White, black, pu-erh: what types of tea are there and what wastes are used to make tea bags. Biochemical composition of pu-erh

What are the types of Chinese tea? What is fermentation and enzymatic oxidation? What is "post-fermented" tea? We will try to answer these questions in our article.

There are a huge number of different types of Chinese tea, all of which are made from the leaves and buds of the same plant - Camellia sinensis. But due to the different varieties of this plant, the geography of its growth and the processing technology of the collected, fresh tea leaves, the finished tea can have a completely different taste and aroma.

There are quite a few approaches to the classification of Chinese tea types, but today, the most common is the classification according to the degree of fermentation of the tea leaf, or rather, enzymatic oxidation (or simply oxidation) and fermentation. Although, for simplicity, many do not separate these different chemical processes that occur in the tea leaf during its processing, combining them and operating with one term - fermentation.

According to this classification, all Chinese tea can be divided into six main groups, or types: green, white, yellow, oolong, red and pu-erh. In order to understand the difference between green tea and white tea, or red tea and oolong tea, one should understand what processes take place in a fresh tea leaf and what happens to it as a result of processing.

We will deliberately not give complex and detailed definitions of the main chemical processes occurring in the tea leaf, this is not the purpose of this article. To understand the approach to the classification of Chinese tea, simple definitions will suffice, perhaps even with some small assumptions.

enzymatic oxidation.

Enzymatic oxidation by their own enzymes - This is a multi-stage process of interaction in the tea leaf of internal enzymes (enzymes) and oxidized substances. A similar process occurs with a cut apple or a peeled banana, when after a while their surface begins to darken. It is as a result of oxidation that the green color of fresh tea leaves changes to dark.

It is worth noting that as soon as a fresh tea leaf is plucked from a bush, spontaneous enzymatic oxidation begins, but this process is not controlled and proceeds rather slowly. In production, for controlled oxidation, special conditions are created under which a constant, high level of oxygen is maintained. Tea leaves are laid out in a thin layer under the open sky, or in a room that provides a constant supply of fresh air. The required level of enzymatic oxidation is carefully controlled by the tea master.

To speed up the oxidation process, at the next stage of production, tea leaves are softened, crushed, and twisted. The main goal is the destruction of the cell membrane, since in an intact leaf, oxidizable substances and enzymes are separated by membranes.

When the required level of enzymatic oxidation (roughly speaking, fermentation) is reached, at the next stage, the process stops, or rather, it slows down as much as possible. To do this, the tea leaf is subjected to heat treatment, it is heated to a high temperature - roasted, the Chinese call this stage “killing greens”.

Fermentation.

Fermentation or enzymatic oxidation under the influence of external factors - this is the interaction of oxidizable substances with enzymes that are not formed and are not located in the tea leaf itself. These enzymes can be produced by various microorganisms and bacteria present on the leaf surface (microbial activity).

To speed up the fermentation process, special conditions are created in production - the absence of oxygen and high humidity and temperature. These conditions are completely different from the conditions for enzymatic oxidation (under the action of one's own enzymes), for which, on the contrary, air enriched with oxygen is very important.

Fermentation is an important step in the production of aged teas, especially pu-erh. In particular, in the production of shu pu-erh, the Vo Dui technology is used. The minimally processed tea leaves are piled, sprayed with water and covered with thick burlap, thus creating ideal conditions for microbial activity - limited air flow and increased humidity and temperature. In this form, tea raw materials are left for a sufficiently long time, a month or more, periodically stirring and maintaining the required level of humidity and temperature. Achieving the required fermentation is determined by the technologist who controls all production processes.

Classification of Chinese tea according to the degree of fermentation and its types.

And so, having figured out what chemical processes are possible in a tea leaf, we can proceed to the classification of Chinese tea into types according to the degree of fermentation. By fermentation, in this case, we mean either enzymatic oxidation (under the action of internal enzymes) or the fermentation process (enzymatic oxidation under the influence of external factors). In reality, these two processes can run in parallel, but depending on the type of tea, one of them actually dominates.

Green tea.

Green tea is practically not subjected to enzymatic oxidation, and even more so fermentation. As a result of its minimal processing, conditions for accelerated, controlled oxidation are not created, but on the contrary, tea leaves are almost immediately heat-treated - they are fried to stop spontaneous oxidation.

White tea.

For the production of white tea, first of all, selected raw materials are collected - these are only the buds and the youngest leaves, which also undergo minimal processing and undergo a slight enzymatic oxidation.

Yellow tea.

Yellow tea is also practically not oxidized. The peculiarity and value of this tea lies in a special production technology, tea raw materials go through a very slow heat treatment process - languishing. As a result, yellow tea acquires a unique, refined taste and aroma.

Oolongs or oolong tea.

Oolong teas undergo partial (15-80%) enzymatic oxidation and are often referred to as semi-fermented teas. All oolongs can be divided into two groups: light - less oxidized and dark - more oxidized.

Red tea.

As a result of production, red tea undergoes almost complete enzymatic oxidation, under the action of its own enzymes. As a result, tea leaves have a dark color.

Puer.

Shu pu-erh during production undergoes both significant enzymatic oxidation under the influence of internal enzymes, and fermentation under the influence of external factors. And as we have already said, the fermentation process (aging of raw materials using the Vo Dui technology) is one of the main ones in the production of shu pu-erh.

Sheng Pu-erh undergoes a slight partial enzymatic oxidation during production, and therefore has a lighter leaf color. And only then, pressed, ready-made pancakes are placed in special rooms, with the required level of humidity and temperature, where it is stored for several years, undergoing slow fermentation.

