Chinese tea "Shu Puer": properties and contraindications. What is dangerous tea "Shu Puer" for the body

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pu-erh is a special type of tea that is produced exclusively in China using a unique technology. The collected leaves are subjected to the process of artificial or natural aging. There are two types of this tea, which are made from the same raw material, but differ in the degree of processing. "Shu Puer" has dark brown leaves, "Shen Puer" is green.

A bit of history

Even before there were cars around the world, fermentation (the process of ripening a plucked tea leaf) took place during transportation to the consumer. After the delivery time was shortened, during which the tea did not have time to gain the necessary "power", a new technology was developed. It consisted in artificial fermentation. This is how these two famous types of tea appeared - "Shen Puer" and "Shu Puer". The first was made according to the initial (naturally, long) technology, the second - according to the new (artificial andfast).

Shu Puer harvesting technology

The production procedure for this tea was developed in China in 1970. The leaves are harvested from the fields, withered and roasted at low temperatures in special cauldrons to minimize the action of enzymes that oxidize the tea. Then it undergoes a simple drying in the sun until almost all moisture (90%) evaporates from it. Such leaves are called semi-finished tea.

The leaf processed by the farmer goes to the factory. There, tea is poured into heaps, pressed down on the sides, poured with water and covered with a special cloth on top. After some time, a rapid fermentation process begins - the tea dies, and the heaps collected from it are heated to 60 ° C. For uniform ripening, once a day they are stirred and again covered with cloth. And so it goes on for about 40-45 days. During this time, special workers control the temperature and humidity, which can cause the tea to ferment, as a result of which it can simply rot. Then it is subjected to final drying and pressing into the so-called pancakes.

Tea "Shu Puer": properties

In the homeland of tea, in China, many consider it an assistant in the fight against many ailments. Even studies conducted in France have shown that Shu Puer tea prevents an increase in cholesterol levels and thickening of the walls of blood vessels. Also, the use of this drink helps to eliminate toxins from the body, helps to cope with extra pounds, energizes for the whole day, rejuvenatesbody, improves intestinal motility and even reduces the risk of cancer.

"Shu Pu-erh": how to brew?

The preparation of this tea requires special attention, because if this process is not carried out correctly, it can not only not be beneficial, but also harmful. "Shu Puer" is brewed as follows:

• To warm up the dishes in which the tea will be infused, rinse it with boiling water.
• Next, take approximately 150 ml of water. Its temperature should be just below 100 ° C (about 95). To do this, wait about a minute after it boils.
• Pour Chinese tea "Shu Puer" with water and immediately drain it. This is done to wash off the tea dust and warm the leaves for further brewing.
• Now again fill with water and wait a few minutes until the drink is infused.

Taste of tea "Shu Puer"

If the tea is harvested and prepared according to the rules, it will have an unusual aroma of nuts, caramel or chocolate. But it tastes very similar to a strawberry drink. Moreover, it is noticed that the fresher the tea leaves, the more aromatic and tastier it will be. Therefore, many experts argue that it is not worth keeping it for more than 10 years.

Contraindications

Shu Pu-erh tea is not recommended:

• children under 10;
• with kidney stones;
• during childbearing;
• for eye disease;
• at elevated body temperature;
• for insomnia;
• whenhigh blood pressure;
• for some diseases of the stomach.

In general, "Shen Puer" and "Shu Puer" are not recommended in cases where caffeine is contraindicated.

A few recommendations

• The pu-erh brewing time should be short. The fact is that, unlike some teas, it literally immediately after pouring water gives it all its useful properties. At the first brewing, 20-30 seconds is enough, with subsequent brewing times, you need to increase the time by 5, 7, 10 and 20 seconds.
• To make tea, it is best to use earthenware or porcelain teapots. But in order to be able to observe the brewing process, many do it in glassware.
• Many Chinese don't like to leave a drink for later. That is why they take exactly as much water as will be drunk at a time.
• The highest quality tea, if all the rules were followed during its preparation, is obtained after the 2nd-3rd brewing.
• The taste of pu-erh will be especially pronounced if the water for it is purified and soft.
• The longer you steep the tea leaves, the stronger the tea will be. But at the same time, the lipids, phenol and essential oils contained in it will be more and more oxidized. This will significantly impair the taste, aroma and reduce the beneficial properties of tea.
• If the tea smells like mold, then we can talk about its spoilage and violation of storage conditions. It is not necessary to consume such pu-erh.
• Do not drink some medicines with tea - it contains tannins,forming tannin, which prevents drugs from being absorbed.
• If the tea has a rotten or earthy smell, it means that it is immature. But you shouldn't get rid of it. You can simply put it in a cool place where there is good ventilation and humidity no more than 70%. Let him lie there for a couple of years for the final maturation. After this time, you can enjoy its pleasant taste and aroma.

How bad is tea?

Despite all the positive properties of Shu Pu-erh tea, it can be dangerous to he alth. But, as a rule, this happens only when it is improperly brewed or used. For example, if you drink yesterday's drink, then there is a high probability that bacteria will enter the body, which multiply in tea due to the high content of sugars and protein in it.

It should not be taken before meals as it thins saliva, making food tasteless and reducing protein absorption. Therefore, the best time to drink tea is 20-30 minutes before and after a meal.

When drinking strong tea, you should be prepared for headaches and insomnia. The reason for this is simple - the drink contains a large amount of caffeine.