Shu in Chinese means "accelerated», "ready" or "black". Shu puer is an artificially aged, post-fermented tea. The ChaoChai online store offers a huge selection of Chinese shu puer tea, which has a great taste and aroma.

Production of shu puer

Manufacturing technology shu puer tea called " Wo Dui"(WoDui), wet stacking, which consists of several stages:

1. Tea leaves collect in heaps, sprinkle with water and then cover with a cloth;
2. In order for the tea leaf to begin to rot and quickly darken, raise the temperature;
3. During production a bunch stir every day and cover again to ensure even aging.

The process of preparing quality shu puerh lasts at least a year.

Types of shu puer and its features

Currently, shu puer is distinguished “dry” and “wet” warehouse: the first is produced using the traditional “Wo Dui” technology, and the second is twice aged shu, already compressed or loose, which is brought to readiness under conditions high humidity.

Often, during the factory production of shu pu-erh, tea blends are made, mixing raw materials of different ages and grades, obtaining teas with unusual, interesting tastes and properties. Shu puerh leaf has dark color and a specific smell - in young shu puer, “earthyness” predominates, but aged shu becomes more “woody”. The color of the infusion is dark golden, cognac or tar-black. The taste is slightly velvety, soft, with a spicy or sweetish aftertaste. Aroma with pleasant notes of nuts, wood and dried fruits.

Healing properties of shu puer

Chinese shu puer tea:

1. has a strong tonic effect;
2. normalizes metabolism;
3. promotes losing weight;
4. reduces glucose levels and cholesterol in the blood, helping in the fight against diabetes and atherosclerosis;
5. has a pronounced diuretic effect and helps normalize stool;
6. does not irritate the gastric mucosa, so it can be drunk on an empty stomach and for people suffering from peptic ulcer and gastritis with high acidity.

Why do you need to buy shu puerh from our store?

1. It's profitable! You will save up to 20% on your purchase, since we have the lowest prices in Moscow;
2. It is delicious! Shu puer tea presented in our store is real tea from China, so it has a unique taste and aroma that you will appreciate;
3. It's fast! The purchasing process will take no more than 5 minutes;
4. It's comfortable! You can buy shu puer tea, being in any city in Russia. We will deliver it within the specified time frame.

Shu pu-erh tea, which means “ready-made,” was originally an attempt to create a quick-ripening version of the “long-lasting” shen pu-erh tea. Over time, it proved its right to life, turned into an independent species and was divided into many exquisite varieties and collectible brands.

It has a special, easily recognizable, woody taste with earthy notes. The drink has a powerful healing effect due to its high content of vitamins and antioxidants.

The homeland of shu puer is the fertile land, the tea kingdom of Yunnan province. The plants in this area are nourished by the softness of warm waters and the powerful strength of the sacred Himalayan mountains.

For shu pu-erh, the main raw materials are collected on lowland bush plantations using a mechanized method. Only a small part of the harvest is taken from valuable varietal mountain trees. The low quality of raw materials reduces the cost of the finished product. And technologies worked out to the subtleties, proven recipes and high skill of craftsmen make it possible to create a drink worthy of attention even from such material.

Depending on the proportion of low-grade and high-grade raw materials, shu pu-erh recipes are divided into two conventional subtypes:

• Bud varieties, in which the main green mass accounts for at least 25% of the tea buds. Fragile, unopened leaves give the drink softness and tenderness.
• Non-bud varieties, containing a large proportion of woody pieces and thick, coarse leaves, have a more brutal, pronounced taste.

During the process of artificial fermentation, the taste of any greenery clearly changes, so the quality of raw materials for the production of shu puerh is not decisive. After ripening, the green mass is a uniform mixture of small leaves and various fragments. To make the finished product visually attractive, when pressing tea into molds, beautiful golden buds are placed on the front side.

Classification

The raw materials for shu puer obtained after fermentation are sorted by mechanical sifting. Sometimes the entire resulting mass goes under the press as is. But more often, groups of raw materials are isolated from it: leaves, buds, wood and other fragments, which are then classified. Thus, the highest grades of shu puer made up the Imperial Class, those that were lower were included in the Special and Gift, and the rest were designated by numbers from 1 to 10.