Pu-erh tea is also often called “post-fermented” tea, meaning that it first undergoes the process of enzymatic oxidation by internal enzymes, and then undergoes fermentation under the influence of external factors using the “Wo Dui” technology, or stored in special storage facilities.

And so we summarize this article: only pu-erh undergoes pronounced processes of enzymatic oxidation, and especially fermentation, during production, while the rest of the types of Chinese tea, to one degree or another, are only subjected to enzymatic oxidation.

Most Russians drink black or green tea, and only a few gourmets are familiar with other varieties of this popular drink. Meanwhile, in terms of color, type of raw materials, as well as other features of production in the modern world, a wide variety of types of tea are distinguished. Let's see how they differ from each other, as well as from what waste the so beloved tea bags are produced.

The tea bush is a plant called the Chinese camellia (Caméllia sinénsis). And the varieties of tea obtained from this plant are distinguished by the degree of fermentation or oxidation. Fermentation is the process of fermenting tea leaves at high temperatures. Depending on the degree of fermentation of the tea leaves, the final product is divided into several types.

Green tea

So let's start with green tea. This type of tea undergoes minimal processing. After harvesting, it is only dried. Therefore, green tea leaves retain the maximum amount of useful substances: vitamins and antioxidants. This tea has a positive effect due to the B vitamins it contains, as well as vitamins C and PP. Tea has some antibacterial action, and also helps to eliminate heavy metals such as lead, zinc and mercury from the body.

White tea

White tea is considered an elite type of tea. The fact is that it practically does not undergo oxidation (fermentation 5-7%), and for its preparation only the topmost one or two leaves are collected, which are still covered with fluff and have not fully blossomed. This type of tea is one of the most expensive, in part because it is harvested over several weeks in the spring. It contains many vitamins and valuable essential oils.

yellow tea

Yellow tea comes next after white tea in terms of the degree of fermentation, which is 7-10%. This is a very rare and expensive type of tea, which contains a large amount of vitamins, amino acids and beneficial trace elements, and the taste has light smoked notes. It is made from the highest quality tea buds, and the drying process itself requires considerable skill.

Red tea

Red tea is perhaps the only type, other than green and black, that mass consumers have heard of. It occupies an intermediate position between black and green tea. After harvesting, the tea leaves undergo a drying process and short-term fermentation - just a day. This type of tea has a tonic effect and is recommended for people with low blood pressure. In addition, red tea contains a large amount of potassium.

Black tea

So, black tea, beloved by the older generation, undergoes full fermentation after assembly, as a result of which it acquires a dark brown or black color. The fermentation (oxidation) process lasts about 2-4 weeks, depending on the type of tea and recipe. Black tea is invigorating and energizing, and it is the most common tea in the world.

Puer tea

Pu-erh tea is similar to coffee in its tonic properties. This tea is often classified as a separate group, as it is made using a unique technology that includes artificial fermentation. Tea leaves after primary drying to the level of green tea are exposed to fungi of the species Aspergillus acidus. Such complex technology greatly increases the price of the final product, but makes it unique.

In addition to the degree of fermentation and the resulting color, types of tea are distinguished by the quality of the raw materials. The most valuable is whole-leaf tea, or tea of ​​the highest grade. For its production, only whole leaves and tea buds are used. Medium grade tea is made from damaged and broken leaves.

granulated tea

Inferior grade tea is ground tea, which is obtained from the waste and ground residues of tea production. It includes granulated and bagged teas. These varieties of tea have a more intense and rich taste, as the tea leaf is crushed. They also brew very quickly, giving the drink a rich color. But if granulated teas are subjected to special grinding to obtain a rich taste, then bagged teas are made from tea dust and waste generated during the production of more valuable types of tea. Therefore, the very drink that everyone drinks at work and at home is actually nothing more than tea garbage.

