Many senior Pu-erh tea lovers believe that Pu-erh tea is the last stop for tea lovers.
Some Pu-erh tea lovers are attracted by the soup color of Pu-erh tea, and the soup color of some aged Pu-erh tea is like French wine;Some tea lovers are attracted by the origin and tree species of Pu’er tea, which is a unique large-leaf species in Yunnan.
In short, there are more than these reasons why Pu’er tea fascinates people!
Charm 1: The characteristics of the place of origin
The production areas of Pu’er tea are mainly divided into three major production areas: Xishuangbanna, Pu’er (formerly Simao), and Lincang. 90% or even more than 95% of Pu’er tea raw materials come from these three major tea areas.
Xishuangbanna tea area: Xishuangbanna tea area is mainly divided into two sections, Menghai County and Mengla County.
The Menghai tea area has high temperature and abundant rainfall. The characteristics of the tea produced in this area are: rich aroma, full taste, thick tea quality, relatively high degree of bitterness, and strong tea aroma.
Mengla County is mainly centered on the Yiwu tea area. Yiwu is the place with the highest temperature, large temperature difference between morning and evening and the most rainfall in the entire Xishuangbanna tea area. Its ancient primitive tea species are rich in variety, with thick taste, good aroma and low bitterness. , has the characteristics of soft soup and sweet water.
Lincang production area: Mengku, Bangdong, Matai, Fengqing, Yongde and other places are the most famous, among which Fengqing mainly produces Yunnan black tea.
Pu’er (formerly Simao) tea area: The construction of modern tea gardens in Pu’er tea area is the best among several major tea areas. The tea gardens are planted intensively and the output is large. Among them, Jingmai Mountain Ancient Tea Garden is the most famous.
Charm 2: The production process
1. Finished. Sun-dried green hair tea is finished in an iron pot. Due to the high water content of the large-leaf species, it must be combined with shaking when it is done to make the tea lose water evenly and achieve the purpose of killing thoroughly.
2. Knead. Kneading breaks the tea cells to ensure that the tea juice is fully leached during brewing. Kneading should be flexibly controlled according to the age and tenderness of the raw materials. Young leaves should be lightly kneaded for a short time; old leaves should be kneaded heavily for a long time.
3. Dry in the sun. Drying in the sun is the fundamental difference between sun-dried green tea and roasted green tea, which is thinly spread to dry.
Charm 3: Different shapes
There are loose tea, cake tea, brick tea, Tuo tea and other forms of Pu’er tea in different forms.
Charm 4: The longer the age, the more fragrant
Pu-erh tea becomes more fragrant as it gets older. This is determined by the principle of Pu-erh tea’s aroma, but it must have specific storage conditions. Secondly, Pu-erh tea raw materials and production technology enable Pu-erh tea to preserve the relatively long-lasting activity of enzymes after it is made.
Charm 5: I can’t put it down after drinking for a long time
For many tea lovers, drinking tea will be addictive, so many tea lovers cannot do without tea. There is a saying that “if you don’t drink tea for a day, you will feel panic”. For some senior tea lovers, “Once they drink Pu-erh tea, they no longer want to drink other teas.”
Charm Six: Healthy
Pu’er tea has the effects of warming the stomach, invigorating the stomach, helping digestion, lowering blood fat, lowering cholesterol, preventing human vascular sclerosis, and preventing cancer.
These charms of Yunnan Pu’er tea also make Pu’er tea a “drinkable antique” that can be collected, and this is a characteristic that most teas do not have.
