For the production of any pu-erh, shai-qing mao-cha, 晒青毛茶, "raw tea dried in the sun", or dian-qing, 滇青, ("dian" 滇 is the short name for Yunnan Province). In this case mao, 毛, does not indicate the pile covering the tea bud, but means "rough, raw". Today there are several ways to get it:

• the leaf is dried in the sun immediately after picking, after which it is rolled up and dried again in the sun;
• after collection, the leaf is steamed, then twisted and dried in the sun;
• after harvesting, the leaf is fried, then rolled and dried in the sun.

Sun-drying, steaming and roasting is different ways suspension of the natural fermentation process. called in Chinese sha qing杀青.

When the fashion for Chinese tea came to Russia in the late 90s of the twentieth century, this term was literally translated as “killing greens”. Now sha qing more and more often called “fixation”, since the purpose of the operation is to stop the metabolic processes in the tea leaf and “freeze” its valuable properties. The resulting raw tea is essentially green tea, in which internal metabolic processes are fixed, but not stopped, therefore, over time, natural (for sheng pu-erh) or forced (for shu-puerh) fermentation turns it black.

The fixation of the young leaf is carried out by the method of rapid frying in a boiler, the temperature of which can vary from 200°C to 320°C. Boiler diameter - 80 cm, single load 2-3.5 kg. Before the start of the operation, the raw material is sprayed with water to “steam out” the mature leaf, cuttings and shoots. When up to 30% of moisture leaves, the sharp grassy aroma changes to a warmer one, the leaf softens and releases juice, becomes sticky, its color darkens. The appearance of a specific "tea aroma" serves as a signal that the raw material can be unloaded from the boiler.

The old and rough leaf is steamed in large vats of water until the color changes to yellow-green. It is then scattered on bamboo sieves to dry and rolled up.

The third method of fixation is in a rotating drum-boiler. A sun-dried leaf is poured in small batches into a rotating cauldron, where hot air is supplied from below. Under its powerful pressure and along the guide thread of the walls of the boiler, tea leaves fly out of the holes on the other side, where they are raked with shovels and put into baskets.

The hot tea semi-finished product is crumpled and twisted (the operation is called rou nian揉捻) so that the juice from the inside of the leaf comes out to the surface. When in contact with air oxygen, the same transformations of substances will occur in it, the result of which will be the specific taste and aroma of the finished tea. The sheet is twisted in small rotating devices, which are two iron disks placed one above the other with notches and ribs, between which there is a small gap. Small portions of leaves are placed between the discs, and due to the fact that the discs rotate with a displaced center, clinging to the ribs, crushing occurs. The same machines are used in the production of green tea.

On small rural farms, the leaf is crumpled by hand for 20-40 minutes. During this time, a voluminous heap of tea leaves turns into a small pile. In traditional technology, sheet twisting and creasing is an important link in creating quality product, so sometimes it is divided into three stages: primary twisting, aging in heaps and repeated crushing. If the leaf is not washed enough, then the taste of the finished tea will be weak.

After that, the leaves are left to dry in the sun, and then by the evening they get shai ching, 晒青, or ready-made loose sheng pu-erh. If there is no sun, but there is a specially equipped greenhouse, they are sent there so that the raw materials dry out. The aging time is several days, during which mao cha stir several times, again for uniformity, until the moisture content drops to 10%.

But if it rains for several days in a row (and this happens more often in Yunnan in summer than clear weather), the leaf begins to wither and mold. To prevent this, it is dried in an oven. Do the right shai ching there is a special "taste of the sun", which is not difficult to distinguish. And dried in an oven under artisanal conditions, it absorbs the smell and taste of smoke. If at this stage the tea is dried a little longer than necessary, if the temperature or humidity is too high, it will hong ching(raw materials dried in the kiln), i.e. classic green tea. The infusion will have a pure aroma and sweet taste, but will not be strong and will not withstand many straits. Because when green tea is made, immediately after the high-temperature roasting stage, the final drying (in the same kettle) follows, with a gradual decrease in temperature until about 5% moisture remains. The taste is thus completely fixed. And in the case of pu-erh, leaves and buds after roasting retain moisture (about 30%) and are twisted, after which they are dried for several hours in natural conditions (or twisted again and only then finally dried).

As practice shows, there is no consensus on the duration and temperature of drying. It all depends on many circumstances, and the decision is made by the master, based on his experience and the nature of the moment.

As a result of all these operations, from 4 kg of fresh leaves, 1 kg is obtained. mao cha different grade. The higher ones, from young buds, go to the domestic market in loose form, but most of them are pressed into pancakes or other traditional forms.

SHENG PUER

"Green" sheng pu-erh is sold loose or pressed. Loose, as a rule, of the highest grade, is mao cha, raw tea that is retained by picking farmers or small producers for later sale in the domestic market. In this form, the quality of raw materials is easier to assess, and in addition, the possibility of blending is excluded. This is a rather rare and always expensive tea, especially if it comes from famous tea places.

pressed qi zi bing七子饼茶 "Seven Brothers" is one of the most famous and ancient forms of pu-erh. Seven cakes, weighing 7 liang (approximately 250 g) each, were tied into one package for ease of storage and transportation - tun筒 braided with bamboo leaves. Now the weight of a pancake is from 100 to 400 g, in addition, small “pu-erh tablets” for one tea leaves are popular, as well as huge embossed panels of pu-erh - an indispensable element of the interior of tea shops. In addition, figured prints with images of animals of the traditional Chinese calendar, tea deities and auspicious hieroglyphs adorn gift pu-erh cakes. But most often, ready-made tea pancakes are simply packed in paper, and then in bamboo leaves, and tied together in 7 pieces. Such a connection is called Tun, 筒. And a bunch of 6 Tuns is called jian, 监.

Another widespread form is then cha沱茶, with a bird's nest indentation, is more popular in Tibet and adjacent areas.