Summary: Many people know that green tea is not fermented, oolong tea is semi-fermented, black tea is heavily fermented, and pu-erh is post-fermented. And, who knows if the fermentation of sheng pu-erh is more than others? Visual communication: Experience Chinese culture through tea drinking! An optimistic view, what is good, what is the benefit: Green tea is unfermented, oolong tea is semi-fermented, black tea is heavily fermented, and pu-erh tea is post-fermented. Surprisingly, in fact, any tea is being made from the same green tea leaves. And, tea becomes green or black only at the end of the production process, when different teas are specially fermented in different ways from green to brown and black to give tea varieties different properties. But, not everyone distinguishes between the fermentation and oxidation of tea during the production process, because, in any tea leaf, these processes run in parallel. A balanced, serious approach: Is sheng pu-erh more fermented than others? Indeed, if the processes of fermentation and oxidation in any tea leaf proceed in parallel, and the fermentation of green tea is significantly lower than the fermentation of black tea, then why, then, sheng Pu-erh is considered highly fermented, like any other pu-erh, after all, does sheng pu-erh look greener, and not darker, like shu pu-erh, black tea or red tea? To answer this question, you will need to stop mixing the processes of oxidation and fermentation in tea, and pay attention to which process at the tea factory technologists create optimal conditions for and control the process itself, and which one is left to take its course as it will turn out. . For successful oxidation to the desired degree, the tea leaf is laid out in a thin layer on a mesh surface for several hours for maximum air blowing from below and above, contact with oxygen, and often stirred and aired. Oxidized, externally tea changes color from green to brown, which can be observed when brewing. Of course, the longer the tea oxidizes, the stronger it is and the more it ferments on its own. The oxidation of green tea (immediately after picking the leaf), red and black Indian tea (after a few hours of oxidation) is stopped by complete drying. After drying, from exposure to high temperatures, it happens that the tea darkens even more than from oxidation. And, for successful fermentation, oxygen is not particularly required, the tea leaf is kept for several days or months, first in bags in a warehouse, and then, in a thick layer, laid on a dense concrete floor at a certain temperature and humidity, covered with a tarpaulin to create optimal conditions for the development of the necessary microflora for maximum fermentation. Of course, while the tea is fermenting, it also oxidizes on its own, sheng pu-erh - less, therefore, it remains brown-green, and shu pu-erh - more, therefore, it becomes dark brown. Pu-erh fermentation is stopped by drying, often after the tea has been steamed and pressed. How to avoid mistakes with a lack of experience and practice: Who knows… ? Interest, address the reader with a question, presenting his image in front of you and hoping for an adequate response, offer your future friend a convenient informational reason to contact you without much thought and start correspondence, simplify the search for a common topic to start correspondence, offer to participate in the most various joint activities. When meeting on the Internet, try to conduct a conversation with the reader of your profile and your potential acquaintances at the level of intelligence that you hope to find in your chosen one on a dating site. Do not write too emotionally and abstrusely, implying something of your own, but also do not flirt, do not fawn, do not lisp too much in the questionnaire, dropping your level to the level of kindergarten, and receiving a huge amount of spam from applicants of all ages and mental abilities - leave it like this approach your competitors on a dating site. Communication with foreigners, foreign experience, shopping abroad on the Internet: Fermented Tea Camellia sinensis Camellia sinensis, tea, tea bush, tea tree, tea plant. big tea trees, old tea trees Big tea trees, old tea trees - tea trees over 2.5 meters tall, usually growing for hundreds of years in the wild in the highlands at an altitude of more than 1650 meters above sea level in China's Yunnan province. The leaves of such trees are considered the most expensive, rare and high-quality raw materials for making tea, because. have a unique chemical composition, they improve the quality of the tea mixture, for example, in sheng pu-erh. The quantity of such raw materials is limited, it is laborious to collect it, and industrial processing is not always profitable due to seasonality and high mountain conditions. small tea trees Small tea trees are tea trees less than 2.5 meters high, usually growing for decades in the wild or semi-wild nature in highlands at an altitude of more than 1650 meters above sea level in the Chinese province of Yunnan. The leaves of such trees are considered a quality raw material for making tea and are used to improve the quality of the tea mixture. The amount of such raw materials is limited, but it is less laborious to collect it than from tall trees. tea gardens, tea plantations Tea plantations - tea trees and bushes in the form of dense cultural plantations, formed for the convenience of collecting leaves less than 2 meters high. They grow in plateau conditions at an altitude of 1100-1400 meters above sea level. It is profitable to use machinery, chemicals and fertilizers on the plantation. The leaves of such tea plants are considered a typical raw material for the mass production of tea, which is purchased by large Chinese tea factories. fermentation Fermentation or fermentation is a microbial activity involving bacteria, in the case of pu-erh tea present on the surface and inside the tea leaf, especially from old tea trees. During fermentation, hygienic conditions are observed so that beneficial bacteria multiply. It is necessary to distinguish between the fermentation of the tea leaf under the action of bacteria, when the wet tea stack is laid tightly in the form of a semicircular bed to reduce the contact area of ​​the stack surface with air, and the oxidation of the tea leaf under the action of air, when, on the contrary, the tea leaf is laid out in a thin layer on the grates to increase ventilation and oxygen exposure. The processes of fermentation and oxidation proceed in parallel in tea, and they are often mixed, implying one under the other. fermented tea Fermented tea is pu-erh. Often, any red tea, black tea, pu-erh, oolong, i.e. all dark teas are called fermented, meaning that they have undergone oxidation during the production process, which made their color of the infusion brown, so as to distinguish them from green teas by the color, i.e., actually, green tea and teas close to green, for example , white tea and yellow tea. semi-fermented tea, partially fermented tea any green tea that has been fermented by 20-60%. The degree of oolong fermentation can be different, for example, in the remaining green oolong Tie Guan Yin the degree of fermentation is lower than that of darkened oolong Da Hong Pao. fully fermented tea Strongly or fully fermented tea, tea with a high degree of fermentation - this is how any red tea, black tea, i.e. is called in everyday life. except for non-fermented green teas and oolong teas with a low degree of oxidation. This can also, conditionally, include young sheng pu-erh, just released from the factory and not yet post-fermented, and oolongs with a high degree of fermentation. post-fermented tea Post-fermented tea, tea of ​​a very high degree of fermentation - any shu pu-erh that already leaves the tea factory ripened and, that sheng pu-erh that has been stored and ripened for several years from the date of its production. fermentation-oxidation fermentation-oxidation processes Puer tea, Puerh tea Puer tea Raw puer, sheng puer, pu-er, pu-erh Sheng puer, green color Ripe puer, shou puerh Shu puerh, black or brown color. Oolong tea Black At the Dragon Lun . Oolongs, like pu-erhs, are green and dark, and, accordingly, the further the color is from green towards brown and black, the higher the degree of oxidation and fermentation of the oolong. And, the higher the degree of oxidation of oolong, the closer the oolong in terms of properties, aromas and taste to pu-erh, compared to green tea. Therefore, according to the degree of oxidation, color, taste and aroma, oolongs are no longer considered green teas, but not yet black teas, they are called turquoise teas. Oolongs have intermediate states that combine the properties of green and black tea so that the aroma and color of oolong tea infusion is close to green tea, and the taste and beneficial properties of oolongs approach pu-erh, the closer, the higher the degree of oxidation of a particular oolong variety.

