Puer Shen tea: properties and unique taste. "Shen Puer" and "Shu Puer": differences

Today I will talk about What are the differences between Shen Puer and Shu Puer?. I will try to do this without any confusion or complicated words - so that everyone can understand it.

So let's get started! There are only two types of Pu'er in the world. Shen and Shu. All. Humanity does not know any other Puers. Both of these types are produced in the same geographical location - in the Yunnan province, in southern China. Both of these Pu'er are most often produced in the form of round compressed pancakes weighing 357 or 400 grams. And both of these Pu'er are usually produced by the same tea masters. So what's the difference?

The difference is in color, aroma and taste.

Let's start with color. Shen Puer is light Puer. Whereas Shu Puer is dark Puer. You can easily determine which Pu-erh you are holding in your hands if you look closely at its color. When examined in detail, Shen Pu'er leaves will be pale green or "brown-green" (if such a color exists) in color. While the color of the Shu Pu'er pancake will be dark brown and even almost black.

Look at this photo. The pancake I am pointing at is Shen Puer. Take a closer look, do you see that it is lighter?

The same goes for the infusion of brewed tea. Shen Puer gives a light, translucent infusion. Shu Pu'er is a dark, thick, opaque infusion.

Aroma. The aromas of Shen and Shu Pu'er are fundamentally different. Both dry and brewed. Shen Pu'er has a pronounced "fruity", slightly sweet, rich aroma. Shu Pu'er has a heavy, earthy aroma, often with hints of smoke.

Flavors These two types of Pu-erh also differ quite greatly. Shen Puer has a unique taste, which contains sourness and a slightly sweet aftertaste. If Shen Puer is left too long while brewing, it will begin to become noticeably bitter. The taste of Shu Puer is heavier, but softer. It is not sour or bitter, it has no sweetness at all. But it has a certain “chocolateiness” to it.

I specially brewed Shen and Shu Pu'er at the same time to show how different the color of their infusion is. Do you see the difference? Obviously, with such a difference in color, their aroma and taste do not overlap. Shen and Shu Pu'er are very different teas. Understand this.

Where do all these differences come from if the tea is made from the same tea leaves? It's all about production technology. She is different. The history of Shen Puer goes back more than 700 years. While Shu Puer began to be produced only about forty years ago. Somewhere in the late seventies. When producing Shen Puer, the collected leaf is dried in the open air, then processed, performing a series of manipulations with it (which I will definitely talk about, but later), and then pressed into the shape of a pancake. With Shu Pu'er, things are a little more complicated. The collected tea leaves are dried, then dumped into giant piles and filled with water. In such heaps, the tea leaf independently warms up to fairly decent temperatures and begins to rot. This process of aging or "artificial aging" darkens the tea leaves and changes their aroma and taste. Next, Shu Puer tea leaves are also pressed into pancakes, but they look different.

If you have never tried either one or the other Pu-erh, but really want to and don’t know which one to start with, then I’ll tell you what to do. Ask yourself, what teas do you prefer? Red? Or green? If you are a lover of red teas with their masculine and tart aromas, then you will most likely like Shu Pu'er. If you prefer the lightness and freshness of green teas, then try starting with Shen Puer. Although, of course, to be honest, you need to know both. After all, these are completely different scents. Completely different taste sensations. Completely different emotions!

 02.12.2018

 Tao of Tea

There is no clear answer to this question, because both of these types have their advantages. An important factor To understand the quality of Pu'er tea is the fact that no Shu Pu'er existed until 1972, when the technology of accelerated fermentation of Pu'er, the so-called technology, was invented at the Menghai plant vote. This technology allows you to simulate the aging of Shen Puer in a short period of time. Sometimes this process takes only 45 days. To simplify, the fundamental and main difference between Shu Pu'er and Shen Pu'er is that Shu Pu'er goes through a stage of artificial fermentation in an accelerated mode, and Shen Pu'er ages naturally. INwow or « artificial fermentation" can be produced in a light or heavy style. If the fermentation is done lightly, the tea's flavor may develop during storage, unlike if the tea is highly fermented.

