2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Milk pu-erh is made in the Chinese province of Yunnan. There, tea is dried directly under the sun, which has a positive effect on the taste of the final product.
It is also worth noting that in China, porcelain is usually used to drink the drink.
Description
The main feature of milk pu-erh is its milky aftertaste. This taste is given to the drink using one of the following methods:
- Even at the growth stage, pu-erh bushes are watered with milk, treated with special sugar solutions and sprinkled with rice husks (a very expensive method).
- Already dried tea leaves are impregnated with milk extract (cheaper option, however, the taste will be less intense).
After the milk pu-erh has been soaked with all the necessary elements, it enters the store, where it undergoes final drying.
There it can be dried from one year to several decades, infused pu-erh is valued more than wine aged for the same period.
If you read reviews about milk pu-erh, you cansee that its taste may not please everyone. Despite this, if you drink the drink for a long time, then over time its taste will become familiar.
Production technology
Special attention should be paid to the technology of making Pu-erh tea, since it is in it that the wonderful taste of the drink lies.
Tea is made from the leaves of old tea trees. Moreover, the older the tree, the more valuable its leaves will be. Suitable sheets are subjected to the procedure of "killing" greens, twisting and drying.
The final stage is fermentation, which can proceed in two ways:
- Natural. In this case, the leaves are pressed and allowed to age naturally. The process can take several decades, but pu-erh made in this way will be very tasty and expensive. In China, there is even a custom when tea leaves are placed for fermentation on a child's birthday, then by the time of his wedding, great tea is obtained.
- Artificial. With artificial fermentation, all tea leaves are put in one big pile and watered with water, after which, under the influence of the liquid, the leaves begin to ferment. By changing the fermentation temperature, people can easily control the fermentation. Due to the fact that the demand for pu-erh has grown recently, it is most often made today in this way.
The last stage of production is pressing. Pu-erh pressing dates back to the time when it helped to make storage and transportation of tea more convenient. Today it is more a tribute to tradition than a necessity.
Benefits for the body
After studying the properties and manufacturing technology, it is worth considering the benefits and harms of Puer tea.
Frequent consumption of the drink will help remove harmful cholesterol from the body, as well as clean the walls of blood vessels. Scientists have long proven that pu-erh tea has the ability to lower cholesterol and triglycerides.
In addition, the drink is used as a prophylactic for atherosclerosis, high blood pressure and coronary heart disease.
Dr. Yang from Rutgers University identified the following positive properties of pu-erh:
- Helps you lose weight. Scientists have found that pu-erh helps speed up metabolism, as well as the breakdown of fats. After a heavy meal, tea will help get rid of the feeling of heaviness in the stomach.
- Combats stomach acidity. Pu-erh is the only tea that doctors recommend drinking for stomach or duodenal ulcers.
- Removes toxins. Recently, pu-erh has become popular among smokers, as it has the ability to break down toxins and remove them from the body.
Harms from use
There are 5 main situations when pu-erh can harm the human body.
Tea is not recommended:
- Pregnant. Its effect on the body of pregnant women has not been studied, so it is better not to risk it.
- On an empty stomach (like any othertea).
- If you have kidney stones. Since pu-erh is a strong diuretic, it can move stones.
- People with poor eyesight.
- At high temperature. Pu-erh dehydrates the body, which will make the temperature even higher.
Types of Pu-erh tea
It is also worth noting the types into which all Pu-erh tea is divided. The drink is subdivided into:
- Shen Pu-erh (raw). The first mention of this tea came out in the 8th century AD. For use, only the top 3-4 leaves are plucked from the tea tree, as they accumulate the maximum amount of polyphenols and minerals. The taste of Shen Pu-erh can be compared to real oolong teas - it has a fruity aroma and a sweet taste that usually smells like pears or berries.
- Shu pu-erh (dry). The technology of making Shu Puerh (artificial fermentation) appeared around 1950. Tea made in this way has a less intense taste and aroma, but it is still in great demand outside of China, as it has a low cost.
In conclusion, we can say that the drink really has an attractive and refined taste, as evidenced by the numerous positive reviews about milk pu-erh.
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