Interesting facts about pu-erh fermentation and oolong oxidation

Dry tea leaf dark fermented oolong. Almost all tea leaves of different types of tea in dry form have a dark brown or dark green hue, but after brewing, their appearance becomes much more interesting. Therefore, it makes sense to talk about the color of the tea leaf after brewing.

Let's put all the tea on the shelves for ourselves, based on its degree fermentation. Let's brew for comparison ordinary green tea, oolongs Tie Guan Yin, Da Hong Pao, Red tea Dian Hong, shu and sheng pu-erh, and look at the brewed leaves as they change colors from shades of green typical of nature in spring and summer to brown and brown like grass and leaves in autumn. The difference in color is due to the different degree of fermentation and oxidation of the tea leaf during the production process.

In general, if we divide all tea into two large groups by color, taste, aroma, then ordinary green tea, green oolong tea and green pu-erh or sheng pu-erh can be conditionally attributed to the group of green young fresh tea. And, black Indian, Ceylon tea or red Chinese tea, dark oolongs, dark pu-erh or shu pu-erh - in the group of black mature stewed tea.

What is the difference between different teas in their degree of oxidation and fermentation

Green tea is green because it has not oxidized to brown, similar to how a slice of a green apple quickly turns brown from oxidation in air.

The leaves of different tea varieties are fermented and oxidized in different ways. The lower the oxidation state, the greener the leaves, and the higher, the browner the leaves. An apple cut in half also darkens from oxidation in the air. Both fermentation and oxidation in tea occur simultaneously, but in pu-erh, the degree of fermentation is higher than in other varieties of tea.

It is especially interesting when the leaves of one type of tea are specially oxidized not uniformly, then a combination of different properties appears in the tea. For example, the entire tea leaf after brewing is green, and its edges are brown, like Tie Guan Yin, or tea, consists of a mixture of leaves of varying degrees of fermentation and oxidation, and has a variegated brown-green appearance, like that of sheng pu-erh.

The conditions for the start of the processes of successful fermentation and oxidation in tea leaves are laid even during the collection of green tea leaves. Juicy and fresh green tea leaves are harvested at a certain time, in a certain weather. Dry in the sun, in the shade or in ovens so that the leaf loses excessive elasticity, does not bulge and does not break during further processing, knead and twist so that the leaf gives juice, lay in a dense layer for fermentation or a thin layer for juice oxidation, or immediately dry .

Ready raw tea is allowed to rest in a dry or humid room at a certain temperature. Climatic conditions with high temperature and humidity speed up the fermentation process, and drying the tea leaf slows down or stops it. Tea is carefully sorted, left in bulk or doused with hot steam and pressed.

With each stage of production, the juice and pulp in the tea leaves reach a certain condition, on which the intensity of the fermentation or fermentation, oxidation process in the leaves depends.

Each supplier of raw materials to the tea factory is able to creatively approach the stages of processing raw tea in its own way, due to which the fermentation will proceed differently in purchased tea leaves during storage of raw tea before processing, in the factory fermentation shop, and residual oxidation. during storage of the final product. Therefore, the finished tea will contain its own unique bouquet of flavors and aromas, especially in tea leaf blends or tea blends, which will change over time as the tea further oxidizes.

Minimal oxidation and fermentation of green tea

Brewed green tea leaves are completely green and fresh, they have not yet been touched by burgundy brown autumn oxidation and fermentation.

All Chinese green teas, red teas, oolong teas and pu-erh teas are made from the same leaves, stems and twigs of tea bushes or tea trees known as the tea plant. camellia sinensis, but using different technological steps. Green tea is consumed as an independent drink, and, in addition, green tea leaves are the basic raw material for the production of other types of tea. Raw green tea is used to make pu-erh. maocha.

Green tea is considered little or no oxidized or fermented, as are white and yellow teas. The most valuable green tea is considered to be the one that is fresher, harvested in the spring of the current year; from storage, green tea sharply loses its consumer value from month to month, oxidizing in air, especially if it is not sealed hermetically.

Greens have a different shade because oxidation and fermentation always occur spontaneously in any tea during storage, drying and rolling, even without special creation of the necessary conditions.

The difference between green tea and green oolong tea is that during the production process, the oxidation of green tea is completely avoided, and green oolong tea is given a certain small degree of oxidation depending on the type of tea. Both green tea and green oolong remain lightly fermented.

Half oxidation of oolongs

Tie Guan Yin. Green tints are visible, inherited from the color of the brewed green tea leaf, plus an acquired partial burgundy-brown oxidation, especially evident at the tips of the leaves. The enlarged area is shown below. Spotted burgundy-brown or red copper oxidation has partially affected the leaf tips and margins, which is especially noticeable on the bottom two brown-green oolong leaves. Tie Guan Yin having prominent burgundy noses and areas adjacent to them. Tea leaves brewed oolong Da Hong Pao. Both green tints inherited from the color of the green tea leaf and the acquired solid brown oxidation are visible. The enlarged area is shown below. High solid brown oxidation of oolong leaves Da Hong Pao, especially those located on the left and below. And, in the upper right corner, fragments of leaves are slightly more greenish.

Green and dark oolongs are considered semi-fermented or partially fermented, roughly in the range of 15-80%. The most valuable oolong is considered to be the one that is fresher, harvested in the spring of the current year, from storage, oolong gradually loses its consumer value from year to year.

