Chinese tea "Shu Puer": properties and contraindications. What is dangerous "Shu Puer" tea for the body

Puer is a special kind of tea that is produced exclusively in China by unique technology. The collected leaves are subjected to artificial or natural aging. There are two kinds of this tea, which are made from the same raw material, but differ in the degree of processing. "Shu Puer" has leaves of a dark brown hue, "Shen Puer" - green.

A bit of history

Before the time when cars appeared all over the world, fermentation (the ripening process of the ripped tea leaf) took place during transportation to the consumer. After the reduction of the delivery time, during which time tea did not manage to get the right "power", a new technology was developed. It was made in artificial fermentation. This is how these two famous types of tea appeared: Shen Puer and Shu Puer. The first was manufactured using the initial (naturally, long) technology, the second - on a new (artificial and fast).

Technology procurement "Shu Puera"

The procedure for the production of this tea was developed in China in 1970. The leaves are collected from the fields, wilted and fried at low temperature in special boilers to minimize the action of enzymes that oxidize the tea. Further, it undergoes a simple drying in the sun until the time when almost all the moisture evaporates from it (90%). Such leaves are called tea semifinished products.

The farmer processed sheet enters the factory. There, tea is poured into piles, pressed down on the sides, watered and covered with a special cloth on top. After a while, a fast fermentation process begins - tea preet, and the heaps collected from it are heated to 60 ° C. For uniform ripening once a day they are moved and again covered with matter. And this lasts for about 40-45 days. During this time, special workers control the temperature and humidity, which can cause fermentation of tea, as a result of which it can simply rot. Then it is subjected to final drying and pressing into so-called pancakes.

Shu Puer tea: properties

In the homeland of tea, in China, many consider him an assistant in the struggle against many ailments. Even carried out in France, studies have shown that the tea "Shu Puer" prevents the increase in cholesterol and the compaction of the walls of blood vessels. Also, the use of this drink helps to remove toxins from the body, helps to cope with excess kilograms, charges vivacity for the whole day, rejuvenates the body, improves intestinal motility and even reduces the risk of cancer.

"Shu Puer": how to brew?

The preparation of this tea requires special attention, since if this process is not properly carried out, it can not only not benefit, but also harm. "Shu Puer" is brewed as follows:

• To warm up the dishes, which will be infused with tea, rinse it with boiling water.
• Next, take about 150 ml of water. Its temperature should be just below 100 ° C (about 95). For this we wait about a minute after it boils.
• Pour Chinese tea "Shu Puer" with water and immediately drain it. This is done to flush the tea dust and preheat the leaves for further brewing.
• Now again pour water and wait for a few minutes until the drink is fed.

Taste of tea "Shu Puer"

If tea is collected and cooked by all the rules, then it will have an unusual flavor of walnut, caramel or chocolate. But to taste it is very similar to a strawberry drink. And noticed that the fresh leaves of tea, the more flavorful and tastier it will be. Therefore, many experts say that it is not worth keeping it for more than 10 years.

Contraindications

To use tea "Shu Puer" is not recommended:

• Children under 10 years;
• With kidney stones;
• During the bearing of the child;
• With eye disease;
• At an elevated body temperature;
• With insomnia;
• At increased pressure;
• With some diseases of the stomach.

In general, "Shen Puer" and "Shu Puer" is not recommended in cases where caffeine is contraindicated.

A few recommendations

• The time for pu-er welding should be small. The fact is that, unlike some teas, it literally immediately after pouring water gives it all its useful properties. When the first brew is enough 20-30 seconds, with subsequent times you need to increase by 5, 7, 10 and 20 seconds.
• For making tea it is best to use clay or porcelain teapots. But to be able to observe the brewing process, many do it in glassware.
• Many Chinese do not like to leave the drink "for later". That's why they take just as much water as they drink at a time.
• The most high-quality tea, if all the rules were observed during its preparation, is obtained after the brewing 2-3.
• The taste of the puer will be especially pronounced if the water for it is clean and soft.
• The longer you insist on brewing, the stronger the tea will be. But the lipids, phenol and essential oils contained in it will become more and more oxidized. This will significantly worsen the taste, aroma and reduce the beneficial properties of tea.
• If the tea smells of mildew, then we can talk about its corruptness and violation of storage conditions. You do not need to use this Puer.
• Do not drink some tea tea - it contains tannins that form tannin, which prevents drugs from being absorbed.
• If the tea has a smelly or earthy smell, it means that it is immature. But get rid of it is not necessary. You can simply put it in a cool place where there is good ventilation and humidity of no more than 70%. Let him lie down there for a couple of years for final ripening. After this time you can enjoy its pleasant taste and aroma.

What is harmful about tea?

Despite all the positive properties of "Shu Puer" tea, it can be dangerous to health. But, as a rule, it happens only if it is improperly brewed or used. For example, if you drink yesterday's drink, then the probability of getting into the body of bacteria that multiply in tea because of the high content of sugars and protein in it is great.

It should not be eaten before meals, as it contributes to the dilution of saliva, as a result of which the food seems tasteless and there is a decrease in the digestion of the body protein. Therefore, the best time for tea is 20-30 minutes before and after meals.

When using strong tea, you should be ready for headaches and insomnia. The reason for this is simple - the drink contains a large amount of caffeine.