The first acquaintance with Shu Puer may not be successful if you bought Shu Puer of mediocre quality. It is better to start trying Shu Pu'er by purchasing branded tea from large factories, such as or , because they have more experience in Shu Puer fermentation technology than small enterprises where there may be violations of the manufacturing process. You should know that in this case you are overpaying for the brand Menghai Yes And, while the products from the Haiwan factory are cheaper, but the quality is just as stable. Products from small, unpromoted industries may have a better price-quality ratio. We have met quite a few people who were disappointed with their first acquaintance with Shu Pu'er, since the tea was produced in violation of production technology and emitted bad smell. This shouldn't happen.

In general, there is an opinion, which is circulated like a mantra, that Shu Puer should be allowed to sit for about three years before drinking it. This is absolutely not true. Well-made Shu Pu'er is ready for consumption in the first years of life. There is no need to wait for the smell to dissipate after fermentation, contrary to popular belief that Pu-erh should be allowed to sit for 1 to 3 years before drinking it.

What are the differences between Shu and Shen Puer?

Shu Pu'er has a dark infusion of the drink, and the taste usually contains notes of chocolate, nuts and woody undertones. Over time, changes in Shu Puer are insignificant, nevertheless they occur, but not so much that they are worth talking about at all.

At the beginning of its life from 1 to 3 years, Shen Pu'er has floral shades and a light, golden-yellow infusion. From 3 to 5 years, the fruit and honey palette appears, and the color of the infusion darkens and acquires an orange-yellow hue. Aged Shen Pu'er for 5 to 10 years exhibits dried fruit tones, and the color of the infusion becomes darker, closer to brown. However, Shen Pu'er never takes on the dark brown "petroleum" color of the infusion like Shu Pu'er. The taste of aged Shen Puer will still differ for decades. It is difficult to guess what flavor nuances will appear in Shenakh during storage. Flavor palette will depend on the quality of the raw materials, place of growth and storage conditions, but the main trends are as we described above.

We all want to drink tea not only to satisfy our gastronomic needs, but also for its benefits. Shen Puer is certainly healthier than Shu Puer; young Shen from one to five years old is superior even to green tea in terms of the content of active substances and its antioxidant properties (catechin content). However, many of our clients still prefer Shu Puer. Typically, this happens for several reasons. The peculiarity of Shu Puer is that it can be consumed on an empty stomach. Many people loved it for this property. Shu Pu'er Chinese recommended by medicine for stomach problems such as peptic ulcer or gastritis. Shu Pu'er dulls hunger, and in the afternoon this tea can easily replace dinner, which will help you lose a few pounds. extra pounds. .

Shu Puer is easy to brew. When brewing young Shens, you need to have a certain skill - maintain a temperature of about 85-90 degrees and quickly, quickly pour the infusion into a separate vessel so as not to overbrew the tea. At the beginning of their life, Shen Puer is very similar to green tea, they have a lot of active substances, so before drinking Shen Puer you must eat something. If you overbrew Shen Puer, it will be too strong, which again will negatively affect the sensations in the stomach. Those people who have drank green tea on an empty stomach know that there can be unpleasant sensations in the stomach, including nausea. That is why many people, having started their acquaintance with Shenami on an empty stomach, quickly abandon them without discovering this authentic type of Puer for themselves.

Now you understand that there is no point in focusing on the age of Shu Puer - it has already been prepared for you to drink here and now. As you age, some minor changes will occur, but they are not significant. If tea is made without violating production technology and from good raw materials, then there is no need to wait several years before drinking it. However, there is no need to wait for Shen Puer to ripen. Tea made from raw materials high class As a rule, this is the first spring harvest from ancient trees and is wonderful at any age. Spring harvest is the best raw material for further storage. Pay attention to the harvest. This factor has great influence on the quality and price of tea.