The production of classic sheng pu-erh from prepared mao cha includes three stages: pressing, final drying and packaging. minor details technological process in different farms may differ, but the general procedure is as follows. Weighted portion mao cha fall asleep in a metal cylinder with a movable slatted bottom. Put on top neng fei,内飞, label with company name.

The cylinder is placed on a boiler with boiling water to steam the sheet for one to two minutes. In large factories, instead of a boiler, a furnace with a hole is used, from which a pipe with a diameter of 20-30 centimeters and a height of about 20 cm comes out. Steam comes out of this pipe under pressure, which reduces the steaming time to 10-12 seconds. The steam is not too hot and does not burn your hands.

At the end, the cylinder is removed, put on top of a fabric bag and turned over. At the same time, the bottom drops like a piston, slightly pressing down on the tea. The cylinder with the lid is removed, and the bag is carefully folded in a circle and crushed so that the cake is even. The excess fabric is twisted into a knot. The knot of this bag leaves a characteristic dent on the back of the pu-erh. The formed pancake in the bag is steamed again for one or two minutes and sent under the press.

Presses are wooden, metal and stone. When using a wooden press, tea wrapped in a rag bag is subjected to leverage: the worker sits down on a board that presses the tea. Such tea is distinguished by some friability, uneven density. This is the ancient way. Another ancient method: stone press. A bag of tea is placed in the bottom of a stone form divided in two, covered with the second half as a lid (its weight is from 12 to 16 kg), a person stands on this stone and stamps on it for several minutes, evenly distributing body weight. The flattened cake is taken out of the stones and left to dry in the fresh air for about half an hour, and then unfolded and gan zao(干燥) - dried on the shelves of specially equipped rooms at a temperature of 45-55°C.

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 or even a tree. Enthusiastic entrepreneurs and collectors who come to remote mountain villages “hunt” for such shengs.

Large tea factories today mainly use a metal industrial press. It allows the production of tea with a standard shape and uniform texture. Their products are usually a blend of early and medium maturity leaves, to which up to 30% of late maturity leaves are added to achieve both a bright and balanced bouquet of the finished tea. The main part of the raw material is plantation tea.

All blends have their own "recipes", written as 4-digit numbers on the wrapper. The first two digits are the year of manufacture (more precisely, the last two digits of the year, for example, "75" means 1975), the third is the grade of raw materials, the last is the plant code (1 - Kunming, 2 - Menghai, 3 - Xiaguan, 4 - Fengqing). The most successful proportions of large and small leaves, tips and buds from raw materials collected in a certain area went down in the history of tea business, were repeatedly reissued by manufacturers and faked because of their popularity.

SHU PUER

Shu pu-erh appeared in the 70s of the twentieth century in the wake of economic growth in China and, as a result, the quality of life and demand for good tea. To shorten the maturation time of flavor and aroma and get fermented pu-erh in a few weeks, shai ching mao cha goes through a special processing step, "wet stacking", vote渥堆 or literally "wet heap".

In a spacious, ventilated room on a clean, even surface, raw materials mao cha folded in the form of a pyramid (up to two meters high) or a long ridge (about a meter high), which is watered from above with water in a ratio of 1:10 and covered with a cloth. Inside the "water heap" the transformation of substances begins: in the absence of oxygen, the tea leaf begins to "ferment". This process goes with the release of heat, and if it gets too hot, the pile will be stirred up to reduce unwanted overheating: the temperature is controlled by thermometers. For proper heating, you need at least a ton of total weight, and the optimal quality is obtained with a volume of 3-4 tons. The stage of wet stacking lasts from 40 to 90 days (sometimes up to one year), during which the “tea pile” is mixed several times with special shovels so that the fermentation proceeds evenly.

After “votui”, the heavily darkened and almost finished tea is dried in the sun to finally fix its new properties. Dried tea is divided into fractions. The sticky leaves, which make up about 15% of the finished tea, are 自然头 "Zi Zhang Tou", "Naturally Pressed Heads". When sold, it is called Lao Cha Tou, Old Tea Heads, 老茶头 (Yes, 大, large, and Xiao, 小, small).

A small sheet is sold as loose - gong ting, 宫廷普洱, "palace" or "taxable". In history, this was the name of tea from the register of products intended for consumption in the imperial family and in the palace kitchen. It is easily recognizable by its uniform, deep dark brown color.

Medium and large leaves are pressed into tea pancakes, pancakes, then cha, cubes and tablets. Pressed pu-erh is most often a blend of early and medium ripening leaves, to which up to 30% of late ripening leaves are added to achieve both a bright and balanced bouquet of finished tea.

As in the case of shengs, blends have their own "recipes", written as 4-digit numbers - manufacturers do not designate the technology of shu pu-erh with special markings.

The author of the method of accelerated fermentation was Ms. Wu Qi-ying, 吴启英, a technologist of the Kunming tea factory, who in 1974 presented her invention to the public - the technology of accelerated fermentation of tea leaves. From that moment, the victorious march of Shu-pu-erh began in China, and then throughout the world. Nine years later, in 1983, already in the position of factory director, Wu Qi-ying published another work, where she described the role of microorganisms in the fermentation process and improved her own technology. The “mother of modern tea” became a symbol of the tea industry in Yunnan province and the permanent director of the Kunming factory until 2005. A large exposition is dedicated to the life path of the Tea Master at the National Tea Museum (Hangzhou, Zhejiang Province).

Ms. Wu Qi-ying passed on the secrets of her craft to her son-in-law, Mr. Wei Xiao Feng, 魏晓峰, who is now in charge of production. After the death of the "mother of Chinese tea", the family decided to register the Wu Qi-ying brand. In May 2008, two of its representatives - "Huang Jin Ya" and "Yu Lu Jing" - were chosen as a state gift for Russian President Dmitry Medvedev.

