyday kitchen chores. Every week, we explain how to properly prepare or store a wide variety of foods, and share some simple tips and tricks to make your kitchen easier and more fun. In the fourth issue, together with Viktor Yenin, a tea specialist, owner and chef of Tea Vysota, Puerport and the Tea Products workshop, we understand the topic of pu-erh, starting from varieties and their characteristics, regions of origin and aging, ending with his choice, methods of brewing and storage.

The most common mistake among tea lovers when brewing tea is incorrect selection of the exposure, that is, the optimal brewing duration. Lack of experience leads to overbrewing: it turns out to be bitter, rough and requires dilution with water. If not brewed, it remains empty, tasteless.

With pu-erh, this problem is solved differently: to make it bitter, you need to re-brew it many times. That is, it is on average easier to brew than other types of tea: its normative flavor spectrum is wider, and it is easy to get into it. Unprofessional pu-erh brewing is often a positive experience. This applies to pu-erhs, the taste of which has already been softened by aging or technological tricks aimed at this.

Shu and sheng

The first thing to master: Pu-erh pu-erh is different. Under the general name "pu-erh" is hidden a variety of varieties, approximately equal to the variety of all other groups of tea combined. There are several reasons for this.

Shu pu-erh and sheng pu-erh are not just two groups of teas. Shu and sheng, prepared from the same raw materials, will turn out to be radically different in taste, color, aroma, the nature of the effect on the body and the method of brewing. Different, like green tea and black. Sheng pu-erh is close in properties to green teas: tart, easily goes into bitterness, gives a light tart infusion, only over the years can it acquire a dark brown color of the leaf and infusion and a mature velvety taste. They appreciate it just for its natural, unaccelerated endurance. Not all shengs are capable of this: low-grade raw materials develop poorly in storage. A comparison with aged wines is appropriate: if the potential for development is not laid in the wine, you just need to drink it, and not wait until it turns sour.

Shu pu (literally "ready-made pu-erh") is widespread outside of China, highly regarded in Hong Kong and Taiwan. It is he who is described above as a tea with a restrained astringency, easily manageable in brewing, even in the absence of special skill. The manufacturing technology includes a stage of accelerated transformation of taste, which makes it possible to form a thick “aged” taste in a few months, to which sheng pu-erh comes after many years of purposeful storage. Shu pu-erh is characterized by chocolate and dark woody tones, the color of the infusion ranges from cognac to coffee, the aroma is most often dim, in a woody-soil range. The taste is soft, thick, velvety, practically unparalleled in other groups of tea. Shu pu-erh technology was formed relatively recently, 40 years ago. And about 25 years ago, it became a key factor in the sharp rise in interest in aged teas. If you want to get to know the variety of pu-erhs seriously, the first step is to try shu and sheng and decide on your preferences. But you can skip this step and start drinking shu right away.

Regions of origin, styles, exposure

Puerh comes from Yunnan province, the botanical home of tea. There are more natural varieties of the tea plant here than anywhere else. And in every county, on every mountain, in every locality, even the same bushes acquire characteristic local features. Tea from different places has a recognizable taste and aroma, both due to the terroir specificity and due to the stylistic and technological predilections of local tea growers.

The main reason for the amazing variety of pu-erh is its suitability for blending, mixing different raw materials. Puerh is produced by factories, factories and artels of various sizes. A limited batch of sheng pu-erh tea can be made from several tens of kilograms of tea. Shu is almost always produced in tons. Each manufacturer strives to form his own style, his own taste profile, selects one or another raw material, uses one or another technological method. Every year, catalogs are published describing hundreds of the best new pu-erhs, while the release of the previous successful editions continues. New trends and fashion trends in pu-erh appear, develop and dissipate. But the basic values ​​of this layer of tea culture are stable and change slowly.

Tea is produced in loose form, then it can be pressed into one of the common forms. Pressed tea must be divided into parts before brewing; for this, special tools and techniques are used. Loose tea is usually easier to brew. But pressed pu-erh can have collectible value.

It is necessary to distinguish between exposure in professional and home conditions. Manufacturers distinguish between exposure methods based on ambient humidity. There are two main approaches, and they were formed in a natural way. In Hong Kong's humid, hot climate, pu-erh changes rapidly, with sheng making its way to maturity in a few years. Wet Warehouse creates a dense, woody-soil spectrum flavor and a long-lasting sweet aftertaste. In drier conditions in the east and northeast of China, tea changes gradually, slowly. This can manifest itself in prune, apricot, nutty and bready flavors and aromas.

Storing pu-erh

At home, you can preserve mature tea without loss and only slightly affect the properties of young varieties. A general rule: unlike green and other teas, appreciated for their freshness, pu-erh should not be tightly sealed, but only folded into a closed opaque caddy, keeping the tea breathable. The pressed tea, divided into slices, will be easy to dose for tea drinking. And over time, you will feel the ripening result. Moscow excellence is worthy of all praise.