Shen Puer is a living tea that changes over time, but this happens naturally. The flavor peak of Shenov occurs at 3-5 years of life, depending on the storage style and parameters of the raw materials. But it is worth considering that miraculous changes in tea will only occur if the raw materials were originally high quality. Aging low-grade raw materials for years is a pointless exercise, although, of course, the taste of tea will become smoother and less herbaceous over time, with a more rounded taste without tart notes. It is important to understand that if there were no minerals and other substances in the tea (a large amount of them is contained in the leaves of old trees), then they will not appear there just from storage. In general, most of the old Pu'er in China is just tea that didn't sell. Nobody specifically rents huge warehouse spaces to store tea. Tea from famous areas such as Xigui or Bingdao sells and is consumed very quickly. Your old Pu'er cake that you paid a lot of money for may turn out to be just tasteless hay from low-grade raw materials or have a basement smell if it was stored in a humid climate or damp place. Tea from high-quality raw materials should yield at least 1 liter of drink from 5 grams of tea.

It is important to know what is valued only dry storage tea, but if you don’t like the taste of tea and its aroma, then it’s unnecessary for your body. Only dry storage of Shen Puer can produce amazing flavors and aromas of tea.

What kind of tea do they drink in China: Shu or Shen Puer?

Of course, connoisseurs of Puer tea, as well as people who are professionally associated with tea, including the Chinese themselves, give preference Shen Pueru.

Firstly, because you can enjoy tea from ancient trees 300 or 500 years old.

Secondly, because the taste of such tea is much more multifaceted. Many Shengs can compete with the most luxurious tea on the planet - Taiwanese oolong in terms of refinement of taste and intensity of aroma.

Thirdly, Shen Puer has the wonderful feature of giving amazing tea states. The effect of Shu Puer will be only a shadow of the emotions that can be experienced from a good Shen from the trees.

And finally, you can enjoy tea terrarities such as BingDao, DaXueShan or Yiushan. After some time, during blind tasting, you will even recognize the place of origin of the tea, right down to a separate mountain.

When drinking Shu Pu'er, due to accelerated fermentation, it is almost impossible to determine the tea-producing region, unless a specialist with extensive experience can say that the tea comes from the north of Yunnan - Linqiang or the south - Menghai, but without specifically specifying the famous tea mountains or villages. Shu Puer has a dark infusion of the drink, its taste has chocolate, nutty and woody tones.

At the beginning of its life (from 1 to 3 years) Shen Pu'er has floral shades, from 3 to 5 years fruit and honey tones appear, from 5 to 10 years the taste becomes dried fruit. The golden-yellow infusion of Shen Puer in the first years of life becomes orange by the 5th year of life and shifts to a darker side by the 10th and 15th years of its storage, but never becomes as “petroleum” as Shu Puer.

It is difficult to predict what specific flavor nuances will be manifested in Sheny during storage, but the main trend is this. Typically, Shen Pu'er achieves such roundness and smoothness in taste after 5 to 10 years of aging, depending on storage conditions - humidity and temperature in the warehouse. However, the taste of aged, naturally aged Shu Puer will be significantly different from Shen Puer even aged 10 years.

It is important to understand how many factors influence the initial quality of Pu-erh:

Age tea tree(young plantation trees or ancient trees).
Region/terroir.
What farm/soil management.
Collection season (spring/summer/autumn).
Tea leaf picking standard (manual/mechanical).
Firing method (wok temperature/firing time).
Leaf curling method (manual or mechanical).
Drying method.
Compressing a pancake (stone press or machine).
Storage methods (wet storage or dry storage).
Shelf life.

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There are many varieties of tea in the world. Moreover, each nation has its own special varieties. One of the most popular in China is pu-erh. However, few people know that there are two types: sheng pu-er and shu pu-er. What is their difference?

Both species are grown in southern China, in the Yunnan province. Both are usually produced by the same tea masters - in pancake form. One such “pancake” can weigh 400 or 357 g. It differs from other types of tea in absolutely everything, from its qualities to its production technology.

The most important difference between pu-erh and other varieties is that the fermentation process is forced. Otherwise, we can say that all other types of tea darken on their own, which is a consequence of the influence of their own enzymes, while pu-erh requires external factors for this.

How does fermentation occur?

In distant times, when there was no fast way delivery of goods to their destination, pu-erh “ripened” on the road. The leaves were collected from the trees, after which they were withered, rolled and pressed. Thus, by the time it reached its buyer, it was already ready. One more distinguishing feature puer - the older it is, the better, and not vice versa, as happens with many others.