Oolong, especially green oolongs, inherit from green tea most of the beneficial properties, trace elements, tonic effect, smell and color of the infusion. But, they already significantly lose the bitter taste of green tea infusion, of course, if the tea is not brewed too hard. Green oolong does not become sheng pu-erh because the inside of green oolong is not as fermented as sheng pu-erh, although the degree of oxidation and the external shade of green are similar.

With the help of drying, twisting, oxidation and fermentation of oolong and pu-erh tea, they try not only to change and improve the beneficial properties inherent in green tea, but also to beat off the bitterness and pungent smell of greens characteristic of any green tea, but at the same time, preserve the taste, color and aroma of brewed green tea. Therefore, both green oolongs and sheng pu-erh are especially interesting for green tea lovers for tea drinking - it is like condensed green tea, but with less bitterness, and closer in taste, aroma and color to dried fruit compote without sugar.

At the green oolong Tie Guan Yin oxidation has time to brown the edges of the green leaf, which is seen after the tea is brewed, when the rolled tea leaf unrolls, showing its intact leaf structure, the sawtooth teeth of the leaf edge, like green tea. If you look closely, the green oolong leaf becomes a slightly more brown hue compared to the color of the brewed green tea leaf.

For such controlled oxidation to the required degree, the technologist created special conditions for leaf oxidation in the open air or in a ventilated room, but no conditions were created for leaf fermentation, fermentation proceeded spontaneously.

Due to uneven oxidation, it is said that Tie Guan Yin- semi-fermented tea, or classic green oolong, although it is better to say semi-oxidized, because. created conditions for oxidation and controlled during the production process the required degree of oxidation, and not fermentation.

Oolong Tie Guan Yin has a lower oxidation state than oolong tea Da Hong Pao, y Tieguanyin beautiful aroma of green tea, reminiscent of the smell of freshly cut grass. Tea infusion color Tie Guan Yin lighter, not as thick and rich as sheng pu-erh or Da Hong Pao, and resembles the golden color of khaki, sun-bleached grass or light honey.

Ah, dark oolong, for example, tea Da Hong Pao It is noticeable in the image that the oxidation captures not only the edges of the leaf, but the entire leaf, which completely becomes brown-green. The individual leaves in one serving of tea leaves vary slightly in hue towards greener or closer to brown, but not as brown-coppery as a brewed red tea leaf. It can be seen that the oxidized leaves of the dark oolong are more brittle and decrepit than those of the green oolong.

Technologists and workers control the achievement of a specific degree of oxidation by creating a stream of air masses, blowing and turning the tea laid out on a mesh tray in a thin layer, and special conditions for fermentation are not created, i.e. it is spontaneous, flows as it will.

Pro Da Hong Pao it is said to be highly fermented oolong, or classic dark, black-brown oolong. Although, it is better to say a high degree of oxidation, which was controlled during production.

The difference between green oolong tea and sheng puerh is that green oolong tea is both lightly oxidized and lightly fermented, while sheng puerh is lightly oxidized but highly fermented.

The difference between dark oolong and shu puerh is that dark oolong tea is highly oxidized but weakly fermented, while shu puerh is both highly oxidized and highly fermented.

If you store oolong, it will not become pu-erh, because, initially, it did not contain the conditions for the successful flow of the fermentation process in tea, it was not activated technologically. And, spontaneous fermentation will proceed too slowly so that the oolong has time to become pu-erh before it completely rots.

High degree of oxidation of red and black tea

Brewed tea leaves of Chinese red tea Dian Hong, color light brown.

Black Indian or Ceylon tea, which we used to drink from childhood, is commonly called red tea in China, i.e. red copper tea. If you pour it into a transparent container and look at the light, then the color of the infusion of strong red tea does not look like dark coffee like shu puer or golden honey like sheng puer, oolong or green tea, but has a brown-red tint.

Red Chinese tea or black Indian, Ceylon tea are considered highly or fully oxidized, which is often implied when calling the tea fully fermented, however, this fermentation of red tea is lower than that of pu-erh. The most valuable red Chinese tea or black Indian tea is considered to be the one that is fresher, harvested in the spring of the current year, from storage the tea gradually loses its consumer value from year to year. Especially in unsealed packaging.

The conditions for oxidation in the fermentation shop of a tea factory are created by laying out tea on mesh trays or in trays with a thin layer of mesh bottom and driving a large volume of air through the tea, quickly and evenly oxidizing the tea, the workers periodically stir up the tea leaves. And, fermentation proceeds spontaneously, in parallel with oxidation, therefore, fermentation is weaker than that of pu-erh, technologists do not worry about it, but monitor oxidation, although in everyday life they call red tea highly fermented, like dark oolong tea, instead of highly oxidized.

The difference between red tea and brown shu puerh is that red tea is highly oxidized but much less fermented than any puerh, while shu puerh is both highly oxidized and highly fermented.

Pu-erh post-fermentation

Mature pu-erh is considered a post-fermented tea that becomes heavily fermented at the plant, but not fully oxidized like red tea. When it comes to shu puerh, then accelerated aging, strong oxidation and post-fermentation of shu puerh is achieved in the fermentation factory workshop under conditions of high humidity and temperature, when shu puerh turns brown. And, if they talk about post-fermentation of sheng pu-erh, then they mean the ability of sheng pu-erh to oxidize and ripen for years during storage due to internal natural processes, becoming post-fermented some time after the release of young fermented sheng pu-erh from the tea factory.

The color palette of brewed sheng pu-erh tea leaves. Sheng pu-erh looks like brewed light oolong or green tea leaves, but the color shades are darker.

