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Knowledge replication of Pu 'er tea
Pu 'er tea has a long history, with a history of 1200 years. As early as the Tang Dynasty, the prototype of Pu 'er tea appeared. By the Song Dynasty, Pu 'er tea had become a tribute to the court and was loved by the nobles. During the Ming and Qing Dynasties, Pu 'er tea was famous all over the world, and it was known as "the wine in tea, the tea in wine".
The production technology of Pu 'er tea is very strict, and it needs to go through many steps, such as material selection, enzyme fixation, rolling, fermentation and sun drying. Among them, pile fermentation is the key link in the production of Pu 'er tea, and it is also the place where Pu 'er tea is different from other teas. Stacking fermentation refers to the process of stacking dried green tea together, adding appropriate amount of water, and letting it naturally ferment, ferment and re-ferment. In this process, the bright green of tea gradually changed into dark brown, and at the same time, it released a rich aroma and taste.
The suitability of Pu 'er tea is one of its greatest characteristics. Because Pu 'er tea has been matured in the production process, the macromolecules in tea are decomposed into micromolecules, which are easy to be absorbed and digested by human body, so it has a good health care effect on human body. Pu 'er tea is also rich in tea polyphenols, catechins and other physiologically active components, and has the functions of clearing away heat and toxic materials, lowering blood fat, lowering blood pressure, resisting cancer and resisting oxidation.
Although Pu 'er tea is called "tea", its effect on human body has already surpassed that of ordinary drinks. Not only that, it also has a warmth of time and an ancient story, which is deeply rooted in the soil of China culture. Drinking a cup of Pu 'er tea can not only nourish the body, but also enjoy a natural, simple and peaceful state of mind.
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