But soon transport became faster. There was a need to start the fermentation process, so to speak, to force it to do it. The leaves were simply thrown into heaps and then watered. As the temperature inside became higher, ripening occurred much faster.

It was during the process described above that two varieties of pu-erh were formed. The first is green shen, or raw, the second is black shu, or ready-made. The latter is created in an accelerated manner.

As is already known, the longer pu-erh sits, the better it becomes. For example, after 5 years you can get a less bitter pu-erh than a “young” one, and if it lasts for 10-20 years, then a person will get the most unique tea, but the main thing is proper storage and ripening. Over time, shu puer improves: the “wet” smell goes away, the properties improve, it becomes much tastier and more unique.

Shen Puer - lighter

What are the main differences between shu and shen?

There are only three important and most prominent organoleptic differences:

Color.

Even when it is a type of tea in the form of pancakes, it is very easy to distinguish them - Sheng Pu-erh is lighter. The same difference is present when the tea is already brewed. Shu pu-erh turns out darker, rich color, and shen puer is almost transparent.

Taste.

If we talk about the taste, then it is very different. Sheng gives a hint of sourness, and the aftertaste is a little sweet - quite unique, in other words. If there is bitterness in it, it means that the brew has been overexposed.

Shu tastes soft but rich. It is neither bitter nor sweet, but there is something unusual and alluring about it.

Smell.

Like the previous two qualities, the aroma is also completely different. Moreover, it doesn’t matter whether it’s a pancake or already brewed tea. Sheng smells like fruit and gives off a slightly sweet but very rich aroma. But shu smells like smoke, it’s such an unusual, heavy smell, it can also be compared to earthy.

Shu Pu'er is darker

How can this be: the leaf is one, but the tea is different?

This question is actually very interesting. After all, indeed, all the leaves are collected from one tree. It's all about production technology. It is of great importance in the creation of any teas and not only for pu-erh. So the answer is extremely simple.

After the piles of leaves have been filled with water, they are stirred periodically. The result is ready-made tea - shu. And if the leaves are exposed only primary processing, in the end it turns out raw - shen.

What to choose, Shu Puer or Shen Puer, are their properties the same or not? What is Shen Puer and what is Shu, what is the difference? Let's talk about this.

Those who are just about to join the army of Pu-erh tea fans, when searching suitable variety are immediately faced with the difficulty of choice. At a minimum, you need to understand what to buy: there are differences between them, and they are significant. This applies to the appearance of the tea, the method of brewing it, the taste, aroma, and action.

What is the difference between Shu Puer and Shen Puer? To understand this, you need to find out how each variety is produced and what properties it has. After reading this article, you will no longer confuse Puer Shen and Shu, the difference will be obvious.

Shen Puer: properties

Let's start our acquaintance with Shena as the more ancient one. Indeed, it appeared many centuries ago, due to an accident (like many things in this world). Raw tea (almost not fermented), a long journey, rain and heat - as a result of this, Shen Puer appeared, that is, “green, raw” tea. New drink with multifaceted amazing taste, an infusion with a beautiful color and the ability to invigorate better than any other drink.

So, what is Shen Puer? This is a variety of tea that is obtained from the upper leaves of mainly old tea bushes growing in the highlands. Particularly valued are teas made from leaves of wild tea trees - their aroma and taste are richer and more multifaceted.

The collected leaves are lightly fried and dried, after which the longest stage begins - post-fermentation. Why "fasting"? Because the primary fermentation, albeit short, was carried out before the leaves were dried, in fact, it turns out green tea. But then, over the course of several years, it matures in specially created conditions. And the longer the tea matures, the more valuable it is. Yes, like good wine– it only gets better over the years.

After the tea has matured, it is sorted and pressed into “bricks”, “pancakes”, “pumpkins” and so on.

If the tea matures for a long time, then it becomes Shu Puer, that is, “ripe,” but this takes decades, under natural conditions.

When brewed, Shen Pu'er gives a light infusion; its aroma includes notes of fruit and flowers, and the taste is soft, tart, with a slight sourness and a sweet aftertaste.