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One of the mysterious drinks is pu-erh. What kind of tea is it, how it is made, what is useful and harmful, how to brew and drink properly - the answers to all these questions are in the article.

Immediately, we note that pu-erh is made from the same plant as any other tea. All the differences are in the processing method. This potion is fermented tea.

This drink is very useful, although it has a specific taste. Although many people like it just that.

Leaves for the future pu-erh are collected from an ordinary tea tree, selecting large ones. After that, they are prepared like any tea: first they are dried in the shade, then they are steamed at a high temperature to completely remove moisture. After that, they are crushed - manually, or with the help of special devices.

The leaves continue to dry in the sun or just in a dry, warm room. After that, using special technologies, pu-erh is prepared directly:

• Shen pu-erh, or raw pu-erh, is the product of natural fermentation, which can last seven to eight years. The drink from such leaves turns out to be light, transparent, it is also called green pu-erh.
• Shu-pu-erh, or black pu-erh - black in color with a rich taste. Its production takes less time - tea leaves are moistened in water, put into cramped containers and left for three to four months. Fermentation takes place artificially.

The intoxicating effect of pu-erh tea

Pu-erh is a famous noble tea, which is produced exclusively in China. This is one of those drinks that every tea drinker should definitely try at least once in their life. If you decide to taste Pu-erh tea, the effect of it may be a little unexpected - this drink is famous for its intoxicating effect. What causes it and how does it affect the body?

What is puerh tea

Pu-erh refers to post-fermented types of tea. This means that it is not produced in the same way as other varieties. After harvesting, the leaves are processed in much the same way as green tea. But fermentation is done last. Moreover, it can be both artificial and natural.

Puer tea can be found in several forms of pressing:

• cake;
• bowl;
• brick;
• square;
• mushroom;
• pumpkin.

Pu-erh tea is the best and most unusual drink known today. One of his interesting features The fact is that the taste only improves with time. While other varieties deteriorate. This drink can be compared with good cognac long exposure. But there is another interesting nuance - the famous effect of pu-erh tea.

effect of pu-erh tea

First of all, the effect of pu-erh tea is manifested in an emotional way. It has been shown to relieve stress and tension. If a person is loaded with problems, it becomes easier for him to solve them. The mood improves. Many note the joy that appears spontaneously. This is the same effect of intoxication.

It is important! It affects not only the mood, but also the body. Breathing evens out, becomes deeper. Stress and stiffness go away, muscle tension subsides.

But the effect of pu-erh tea is manifested not only in a one-time effect on the body and soul. With prolonged use, it affects the body as a whole:

• helps to digest heavy and fatty foods and facilitates the work of the digestive tract;
• strengthens the cardiovascular system;
• thins the blood and helps to get rid of cholesterol plaques that accumulate in the vessels;
• Helps cleanse the body of toxins and toxins. Some lovers of drinking alcohol relieve hangover syndrome with pu-erh, and they note that the remedy is very effective;
• speeds up metabolic processes. This effect of pu-erh tea is used by many for weight loss;
• acts as a means of preventing oncological diseases, which are so common today;
• helps relieve spasms and relieves headaches;
• provides good help with constipation, stimulating bowel function;
• perfectly tones and invigorates. Pu-erh is the most invigorating drink, and one cup of it can be compared with a synthetic energy drink in terms of its effectiveness. And if you drink it constantly, a person becomes energetic, easy-going, cheerful. At the same time, the older the tea leaves, the stronger the effect will be. For this reason, it is not recommended to drink the drink in the afternoon. This can cause sleep problems or even insomnia;
• promotes skin rejuvenation due to the large amount of antioxidants contained in it;
• improves concentration and memory;
• strengthens the body as a whole.

It is believed that such tea can be drunk even with exacerbation of diseases of the gastrointestinal tract or inflammatory processes in the body. But this only applies to warm tea. Hot drink can do harm. In addition, there will be no benefit from tea if it is not prepared correctly.

Types and varieties of pu-erh

All pu-erh is made from leaves harvested from the tea tree in Yunnan. Different types are obtained by different processing and differ in taste:

• Green shen pu-erh is made in a long, classic way, so it costs more. It has a mild taste and an interesting smell - brewed tea smells like dried fruits and apples with smoke. The finished drink is reddish, with a golden sheen.
• Black shu-puer is characterized by a pronounced taste. The smell is earthy, with bitterness. The drink is dark in color, from reddish to dark brown.

Types of pressed pu-erh

Pu-erh is sold in the form of pressed plates of various shapes and weights. The way the tea is pressed affects its taste:

• Bing cha is a flatbread whose weight varies from 100 grams to 5 kilograms. Large leaves are pressed into such "washers";
• Tocha - any size is possible, but up to 3 kilograms;
• Juan cha is simply brick-shaped pu-erh, there are no special requirements for this variety;
• Fan cha - tea in the form of a cube, on one of the faces of which an image of a hieroglyph is applied;
• Jin cha is a rare form of pu-erh from Tibet;
• Jin gua is a royal look. Chinese emperors drank tea in this form.

Indications for taking pu-erh

Almost everyone can drink pu-erh - rich in useful substances, it is useful in the following conditions:

• gastritis, ulcers, digestive problems;
• swelling of the limbs;
• increased appetite;
• chronic fatigue, drowsiness.

Pu-erh properties

Pu-erh tea, whose properties are described in many studies, is so popular because of its versatility. It affects different parts of the body:

• tones and relieves fatigue, improves memory, concentration;
• reduces appetite and allows you to feel full;
• activates the digestive tract, helps to get rid of toxins;
• removes excess water from the body;
• relieves inflammation, due to the presence of tannins and essential oils;
• reduces stomach acidity.