Such a color vinaigrette from leaves of different degrees of oxidation leads to the fact that due to the oxidation that began at the plant and proceeds during storage and fermentation, and oxidation, high-quality sheng pu-erh is able to vary its bouquet of taste and aroma over time. Technologists specially create conditions for the start and successful flow of the fermentation process, first, by prolonged aging of the dried and twisted raw tea leaf at a certain humidity and temperature, then, by carrying out fermentation by wet stacking.

A large supply of oxygen is not taken care of, because. oxygen is not necessary for successful fermentation, the whole process determines the vital activity of bacteria. Accordingly, mesh pallets are not used, tea is not laid out in a thin layer, they do not care about airing the room, on the contrary, tea is laid out on a concrete floor in a high dense slide and covered with a damp tarpaulin, creating an optimal environment for the development of bacteria.

Therefore, with this restriction of oxygen access, the oxidation of tea proceeds spontaneously and unevenly, creating a green-brown color variation of the tea leaf species. Sheng pu-erh becomes so outwardly similar to non-oxidized green tea or green oolong of low oxidation, but with all the external similarities, sheng pu-erh internally differs from green teas in a high degree of fermentation. Fermentation changes its taste and aroma, making it more rich and varied, but without a significant increase in bitterness, if the sheng pu-erh is not brewed hard.

Brewed shu pu-erh tea leaves. The color is similar to brewed dark oolong or red tea leaves, but the shades are darker and the leaves look very decrepit, the tea is highly fermented and oxidized.

The most valuable pu-erh is considered to be the one that is both older and made from successful tea leaves of past years. From storage under normal conditions, sheng pu-erh tea increases its consumer value from year to year, and shu pu-erh retains its value - this is how pu-erhs become collector's rarities.

You need to understand that the consumer value of pu-erh increases, i.e. tea acquires a new taste and aroma, it is more difficult to acquire it on the market, but whether the value increases in terms of the concentration of nutrients in tea and their preservation is a big question. Indeed, long-term storage of any products does not always increase their nutritional value and health benefits, but it is believed that pu-erh does not lose its positive properties so quickly when stored in dry, cool, dark place.

If the pressed pu-erh is crushed into pieces for the convenience of brewing, then it is stored, like, in fact, any tea for frequent use, already in a ceramic sealed container, the smallest possible suitable volume, in order to reduce the amount of oxygen in contact with tea.

At sheng pu-erh the degree of factory oxidation is lower than that of shu pu-erh, which, however, does not prevent, if desired, from immediately consuming them. Sheng pu-erh is dark green in color, not black or brown like shu pere. In order for sheng pu-erh to catch up with the degree of fermentation and oxidation of shu pu-erh under normal storage conditions, several years must pass. However, if the oxidation of shu pu-erh was completely carried out at the plant under the control of a technologist, then the oxidation of sheng pu-erh is only partially controlled by creating the necessary storage conditions until the tea leaves the factory, and, then, sheng pu-erh will proceed spontaneously during storage by the consumer. Such oxidation unpredictably changes the taste of tea over time, depending on the predominance of certain tea leaves from a heterogeneous mixture in a particular pressed sample. Therefore, tea must be tasted when buying to your taste.

Sheng pu-erh inherits from green tea raw materials some richness of smell, dark green hue of dry tea color, and thick honey color of infusion, but loses a lot of bitter taste, and acquires its own beneficial properties and stimulating effect.

The bouquet of aromas of brewed sheng pu-erh resembles a mixture of smells of dry hay, dry leaves, dried fruits, even, a little, algae. When drinking tea, it is appropriate to enjoy the taste and smell of sheng pu-erh and discuss with friends all the shades of aromas that you have caught. The main difference between sheng pu-erh and shu pu-erh is that sheng pu-erh can have some bitterness and sourness, like green tea or strong Indian black tea, while shu pu-erh is sweeter and more neutral.

To ferment shu pu-erh at the factory, tea leaves are poured in the form of a stack, hill, ridge, silo or compost heap, moistened, covered with a tarpaulin and allowed to overheat or ferment to the required degree under the control of technologists at a certain humidity and temperature, periodically stirring the stack. The technologist in his own experience determines the readiness of tea. The modern method of making shu pu-erh tea was developed in China in the 1970s, and the experience is passed down from teachers to students as a technological secret.

At the right moment, such wet stacking is stopped, the leaves are steamed, the tea is pressed into pancakes, bricks, sharpening or leaving in bulk, and spread on racks to dry for several days.

It is believed that due to strong fermentation, shu pu-erh, aged and already oxidized in the fermentation factory, acquires an alkaline reaction of the infusion, and not acidic, as in other types of tea. Therefore, with frequent use on an empty stomach, using shu pu-erh, for example, for weight loss is more useful than other types of tea that can unnecessarily irritate or stimulate the stomach and cause increased appetite and hunger.

Shu pu-erh is brewed and drunk not so much because of the smell and aroma of earth, peat, rotten wood, nuts, but because of the taste and beneficial effect of tea, which is well absorbed, and the lack of tea bitterness in strongly brewed shu pu-erh.

Shu pu-erh is made from green tea raw materials by complete fermentation using wet stacking until the tea is fermented to a brownish darkness that intensifies after being dried at high temperature. The degree of fermentation of such tea is higher than all teas, it is black or brown, like coal or reddish peaty soil. Shu pu-erh has a dark brown color of brewed leaves, coffee color of the infusion, completely loses the bitter and other flavors and aromas of green tea, and acquires its own smell of country life, and the ability to have unique beneficial effects on the body and a stimulating effect. Shu pu-erh retains its qualities for years under normal storage conditions.

