Pu-erh tea best varieties

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 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 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. Once you have tasted the elite Chinese pu-erh once, 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 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

Pu-erh 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 district, 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 with descriptions of 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. The "Wet Warehouse" forms 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 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 into 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.

Photos:

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 both shu and sheng, in turn, have a huge number of varieties, and their number is increasing due to 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.

Pu-erh tea is known as one of the oldest and elite varieties of Chinese tea, much has been said about its taste and healing properties. However, both connoisseurs of tea ceremonies and ordinary lovers of a tonic drink recommend learning more about Pu-erh tea before replacing their usual drinks. The benefits and harms of puerh largely depend on the quality of the product, the brewing technique and the number of cups drunk. If you follow some simple advice, pu-erh will turn out to be an exquisitely delicious tea and an extremely healthy drink.

By the way, the homeland of pu-erh is the Chinese province of Yunnan, and tea prefers specific properties thanks to the variety and production technique. Pu-erh tea refers to post-fermented teas, that is, naturally or artificially aged with the help of a special fungus from the Aspergillus genus.

Pu-erh tea - production features

Pu-erh is a unique product for a variety of reasons. Firstly, it is produced exclusively from the elements of the large-leaved tea tree of the Yunnan province. The older and more massive the plant, the higher the quality of the leaves collected from it. World famous Chinese tea is made exclusively from large, juicy and fleshy leaves.

Secondly, it takes a lot of time for the harvested leaves to reach the desired condition. First, they are pressed into washers. They are naturally oxidized, and at this stage it can take several years. In this way, an elite pu-erh, unique in its properties, is created, which can be very expensive.

Nowadays, an option has been invented that allows you to produce the tea composition much faster. For this, the leaves are collected in piles and watered with water. This triggers the multiplication processes of special microorganisms, which, by their vital activity, raise the temperature in the bale and stimulate the production of juice. This fermentation process is controlled by specialists who dry the workpieces and, if necessary, wet them again, preventing the mass from rotting.

The last step is the same anyway. Oxidized raw materials are pressed, they are given a special shape, by which one can recognize the manufacturer or grade of the product. One puck by weight can reach several kilograms. But today, the most popular are miniature balls designed for one brewing.

Types and varieties of pu-erh

Acquaintance with pu-erh should begin with studying its classification. Initially, the product is divided into three types:

• Green tea (Shen). It turns out in the classical way. These are large greenish brown leaves. The tea made from them turns out golden-red. The drink smells faintly of smoke, apples and dried fruits.

• Black tea (Shu). It turns out in an accelerated way. The leaves are small, brown-black or with a golden tint. The smell is pungent, earthy, slightly bitter. The finished infusion may vary in color from red and brown to black.

Interesting fact
In ancient times, the birth of a girl in a wealthy Chinese family was accompanied by the creation of tea preparations. They reached the desired state by the time when it was time for her to get married. Pu-erh was considered a sign of wealth and was included in the dowry.

• White pu-erh. It looks like a green variety of tea, but the leaves are covered with a white coating. The drink has a specific smell of meadow grasses and honey.

Further, pu-erh is divided into subspecies according to the type of raw material (type and size of leaves), stages of fermentation. The main thing here is to know that the best tea is aged for 20 years. It is dark green in color and cannot be cheap.

Types of pressed pu-erh

Lovers of unique tea understand that the beneficial properties of pu-erh tea do not depend on the province in which it is produced. Despite this, they try to use the same type of product, because each of them allows you to get a drink that is unique in taste and aroma.

1. Bing cha (flat cake or washer). For their production, raw materials from the largest and oldest trees are used. The weight of the cakes is permissible in the range from 100 g to 5 kg.
2. Point (nest or bowl). In this case, the serving size should not exceed 3 kg, although the minimum weight can be any.
3. Juan cha (parallelepiped or brick). The simplest type of product for which there are no special requirements.
4. Fan cha (cube). Its weight rarely exceeds several hundred grams. On the surface of one of the faces there should be an imprint of the hieroglyph.
5. Dzin cha (mushroom). Puer from Tibet. Quite rare and very high quality tea.
6. Jin gua (pumpkin). There should be longitudinal grooves on the surface. Initially, the variety was only used by representatives of the Chinese royal families.