Tea ceremony at home:

1. To brew the drink correctly, you need to use earthenware or a special thermos. Moreover, water must not be boiled separately, but in this container. It should be brought to a boil three times, each time draining a third of the liquid, cooling slightly and returning 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 begins 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 98º C.
4. It remains to wait until the tea leaves sink to the bottom, and the tea can be poured. In addition to water, pu-erh can be brewed with milk. In general, there are many options for preparing a drink. Each manufacturer offers its own ideal way.

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

The benefits of pu-erh

This is the only tea that is drunk in the morning and on an empty stomach. It does not irritate the mucous membrane of the digestive tract and is able to treat inflammation. High-quality and properly prepared pu-erh is a drink, if you do not overdo it with quantity.

The benefits of pu-erh for weight loss

Pu-erh helps to lose weight:

• tea reduces the feeling of hunger - food satiety lasts longer;
• pu-erh helps the body absorb food faster;
• removes excess fluid, swelling of internal organs and limbs disappears;
• tea improves intestinal patency and helps to put the digestive tract in order;

The benefits of pu-erh for digestion:

• Does not increase stomach acidity.
• Protects the mucous membranes of internal organs due to the astringent effect.
• Tones up the gallbladder.
• Heartburn disappears, feeling of heaviness and bloating in the abdomen.

The harm of pu-erh

It is important to remember that pu-erh is not drunk on an empty stomach and before going to bed. Do not drink a cold drink. No need to be afraid to stir the tea leaves - this makes tea only tastier, richer and healthier. Particular attention should be paid to the proper storage of the tea mixture. Do not expose it to moisture, grease, dust, foreign odors. It is necessary to ensure that the packaging is always hermetically sealed, do not allow sunlight to hit the tea leaves. If a white coating appears on green or black pu-erh, this is a sign of damage to the product, it can no longer be restored. Compressed briquettes are best kept in wooden boxes with tight-fitting lids.

There are a number of contraindications with which it is better to refuse to use pu-erh or drink it after consulting a doctor:

• diseases of the genitourinary system, especially those associated with kidney stones;
• atherosclerosis and hypertension;
• insomnia, stress, increased irritability;
• pregnancy and breastfeeding.

Choice of pu-erh

Pu-erh is often faked, so you should be careful when buying:

• Do not buy pu-erh from unknown companies in unverified places. The main suppliers of this drink to our market are the brands "ShuangjiangMengkui", "Menghai" and "Xiaguan";
• See where the seller keeps the item. Tea is always stored in a dry and dark place;
• If they try to sell you pu-erh in sealed packaging, this is a fake. To avoid mold, the original sheets are packed in special materials;

Brewing rules

Pu-erh tea can be brewed at home according to the following scheme:

• take a clay teapot or a special thermos for tea ceremonies. Fill it up with water;
• now you need to boil the container - bring the water to a boil three times. Each time, part of the water must be drained, cooled slightly and returned back;
• after the third boil, stir the water until a funnel appears in the center. Tea is poured into it;
• wait until the water almost boils - remove the dishes from the heat. In no case should tea boil;
• when the tea leaves sink to the bottom, the tea is ready.

The main "highlight" of tea lies in the value of its aging. Over time, the product does not deteriorate, but, on the contrary, acquires additional flavors, becomes brighter. Of course, subject to storage conditions.

Origin Legend

The discovery of the healing properties of aged tea is attributed to Shen Nong. One of the key characters of Chinese mythology, the "fire emperor", the patron of medicine and agriculture, Shen Nong studied plants, testing their properties on himself.

One day, a mythical emperor ate a herb that turned out to be poisonous. His days were counting, he needed an antidote. The brave Shen Nong went to the top of the mountain, in which, according to legend, there was a portal from the World of the Gods to the Material. Being a half-man, half-god, the hero hoped to find a healing agent there that would help him overcome the disease. Tired, he lay down under a tree and dozed off. A woke up from a drop of dew that fell from tree leaves and hit him right in the mouth. The emperor felt an incredible surge of strength. As you may have guessed, it was a tea tree. And if you consider that most powerful camellia trees produce a crop specifically for pu-erh, the conclusion suggests itself.

Historical facts

Let's discard the legends, face the facts. It is known for sure that Puer tea is one of the most ancient teas, it is confirmed that it was produced more than 3 thousand years ago. Tea was mentioned in treatises of the third century AD. In the province of Yunnan, the oldest pu-erh tree (Ji Xu village) was discovered, planted 3.2 thousand years ago. Despite such a venerable age, it has retained its health and is still full of vitality. Near the tree grow young shrubs that are used to produce Yunnan tea.

Pu-erh has always been highly valued in China. Often, tea cakes were paid for in the markets: this practice was popular until the 19th century.

Why was he pressed? It's simple: initially, tea was transported only on horseback. Huge volumes had to be transported over long distances. The path ran through a tropical area with high temperature and humidity.

Naturally, the question arose of how to transport more tea without fear of expiration dates. So enterprising Chinese came up with pressing. Tea leaves began to be formed into cakes, and then wrapped in paper and tied into tall piles. Traditionally, one stack included 7 pancakes, it was additionally wrapped in bamboo and stacked in carts. Hence the name "Pancake of the Seven Brothers".

There is a version that it was high humidity and temperature changes during transportation that triggered the fermentation process. When crossing the mountains in the morning, moisture got into the tea, which managed to soak part of the leaves. By noon they were completely dry. The process of "moistening-drying" was repeated many times, as a result, the tea acquired a characteristic aroma with an earthy tint.

In the West, it became known during the reign of the Tang Dynasty (7th - 10th centuries), and by the end of the Ming Dynasty (17th century), its exports reached a historical maximum.

In Russia, it became popular in the 1990s, just like Chinese tea culture in general.

Production regions

The foothills of Tibet with a humid climate give birth to tea trees, the height of which reaches 10-12 meters.

Most pu-erhs are produced in large factories. The seal of the Menghai, Xiaguan, Haiwan factories is an indicator of the high quality of tea. A detailed guide to "puer" plants in the article.

