The word “tea” today is already understood not only the dried leaves with a tea bush, but also other drinks-Mate, Roybush, Ivan Xihei. In this big tea world there are unique representatives who have recently become real hits. Among them are the teas of Ulun, as well as Puer.
Ancient History of the Chinese Puer
Puer – a drink since antiquity known in China. Puer price increases in proportion to his age. Varieties stored for decades cost thousands of dollars in just a hundred grams. But there are more democratic options that are not inferior to more expensive in taste and quality. Puer tea appeared when the owners of tea plantations began to send their best tea to the emperor, for the convenience of pressing him in tiles. During the journey, tea managed to enjoy and acquired his famous taste. Today, artificial accelerated enzymes are used to recreate ancient technology.
Types of Puer
Sheng is a fresh, green variety. It should be fermented naturally and with proper storage over time improves quality.
Shu – black variety. It is fermented, forming a pile and watering it with water. So the ripening occurs faster and the age of tea does not affect its characteristics.
Powder brewing options
The preparation of tea can be made by a whole ceremony, or you can cook it very quickly, which is suitable for daily use:
Brewing is a simple way. Pour a piece of tea 150 milliliters of water and immediately drain, this will wash off the dust and give the taste of tea to open up. Pour the drink again with water and give time to brew.
Strait – while the water is warming up, pour a piece of tea with cool water to clean it. Then brew tea, pouring heated water several times and draining it every 5 minutes into another container. Such an infusion can be obtained from a good puer to 15 times.
Cooking – here attention is given to boiling water. When the first bubbles appear from the kettle, you need to take a cup of water, and when the kettle begins to boil, this cup must be poured back. Such water will not just boil, but will be ready to receive leaves. When the kettle boils again, it is removed from the heat, stir the water until the funnel is obtained and tea is introduced inside it. He should infuse about 20 minutes.
Ulun is not only the taste, but also the benefit
This is one of the most valuable Chinese teas, since the process of preparation is complicated. Large leaves are selected for the oolun and twisted into a dense lump to slow down the fermentation process in it by removing air from the surface of the sheet.
The benefits of the moon
Ulun tea is not just a delicious drink, it has a number of healing properties due to the content of more than 400 useful elements, such as:
antioxidants who slow down the aging of the body;
polyphenols that give anti -cancer activity of tea;
manganese helping in the fight against infections and increases the absorption of vitamin C;
flavonoid, contributing to the exchange.
Popular varieties of the moon
Ulun, like any Chinese tea, has many varieties that differ in taste. Among the known are the following varieties:
“Yes Hong Pao” is probably the most famous due to its name, which sounds as “Big Red Hath”. This is a strongly fermented variety that promotes the cleansing of the body. He has a spicy aroma of chocolate, and the infusion is saturated, golden.
Peng Feng is a Taiwanese variety characteristic of a golden infusion, which is called “champagne”.
“Those Yin Yin” is a slightly fermented variety with bright and long aftertaste. It is very expensive because it is rare, but its taste and quality are beyond praise.