As for the benefits, Shen Puer tea changes its properties with age. So, young Shen has more antioxidants, but mature tea has more gallic acid, which promotes weight loss. In all other respects, Shen Puer retains beneficial properties, regardless of age - it helps to improve the health of the body, strengthens the cardiovascular system, and improves digestion. And it invigorates – perhaps this is the main benefit of Shen Puer. True, its invigorating properties are less pronounced than those of Shu Puer due to its age. However, Shen Puer tea has beneficial properties, and almost everyone recommends drinking it for health and vitality.

Shu Puer: properties

So, we have already found out above that Shu Puer is a mature Shen. Its infusion is dark red, the taste contains notes of smoke and wood, possible earthy notes, and a slight aftertaste of chocolate. In general, the taste is more “rounded” and deep, truly seasoned. Shu dark brew is a real black tea.
It would seem that there should be much less of it on the market, and it should be worth its weight in gold, because ripening tea for years cannot make it cheap. However, Shu is quite common and quite affordable. What is the reason? In technology that allows you to speed up the fermentation of tea. It appeared relatively recently, and since its appearance, Shu teas have become available to everyone. And it is Shu that is meant when they talk about Puer, because it is Shu Puer tea that has pronounced and valuable properties.

Which ones? First of all, we are talking about the so-called Puer effect. The point is that everyone gets what they want from tea. Some people feel a surge of extraordinary vivacity and even euphoria, comparable to mild intoxication. At the same time, thinking sharpens, fatigue and tension go away. Many people feel this condition. But there are also those who, on the contrary, feel calm, tranquility, with vigor and lack of fatigue. Who is counting on what... But one thing is certain: Shu Puer has amazing properties, those that no other type of tea can boast of.

There are often disputes about what Shu Puer tea brings, is it beneficial or harmful? It all depends on the condition of the body, the quality of the tea, and compliance with the rules for its use. If you follow the recommendations, then you don’t have to worry - tea will only bring benefits. And from Shu Puer benefits considerable - it promotes weight loss, general rejuvenation, is a good prevention of atherosclerosis, helps restore metabolism, promotes digestion and strengthens the immune system.

How to brew Shen Puer correctly?

So, we figured out the differences between the two types of Puerh. But if there are differences in composition, taste, color and aroma, does that mean teas need to be brewed differently? Right.

How to brew Shen Puer correctly? If we are talking about already mature tea (but not yet Shu), then it is brewed in the same way as green tea - soft, boiled water with a temperature of about 80 degrees. Before brewing, the kettle is warmed up and rinsed with boiling water. Tea leaves are taken at the rate of 5-7 grams per 150-300 ml of water.

Immediately fill the tea leaves with a partial volume of water, so that the tea is simply completely covered with water. After a few seconds, the infusion is poured out; there is no need to drink it. After the water has been drained, the tea is allowed to breathe for about 30 seconds in a teapot with the lid open. And only after this the tea leaves are poured with water. in full. Brewing time – no more than 10 seconds. This is the first time. The second time the tea is infused even less, since it has already opened and gives a richer infusion. The third, fourth and fifth brews are several seconds longer than the previous ones.

If you are looking for how to brew young Shen Puer, then the rules are no different.

How to brew Shu Puer correctly?

If Shen requires special treatment, then Shu Puer reveals beneficial properties with a more traditional approach to brewing, because it is already mature.

How to brew pressed Shu Puer: the preparatory procedures are the same as for brewing Shen. That is, you need to measure required quantity tea leaves (break off a piece of 5-7 grams from the pancake), warm the kettle with boiling water, the first time the tea leaves are poured briefly and the infusion is drained. This stage is standard.

But then the differences begin. How to brew Shu Puer? Boiling water - no need to wait for the water to cool, Shu is brewed in the usual way for everyone. True, the infusion time is different - the first infusion lasts about 1 minute, with each subsequent infusion the time is increased by 30 seconds. Good tea withstands up to 10 pours.

As you can see, the rules for how to brew Shu Puer correctly are not that complicated. But by adhering to them, you will be able to appreciate all the benefits of tea.