High-quality shu pu-erh contains many buds. The lower the class, the more rough material it contains. This has virtually no effect on the quality of the finished drink. Different parts of the plant can change the intensity of individual components: the body of taste, aftertaste or aroma. Only based on these basic parameters is preference given to one or another variety of shu pu-erh.

But since tea lovers traditionally primarily evaluate its appearance, this trend formed the basis for the classification of shu puer. In reality, the grade or class does not confirm the high or low quality of the drink, but only its taste.

Production technology

Shu Puer is a very young tea. The idea of ​​its creation arose at the end of the twentieth century, when an alternative technology for rapid artificial aging was developed. Now, in a very short period of time, it is possible to obtain tea that resembles sheng that has been aged for many years. Preparation of shu pu-erh occurs in several stages.

• Collection of raw materials and drying. Greens are collected from terraced bushes. The main raw materials are sprouts with 2-3 leaves. It goes through the usual stages of production, and the output is “maocha”. And from this moment on, the processing of raw materials for shu and shen puer is different.
• Fermentation. This stage is an imitation of long-term natural aging. To speed up the process, raw materials are placed in artificially created conditions with controlled temperature, light and humidity.

Over the course of 1 to 3 months, the leaves are regularly moistened, heated and turned over. At this time, microorganisms develop in them, which accelerate fermentation due to the release of organic acids.

The process of wet stacking is called “vo blow”. It is at this stage that shu pu-erh acquires its unique taste. The duration depends on the recipe. Properly adjusted fermentation makes the taste characteristics softer and more multifaceted, while overexposure or underexposure can produce a primitive product.

• Drying and sorting. Then the resulting material is sorted - by mechanical sifting, followed by manual selection of leaves that managed to avoid fermentation.
• Pressing. The sorted tea is moistened with steam and molded in hydraulic presses. Ready-made shu pu-erh comes out of production in pressed or loose form. To stabilize the fermentation process, many recipes require aging the finished tea in a dry place for a certain period of time, but not less than 3 months. During this time, the tea gets rid of the taste of dampness and excessive earthiness.

Loose shu pu-erh

Not all pu-erh is pressed during the production process. Some of the harvest remains loose and, after fermentation, is placed in huge ceramic vessels or boxes covered with air-permeable lids.

As a result, varieties of loose, unpressed shu pu-erh are obtained:

• ordinary shu of different categories, made from bush material;
• from small bush buds (Guntin);
• shu pu-erh from small bush buds, but covered with fluff (Jin Ya);
• tea made from large buds covered with golden hair (Da Jin Ya or Da Jin Hao);
• tea made from lumps of stuck together fine fraction (Cha Tou).

Loose shu pu-erh has many advantages over pressed teas:

• they are more convenient to measure and brew;
• The strength of the drink and the brewing speed are easier to regulate;
• it is easier to determine the quality of tea, since every tea leaf is visible;
• they quickly develop a mature taste;
• win in terms of efficiency;
• provide a wide field for creativity in the composition of blends.

The negative aspects include the taste not being as rich as pressed teas and the shelf life being short. Ripe loose grain will change its characteristics for the worse during long-term storage.

Shu for collecting

Depending on the duration of fermentation, the raw material will either go through it fully to the state of matured, ready-to-drink tea, or later, during storage, it will gradually ripen (post-ferment) and acquire new amazing characteristics. Therefore, not all shu pu-erh are suitable for aging and collecting.

• Most undergo fermentation for 1.5-2 months. The result is a product that is not too fermented, has a bitter taste and smell of fermentation. This tea will take about 3 years to acquire a balanced taste and accumulate a full composition of nutrients. But after 18 months he will acquire many wonderful qualities. Then he is able to improve for another 15 years. Naturally, this process will not be as rapid as at the beginning, but the changes over time will be very noticeable. This is an ideal tea for collecting.
• Another large group of shu pu-erh undergoes a high degree of fermentation for 3-4 months. After such a long fermentation, the tea acquires a soft and sweet taste. It will only have a few months left to ripen. During this time, the residual notes of dampness will disappear and the taste of the tea will stabilize. Such shu is considered ready for consumption and will not subsequently change its chemical composition and taste. There is no point in collecting such tea; you can simply buy it.
• A very small group of teas undergo rapid fermentation from 10 to 18 days. In terms of its grade, the resulting tea does not quite correspond to shu puer, is practically not popular, and requires about 10 years for proper aging and ripening.