Tea should be stored in a dark place at a constant average temperature, and also protected from the neighborhood with smelling products and materials - there are other requirements for green, white, oolong, but for sensible storage of pu-erh, it is enough to fulfill these three. In general, home storage of tea is about storage, not controlled aging. For aging, it is necessary not only to create and maintain special conditions, it also requires a large amount of tea. This opportunity is available in shops and tea clubs that work on a regular basis. It is there that you should buy tea, preferably after trying it on the spot and getting advice. At the same time, it is still possible to independently see the development of tea at home: take the "pancakes" of pressed sheng pu-erh, leave one intact (this will be a "control" pancake) for a while, and divide the second into pieces and start drinking. When the second part is over, proceed to the first and compare if the taste has changed.

How to choose pu-erh

The Puerh trade is often based on the simplified formula “the older the tastier”. There is widespread talk about ripening in the ground and about 15-, 20-, 30-year old pu-erhs. If you want to drink a truly tasty and healthy tea, I recommend paying less attention to the unverifiable foggy tales of average merchants, and more to your own taste in relation to pu-erh. This taste can and should be developed by trying different pu'er and forming a line of your own preferences. The famous Yunnan proverb works here: "I drank and understood right away." And remember: "Joy is not in old age, but sweetness in maturity." The main thing is that the pu-erh in your cup should be delicious.

One of the common features of puer is its opacity, literally and figuratively. Guessing whether a particular tea is good or bad is a thankless task. You have to try it. Pay attention to the balance and fullness of the taste, its duration and the sweetness of the aftertaste. Puerh should not be bitter, drying, harsh; it should be free of ignoble aroma shades and dirty taste tones.

Invigorating effect and brewing characteristics

It is widely believed that pu-erh tea is the most invigorating of the teas. In fact, you can brew it in different ways, making it very invigorating or calm to your taste, not even contradicting early sleep. Normally brewed pu-erh contains even less energy than green tea, but if necessary, shu-pu-erh can be brewed stronger, retaining its characteristic and comfortable taste. This requires clarification: green tea brewed stronger than optimal will become bitter and unpleasant to drink. And shu pu-erh can be insisted three times, four times as strong before it becomes unacceptably bitter. This is sometimes very appropriate. When long productive vigor is needed, quick sobering up, when there is a long intellectual or physical work ahead. But in other cases, I recommend drinking pu-erh brewed in moderation. This is easy to do: just be guided by your taste.

Brewing: kettle, cups, tea

The choice of a teapot in amateur tea drinking is not fundamental. Porcelain, clay, glass, special heat-resistant plastic. It is the surface of the cup that conveys the aroma. For pu-erh, choose a cup that is large enough to fit well in your hand. It is possible with thick walls. Porcelain, glazed ceramics are optimal. Small cups are a matter of habit and taste. Personally, I like cups that are larger than the "show ceremonial" ones. A number of Chinese provinces have a centuries-old habit of drinking from small ones. This should not be a guide to action for us. At the same time, I recommend avoiding too large cups: high-quality Chinese tea is brewed many times, you will not drink many cups of more than 120 milliliters; in addition, in a large cup, the tea is at first too hot, and by the last sip it is already cool. For me personally, a cup with a volume of 90-150 milliliters, poured into two-thirds (believe me, this is more convenient), allows me to optimally build a tea party.But, again, the choice of the size, color, texture of the cup is a personal matter, the sovereign territory of personal taste, the imposition of any standards here is unacceptable.

Once again, for those who do not want to believe that making shu-pu-erh is very simple: take tea; take a vessel for brewing convenient for you (kettle, gaiwan, tea pod, tepot, and so on); boil water; if you have chosen a teapot in the Chinese tradition, you probably own the basic brewing technique in it, and you have everything you need prepared along with the teapot; in all cases, do not forget about the cup. Preheat the dishes. Place the pu-erh in a brewing vessel and pour over boiling water. I recommend draining the first boiling water immediately, without insisting. The brewing preparation is complete. Pour boiling water over the tea, wait for the rich color of the infusion, pour into cups, drink.

If the first brew turned out to be stronger or weaker than your expectations, adjust the tea drinking and its result to your taste. Depending on the quality and variety of pu-erh, and especially on the volume of the chosen teapot, you can count on the number of infusions from three to eight. Within the framework of one tea party, of course. After all, if a long pause is taken in the tea drinking and the tea has had time to cool completely, it will not be very good to pour boiling water over it again. In this case, take a fresh batch of tea.

Pu-erh is one of the most unusual and interesting tea drinks. He is loved not only for his exquisite and unique taste, but also for the famous effect of intoxication. Like other teas, this one also has its own varieties. All kinds of pu-erh differ not only in the method of production or aging time, but also in taste, shade, and smell.

Types of Puerh: Sheng Puerh

Sheng Puer is a tea produced in China for many centuries. Processing of this type is carried out using the technology of natural aging. It has been used since the breeding of this variety. The process involves drying the leaves outdoors in the sun. Then pressed blocks are made from them, which will be stored for some time in order to saturate the tea and give it strength.

Earth tea (this is the second name of Shen) is one of the expensive types, since its preparation is a very long process. Therefore, you should not believe the sellers who offer supposedly real brew for a penny. Young harvests are characterized by a delicate aroma of bark and nuts, with a thick and rich taste.

