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In an article titled, A study on chemical estimation of Pu-erh tea quality, Yuerong Liang et al found that the chemical composition of infused Pu-erh Tea and the sensory quality of the tea are correlated. Chemical compositions and infusion colour differences of seven pu-erh tea samples and their correlation to sensory quality were investigated. The results [...] In an article titled, Comparative Safety Evaluation of Chinese Pu-erh Green Tea Extract and Pu-erh Black Tea Extract in Wistar Rats, Di Wang et al found that very high doses of aged Pu-erh tea extract were safe for laboratory animals. Pu-erh teas are believed to be beneficial beverages for health since they possess several pharmacological properties such [...] A video showing how to break/flake Pu-erh tea. The complete breaking is unusual, as one will often simply break off what is needed to make a single serving of Pu-erh tea at a time. http://www.youtube.com/watch?v=4CsEVtCgkNU swfobject.embedSWF(“http://www.youtube.com/v/4CsEVtCgkNU&rel=0&fs=1&showsearch=0&showinfo=0″, “vvq-85-youtube-1″, “425″, “344″, “9″, vvqexpressinstall, vvqflashvars, vvqparams, vvqattributes); Pu-erh tea is traditionally prepared in YiXing (pronounced ee-shing) teaware. This teaware is made from Zisha clay that is mined from deep underground sources in Huanglongshan and Zhaozhuangshan. YiXing teapots are left unglazed. Without the glassy coating found on glazed pottery, the porous clay absorbs the flavor, odor, and color of the Pu-erh tea that [...] The pressing of Pu-erh tea into cakes and the aging of the tea perhaps originated in the need to transport the tea conveniently from Yunnan to Tibet and northern China and in the natural aging process that happened in tea storerooms and during transport. While Pu-erh is predominantly pressed into cakes, an interesting variety of additional [...] |
IQ by Innovations Young Pu-erh Tea:  Puerh is an aged tea from China that is fermented and matured to develop a unique mellow, slightly wet earthy character. The finest puerhs are aged for up to 50 years and become more mellow and soft over time. In China, this category of tea is considered to be a medicinal beverage that helps metabolize fats. It is ideal for digestion and is said to help prevent hangovers. |
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