Kunming Pu'er Tea [Yunnan Kunming Specialty]

What is Kunming Pu'er tea? Authentic Yunnan Kunming specialty: Kunming Pu'er tea

Summary:Do you want to know what Kunming Pu'er tea is? This article is a detailed introduction to the special product of Kunming, Yunnan Province - Kunming Pu'er Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Kunming Pu'er Tea. The full text takes about 6 minutes to read, mainly including the basic introduction of Kunming Pu'er Tea and its nutritional value? How did the history of Kunming Pu'er tea come about? How to make Kunming Pu'er tea and identify its authenticity? Wait

Basic introduction of Kunming Pu'er tea

Yunnan Pu'er tea is a tea produced by Yunnan's unique large leaf tea tree. It is the most exquisite tea type in China that emphasizes brewing techniques and drinking art. Its drinking methods are extremely rich, and it can be consumed both in plain and mixed form. Clear drinking refers to brewing without adding any additives, commonly seen in the Han ethnic group; Mixed drinking refers to adding one's favorite additives to tea at will, which is more common in Hong Kong and Taiwan. For example, Hong Kong likes to add health foods such as chrysanthemum, wolfberry, and American ginseng to Pu'er tea. One advantage of Pu'er tea is its ability to withstand steeping. Aged Pu'er tea can be steeped up to 20 times in a covered bowl or purple clay pot, and its taste and color will gradually fade with increasing steeping times. Pu'er tea has unique characteristics in terms of origin, variety, quality, production process, shape, packaging, and drinking. Pu'er tea is mainly produced in Xishuangbanna, Yunnan Province. The area has the advantages of abundant rainfall throughout the year, misty clouds, deep soil layers, fertile soil, and no pollution. The tea produced in this area is pure green tea beverage

Yunnan Pu'er tea is the tea of all teas, and is a holy commodity for warming the stomach, lowering cholesterol, nourishing qi, prolonging life, and tasting tea. Yunnan has the oldest tea tree king and is also the birthplace of tea. As early as the late Ming and early Qing dynasties to the Tongzhi period, emperors and royal families admired drinking Pu'er tea, which was also the prosperous period of Pu'er tea. Pu erh tea is a type of post fermented tea, known as the "longevity tea" and also known as the "drinkable antique". It can be stored for a long time and becomes more fragrant with age

The production method of Kunming Pu'er tea

1. First, choose a purple clay covered bowl tea set to brew tea, and beginners should avoid using purple clay pots for brewing

2. Then use a tea knife to pry off a piece of Pu erh tea, and use the amount to cover the bottom of the purple clay cover bowl

3. It is best to use boiling water at 90-100 degrees Celsius for brewing. First, pour boiling water into the washed tea, ripe tea for 3 times, and raw tea for 1 time; (Pour out the tea washing water)

4. After washing the tea, it can be brewed, and boiling water can be poured in to make the soup; If the soup comes out slowly, the tea is kept for a long time, the color of ripe tea is darker, the taste is bitter, and the raw tea will be more astringent; Generally, the first few steeps can be brewed with boiling water to produce the soup, and the longer the steeping time, the longer the steeping time<5. If glass or flowing cups are used, it is not easy to highlight the tea flavor of Pu'er tea

Identification method: New tea, cover the bowl, normal tea dosage, 120 milliliters 7-12 grams. The water temperature is 90-95 degrees Celsius. The first soak lasts for ten seconds, the second soak lasts for 10 seconds, the third soak lasts for 3 minutes, the fourth soak lasts for ten seconds, the fifth soak lasts for 5 minutes, and the sixth soak lasts for 10 seconds. If there is abnormal numbness and bitterness, it should be combined with doubts about the place of origin. Menghai District will be slightly bitter, while Simao District will be slightly astringent