Collection varieties of tea require a special approach during storage: lighting, humidity, packaging, ambient temperature, lack of persistent aromas nearby. Even the material of the container matters. Only under the right conditions can you obtain an exclusive product.

How does shu puer age?

The process of aging or “growing up” of shu pu-erh is clearly demonstrated by the example of those that undergo an average, 45-60-day fermentation. During the first year of aging, the tea loses its excessive bitterness and dampness.

Up to 3 years, its taste becomes richer. It gets rid of residual bitterness and sharp transitions. Then comes a period of relative rest, which lasts approximately up to 5 years. At this time, flavor notes become more refined and sweetness increases. The aroma becomes multifaceted. The effect of the drink becomes softer, it is no longer as exciting and stimulating as young tea.

From 6 years of age, full ripening begins, which sometimes lasts up to 12 years, depending on the type of raw materials and aging conditions. At this age, shu completely changes its properties to the opposite. Its taste becomes envelopingly sweet, very pleasant, with a hundred flavor nuances. The drink has a relaxing effect, balances the mind and body, awakens the desire to live and create.

Appearance, taste, aroma of dry pu-erh and infusion

Dry shu leaves are dark in color, mostly coffee brown to black. There are puerhs with a red to golden tint.

If the tea is aged briefly, it retains its distinct woody and earthy aroma and flavor. With age, they smooth out and are replaced by notes of nutty or gingerbread aroma, sometimes prunes, chocolate, cinnamon. Subsequently, the taste of the drink is thick, rich, but soft and sweet.

Classic brewing method

Shu Puer is a persistent tea. It can withstand up to 5-10 brews, while remaining a complete drink in both appearance and taste. Due to its strength and richness, it should be rinsed before cooking.

For shu, 95-100 degree boiling water is ideal. they are not lost at this temperature.

Brew the drink in a teapot or gaiwan. It is enough to take about 3 g of dry tea leaves (1.5 teaspoons) per 250 ml of water. The first times are kept from 30 seconds to 1-3 minutes (depending on taste preferences), and subsequent spills are increased.

In addition to the classic, there are also non-standard methods.

For storage, select a dry, dark place where foreign odors will not penetrate. The exception is other shu teas, the proximity of which can only be beneficial.

Shu Pu'er is a bright, memorable and strong tea. The effect of the drink on the body is so individual that everyone who experiences it will describe the condition in their own way. But the fact remains undoubted that shu pu-erh is capable of toning and uplifting the mood, balancing the psyche and awakening creativity.

Puer tea is known as one of the ancient and elite varieties of Chinese tea; much is said about its taste and healing properties. However, both experts in tea ceremonies and ordinary lovers of the tonic drink recommend learning more about Pu-erh tea before replacing your usual drinks with it. The benefits and harms of pu-erh largely depend on the quality of the product, brewing technique and the number of cups drunk. If you follow simple tips, pu-erh will turn out to be an exquisitely tasty tea and an extremely healthy drink.

By the way, the birthplace of pu-erh is the Chinese province of Yunnan, and tea gains its specific properties thanks to the variety and production technique. Pu-erh belongs to post-fermented teas, that is, those that have undergone natural or artificial aging with the help of a special fungus from the genus Aspergillus.

Puer tea - production features

Pu-erh is a unique product of its kind for a number of reasons. Firstly, it is produced exclusively from elements of the large-leaf tea tree from Yunnan province. The older and more massive the plant, the higher the quality of the leaves collected from it. The world famous Chinese tea is made exclusively from large, juicy and fleshy leaves.

Secondly, it takes a lot of time for the harvested leaves to reach the desired condition. First they are pressed, turning them into pucks. They oxidize naturally, and this stage may take several years. In this way, an elite pu-erh that is unique in its properties is created, which can be very expensive.