Types of Puerh: Shu Puerh

Shu Puer, unlike Shen, is produced using an accelerated technology that allows you to get a finished product not after years, but after just a few weeks of aging. This technology was developed in the mid 70s of the last century. It allowed microorganisms to grow more rapidly, which shorten the fermentation time. It was this technique that gave impetus to the spread of the popularity of the variety not only in China, but throughout the world. Shu is much cheaper than Shen, but practically does not differ in quality.

Kinds of pu-erh: cherry

Yunnan green tea from the province of the same name in China is used to make the cherry drink. This infusion is based on 7-year-old Imperial Puerh and ripe cherry fruit pieces.

Cherry pu-erh has a huge number of useful qualities. It helps to normalize the functioning of the heart and the vascular system in general. It has tonic properties, reduces the amount of sugar in the blood, and accelerates the process of losing weight. In addition, the drink helps the body to cope with heavy meat foods. It contains components that can significantly improve the metabolism and performance of the gallbladder.

This type of tea has one excellent quality - its medicinal properties increase with the duration of storage.

Kinds of Puerh: Ye Sheng

Ye Shen - green tea. It is kept under special conditions in order to obtain unique characteristics. Wild pu-erh - This is an original tea, consisting of large leaves.Fermentation takes place throughout the entire storage period, due to which it receives a special taste and smell.

Ye Shen has the scent of plums and the scent of a curiosity, which appears due to the leaves of wild-growing shrubs. Especially pleasant are the sweetish notes that leave a long aftertaste in the mouth.

Ye Shen well cleanses the body of cholesterol, removes toxins and toxins, gives vigor and strength. It is recommended to drink it for people who are taking medications with a negative effect on the body.

Types of Puerh: Ye Shu

This tea is created using Shu's own technology, which allows it to be highly fermented. It is kept in special storage facilities (cellars) for 12 years. The main production site is Yunnan province.

After the leaves are collected, they are stored for aging, then placed in a cellar with high humidity, where the tea undergoes an artificial fermentation process. There, they make large heaps of them and periodically stir up in order to make the exposure more uniform. Once the tea leaves have reached the desired state, they are subjected to a high-temperature treatment, which closes the fermentation. The finished tea can be left loose or formed into bricks or pancakes.

The brewed infusion has a bright reddish-amber or brown hue. It has a rich taste with hints of nut, its own and unique sweetness.

Ye Shu is not only tasty, but also healthy - it perfectly tones the body, puts in order thoughts, solves most problems with digestion and the gastrointestinal tract.

Types of Puerh: NaiXiang

Dairy pu-erh during the brewing process, it becomes a dark red opaque shade and acquires a milky flavor, which is obtained through a special aromatization process at the production stage. This process can be carried out using two types of natural flavors: milk whey or unripe pineapple juice.

The drink is extremely useful as it significantly improves the metabolism, the condition of the epidermis and the digestive system. Due to the large number of positive effects on the gastrointestinal tract, Nai Xiang tea is actively used by alternative Chinese medicine.

Types of Puerh: Gong Ting

Gong Ting Puer is often called the palace drink because it was the favorite drink of the emperors. The aging process of such tea can be up to 7 years or more.

Produce imperial tealike any other of this variety, in the place of Yunnan. Large leaf tea is used for its preparation. The manufacturing process itself consists of aging and double fermentation. Long aging gives the Imperial tea many components necessary for the body.

Gong Ting has a deep red hue and a sweetish flavor. The aftertaste is rich, reminiscent of a decoction of dried fruits.

Types of Puerh: Bai Hao

Bai Hao are compressed buds of aged tea bushes harvested from plantations in Yunnan. The leaves go to the production of Shen and Shu.

By the strength and completeness of the impact white pu-erh similar to Shu or Shen, but radically different in taste. This tea has a herbal flavor, the aroma of fresh mountain air.

In order to prepare it, only a few top leaves and not an open kidney are used, and in some cases only a kidney. After collecting them, they are dried in the air under the rays of the sun and sorted out. Then they lightly steam and make a cake from them, which is dried in a special workshop at a temperature not lower than 45 ° C for a week. Due to the fact that a small amount of moisture remains in the material, a fermentation process can occur, which gives the tea a unique taste and aroma.

If the raw material is really of high quality, then during the brewing process you can see how the buds become "alive", acquire a green color.

Types of Puerh: Shu Puer Xiao Tocha

Shu Puer Mini Tocha - This is the most popular and widespread packaging option. It is convenient in that there is no need to measure the volume of tea with a spoon - this is already done at the factory. All that is required of a tea lover is to unwrap the colorful packaging and place the compressed tea in the teapot. After being poured with boiling water, it fills the entire room with a dense and invigorating aroma. This option is convenient for beginners in brewing this variety and for those who spend a lot of time on the road.

In order to properly prepare tea, it is necessary to use 95 ° C water. After pouring the first infusion, it must be drained - this will help the leaves to fully give all the aroma and taste, as well as rid the drink of dust and debris.