Production

The raw material for tea is mao cha or dian qing, sun-dried raw material (“mao” is translated as “raw, unprocessed”). How to get it:

• after harvesting, the leaves are dried, twisted and dried again;
• the leaves are collected, steamed, followed by twisting and drying;
• roasting green leaves, twisting, drying.

To stop fermentation, the tea is dried and then pressed.

By the way, the main function of drying, frying, steaming is to stop the fermentation process, or in Chinese sha qing. In Russia, when Chinese tea was just beginning to gain popularity, this process was called "killing greens." Now the concept of “fixation” is more often used, because the purpose of the procedure is primarily to stop, “freeze” the metabolic processes in the sheet.

There is an opinion that the longer the tea is aged, the better its taste, the nobler the aroma and the greater the benefits. It is not always so. Much more important is the quality of raw materials and compliance with production technology. Good pu-erh will only improve over time, poor quality tea - on the contrary.

Varieties

So, mao cha is the primary raw material for production. From further manipulations with it depends what kind of tea we get in the end:

1. Sheng. Another name is green pu-erh. A good sheng is easy to recognize by the similarity of the infusion with dried fruit compote, light smoked flavor. This is a bright energy drink, with a rich, slightly astringent taste and a pronounced tonic effect. Ideal morning tea, but it is better to drink it after breakfast. The bouquet differs in different varieties, depending on the region of collection and recipe.

1. Shu. The so-called black tea. During production, the leaves are subjected to more intense and prolonged fermentation. The accelerated fermentation method was first used at the Kunming Tea Factory in the 1970s. It allowed to significantly reduce the time of tea production, thereby satisfying the high demand for it. As a rule, pu-erh pancakes are a blend of different varieties of leaves and buds. The composition of factory pu-erhs is perfectly balanced.

A detailed article about the differences between sheng and shu pu-erhs in our blog.

Another classification criterion is the grade of the original leaf. There are jinya (highest), gunting (second), licha (third), teji (fourth) and so on.

We cannot fail to mention such popular products as pu-erh resin and kidneys.

Resin is a concentrate that is obtained by evaporating the leaves in special boilers. A very useful product for the body: it helps to lose weight, restores strength, and has a positive effect on the blood. More about resin.

How to brew:

The best time to drink tea is in the morning, after a meal. On an empty stomach, it can cause nausea, and at night - insomnia.

Usually brewed by the classic pouring method. The water temperature for sheng is 80-85 degrees, for shu - 90-100.

Article on how to brew: read

Another popular method of cooking is boiling on fire using the Lu Yu method (the book "Tea Canon"). And, by the way, the method is the most ancient. Cooking is common not only in China, but also in Tibet and Mongolia. This method reveals the taste in the best way, the effect of brewed tea is much deeper, brighter.

In China, there is a tradition - at the birth of a child, to put off a cake of good pu-erh until the moment when the child grows up. With proper storage, after years it can be sold for good money, which will go to study or a wedding.

There is an institute in Yunnan that teaches tea production technology. Without a diploma, not a single person can take a good position in a tea factory.

Pu-erh is the only type of tea that has been available for centuries to both the emperor and the nobility, as well as to the common people.

Tropical forests are the oldest ecosystem on the planet. The earth breathed, melting the glaciers and refreezing the water of the oceans, meteorites fell, all kinds of life forms came and went, the primitive Neanderthals evolved to Homo sapiens. And behind the impregnable ridge of Tibet, among the picturesque hills and fertile valleys, fanned by warm, humid southern winds, tea trees grew. The famous tea regions of Yunnan province - the cradle of mu shu cha 母树茶 mother trees, carriers of the ancient genes of the tea plant. From here, from the southeastern spurs of Tibet, it spread throughout the world after another glacial winter, giving rise to numerous offspring.

On loose, fertile soils of the rainforest, in its warm and humid climate, the tea plant grows large and strong centenarian. Several hundred trees have been found in Yunnan that are more than a thousand years old. The oldest tree known today grows in the jungle of Zhen Yuan 镇沅. Its age is over 2700 years. The diameter of the trunk at the roots is 1.2 m, the trunk itself is 0.89 m, the crown size is 22x20 m. Discovered in 1996, it is an object of research by scientists, a tourist attraction and a national treasure.

As it moves away from its high-altitude tropical homeland, the tea plant decreases in size, the tree-like form is replaced by a bushy one, the leaf becomes smaller and more tender. And if in a hot and humid tropical climate during the year you can harvest up to 10 times, because the plant is constantly growing, sprouts new shoots, then in more northern regions you can get a quality crop two or three, or even just once a year.

In nature, the tea plant reproduces sexually (pollination), giving rise to many subspecies and varieties, each of which is endowed with unique properties. But natural selection preserves only viable branches of evolution. For scientists, carriers of gene prototypes with stable properties from the Yunnan jungle represent an invaluable breeding material.

Today, the following unique varieties of ancient Yunnan tea trees of agrotypes have been found and studied. qiao mu 乔木(tree form) and xiao qiao mu 小乔木(small tree form):

Da Chan Cha大厂茶, Camellia tachangensis, tree 10-15 m tall with bare branches, leathery or thin-skinned, oval or oblong-elliptical, toothed leaves 14-18 cm long and 3.5-8 cm wide, with 7-9 pairs vein. Petiole glabrous, 5-8 mm long. In addition to Yunnan, it grows in the West and Northwest of the provinces of Guizhou and Guangxi.

Da Bao Cha大苞茶, Camellia grandibracteata, tree up to 12 m high, trunk diameter 60 cm. Leaves thin-skinned, oval, 10-14 cm, 4-5.5 cm wide, pointed, hairy on the underside, with short, slightly hairy cuttings. A close relative of the Dachanian camellia, but differs in a more delicate leaf and villi on the stem.