Nowadays, an option has been invented that allows the production of tea composition much faster. To do this, the leaves are collected in piles and watered. This triggers the processes of reproduction of special microorganisms, which, through their vital activity, increase the temperature in the bale and stimulate the production of juice. This fermentation process is controlled by specialists who dry the preparations and, if necessary, wet them again, preventing the mass from rotting.

The last stage is the same in any case. The oxidized raw material is pressed and given a special shape, by which you can identify the manufacturer or type of product. One puck can weigh up to several kilograms. But today the most popular are miniature balls designed for one brew.

Types and varieties of pu-erh

Getting acquainted with pu-erh should begin with studying its classification. Initially, the product is divided into three types:

• It turns out the classic way. These are large greenish-brown leaves. The tea prepared from them turns out golden-red. The drink smells faintly of smoke, apples and dried fruits.

• It turns out in an accelerated way. The leaves are small, brown-black or with a golden tint. The smell is sharp, earthy, slightly bitter. The finished infusion can turn from red and brown to black.

Interesting fact
In ancient times, the birth of a girl in a wealthy Chinese family was accompanied by the creation of tea preparations. They reached the desired state by the time it was time for her to get married. Puer was considered a sign of wealth and was included in the dowry.

• It looks like a green variety of tea, but the leaves are covered with a white coating. The drink has a specific smell of meadow herbs and honey.

Pu-erh is further divided into subspecies based on the type of raw material (type and size of leaves) and stages of fermentation. The main thing to know here is that the best tea is considered to be aged for 20 years. It has a dark green color and cannot be cheap.

Types of pressed pu-erh

Lovers of unique tea understand that the beneficial properties of pu-erh do not depend on the province in which it is produced. Despite this, they try to consume the same type of product, because each of them allows them to obtain a drink that is unique in taste and aroma.

1. Bin cha (flatbread or puck). For their production, raw materials from the largest and oldest trees are used. The weight of the cakes is acceptable in the range from 100 g to 5 kg.
2. Tocha (nest or bowl). In this case, the serving size should not exceed 3 kg, although the minimum weight can be any.
3. Juan cha (parallelepiped or brick). The simplest type of product for which there are no special requirements.
4. Fan cha (cube). Its weight rarely exceeds several hundred grams. There should be an imprint of a hieroglyph on the surface of one of the faces.
5. Jin cha (mushroom). Puerh from Tibet. Quite rare and very high quality tea.
6. Jin gua (pumpkin). There should be longitudinal depressions on the surface. Initially, the variety was used only by representatives of Chinese royal families.

Any deviation from these rules should alert you. If the shape of the product does not correspond to the declared one or there is a strong discrepancy in weight, most likely the pu-erh is not real or the technology was violated during its production.

The Tistori company is engaged in direct supplies of tea from China. The main direction is the supply of pu-erh wholesale and retail http://teastory.ru/catalog/puery/

The benefits of Chinese tea, its medicinal properties

Pu-erh needs to be brewed correctly. If you master all the secrets of preparing the drink, you can count not only on gastronomic pleasure, but also on the therapeutic effect:

• Development of attention, improvement of memory. Positive changes in this area are noted not only with regular use of the drink, but also after the first try. Pu-erh relieves fatigue, helps to concentrate, and after it a person absorbs information better.
• Normalization of weight. This point is especially important for women. There is no point in exhausting yourself with aggressive diets if you can just drink delicious tea. It will reduce appetite, speed up metabolic processes, stimulate digestion and more actively remove fluid from the body.
• Relieving inflammation. Tea leaves are covered with a coating consisting of essential oils and polyphenols. Together with tannins, they eliminate the harmful effects of microorganisms that cause inflammation. Additionally, the work of the adrenal glands is stimulated, which minimizes inflammatory processes.

• Improving the functioning of the digestive organs. A unique drink reduces the negativity that arises from eating fatty foods. Thanks to this, there is no feeling of heaviness, and harmful components are quickly removed from the tissues. Tannins reduce stomach acidity, so pu-erh is very useful for gastritis and peptic ulcers.
• Fight cholesterol, remove toxins. Against the background of this effect, the liver, heart and blood vessels begin to work better, and the risk of developing atherosclerosis decreases.
• Reducing the toxicity of tobacco or alcohol. But this property is already more important for men. Of course, the tea mixture will not completely neutralize the negative effects of alcohol or alcohol, but it will decrease several times.
• Reduced blood sugar levels. Pu-erh is good for diabetics, of course, if you drink tea correctly, without adding sugar or various sweeteners.