Technology of accelerated fermentation of shu pu-erh tea

Pu-erh emoticon

Pu-erh tea producers can apply technological methods to accelerate the oxidation and fermentation or preparation of tea, i.e. to quickly make shu pu-erh tea, similar in properties to the older, aged and expensive sheng pu-erh, for example, by additionally moistening the stack. But, the slower and more naturally the fermentation of the juice and pulp of the tea leaf, the higher the quality of the finished tea.

The technology of making shu pu-erh is more complicated than that of sheng pu-erh, therefore, to make shu pu-erh cheaper to produce and affordable for the buyer, manufacturers can use cheaper raw materials of low quality. But, this does not mean that shu pu-erh will turn out to be neither tasty nor healthy. Tea must be tasted to understand how successful this batch is.

When buying in a Russian store, on a box with shu pu-erh tea, it is sometimes indicated that the tea corresponds, for example, to the quality of six-year-old pu-erh tea, and the production date of the shu pu-erh tea itself is indicated only three years ago. This means that shu pu-erh was aged or prepared at a tea factory before acquiring the properties of six-year-old sheng pu-erh.

Post-fermentation of pu-erh when stored in an apartment

The climatic conditions of an average Russian apartment differ from the Chinese climate of Yunnan province by the absence of excessive humidity and excessive air temperature, which contributes to the storage of tea. However, there is an opinion among the Chinese that sheng pu-erh can successfully ripen only under the control of technologists while maintaining a certain humidity and temperature, for which special paid storage facilities for tea are created in order to rent places or cells for those who want to store their tea in the right condition.

A pressed pancake of sheng pu-erh tea can slowly ripen for years when stored on racks in any suitable paper or cardboard box in a normal home environment of a Russian apartment due to the occurrence of residual oxidation and fermentation. When storing, leave the tea in its original paper and bamboo packaging.

If you expose sheng pu-erh under bright light, then the tea's own sweetness will turn into sourness, and the oxidized pu-erh will taste like red tea or compote of dried apples and pears without sugar. Therefore, stored pu-erh should not be exposed to direct light and heat, especially sunlight. Place the storage area in such a way as to prevent the tea from absorbing excess moisture and foreign odors. In case of signs of mold in the form of an odor or white dots, the tea should be strongly dried as soon as possible.

Low young tea bushes and tall old tea trees

Usually, tea bushes are cultivated by farmers in plantations on the plains and gentle slopes of the mountains, and tea trees grow in the natural environment of the foggy highlands. Tea trees are 2-10 meters high and up to several hundred years old. The taller and older the tree, the larger and more valuable its leaf. A leaf from a high tea tree is considered more valuable and expensive due to its inaccessibility, unique chemical composition, and environmental friendliness.

The brewed infusion from such a leaf of tea is stronger and richer in aroma due to the fact that the leaf is larger. High-quality tea leaf from the Chinese province of Yunnan, its pre-processing when harvesting, and itself is hot and humid the climate of Yunnan province in which unique microorganisms develop are important for the fermentation process.

They try to use a high-quality leaf from old and tall tea trees primarily in mixtures for the manufacture of high-quality sheng pu-erh, which values ​​the ability to mature, ferment more strongly during storage, and increase its value and consumer value over time. However, it happens that difficult climatic conditions develop during the tea season, then the leaf of the crop of an unfavorable year is valued lower than the more favorable next or previous one. Thus, a more aged and more fermented sheng pu-erh, which was made in an unfavorable year from raw tea of ​​not the best quality, can be cheaper and worse in taste than younger sheng pu-erh, although the opposite is usually the case.

Due to the fact that the famous tea factories have large tea production capacities, they are forced to purchase raw materials from bush tea plantations, and small private tea factories and companies can use more valuable raw materials from tea trees.

However, it should be understood that if the tea tree is tall and ancient, then this does not allow us to say unequivocally that tea made from its leaves will certainly be tasty and pleasant, because. All trees are different and grow in different conditions. It may well turn out that the taste and aroma of tea from a cultivated tea bush, over which a long selection work was carried out, will be of greater value than tea from an old tree.

That is why tea producers make certain blends of tea from a mixture of tea leaves that have different individual properties. For example, some leaves start the fermentation process better, others are more fragrant or tasty, others are better preserved without losing their properties, and the finished mixture as a whole will surpass each leaf taken separately in taste and aroma.

While drinking tea, look at the brewed leaves and remember about oxidation and fermentation.

Dry twisted spindles of very bitter leaves Kudina. They buy a little, up to 50 grams, because. bitter, and brewed for health benefits. So unfolds one brewed spindle of bitter leaves Kudina. Kudin for brewing, pour hot or warm water at the rate of half of one dry spindle per person, do not dare to pour boiling water, because. the infusion is bitter, like wormwood, and turns light green too quickly.

It is known that one of the proven ways to understand tea is not to miss the opportunity to buy and drink different teas on your own more often, to treat friends, and not to refuse to try and discuss tea at a party.

High-quality raw materials and high fermentation of pu-erh bring new unique beneficial properties to pu-erh that are not found in other types of tea. It all starts with the tea trees of the Chinese province of Yunnan, which, in terms of longevity, reach the age of one hundred and thousand years, which is what distinguishes them from many other trees that grow old and suffer from diseases and pests.

Pu-erh tea, made in Yunnan using a special fermentation technology from the unique leaves of such tea trees, does not lose its beneficial properties for many years, which is different from other types of tea that easily run out of steam in a few years and become unusable.