In addition to these rare endemic forms, representatives of a more numerous type of large-leaved Chinese camellia, Assamica, grow in Yunnan, which was first discovered in the wild jungles of India (Assam). The irony of fate is that it was discovered in 1825 in search of a promising place for clearing a plantation, which was supposed to be sown with seeds and seedlings of Chinese tea bushes. Because in India, until the 19th century, there was no tea tradition: the Hindus never drank or grew tea in the past. A century later, a serious dispute flared up about where the historical homeland of the tea plant was located, until in 1962 the Soviet chemist K.M. primary form. Everything else is just varieties.

According to the modern international botanical classification, the tea plant has one species, Camellia sinensis, i.e. Chinese camellia, in which there are three varieties - Chinese, Assamese and Cambodian, 23 botanical species and 380 agrotypes, of which 260 grow in Yunnan. And if Da Chang Cha 大厂茶, Camellia tachangensis, and Da Bao Cha 大苞茶, Camellia grandibracteata, are not cloned due to their low yield, then all Chinese assamics, C. sinensis var.assamica, are actively introduced as plantation tea . The most representative are the following subspecies:

Menghai large-leaved, Menghai Da Ye, C. sinensis var.assamica cv.Menghai-dayecha 勐海大叶茶, in the wild is a tall tree with large, oblong or oval, dark green, shiny leaves with a pointed tip and uneven teeth. Shoots are strong, glossy, yellow-green, pubescent. Mature leaves are soft. Relic mother plant groves are located on Nan No Mountain, Pu Er County. The area of ​​natural growth is the south of Yunnan province. In the agricultural sense, it is very productive, it allows you to remove up to 200 kg from 667 square meters of tai di cha (3000 plants). At present, it is widely introduced as plantation tea in the provinces of Yunnan, Sichuan, Guangxi, Guizhou and others. Tolerates temperatures down to -5 ℃, requires 1000 mm or more for normal rainfall growth throughout the year. Releases spring shoots in early March, the optimal time for collection is mid-March. The finished leaf contains about 2.3% amino acids, 32.8% polyphenols, 18.2% catechins, 4.1% caffeine.

Fentsinskaya large-leaved, Fengzin Yes E, C. sinensis var.assamica cv.Fengqing-dayecha 凤庆大叶茶. In the wild, it is a tall tree with thin branches and oval, green, shiny leaves. Shoots are strong, relatively dense, green, pubescent. A native of Fengqing County in the northwest of Yunnan, today it is widely used in agriculture in the provinces of Sichuan, Guangdong, Guangxi, Hainan, Fujian and others. It tolerates temperatures down to -5 ℃, for normal growth of precipitation during the year should be 800 mm or more. It produces the first shoots in early March, the best harvest is in late March - early April, up to 140 kg of raw materials from 667 sq.m of tai di cha (3000 plants). Dry tea contains about 2.9% amino acids, 30.2% polyphenols, 13.4% catechins, 3.2% caffeine.

Linzan large-leaved, Linzan Da E, C.sinensis var.assamica cv.Lincang-dayecha 临沧大叶茶. Tall tree with dense branches and large, oval or broadly elliptical, dark green, soft, thick leaves with a sharp tip and teeth. Leaves from the branches depart horizontally or downwards. Relic groves of mother trees are located in the area of ​​Mangan-cun village 曼岗村, Lincang district临沧县. Belongs to the Menku 勐库 family of trees. Actively implemented in agriculture. Releases the first shoots in early March, the optimal time of collection is mid-March. The average yield on tai di cha plantations is about 150 kg per 667 sq.m (about 3,000 plants). Does not tolerate frost. Dry tea contains about 2.8% amino acids, 28.3% polyphenols, 18.5% catechins, 4.4% caffeine.

dahlia macrophylla, Dali Da E, C. sinensis var.assamica cv.Dali-dayecha 大理大叶茶. Tall tree with a lush crown, densely leafy branches, pubescent at the ends. The leaves from the branches grow downwards, wide, oval, green, flat, finely serrated, the tip gradually sharpens. The leaf texture is juicy and soft. Shoots are oily, strong, yellow-green, with abundant pile. Relic trees grow in the northwest of Yunnan Province, in Dali County (Xiaguan District). Spring shoots begin to grow in early March, the optimal time for collection is mid-April. Actively implemented in agriculture. The average yield on tai di cha plantations is about 140 kg per 667 sq.m (about 3,000 plants). Does not tolerate frost. Ready-made spring tea contains 2.0% amino acids, 35.0% polyphenols, 13.9% catechins, 5.4% caffeine.

Tengchun large-leaved, Tengchong Da Ye, C.sinensis var.assamica cv.Tengchong-dayecha 腾冲大叶茶. Relic trees grow in Tengchong 腾冲县 county on the slopes of Mount Bao Shan, and are actively cultivated there. Tree-like form, well branched, with a dense crown. The leaves are soft, elastic, horizontal or drooping, oval, green, with sparse deep teeth and a cone-shaped tip. Shoots are strong, yellow-green, strongly pubescent. The optimal collection time is the end of March. Productivity: 180 kg of raw materials with 667 sq. m. of tai di cha (3000 plants). The finished tea contains an average of 2.4% amino acids, 30.5% polyphenols, 27.9% catechins and 5.2% caffeine. Does not tolerate frosts below 3 ℃.