Chinese puer tea is one of the most popular and expensive drinks in the world. There are two types of such tea: Shu and Shen. The features of Shu Puer and the subtleties of the process of its preparation will be discussed in more detail in this article.

What is it?

Shu Puer is home to China, namely Yunnan Province. Tea is most often supplied to the world market in pressed form. When ripening, tea leaves go through a fermentation stage. Shu Pu'er is prepared using accelerated aging technologies, which makes the process of ripening tea leaves as fast as possible.

The taste of tea largely depends on the variety. A properly brewed drink made from high-quality tea leaves has a pleasant taste. The decoction may contain chocolate and nutty notes. However, if technological errors were made during the production process or the tea did not have time to ripen, then the taste and aroma of the decoction will be unpleasant: mold or an astringent taste may be felt.

Leaf processing and manufacturing technology

Shu Puer, like Shen, is collected from one type of tea tree. The differences between teas lie only in the manufacturing technology. Let's look at the description of the process in more detail.

The first step in the production of Shu Puer is the collection of leaves, after which the raw materials are sent to the tea factory for further processing.
At the factory, raw materials in special rooms are distributed into equal piles, which are subsequently subjected to thorough watering.
Moistened leaves are covered with a thick cloth, which speeds up the fermentation process and maintains high temperature inside the piles (about 60 degrees).
Every day, the tea leaves are gently mixed and covered again with thick material. This process takes a total of 45 days. At the same time, factory employees must monitor humidity and temperature conditions, otherwise mold may appear on the surface of the leaves.
After 45 days of intensive care for the tea collection, the pu-erh is removed from under the fabric and finally dried. After the drying stage, the tea is packaged loose or pressed.

Differences from Shen Puer

The main difference between Shu Puer and Shen is the shade of the leaves: in the first case, the color of the tea collection will be darker, and in the second case, it will be light green, sometimes with a brown tint. The color of the finished tea leaves will also vary. The Shu variety produces an almost black decoction, while the Shen Puer drink will be light and transparent.

There are differences not only in color, but also in aroma and taste. The difference in aroma can be felt even in dry, unprepared tea. Shen Pu'er has a brighter aroma with fruity notes, while the aroma of the Shu variety is heavier.

Shen Puer tastes softer and sweeter. The taste characteristics of Shu Puer largely depend on the correct brewing. If you steep the drink for too long, it will begin to taste bitter. Properly brewed tea has no bitterness, acidity or sweetness, but has a neutral taste with hints of chocolate.

It is worth noting that both varieties are produced from the same tea leaves, but using different technologies. It is the peculiarities of production of Shen and Shu Puer that are the reason for such strong differences. Shen Pu'er matures naturally by drying in the open air. Shu Pu'er is artificially aged, which makes the tea preparation process faster.

Properties

Shu Pu'er is primarily known for its invigorating effect the effect it has on a person. However, this is not the only beneficial property of the drink. The decoction has a beneficial effect on the general condition of the body, strengthening the immune system. The benefits of tea are as follows:

Regular consumption of the drink helps normalize blood cholesterol levels;
the decoction cleanses the body of accumulated toxins;
promotes weight loss, as it normalizes metabolism and speeds up metabolism;
improves digestion;
increases brain activity and also has a general tonic effect on the body;
mitigates the negative effects of alcohol and medicines on the body.

Contraindications

Despite the many positive properties, Shu Puer in certain cases can cause harm to the body, and for some people it is completely contraindicated for consumption. Tea has a negative effect on the body mainly due to improper brewing and consumption.

Shu Pu'er has a high caffeine content, so drinking the drink in large quantities can cause insomnia and also negatively affect the functioning of the heart. For the same reason, this tea should not be given to children under ten years of age. The decoction is also contraindicated in the following cases:

urolithiasis;
pregnancy;
inflammatory processes in the body, which are accompanied by high temperature;
sleep disturbance;
hypertension;
diseases of the gastrointestinal tract.

Species

Shu Puer is divided into several types depending on the manufacturer and packaging features. In turn, each type of tea has its own distinctive characteristics in taste and aroma. Let's look at some types in more detail.

On the market you can find such a variety of tea as pu-erh in tangerine. The tea mixture is placed in the dried skin of the fruit and can be brewed with it. This drink will have a slight citrusy, sour taste.

