Zou Jiaju, president of the Yunnan Tea Association, said at the press conference of the “First Yunnan Pu’er Tea International Seminar” held today that this division is completely wrong.
Experts here believe that Yunnan Pu’er tea, which has a long history and has a high reputation, should belong to a special kind of tea, rather than black tea.
There are many varieties of Gunpowder Green Tea in China. Previously, some people in the academic circle divided the primary tea into six major tea categories: green tea, yellow tea, black tea, green tea, white tea, and black tea based on the production method and quality, and the degree of oxidation of tea polyphenols. At the same time, combined with the commercial form of tea, the tea is divided into seven types of tea: black tea, green tea, scented tea, oolong tea, white tea, pressed tea and instant tea. Over the years, this method has been widely used in the industry. Among them, Pu’er tea belongs to the black tea category.
According to Zou Jiaju, the basis is: dark tea belongs to the basic tea category, while Pu’er tea is a special reprocessed tea made from large-leaf sun-dried green hair tea, which is naturally fermented and aged or piled in tidal water; dark tea is used Rough and old raw materials are processed through four preliminary processes of finishing, kneading, piling, and drying. Although Pu’er tea also has the process of making a pile, the black tea is piled before drying, while the Pu’er tea is piled after drying. The production method is obviously different. In addition, the quality characteristics of the two are also quite different: the quality characteristics of black tea are: “The quality characteristics of Yunnan Pu’er tea are: “Its appearance is brownish-red in color, its inner soup is red and bright, the aroma is unique, and the taste is mellow and sweet, and the bottom of the leaf is brown-red.”
For a period of time, Taiwan, Hong Kong, Macao, Europe, Japan, Southeast Asian countries, and even the north and south of the mainland have been trending in the collection of Yunnan Pu’er tea. The reason for this is not only the unique fragrance of Pu’er tea and its unique pharmacological effects such as fat reduction, fat reduction, and prevention of cardiovascular diseases, but also because it will become more and more fragrant when stored in a suitable environment, so it is easy to appreciate. As a result, there are many strange phenomena in the market that the shoddy is good and the new is the old, which has damaged the reputation of Pu’er tea.
Zou Jiaju and many experts in Yunnan academic circles believe that Pu’er tea should be rectified as soon as possible.
“The First International Symposium on Pu’er Tea in Yunnan Province” will be held in Kunming tomorrow. By then, more than 200 Chinese and foreign experts and scholars will discuss the historical evolution of Pu’er tea, the relationship between Pu’er tea and dark tea, the formation, characteristics and appreciation of Pu’er tea quality, the health function of Pu’er tea, the germplasm resources of Pu’er tea, and the resources of ancient tea trees. A two-day discussion on issues such as utilization and protection.
What are the benefits and effects of regular drinking Pu’er tea on the kidneys?
As we all know, tea drinking has many benefits to the human body. Tea can refresh, relieve fatigue, reduce food, quench thirst, diuresis and reduce swelling. In particular, green tea and oolong tea are better than black tea, and they have anti-cancer and anti-cancer effects. Tea can adjust the acid-base balance and is rich in vitamin C, E, carotene, niacin, potassium, calcium, selenium, fluorine, etc. These are the benefits of tea to the human body including the kidneys.
However, it was also pointed out that tea contains caffeine. About a cup of tea contains 30% to 50% of the caffeine in a cup of coffee. A lot of strong tea contains more caffeine. It has been proved that caffeine can cause normal cell distortion in the human body and may cause cancer. Moreover, drinking a lot of strong tea can cause excessive excitement of the human nervous system, increase the burden on the heart and kidneys, promote gastrin secretion, and induce peptic ulcers, and, Tannin is easy to combine with iron, reducing the absorption of hematopoietic factor iron.
The time for drinking tea should also be paid attention to. You should not drink tea immediately after a meal. Half an hour to one hour after a meal is best. The number of cups for drinking tea should not be too many, generally 300 to 400 ml at a time is enough. The best water for brewing tea is distilled water. After boiling it, boil it for 2 to 3 minutes. The boiled water is the best to brew tea. It can not only reduce the damage of vitamin C in the tea, but also maintain the unique green color and fragrance of the tea. Soak and drink now.
After different production processes, tea leaves can be divided into cold and warm. People with hot and dry constitution should drink cold tea, and those with weak and cold constitution should drink warm tea. It is best to drink black tea and black tea at night. Because green tea is a non-fermented tea, the content of tea polyphenols is high, and the irritation is relatively strong; black tea is a fully fermented tea, and the irritation is weak. Especially for people with weak spleen and stomach, adding some milk when drinking black tea can play a certain role in warming the stomach. People who are usually emotionally agitated or sensitive, have poor sleep conditions, and have weaker bodies should drink less or no tea at night. When drinking tea at night, put less tea leaves and don’t make the tea too thick. It is best to drink it after dinner. Drinking tea on an empty stomach can easily inhibit gastric juice secretion and hinder digestion. In severe cases, it can also cause palpitations, headaches and other tea drunkenness.
Why do people like to drink Pu’er tea? Why do many people like to drink Pu’er tea? Each tea at Pu Erh Tea Price has its most unique side. More and more people choose to drink tea for various reasons such as health care, beauty, weight loss, and health. There are many benefits of tea, which are too numerous to list, such as Pu’er tea; its main benefits are as follows:
1. Pu’er tea is the only post-fermented tea. Its theophylline and tea polyphenols are differentiated during the long-term fermentation process. Therefore, it is mild in nature and does not stimulate the human body. It can also promote metabolism and accelerate the body. Digestion and transformation of fats and toxins;
2. Pu’er tea, as a physical symbol, embodies the three main characteristics of Yunnan’s ethnic culture: “inclusiveness, openness and harmony”. Due to its own material characteristics, humanistic background and current cultural construction, Pu’er tea has not only become a symbol of Yunnan ethnic culture, but also on all levels, especially in terms of health preservation and diminishing the duality of elegance and commonness, which satisfies people’s attention and improvement. The quality of life and the cultural and psychological needs of openness have become the typical representatives of today’s popular culture and civilian culture;
3. With the rapid development of society and economy, the standard of living has also been continuously improved, and “obesity” has also come to report, and the “scraping” effect of Pu’er tea is well-known far and wide. Because Pu’er tea is a unique fermentation process to generate new chemical substances, some of which contain lipolytic enzyme lipase, which can decompose fat, so Pu’er tea has the effect of weight loss;
4. Many people have some damage to the stomach due to irregular life, which leads to the “stomach disease” as a killer; and Pu’er tea can solve this situation, because Pu’er tea does not stimulate the stomach and is sticky. , Sweet, smooth and mellow Pu’er tea enters the human intestines and stomach to form a membrane attached to the surface of the stomach, creating a beneficial protective layer for the stomach. After long-term drinking of Pu’er tea, it can play a role in protecting the stomach and nourishing the stomach;
5. The vitamin C, vitamin E, tea polyphenols, amino acids and trace elements contained in Pu’er tea have antioxidant effects and delay the aging process, so Pu’er tea is called “longevity tea”;
6. Pu’er tea can regulate metabolism, promote blood circulation, regulate the human body, and naturally balance internal functions, so it has a beauty effect and is called “beauty tea” overseas.
Pu’er tea is now being sought by more and more people, not only because of its function, but also because of its dry and refreshing aroma; smooth taste, rich and mellow throat; red and bright soup color are also several major factors that are popular with the public.