In recent years, a large number of studies have confirmed that Pu 'er tea has antibacterial, weight-reducing and lipid-lowering effects. Therefore, Pu 'er tea is favored by Japan, South Korea, Western Europe, Southeast Asia and other countries, as well as Hong Kong, Macao and Taiwan and domestic consumers. What are the pharmacological effects of Pu 'er tea and what are its benefits to human health?
Because microorganisms participate in the pile-fermentation process, the content of Pu 'er tea is very different from that of red and green tea, mainly because the contents of tea polyphenols and catechins are obviously reduced, and the contents of amino acids and sugars are reduced during the pile-fermentation process. "Compendium of Materia Medica" in the Qing Dynasty recorded: "Pu 'er Tea Leaves Pu 'er House in Yunnan. Bitter taste, greasy cattle and sheep poison, and it is forbidden for those who are weak. Bitter in bitterness, phlegm and qi, scraping the intestines to stop diarrhea. " Pu 'er tea paste is black as paint, so sober up is the first thing. "Modern scientific experiments show that the most prominent effects of Pu 'er tea on human health are as follows:
Lowering blood pressure and blood lipid: A medical college in France conducted an experiment on 40 patients with hypertension. After taking Pu 'er tea, the triglyceride content of 77% patients decreased, and the cholesterol content of 50% patients decreased. Similar experiments have been carried out in Japan, Taiwan Province Province, Yunnan and other places, and positive results have been achieved.
Weight loss: Experiments by French and Japanese scientists have proved that drinking Pu 'er tea and oolong tea has obvious weight loss effect. Therefore, Pu 'er tea is called "slimming tea" and "slimming tea" abroad.
Prevention of cardiovascular diseases: As Pu 'er tea can reduce blood pressure, blood lipid and blood viscosity, taking Pu 'er tea for a long time can effectively relieve atherosclerosis and prevent cardiovascular diseases.
Radiation protection: According to the research results of Pu 'er tea by He Guofan of Guangdong Sun Yat-sen University, drinking 2% Pu 'er tea can alleviate the damage caused by cobalt 60 radiation.
Cultural Significance of Pu 'er Tea
Tea is a special commodity: caffeine is refreshing, and the process of drinking it enriches history and culture, which corresponds to spiritual satisfaction. The rise of "Pu 'er tea fever" is related to the cultural significance of Pu 'er tea. So, how to experience and enjoy the cultural significance of Pu 'er tea?
With the growth of age, Pu 'er tea has a long history and culture. Faced with the weak varieties of lobular tea and the gorgeous packaging of various green teas, people began to get tired of taking new as the most expensive tea. Yunnan Pu 'er tea is like a person with texture. I may not remember it at first glance, but the more I eat, the more layered I feel. At this time, not only the satisfaction of the senses is obtained, but also the exchange of spiritual culture.
Consumers like the unique agarwood glycol of Pu 'er tea and its health-care functions of nourishing stomach, reducing fat and losing weight. In modern society, many drinks are only a few years old, and people who pay attention to health are afraid of the negative effects of these drinks: Americans who love carbonated drinks have produced more than 300 kilograms of weird fat people. Tea has a history of thousands of years, so far no bad performance has been found, which can be reassuring. People have a familiar sense of closeness to things with a long history and traditional existence. Pu 'er tea has a long traditional history and unique processing technology, which just meets the needs of modern people in this respect. (End)
How is Pu 'er tea made?
If you want to be a real Pu 'er tea lover, you have to know the production technology of Pu 'er tea.
The raw material for processing Pu 'er tea is Yunnan Daye Sun-dried Maomao Tea. Sun-dried green tea is prepared by the following processes:
Deactivation: Deactivation is the symbol of green tea production and the most important process different from black tea. After the enzyme was immobilized, the activity of the enzyme stopped. Frying is usually used to inactivate green tea. Because of the high water content of big leaf species, it is necessary to combine boring and shaking when green tea is deactivated, so as to make the tea lose water evenly and achieve the goal of thorough and even deactivation.
Kneading: break the tea cells and ensure that the tea juice is fully leached during brewing. Kneading should be flexibly mastered according to the old and tender raw materials, and the young leaves should be gently kneaded for a short time; Old leaves are kneaded again for a long time. It is advisable to master kneading until it is basically strip-shaped.
Sun drying: drying in the sun. When the weather is fine, spread a thin layer to dry; On cloudy days, tea leaves are spread on bamboo mats hanging on the fireplace to dry. Sun-dried green tea occasionally smells of smoke, which is the reason.
Historically, drying in Yunnan was mostly a manual workshop with simple equipment. After fermentation and aging, sun-dried green tea evolved into Pu 'er tea. The first process of artificial fermentation of Pu 'er tea is pile fermentation. First, pile the tea evenly, then water and moisten it, then pile the tea to a certain thickness, cover it with sacks or plastic bags to keep it moist and let it ferment. Temperature control during fermentation is very important. The temperature is low, it can't be raised, and the temperature is high, it burns. According to the temperature change, the temperature should be adjusted in time. After a period of accumulation and fermentation, the color of tea leaves turned reddish brown. After the fermentation of the pile reaches a moderate level, the pile is baked until the tea is dry, the lump is dissolved, the water is released, and the tea is naturally dried. After the tea leaves are dried in the sun, they are screened and graded to make Pu 'er loose tea. The aging period of artificially fermented Pu 'er tea is much shorter than that of raw tea.
Identification of Pu 'er tea
How to distinguish the quality and grade of Pu 'er tea by observing its shape, soup color and taste? First look at the appearance of Pu 'er tea, whether it is tea cake, Tuo tea, brick tea or other kinds of tea, first look at the strips of tea, whether the strips are complete, whether the leaves are old or tender, the old leaves are larger and the young leaves are thinner. If you can't see obvious stripes (lines formed by tea fragments) on the outside of a tea cake, it looks broken and thin, which is a second-rate product.
Second, it depends on the color of tea, whether it is dark or light, including how bright. Authentic is the color of pig liver, which is the color of Pu 'er tea that Chen Fang has been in for more than five years. Third, look at the color of the soup. Good Pu 'er tea, the tea soup is transparent and shiny, and there seems to be a film of oil beads on the soup. Not good, the tea soup is dark; Fourth, smell the smell. If you can't get the fragrance out, you can't get it back. Old tea depends on whether it has a unique old taste. It is a very sweet taste, not a "smelly servant taste". If you can try soaking, see if the bottom of the soaked leaves is complete and whether they remain soft. As far as tea cakes are concerned, we should also pay attention to whether the internal and external quality is consistent, rather than the kind of "covering tea" with tea dregs.
According to the Yunnan Local Standard of Pu 'er tea, the basic quality of Pu 'er tea must meet the following conditions: normal quality, no deterioration and no peculiar smell; Pu 'er tea must be clean and free of non-tea inclusions; Pu 'er tea shall not be colored and contains no additives; The shape of Pu 'er tea cake should be smooth, neat and symmetrical.
In addition, judging the year of Pu 'er tea, there are not many aged teas on the market, which is difficult to judge. People should pay more attention when buying. In principle, the smell of Pu 'er tea cake can be used as one of the references to judge the year. There should be five to ten years of Chen Fang's sweet taste, three to five years of mediocre taste without miscellaneous taste, and all raw and miscellaneous tastes belong to new cakes. Finally, you can also look at the looseness of tea cakes, because tea cakes will be loose after long-term exposure to air.