Perhaps regular consumption of pu-erh tea with its beneficial properties will affect you in the direction of maintaining health and longevity, help you change your lifestyle, get rid of bad habits, and make you look younger and feel more invigorated.

By brewing semi-fermented, or rather, semi-oxidized green oolong Tie Guan Yin or similar green oolongs, you can surprise your friends with a golden infusion of bitter-free green tea with a delicate spring aroma and large tea leaves that fully unfold before your eyes from a twisted state. And, if you brew sheng pu-erh instead of green oolong, then this will only enhance the impression of green tea.

Ah, by brewing highly fermented, or rather, highly oxidized dark oolong Da Hong Pao or similar dark oolongs, you can surprise your friends with tea that enhances the feeling of warmth of home tea drinking with aromas of baking and roasted seeds, because, in a special way, the tea is well prepared, fried, steamed, dried, which gives solidity to tea drinking and the desire to solve intriguing and difficult aroma of brewed tea. If you want to enhance the impression of the taste and feel of black tea, then brewing shu pu-erh will help you with this.

Enjoy your tea drinking, and exciting table conversations!

Pu-erh tea is known as one of the ancient and elite varieties of Chinese tea, much is said about its taste and healing properties. However, both connoisseurs of tea ceremonies and simple lovers of a tonic drink 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 turn out to be an exquisitely tasty tea and an 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.

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.

According to the Chinese classification of teas according to the degree of fermentation, pu-erh belongs to the classification of hei cha (dark varieties). But it is not black tea, as their manufacturing processes vary considerably. In particular, the process of making pu-erh takes almost a month and a half. During this time, tea leaves undergo a complex fermentation procedure.

After production, about a year should pass before pu-erh acquires its beneficial properties, which it is so valued for. Therefore, it is the only type of tea that only gets better with time, only more useful. For example, there are varieties of this drink that were produced more than a hundred years ago. Such tea costs several thousand dollars per kilogram.

In our stores, of course, you can buy more affordable, but also very healthy varieties of Shen puer (raw puer), as well as Shu puer (ready puer). To get a tasty, invigorating and healthy drink. But in addition to choosing a variety, you need to be able to cook it correctly. Why is pu-erh tea so valued, how to brew it, what are its benefits and harms? Let's talk more about this wonderful type of tea.

Why is Puer tea good? The benefits of the drink:

The scientific world is still arguing about the benefits and harms of this drink. Most of the experts claim that it is extremely useful. Another part of scientists warns that pu-erh can be unhealthy. In the homeland of the popular drink - China, this type of tea is considered very useful, healing, relieving a hundred diseases.

Indeed, this species is actively used by Chinese medicine. In particular, it has been scientifically proven that the drink helps to reduce the level of bad cholesterol. Therefore, it is recommended to drink it in order to prevent cardiovascular diseases, heart attacks, strokes. It is also beneficial for the human digestive system. It is considered an effective antioxidant, as it helps cleanse the body of harmful substances and compounds.

Although it does not contain a lot of caffeine, the drink invigorates no worse than coffee. It increases efficiency, tones the body, improves mood. Tea normalizes metabolic processes, regulates blood pressure. Regular consumption of just a couple of cups a day will improve the condition of the skin, as well as reduce the risk of developing cancer. Many experts say that pu-erh promotes weight loss and also has a rejuvenating effect. Brewed stronger, the drink will help to cope with an upset stomach, even a very strong one.

How to brew Pu-erh at home?

Traditional way:

Prepare a drink in a porcelain or ceramic teapot. For one serving (200 ml), 1-2 tsp is enough. dry tea leaves. Pour the required amount of tea leaves, pour not boiling, but hot water.

The temperature should be: 80 ° C - for young sheng pu-erh, 85 ° C - for aged. To get a richer taste, pour the leaves with hotter water.

After you have filled the tea leaves with hot water, count 20 seconds, and then drain the water. And only now, after waiting another 30 seconds. pour hot water directly to drink.

Thus, we wash the leaves from dust, and also saturate them with moisture. After that, the aroma and taste of the drink will be brighter, richer.

After you have filled the tea leaves with very hot water (80-85 °C), wait 3 minutes. Then you can pour it into cups using a strainer. You should use up all the prepared drink at once, otherwise it will continue to infuse, after which it will become bitter.

Is Puer tea always healthy? Harm from use

Be careful! Do not put too much tea leaves in the teapot and do not overexpose the drink, this can harm the body. The fact is that steeply brewed pu-erh has a strong stimulating effect on the nervous system. A cup of strong drink will cause increased vivacity, relieve drowsiness. But a strong brewed drink at night can cause insomnia.

Also, strong pu-erh can have a diuretic effect. There are cases when the bitterness contained in an overexposed drink caused vomiting, intestinal upset, as well as arrhythmia and increased pressure.

Strongly brewed drinkers may experience difficulty falling asleep, and may experience disruption of normal sleep cycles and alertness. As a result, there is increased irritability, fatigue, and reduced performance. So keep that in mind.

To avoid unpleasant consequences, put a small amount of tea recommended by nutritionists (1-2 tsp per 200 ml of water). Never drink it on an empty stomach. It can cause heartburn, stomach pain.

It is not recommended to drink it to pregnant women, as well as breastfeeding women. Do not give this tea to small children under 3-4 years old. Drinking too much of the drink can be harmful to people with kidney stones, as the stones can move, causing severe pain.

If there are no contraindications, drink pu-erh tea to your heart's content, but still observe the measure. Just 2-4 cups of the drink per day is enough. Be healthy!