Chinese Puer

Puer - this is certainly the most famous, the most beloved sort of elite Chinese tea! Since ancient times, the Chinese have been worshiping this miraculous drink, incidentally, the history of making Puer tea dates back more than 1700 years. To date, it has become widespread outside China. Residents of France, Holland, Germany and other countries had time to appreciate the magical qualities of this Chinese drink.

Puyer tea culture originates in one of the most beautiful provinces of the Middle Kingdom - the mountainous province of Yunnan. From time immemorial here are thousands of private factories and manufactories for the production of elite Puer tea. Each of the factories uses their own exclusive way of production. Yes, you were not mistaken. Unlike other varieties of Chinese tea, Puer can be made into cooking technology. This tea is black and green, loose and pressed, from leaves collected from trees and bushes, with a pronounced taste of nuts or, conversely, flowers and fruits.

The only common feature of Puer varieties is that over time it becomes better, deeper and more intense in flavor, taste and impact. This explains the high price of the seasoned Puer. Around the world have received rasprostronenie auctions seasoned Puer, many wealthy collectors of the subject of their collection have chosen this amazing tea. The value of Puer for the consumer, above all, is that this tea, despite the small amount of caffeine, is surely invigorating and increases efficiency. It promotes good digestion, normalizes metabolism, reduces cholesterol in the blood, facilitates a hangover by removing toxins from the body. The properties of Puer's enlightenment of thoughts, inspiration and the gift of reason clarity has long become a byword. There is also a positive influence of Puer on the quality of interpersonal communication, a properly prepared drink is able to unite participants in tea drinking at a new level of mutual understanding.

Quality Puer tea can be brewed up to six times, so during the tea ceremony it is customary to use a small kettle and miniature bowls. The greatest effect of Puer, according to the masters of the tea business, is possible only with its consumption without sugar, but there are also experts who claim that the properties of tea have escalated when brewed on milk. Among connoisseurs, this method of brewing, like cooking, is common. In this case, the press is initially soaked for several hours in cool water, and then pelted for several tens of seconds into boiling water. This ancient way of brewing Puer like to practice artists.