This tea is surrounded by secrets, it is endowed with almost fantastic properties. In fact, Puer is Chinese tea of the strongest enzyme. It is several categories: Puer Shu and Puer Shin.
Puer Shu – is carried out by wet skiding: covered tea is withstanding at a certain temperature and humidity. The more difficult the processing, the darker the leaves. It has a saturated taste, with a taste of dried fruits and earth. The better the tea, the less noticeable the taste of the earth and the softer and brighter the fruit notes. The aftertaste is revealed with each subsequent tea leaves. Buying a real puer no easier than the next of Puer.
Puer Shen leaves more green. It is made with natural fermentation: the longer the leaves are dried, the higher the quality of the tea. The infusion turns out not as dark as Puera Shu. It has a golden color with a red tint. The aroma of tea is very light, with floral and fruit notes, the taste is tart and grassy.
Facts about tea puer
Here are a few facts about Puer:
1. Puer is called post -fermented teas;
2. These are the only teas whose quality increases over time;
3. They received their name by the name of the area in the province of Yunnan;
4. The first of the teas, black, can be produced in two ways; Natural aging has been used since ancient times. Pressed green tea was fermented for 7 to 8 years; The commercial approach was replaced by traditions at the end of the last century. Enzymation processes are activated, the whole process takes from thirty to one hundred days. The new method is called “wet skin reservation” with subsequent drying, pressing and withstanding during the year;
5. Puer can most often be bought in the form of pressed bricks, pancakes, bowls or in a loose version. The latter is just most often made using modern technologies.
Puer is called tea of youth and beauty, it has excellent cleansing properties. With regular use, the skin acquires a fresh, well -groomed look.
They quickly get used to this tea, it becomes a favorite drink.