Pu-erh Mini Zhuan Cha-Brick Tea
25pcs Per Bamboo Basket
Ripened pu-erh. Note the orange-brown tone of the lighter leaves due to oxidation/fermentation.
Ripened pu-erh tea (Chinese: 熟茶; pinyin: shúchá) is pressed maocha that has been specially processed to imitate aged raw pu-erh.
Although it is more commonly known as "cooked pu-erh," the process does not actually employ cooking to imitate the aging process.
The term may come about due to inaccurate transliteration due to the dual meaning of "shú" (熟) as both "fully cooked" and "fully ripened"。
The process used to convert máochá into ripened pu-erh is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called wòdūi (渥堆, "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.
The piling, wetting, and mixing of the piled máochá ensures even fermentation.
The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp.,Penicillium spp., yeasts, as well as wide range of other microflora.
Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu-erh of high quality.
Poor control in fermentation/oxidation process can result in bad ripened pu-erh, characterized by badly decomposed leaves and an aroma and texture reminiscent of compost.
The ripening process typically takes anywhere from half a year to one year after it has begun.
As such, a ripened pu-erh produced in early 2004 will be pressed in the winter of 2004/2005, and appear on the market between late 2005 or early 2006.
This process was first developed in 1972 by Menghai Tea Factory and Kunming Tea Factory to imitate the flavor and color of aged raw pu-erh.
This technique was an adaptation of "wet storage" techniques that were being used by merchants to falsify the age of their teas.
Mass production of ripened pu-erh began in 1975. It can be consumed without further aging, though it can also be stored to "air out" some of the less savory flavors and aromas acquired during fermentation.
The tea is often compressed but is also common in loose form.
Some collectors of pu-erh believe that ripened pu-erh should not be aged for more than a decade.
In China Pu Erh Tea is considered as a health-elixir, which has a beneficial functioning with several health problems such as aiding weightloss efforts, reduce blood cholesterol. It is also widely believed in Chinese cultures to counteract the unpleasant effects of heavy alcohol consumption.
The Health Benefits Including:
prevention of heart disease
reducing high blood pressure
reducing various poisons
exciting the central nervous system
extracting poison from the body
Kill the "3H"
Pu-erh tea is a great fat busting weight loss product.
Take a cup of pu erh tea after meal will stimulate your metabolism and fast the burning of body fat, it was called "the king of burning fat". Many clinical test have proven that keep drinking pu erh tea will reduce the blood cholesterol up to 30%, it is the most effective natural product for people who is suffering from high blood pressure, high blood cholesterol and high blood sugar.
We recommend you drink pu-erh tea three times a day after meals for three months and watch the weight drop off. After three months, drinking just one cup per day will help maintain your weight loss.
To loss weight quickly: Follow above instruction and take one cup of pu erh tea on an empty stomach in the morning.
To stop too much fat being absorbed after a feast, drink a cup of pu erh tea within 30 minutes.