Pu-erh is considered the elixir of youth and health for a reason. The centuries-old use of the drink as a tonic and medicine has proven its effectiveness more than once.

How to brew pu-erh correctly?

The benefits and harms of pu-erh tea were studied by ancient doctors and proven by modern scientists. And everyone agrees on one thing - you can count on a therapeutic effect only if the drink is brewed and consumed correctly.

Tea ceremony at home:

1. To brew the drink correctly, you need to use earthenware or a special thermos. Moreover, the water needs to be boiled not separately, but in this container. It should be brought to a boil three times, each time draining a third of the liquid, cooling slightly and returning it back.
2. After the third boil, you need to quickly stir the water with a spatula or tongs so that a funnel appears - tea is poured into it.
3. When the tea starts to boil again, remove the dishes from the heat. It is important not to let the tea boil; its temperature should not exceed 98º C.
4. All you have to do is wait until the tea leaves sink to the bottom, and the tea can be poured.

In addition to water, pu-erh can be brewed with milk. In general, there are many options for preparing the drink. Each manufacturer offers its own ideal method.

Potential harm of pu-erh

This healthy and aromatic drink has virtually no contraindications and does not cause harmful effects. It is not recommended only for people with caffeine intolerance and children under six years of age. If you have kidney disease, drink pu-erh with caution: the diuretic properties of the liquid can increase the load on the diseased organ, which will lead to a worsening of the condition.

It is important to remember that pu-erh should not be drunk on an empty stomach or before bedtime. You should not drink a cold drink either. There is no need to be afraid to stir the tea leaves - this only makes the tea tastier, richer and healthier.

Particular attention should be paid to proper storage of the tea mixture. Do not expose it to moisture, grease, dust, or foreign odors. It is necessary to ensure that the packaging is always tightly closed, and the tea leaves should not be exposed to sunlight. If a white coating appears on green or black pu-erh, this is a sign of spoilage of the product; it cannot be restored. It is best to keep compressed briquettes in wooden boxes with a tight-fitting lid.

Yunnan Pu-erh is a unique drink in its taste, composition and beneficial properties, which originates from the city of the same name in the Yunnan province of China.

Teas differ from other drinks, first of all, in their production technology. As a result, the leaves acquire a refined, mild taste over time; this property is the most valuable. True gourmets even collect tea, because over time such an exquisite treat is not inferior in price to good wine.

The drink from the Yunnan region contains a small amount of caffeine, which is well known for its invigorating properties. A properly brewed drink, if consumed regularly, is beneficial, and in China it is called the “elixir of eternal youth.” There are two types of this tea:

1. shu puer – ready-made, black;
2. variety called shen - raw, green.

What common

• The place where tea is grown, harvested and produced is Yunnan Province, located in the southern part of China.
• Both shen and shu pu-erh are made in the form of pancakes with compressed leaves.
• For many years, the same specialists have been making tea.

Note: if you want to brew delicious tea that will retain all its beneficial properties, aroma and taste, it is important to understand the differences and features of each type.

Main differences

Appearance and color

At first glance, it may seem that shen and shu puer are the same, because they have the same shape and almost the same color. Often, an inexperienced person cannot find differences in the external characteristics of the two varieties.

The leaf color of the Shen variety varies from light to dark shades of green. The drink turns out transparent, light with a slight greenish tint.

Shu pu-erh leaves are brown, almost black, the drink has a thick consistency, opaque, rich dark chocolate color.

Scent differences

Aroma is an important characteristic of any product, but especially for tea from Yunnan province. Many connoisseurs prefer to choose a certain variety of leaves based on their subtle aroma. In addition, the aroma is an important difference between Shen and Shu Puer.

The raw or green variety has a subtle, pleasant aroma with a fruity note. While the aroma of shu pu-erh is heavier, you can detect notes of smoke in it.

