Chinese sustained tea "Shu Puer", 357 g, 2017, Mainhai, damn it

Shu Puer (also known as the dark puer) - tea that has passed the fermentation natural (under the influence of microorganisms). The leaves of old trees growing in the mountains among herbs and flowers, in rich soil, serve as raw materials for such a product. A powerful root system of trees absorbs and gives a teaser sheet all beneficial substances. It is this process that distinguishes it from other types of tea, giving a special taste as a result of the drink and endowing it with useful properties.

Features:

• Long woodage, the color of resin or oil.
• A powerful effect on the body, noticeable vigor and energy.
• breaks down wells, thereby contributing to the loss of extra pounds.
• Positively affects brain activity, improves attention and memory.
• contains caffeine, which in this tea acts softly, since it is combined with tannin, does not accumulate in the body and has a beneficial effect with a number of ailments.

brewing tea

In order for the taste of tea to fully reveal, it is enough to take 3-5 g of pre-stock (1-2 teaspoons) for 150 ml of water.

Puer, like any other Classic Chinese tea, it is customary to insist in a kettle or Gayvani (a special bowl with a lid) from Ishin clay with a volume of 100-150 ml. But options with a glass or porcelain chumber, as well as the Gunfu teapot.

so that the tea is better opened, it is advisable to heat the vessel above room temperature. wait 20-30 seconds and drain the liquid. The first strait is needed to remove dust from dry leaves and “awaken” tea.

re -pour water.

Insist tea should be 10–20 seconds: this is enough to make tea << /p>

Poier, a restrained puer is brewed up to 10-12 times, only with each new filling the drink is insisted 5 seconds longer.