Along with multi-meter tree-like forms of the qiao mu agrotype, “low trees” or Xiao Qiao Mu 小乔木:

Da Lee Cha大理茶, Camellia taliensis, endemic, grows in Yunnan and the adjacent mountainous regions of Myanmar and Thailand at an altitude of 700-2700 m. A shrub or tree 2-8 m tall, with bare branches and slightly pubescent buds, large (8.5-15 cm long and 3-5.5 cm wide) leathery or thin-skinned, oval or elliptical, glabrous, slightly convex, rarely serrated or wavy-toothed leaves with 7-8 pairs of veins, slightly convex. Petiole hairless, up to 10 mm long.

hou zhou cha厚轴茶, Camellia crassicolumna, is found in many southern provinces. Small tree up to 10 m tall. The leaves are leathery, oval, semi-oval or lanceolate, 10-12 cm long, 4-5.5 cm wide, with a sharp tip, slightly shiny, green above, grayish-green below, glabrous, with 7-9 pairs of veins, serrated. The kidneys are pubescent. Petiole 6-10 mm.

Guang Nan Cha广南茶 Camellia kwangnanica, endemic, grows only in Yunnan at an average altitude of about 1800 m in broad-leaved tropical forests. A small tree 5-6 m tall, up to 31 cm in diameter, the branches are bare, only the terminal buds are pubescent. The leaves are leathery, oblong, 10-14 cm, 3.5-5 cm wide, pointed, smooth, dark green above, olive green below, with 8-10 pairs of veins, finely toothed. Petiole 10-15 mm.

Guang Si Cha广西茶 Camellia kwangsiensis Chang is a shrub or small tree with bare branches. The leaves are leathery, oblong, 10-17 cm, 4-7 cm wide, pointed, but with a blunt tip, without gloss or slightly shiny, hairless, often serrated. 8-13 pairs of veins. The dry leaf is brown above, brown-gray below. Petiole glabrous, 8-12 mm. It grows wild in the provinces of Yunnan and Guangxi.

Nan Chuan Cha南川茶 Camellia nanchuanica, South Sichuan subspecies, grows in the broad-leaved forests of Yunnan and Sichuan at an altitude of about 1300 m. A small 5-8 m tree with bare branches, pubescent buds. The leaves are leathery, oval, glabrous, slightly shiny, with a sharp tip, dark green above, gray-green below, with 7-8 pairs of veins, finely toothed. Petiole 8-10 mm long.

Yonglongshan Da Ye, Yulongshan large-leaved, C.sinensis var.assamica cv.Yunlongshan-dayecha 云龙山大叶茶. Cultivated at Cloud Dragon Mountain Yun Long Shan 云龙山, Jiangshui County 建水县. Under natural conditions, it grows to the size of a low tree. Branches densely, young shoots are pubescent, leaves are horizontal, oblong, green, relatively hard, curved, with a cone-shaped apex and small, sparse teeth. Shoots yellow-green, pubescent. The optimal time for collecting raw materials is mid-March. Very productive variety: 200 kg of raw materials with 667 m2 of tai di cha (3000-5000 plants). Ready tea contains amino acids 3.2%, polyphenols 32.5%, caffeine 5.2%. It is actively introduced in Yunnan agriculture at an altitude of 1000-2000 m, where there are no frosts below -5 ℃.

All these species are born by nature itself, without human intervention, and are milestones in the evolution of the tea plant over the past 70 million years. Their study, crossing and selection makes it possible to develop new varieties that are promising in the agricultural sense - high-yielding, resistant to frost, drought, disease and pest attacks.

From a commercial point of view, these plants are of no less interest: raw materials from ancient wild trees Ye Sheng Gu Qiao Mu野生古乔木, whose age is calculated not even in tens, but in hundreds of years, is the most expensive. Among them there are both wild in the full sense of the word, that is, grown from seeds in a natural way, and cultivated, that is, planted by people (from seeds or cuttings). And if for scientists these are different categories, then the market value equalizes them. Regardless of whether these trees grow wild in the jungle or are planted man-made - and in taste, and in impact, and in content useful substances they are much higher tai di cha shu, 台地茶树 plantation tea, planted at the end of the 20th century and now growing in close rows on terraces. Today, there are about 8,000 ancient trees in the tea districts of Yunnan. This is such a living antique, and almost every one of them is assigned a yard that lives by collecting this tea.

In addition to these unique prehistoric mu shu cha, in the famous tea regions of Yunnan, where people have been growing tea for two thousand years, there were withdrawn several dozen varieties of large and small qiao mu.

So, in the mountains of Jingu cultivated jingu da bai cha 景谷大白茶, which has a history of 150 years. Its buds are very light yellow-green in color and are abundantly covered with white pile, which makes them look very beautiful. An adult plant is a tree with a dense crown and wide, soft, serrated, dark green leaves. Young shoots are strong, juicy, the optimal time for collecting raw materials is mid-March. Allows you to shoot up to 200 kg from 667 sq.m. of tai di cha (3000 plants). It is widely distributed in the Jingu region at an altitude of 1600 m above sea level in the form of terraced plantings. Does not tolerate frost. The finished tea contains 3.8% amino acids, 29.9% polyphenols, 15.3% catechins and 5.2% caffeine.

In the second half of the 20th century, varieties yunkang , Camellia assamica cv.Yunkang, bred at the Yunnan Academy of Agricultural Sciences in the 70s. based on the tea population of Nan No Shan mountain. Nowadays, they are successfully grown in the regions of Xishuangbanna, Simao, Lincang, Baoshan, as well as outside the province of Yunnan - in Sichuan, Guangdong, Guangxi, Hunan, Fujian, etc. These are tall plants, strongly branched, with horizontal or inclined, juicy and soft , dark green, oblong, curved and shiny leaves, pointed, with small teeth. Productivity champion: allows you to remove up to 220 kg of raw materials from 667 sq.m. (3000 plants). Best time to collect: end of March - beginning of April. In the finished leaf, the content of amino acids is 4.1%, polyphenols - 36.1%, catechins - 14.6%, caffeine - 4.5%. Requires more than 800 mm of annual precipitation, grows at an altitude of up to 2000, where the temperature drops below -5 ℃.

