What are the benefits of black and green tea in Pu erh tea?

What you said about black tea and green tea is not accurate I think you mean to say raw tea and ripe tea It's winter Or should you drink cooked pu-erh Drinking raw pu-erh in winter is cool Cooked pu-erh effect is to nourish the stomach and lower lipids and blood pressure The effect of raw pu-erh is to cleanse the intestines and lower lipids and blood pressure **.

1. Pu'er tea is not black tea, nor is it green tea. In terms of production technology, it is not. Black tea, not finished, dried at high temperature.

Drying at about 120 degrees) Green tea, finished, dried at high temperature. (Drying at about 120 degrees) Pu'er tea is finished and dried in the sun. The elements in the tea are not dead (drying is about 120 degrees, and the sun is not high) Pu'er tea, points:

1. The production process is different.

Pu'er tea is artificially fermented tea, and the production process is hair tea, which is fermented in the pile and then dried in the pile. Black tea, on the other hand, is a fully fermented tea, which is mainly made through several steps such as withering, rolling, fermentation and drying.

2. The shape of tea is different.

Of course, the appearance of different types of tea is different, and black tea is generally loose tea on the market, as well as packaging. Pu'er tea is mainly pressed tea or tea cakes, and there are also many packaged loose teas, but some tea lovers generally prefer Pu'er tea cakes.

3. The number of brewing times is different.

The raw material of Pu'er tea is a large tree and a large leaf, so it is very resistant to brewing, and it can be brewed more than 15 times. The number of brewing times of black tea depends on the quality, general black tea can only be brewed three to five times, and good quality black tea can be brewed more than ten times.

4. The taste is different.

Friends who have drunk Pu'er tea believe that they will be unforgettable for a long time, its taste is very old and mellow, with a faint tea fragrance, and it is also the favorite of many middle-aged and elderly people. The taste of black tea is more common, with a sweet and mellow taste, and the taste may be sweeter than Pu'er tea, which is suitable for people who don't taste tea much.

Only one link can be selected"> Encyclopedia - Black Tea.

Only one link can be selected"> Encyclopedia - Pu'er Tea.

Pu'er tea belongs to the fermented tea category Pu'er tea is neither black tea nor green tea, but fermented tea, which does not belong to the six major tea categories.

What really makes Pu'er tea, green tea, and black tea together is that the color of the tea soup is relatively close. The color of the tea soup of Pu'er raw tea and green tea is relatively close, and the color of the tea soup of ripe Pu'er tea and black tea is relatively close, but it can only be concluded that it is green tea or black tea because of this.

Many tea lovers should know that the special characteristics of Pu'er tea lie in the color of the tea soup, such as natural transformation, the more the finger disappears, the more fragrant it is, as well as its unique production process and some collection value and practical effects. It is different from the other six major tea categories, so it is called "special tea".

There are many types of Pu'er tea, including loose tea, Tuo tea, pressed tea, Qizi cake tea, etc., which have the quality characteristics of fat and strong, orange and yellow soup color, mellow fragrance, and special fragrance.

Tasting Tips:

Pu-erh tea can be drunk either as well as in a mixed drink. Clear drink refers to brewing without adding any auxiliary materials, which is mostly seen in Han nationality; Mixed drink refers to the addition of excipients to tea, which is mostly seen in Hong Kong and Taiwan, such as Hong Kong adding chrysanthemum, wolfberry, American ginseng and other health food materials to Pu'er tea.

Drinking Pu'er tea must smell the fragrance while it is hot, before raising the glass, you can feel the aroma of the aged taste like a spring, and its elegant and refreshing feeling is not under the orchid chrysanthemum.

Pu'er tea needs to taste tea with heart, sip the entrance, can get its true rhyme, although the entrance of the tea soup is slightly bitter, but when the tea soup stays between the mouthpiece for a while, you can feel the tea soup penetrate the teeth, infiltrate the gums, and from the root of the tongue to produce Ganjin sent back to the tongue, at this time the mouth is full of aroma, the nectar "shengjin", which makes people refreshed, and the liquid overflows, long-lasting and not thirsty, this is the best feeling of tasting tea "aftertaste".

> is neither green nor black tea, and pu-erh tea is black tea.