Differences in taste

The most important characteristic of not only Yunnan tea, but also other drinks. That is why when choosing a particular variety, it is important to pay special attention to its taste. Before you find your tea, you will need to try a considerable number of flavors.

The green variety from the Yunnan region has a slight sourness, but the aftertaste is sweetish, as is the aroma.

Note: it is important to brew the drink strictly following the technology, otherwise an unpleasant bitterness will appear in the taste and most of the beneficial properties will be lost.

If you do not brew the leaves long enough, you will not be able to fully enjoy their amazing taste. Shu Pu'er has a mild taste, there is no sourness and no bitterness.

Differences in production technology

Before shen and shu puer acquire the appearance and properties familiar to consumers, the leaves undergo a certain technological process. However, the process of making black and green teas differs significantly.

The history of the green drink from Yunnan province goes back more than seven hundred years, during which time the production technology has been developed and honed to the smallest detail:

1. as soon as the leaves reach the required degree of maturity, they are collected;
2. then the raw materials are dried in the sun;
3. then pressed.

The production process of black tea was established in the Yunnan region only forty years ago, namely in the second half of the 70s of the last century. In order for the leaves to acquire all the unique properties, unique taste and aroma, quite painstaking work will be required:

1. raw materials are collected;
2. put in a pile and fill with clean water.

The essence of the method is that inside the heap the leaf begins to rot, this is artificial aging. As a result, the leaves acquire a dark, chocolate color, tart taste and exotic aroma. Only after this the raw materials are pressed into the usual pancakes.

Interestingly, many are celebrating the onset. But this is not true at all. In addition, the taste and properties of the drink depend on the correct brewing of the raw materials.

A few words about preparing a wonderful drink from China

So, in order for the leaves to fully reveal their unique properties, taste and aroma, it is important to purchase high-quality dishes and use purified water - these are the main rules for tea from China. How to properly brew pressed leaves:

• The water used is filtered, bottled, the best option is spring water, but it is hardly possible to find it in urban conditions.
• You should not brew leaves in containers made of metal or low grade clay.
• The water needs to be heated to 90-95 degrees. It should be noted that for black varieties, given the high fermentation of the raw material, it is permissible to use boiling water.
• The container should be rinsed with boiling water.
• On average, a glass of water requires from 5 to 7 grams of raw material or a tablespoon. You can chop off the required volume of leaves using a special knife or awl.
• The leaves are poured with hot water and drained after five seconds, this will allow the leaf to open and also wash away the dust.
• Then boiling water is poured into the container again, left for ten seconds and drained.
• The duration of the third brew is fifteen seconds.

You will certainly be able to surprise your guests if you prepare an exclusive tea from pressed leaves with milk. To do this you will need two containers:

1. for soaking leaves;
2. to prepare a treat.

It is better to use homemade or store-bought milk with a fat content of at least 2.5%. First you need to soak the tea leaves. The brewing container needs to be heated for 30 seconds on the fire, then reduce the flame and bring 300 ml of milk to a boil. As soon as the first bubbles appear, you need to add the leaves to the milk, after draining the water. After five minutes, the tea can be removed from the heat and poured into cups.

photo: depositphotos.com/AndreyCherkasov, kingkonglive

There is now a lot of competent and interesting information about Pu-erh tea and even more myths, legends and misunderstandings. I am not a passionate fan of pu-erh, but my interaction with this tea is quite long and calm. Here I’ll tell you about what high-quality shu pu-erh should be and what it shouldn’t be.

Pu-erh is one of the few Chinese teas that can and should be discussed very specifically. Pu-erh is always produced by specific factories and has well-known and not so well-known brands. Its production technology is mathematically accurate, and the packaging contains maximum information. That is why talking about pu-erh without indicating the manufacturing plant, year of production and raw materials is pointless. This is the same as writing a review of a “shampoo” in general, without indicating the manufacturer and name.

This review is dedicated to one of the famous products in the world of shu pu'er - brick 7562 from the famous factory Menhai(English) Menghai, whale 勐海), brand Yes And(Da Yi, 大益). The Menhai plant is considered the main authority and competent producer of shu pu-erh in the world, so its teas, on the one hand, are guaranteed to be of high quality, and on the other, they are most often counterfeited.