It is they, growing in close rows on the slopes of the Yunnan mountains, bred in scientific laboratories equipped with the latest technology, viable and high-yielding, that are today replacing the unproductive old-timers, the inhabitants of the impenetrable jungle. And the jungle itself is gradually receding under the onslaught of civilization. Raw materials from new plantations provides those same hundreds of thousands of tons of finished tea coming to the final consumer.

However, the correct botanical name is one thing, and real life is another. Tea pickers and small farmers are simple peasants who have their own terminology. Varieties such as lincang xiao e, Linzan small-leaved, or jingmai zhongye, Jingmai medium leaf, do not appear in the official nomenclature, but the peasants collect them, distinguishing them from other species, for which they also have their own names.

As for the representatives of small nationalities inhabiting the foothills of Tibet since time immemorial, their relationship with tea trees is a separate issue altogether. In the mountains of Yi Wu, tea is called a tree. Kun Ming(great strategist, commander and statesman of the Three Kingdoms era), who is revered as the Tea Ancestor, who taught people the art of its collection and preparation. The Bulans believe that the tea tree, just like Heaven and Earth, was created by the progenitor of the world Yao Bai. The Jing Mai Mountains grow Moonlight White tea. yue guan bai- Chinese name for a Thai princess who gave up her life in a palace for tribal union ba巴 and thai泰. Her name is called tea and the trees from which it is collected. Moreover, the sheet is taken at night, in the light of the moon. And so on each mountain - their names, stories and legends, a little romantic, and therefore beautiful, as beautiful as any epoch that goes further and further into the past.

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Pu-erh tea is known as one of the ancient and elite varieties of Chinese tea, a lot is said about it. palatability and healing properties. However, both connoisseurs of tea ceremonies and simple lovers of a tonic recommend learning more about pu-erh tea before replacing their usual drinks. The benefits and harms of pu-erh largely depend on the quality of the product, the brewing technique and the number of cups drunk. If you follow simple tips, pu-erh will be exquisite delicious tea and exceptionally healthy drink.

By the way, the birthplace of pu-erh is the Chinese province of Yunnan, and the specific properties of tea are prioritized due to the variety and production technique. Pu-erh refers to post-fermented teas, that is, subjected to natural or artificial aging with the help of a special fungus from the genus Aspergillus.

Puer tea - production features

Pu-erh is unique in its kind for a number 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. The 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, turning into washers. They oxidize naturally, and this stage can take several years. In this way, an elite pu-erh, unique in its properties, is created, which can be very expensive.

Nowadays, a variant has been invented that allows the production of tea composition much faster. To do this, the leaves are collected in piles and watered. This triggers the reproduction of special microorganisms, which by their vital activity increase the temperature in the bale and stimulate the production of juice. Such a fermentation process is controlled by specialists who dry the blanks and, if necessary, moisten them again, preventing the mass from rotting.

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

Types and varieties of pu-erh

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

• Obtained in the classical way. These are large greenish-brown leaves. The tea prepared from them turns out golden-red. The drink smells faintly of smoke, apples and dried fruits.

• Obtained in an accelerated way. The leaves are small, brown-black or with a golden hue. The smell is sharp, earthy, slightly bitter. Ready infusion can acquire 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 part of the dowry.

• 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 herbs and honey.

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

Types of pressed pu-erh

Fans of unique tea understand that the beneficial properties of pu-erh 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. Bin cha (flatbread or puck). For their production, raw materials from the largest and oldest trees are used. The weight of the cakes is acceptable in the range from 100 g to 5 kg.
2. Tocha (nest or bowl). In this case, the portion size should not exceed 3 kg, although the minimum weight can be any.
3. Juan cha (parallelepiped or brick). The simplest type of product to which no special requirements are imposed.
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 a hieroglyph.
5. Jin cha (mushroom). Pu-erh from Tibet. Quite rare and very high quality tea.
6. Jing gua (gourd). There should be longitudinal grooves on the surface. Initially, the variety was used only by representatives of Chinese royal families.

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

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The benefits of Chinese tea, its medicinal properties

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

• Development of attention, improvement of memory. Positive changes in this area are noted not only with regular use of the drink, but also after the first test. Pu-erh relieves fatigue, helps to concentrate, after which a person absorbs 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, speed up metabolic processes, stimulate digestion and more actively remove fluid from the body.
• Removal of inflammation. Tea leaves are coated with a coating of essential oils and polyphenols. Together with tannins, they eliminate the harmful effects of microorganisms that cause inflammation. Additionally, 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 that occurs against the background of eating fatty foods. Due to this, there is no feeling of heaviness, 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.
• Fight cholesterol, remove toxins. Against the background of such an impact, the liver, heart and blood vessels begin to work better, the risk of developing atherosclerosis decreases.
• Reducing the toxicity of tobacco or alcohol. But this property is more important for men. Of course, a completely tea mixture does not neutralize the negative effects of alcohol or, but it will decrease several times.
• Decreased blood sugar levels. Pu-erh is useful for diabetics, of course, if you drink tea correctly, without adding sugar and various sweeteners.

Pu-erh is not just considered an elixir of youth and health. The centuries-old use of the drink as a tonic and medicine has proven its effectiveness more than once.

How to brew pu-erh?

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 if the drink is properly brewed and consumed.

Tea ceremony at home:

1. To brew the drink correctly, you need to use earthenware or a special thermos. Moreover, water must not be boiled separately, but in this container. It should be brought to a boil three times, each time draining a third of the liquid, cooling slightly and returning 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 begins 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 98º C.
4. It remains to wait until the tea leaves sink to the bottom, and the tea can be poured.

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

Potential harm of pu-erh

A healthy and aromatic drink has practically no contraindications and does not cause harmful effects. It is only not recommended for people with caffeine intolerance and children under six years of age. 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 deterioration in the condition.

It is important to remember that pu-erh is not drunk on an empty stomach and before going to bed. Do not drink a cold drink. No need to be afraid to stir the tea leaves - this makes tea only tastier, richer and healthier.

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