Any deviation from the above rules should be alarming. If the shape of the product does not correspond to the declared one or there is a strong discrepancy in weight, it is most likely that the pu-erh is fake or the technology was violated during its production.

You can buy quality pu-erh tea at good prices in the online store of Chinese tea DostavTea.

The benefits of Chinese tea, its medicinal properties

Pu-erh needs to be brewed correctly.If you master all the secrets of making a drink, you can count on not only gastronomic pleasure, but also a therapeutic effect:

• Development of attention, improvement of memory. Positive changes in this area are noted not only with regular consumption of the drink, but also after the first try. Pu-erh relieves fatigue, helps to concentrate, after which a person assimilates information better.
• Weight normalization. This point is especially important for women. There is no point in exhausting yourself with aggressive diets if you can just drink delicious tea. It will reduce appetite, accelerate metabolic processes, stimulate digestion and more actively remove fluid from the body.
• Removal of inflammation. Tea leaves are covered with a coating of essential oils and polyphenols. Together with tannins, they eliminate the harmful effects of microorganisms that cause inflammation. In addition, the work of the adrenal glands is stimulated, which minimizes inflammatory processes.

• Improving the functioning of the digestive system. A unique drink reduces the negativity arising from the consumption of fatty foods. Thanks to this, a feeling of heaviness does not occur, and harmful components are quickly removed from the tissues. Tannins reduce the acidity of the stomach, so pu-erh is very useful for gastritis and peptic ulcer disease.
• Fighting cholesterol, removing toxins. Against the background of such an impact, the liver, heart and blood vessels begin to work better, and the risk of developing atherosclerosis decreases.
• Reducing the toxicity of tobacco or alcohol. But this property is already more important for men. Of course, a tea blend will not completely neutralize the negative effects of alcohol or tobacco, but it will decrease several times.
• Decrease in blood sugar levels. Pu-erh is useful for diabetics, of course, if you drink tea correctly, without added sugar and various sweeteners.

Pu-erh is considered the elixir of youth and health for a reason. The centuries-old use of the drink as a tonic and medicine has proven its effectiveness more than once.

How to brew pu-erh correctly?

The benefits and harms of pu-erh tea have been studied by ancient doctors and proven by modern scientists. And everyone agrees on one thing - the therapeutic effect can only be expected with the correct brewing and drinking of the drink.

Tea ceremony at home:

1. To brew the drink correctly, you need to use earthenware or a special thermos. Moreover, the water needs to be boiled not separately, but in this container. It should be brought to a boil three times, each time draining a third of the liquid, slightly cooling and returning it back.
2. After the third boil, you need to quickly stir the water with a spatula or tongs so that a funnel appears - tea is poured into it.
3. When the tea starts to boil again, the dishes must be removed from the heat. It is important not to let the tea boil, its temperature should not exceed 98 ° C.
4. It remains to wait for the tea leaves to sink to the bottom, and the tea can be poured.

In addition to water, pu-erh tea can be brewed in milk. In general, there are many options for preparing a drink. Each manufacturer offers its own ideal way.

Potential Harm of Puerh

A healthy and aromatic drink has practically no contraindications and does not cause harmful consequences. It is not recommended only for people with a caffeine intolerance and for children under the age of six. In case of kidney disease, pu-erh is drunk with caution: the diuretic properties of the liquid can increase the load on the diseased organ, which will lead to a worsening of the condition.

It is important to remember that pu-erh is not drunk on an empty stomach and before bedtime. You should not use a cooled drink either. There is no need to be afraid to stir the tea leaves - this only makes the tea tastier, richer and healthier.

Particular attention should be paid to the correct storage of the tea mixture. Do not expose it to moisture, grease, dust, foreign aromas.It is necessary to ensure that the packaging is always hermetically sealed, do not allow sunlight to fall on the tea leaves. If a white bloom appears on green or black pu-erh, this is a sign of product deterioration, it can no longer be restored. The pressed briquettes are best kept in wooden boxes with a tight-fitting lid.