普洱茶-Pu27er tea.docVIP

Pu’er Tea Pu’er tea, also known as Dianqing tea, derived its name from Pu’er County in Yunan Province, which is a tea distributing location. Pu’er tea enjoys a history of over 1,700 years. Tea plants are arbores or arbor-form tall trees, bearing very robust and fleshy leaves and buds, thick hair, which are tender and of supreme quality. Pu’er tea is processed through green tea fermentation methods with eight procedures including: “green-killing”(sha qing), first rolling, first piling, second-rolling, re-piling, first drying, re-rolling and drying. The tea gives off sharp and sustained fragrance with a special type of aroma unique to Yunnan’s large-leaf tea. The taste is strong and stimulating; it can be steeped for five or six times while still keeping its fragrance; the tea soup looks thick and orange in color. In ancient times, Pu’er tea was used as medicine, having the effects of warming the stomach, losing weight, reducing fat, preventing arteriosclerosis and coronary heart disease, reducing blood pressure, senile-resistant, anti-cancer, reducing blood glucose and relieving alcoholism; the tea can also clear heat, detoxify, help digestion, de-grease, assist purge and?diuresis?effects, eliminate phlegm, expel pathogenic wind from the body surface, relieve cough, generate body fluid, replenish qi and lengthen people’s lives. Studies show that tea polyphenols can raise the level of antioxidation on people’ skin and directly absorb ultraviolet radiation so it helps retain youthfulness and protect the skin. Meanwhile, large number of hydrophilic radicals in tea polyphenols can easily absorb moisture in the air to keep moisture in the skin. Pu’er tea has the highest content of tea polyphenol among all types tea, so regularly drinking Pu’er tea could have special effects of keeping youthfulness, protecting skin, whitening and removing speckles. 【Storage】 “Fragrance of aging tea floats across large piece of fields; the love for Pu’er taste goes on for a thousand years”