Pu'er tea is mainly produced in Xishuangbanna, Lincang, Pu'er and other regions of Yunnan Province. Pu'er tea pays attention to brewing skills and the art of drinking, and it can be drunk in a variety of ways, either clear or mixed. Pu'er tea soup is orange and yellow, the aroma is sharp and long-lasting, the fragrance is unique, the taste is strong and mellow, and it is durable to brew.

Pu'er tea is divided into two types: raw tea and cooked tea, and the characteristics are as follows:

1.The color of raw tea is green and dark green. After aging over time, some of them turn yellow-green and yellow-red.

The color of the soup is mainly yellow-green, yellow-red, and golden. It has bitter, astringent, sweet, sweet and other tastes, and the aroma is more obvious, and the new tea is easy to hurt the spleen and stomach, but after natural aging, the tea will slowly become a mild, brown and chestnut tea. It mainly has the effect of clearing the intestines, lowering lipids, refreshing, lowering blood pressure and **.

2.The color of ripe tea is mainly reddish-brown, and it is a worthy flavor. The tea is mild and has a mellow taste.

Ripe tea with plenty of fermentation, the soup is thick, watery and smooth, almost not bitter. The fermentation degree is light, there is a sweet aftertaste, and the aroma is obvious. The soup color is mostly dark red when it is lightly fermented, and the red and black are mainly red and black when it is heavily fermented.

The underside of the leaves is mostly reddish-brown and dark brown. Ripe tea can lower lipids, lower blood pressure, prevent arteriosclerosis, prevent constipation, diuretic, and nourish the stomach.

It belongs to black tea, because the origin of the former Yunnan Pu'er Prefecture (now Pu'er City), so it is named. Now it refers to the tea produced in the Pu'er tea area, which is a loose tea and pressed tea made from Yunnan large-leaf sun-dried green hair tea that is recognized as a Pu'er tea area, and is processed after post-fermentation. The appearance color is brownish red, the inner soup color is red and bright, the aroma is unique, the taste is mellow and sweet, and the bottom of the leaves is brownish.

There are raw tea and ripe tea, raw tea is naturally fermented, and ripe tea is artificially ripened. "The older you are, the more fragrant" is recognized as the biggest feature of Pu'er tea that distinguishes it from other teas. Pu'er tea is an "imported antique", unlike other teas that are expensive in Xin, Pu'er tea is expensive in "Chen" and tends to appreciate gradually over time.

Pu'er tea, one of the famous historical teas in China, is a strip-shaped black tea. It is made of fresh leaves of Yunnan large-leaf species, and is named after Pu'er because the tea produced in southern Yunnan and southwest Yunnan is distributed in Pu'er County in history. The production and marketing of Pu'er tea began in the Tang Dynasty and has a history of thousands of years.

In the Ming Dynasty, the production and consumption of Pu'er tea were very common. The Qing Dynasty reached its heyday in the middle of the year. At the end of the Qing Dynasty, Pu'er tea production gradually declined.

It was not until after the founding of the People's Republic of China that it was able to resume its first exhibition, and it is now one of the main tea categories in Yunnan Province.

There are many names of Pu'er tea, including Pu'er loose tea, Pu'er Tuo tea, round tea (Qizi cake tea), tight tea, and cake tea. Pu'er tea refers to Pu'er loose tea, which is characterized by fat and strong strips, orange and yellow soup color, mellow fragrance, and special fragrance. It is a selection of Yunnan large-leaf dried green hair tea, sieved into semi-finished products, through the tide of the pile, to promote the transformation of polyphenols in tea under humid and hot conditions, in order to form its unique quality.

During the piling process, heat and breathe should be dissipated many times to avoid heartburn. After the pile changes color moderately, open the pile for natural air drying. Then it is re-screened, sorted, evenly stacked, and packaged to become commercial tea.

Pu'er is divided into two kinds, raw tea and cooked tea, both of which are fermented teas, but because raw tea is naturally fermented, fresh raw tea can also belong to green tea, and ripe tea is in the process of making an additional fermentation process, so ripe tea belongs to black tea.

Chinese tea is divided into three main categories:

1. Green tea - unfermented

2. Black tea - fermentation

3. Oolong tea - semi-fermented.

Pu'er is a fermented tea - black tea.

Neither, the tea soup is amber.