Cha Gao or puerh resin Packaged in the form of small pressed balls. The color of this tea is very dark, almost black. There may be a slight coating on the surface white, which indicates that the tea was in storage for some time, and did not arrive on the counter freshly made. Pu-erh resin is soluble, as it is only an extract of the tea collection.

Wild Shu Pu'er belongs to the category of concentrated highly fermented teas. It takes about twelve years in total to make such tea. Wild black tea is packaged in both loose and pressed forms.

A variety of pu-erh Mini Tocha means only the type of packaging of tea leaves. The shape of the Mini Tocha resembles a small bowl or tablet. The weight of such a tablet is five grams, which is designed for one brew of tea.

One of the highest quality types of Shu Puer is Gu Shu Cha, produced at the Menghai plant. This tea is quite expensive, which is fully justified by its taste characteristics. The decoction has a rich aroma and nutty taste. Tea is produced in loose form.

Subtleties of choice

The beneficial properties and taste characteristics primarily depend on the type and quality of Shu Puer. For this reason, it is necessary to take the choice of tea seriously. Let's look at a few general recommendations that will help you make the right choice.

Tea leaf size. Tea can be prepared from both young leaves and old ones, and in the second case the quality of the drink will be much worse. The age of the tea harvest can be determined by its appearance: Young leaves are small in size (0.5 to 3 centimeters) and thinner. It is also important that the leaves are whole.
Tea color, whether pressed or loose, should be rich and dark.
Aroma The tea collection should be rich, without the smell of rot or dampness.
Hue decoction also says a lot about the quality of the tea. The infusion should not contain turbidity or small particles of dirt and dust. Unfortunately, when purchasing, you will not be able to evaluate Shu Pu'er in a store using this criterion.

Pressed pancake size is also of great importance. Small tablets or medallions are most often prepared from small remains of leaves, which may contain dust particles. Better quality tea collection goes into the production of massive pancakes and bricks. It is advisable to buy tea in trusted stores that have positive reviews. The thing is that Shu Puer is quite often counterfeited by pressing a cheaper one chinese tea instead of him.

To avoid buying a fake, it is recommended to study reviews of well-known Chinese pu-erh manufacturers, as well as the labeling features of their products. One of the most famous manufacturers and suppliers is the Menghai factory. In the product labeling of this factory, the number 2 is always present at the end of the code.

How to brew correctly?

Not only do people depend on high-quality brewing of Shu Puer taste qualities drink, but also its beneficial properties. A decoction not made according to the rules will not fully provide positive impact on the body. Despite the variety of types of Shu Puer, the preparation of the drink has a common technology.

Tea, produced in the form of small tablets, is brewed at the rate of one piece per 200 milliliters of water. If Shu Puer was purchased in the form of large pressed pieces, then for brewing it is necessary to separate about five grams of dry leaves from the total mass. This amount is also used to prepare one serving of 200 milliliters of drink.
The container for preparing pu-erh should be made of clay or porcelain. Before placing in teapot leaves, it is recommended to pour boiling water over it. The tea itself does not need to be brewed with boiling water: the water temperature should be about 95 degrees.
To prepare the drink, it is best to use spring or purified water. The first brew is completely drained after 15 seconds of exposure. This is necessary to ensure that all dust and other foreign particles are washed off the leaves.
After the first infusion is drained, the tea is refilled with water and allowed to steep under the lid for 40 seconds. After the specified time, the drink is ready for use and can be poured into cups. Used tea leaves can be dried and reused, but no more than four times.

When brewing again, the infusion time should increase by 10 seconds each time.

How to store?

Shu Puer should be stored in a dry place without unpleasant odors. Otherwise, the tea may absorb bad aromas or become moldy from dampness. For storage, it is necessary to select a container that does not close tightly, since the tea collection needs access to air and ventilation.

Shu Pu'er must be kept at room temperature, because excessive cold or heat will negatively affect its properties.

Tea retains its beneficial properties and taste characteristics for many years. However, storing Shu Pu'er for more than ten years is not recommended.

To learn how to brew Shu Pu'er, watch the following video.