Increasingly, European countries are beginning to adopt the cultural traditions of the mysterious East, studying their way of life, gastronomic habits and peculiarities of national color. The true heritage of modern China is tea, especially some of its varieties. Puerh tea is revered almost as highly abroad as it is in its native China. But not all lovers of this exquisite invigorating drink know about all the features of pu-erh. And there are a lot of them.
Pu-erh is an exquisite black tea that has pronounced woody notes in its blend, light sweetness combined with bitterness inherent in any invigorating drink. In China itself, it is not always referred to as black tea - some varieties are considered red or even white tea, despite the fact that both are made from the same raw materials. There is also a division into the so-called light and dark pu-erh.
The first is called Shen Pu-erh, a light infusion with distinct floral notes and a plant-based aroma. In turn, Shu Pu-erh is a thicker infusion with a dark brown tint and a pronounced earthy note in the aroma of the drink.
It should be mentioned that pu-erhs appeared in China relatively recently. The production of this variety began only in the middle of the last century, when a new technology of artificial "aging" of the tea leaf appeared in the Middle Kingdom. Hence the original form of pressed pu-erh, which, depending on the manufacturer's wishes, can be square, round or rectangular. Along with the pressed analogue, loose varieties of pu-erh are also popular.
Technological innovations, however, have not influenced the medicinal properties for which almost every tea variety produced in China is famous. Shu and Sheng Pu-erh have beneficial effects on the immune system. Due to its high caffeine content, the drink has a strong invigorating effect, therefore it is recommended to brew it in the morning. Regular consumption of pu-erh tea can strengthen the brain, improve the ability to concentrate. Due to its mild diuretic effect, pu-erh helps to remove excess moisture from the body, which is beneficial for overweight people.
Speaking about the daily consumption of pu-erh, in China it is recommended to stop at 7 cups, provided that they are all brewed with one 8-milligram serving of tea. The fact is that in China tea is brewed many times, while the time spent in boiling water should not exceed 1 minute. This time is enough for the opening of the tea leaf. Overexposing the infusion or exceeding the allowable dose of tea, you can get the opposite effect from puer: the drink can cause fatigue and a serious breakdown. The same effect can be achieved by drinking the first brew, which is always drained in China. This rule is due to the fact that the first contact of tea with boiling water is of a hygienic nature - the curled leaves are washed away from tea and industrial dust.