For the quality of shu puer, it is important, firstly, raw materials . Traditionally, pu'er was made from mature large leaves, but shu pu'er often uses plantation raw materials from mature leaves to buds. Some people like the coarser and simpler tastes of mature leaves, others the versatility of the aroma of higher raw materials, so pu-erhs are made with different proportions of buds and leaves. The leaves of dry tea are closer to black in color, the buds are golden. Raw materials are designated by numbers from 1 to 10: 10 - the coarsest leaves, 1 - the most buds, but even higher - Gong Ting.

In our brick, the raw material is average - number 6 (in the four-digit marking 7562, the third number indicates the raw material). For comparison: on the left - 6, on the right - Gong Ting with a huge number of buds:

Secondly, technology . The main stage in the production of shu pu-erh is “wet stacking” - large piles of prepared tea leaves are poured with water and left to brew for several tens of days, turning from time to time. At this time, the biochemical process of post-fermentation occurs there, i.e. actually fermentation. This process must be controlled and stopped in time by an experienced technologist so that the sheet does not simply rot. By the way, does anyone else believe that pu-erh is buried in the ground? Now imagine what will happen to organic matter in the ground. That's right, it will completely decompose. So no one buries pu-erh, but produces it in factories with the participation of specialists and equipment.

Well, do you still want to drink shu pu-erh? Then let's start brewing. From the pressing, using a special knife or awl, we break off a portion for brewing, trying to damage the leaf as little as possible, and place it in a teapot, cup or gaiwan.

Pour boiling water over it and immediately drain it - this is preparing the tea leaves; this first water is not drunk. And then you can brew with boiling water, as usual: with European infusion:

or in Chinese short pours, this way it can be brewed 5-10 times, but not in large cups, but in small bowls:

I won’t describe the methods in detail, otherwise the review will be completely unreadable, but for the curious there is a lot of information on this topic on the Internet.

Shu Pu'er gives a black-black infusion, almost like coffee. But, if you look at the light, a reddish tint is visible in the depths.

Aroma This particular representative's dry taste is thick, woody, slightly smoky and moist. It seems to be simple, easy to remember, but it is completely impossible to convey in words (as, indeed, with all teas), you have to try it. Wet/damp tones in shu pu-erh deserve a separate discussion - this is an integral legacy of wet stacking. Therefore, shu puerh needs to rest for six to a year after production so that the wet smell subsides, giving way to more pleasant shades, of which there are many in high-quality puerh.

When brewed, its aroma transforms into a sweetish, again woody and slightly creamy, association that is reminiscent of the aromas of stale leaves and dense forest. The smell of dampness is no longer felt. Taste Enveloping, not tart, powerful and slightly creamy, puer-style.

Shu Puer is a specific tea, powerful, rich, warming, but not at all like the tea we are used to. Surprisingly, many of our compatriots fell in love with him. It also has certain health benefits, like all teas, a little about this below.

Where can I buy. I purchased this brick about a year and a half ago from the Yunnan Sourcing store (a competent English-speaking tea store in China). They currently have a 2009 7562 for $22 and a 2011 7562 for $15.80. My brick is from 2010. The products of Menhai and other puer factories are most widely represented, of course, on Chinese sites, for example, Taobao, Aliexpress, but there is a high risk of running into a fake. You can also find this tea in competent Russian stores if you are willing to overpay 5 times higher than its real cost.

Myths about puerh (or rather, such facts that occur under certain circumstances, but are illiterately and unfairly attributed to puer as such)

Myth 1. “Pu-er pins/sticks/inserts”

If you have experience of being in prison and are in the habit of preparing “chifir”, then any tea will “pick” you, for this you don’t have to chase the “most-pick-up-Chinese-pu-erh”. But keep in mind that the dose of alkaloids released during such a barbaric method of preparation has a devastating effect on the central nervous system. Traditionally brewed tea in moderate quantities (3 g/1 tsp per person) has a positive harmonizing effect on the body and psyche of a person, gives vigor to many, but will not have the effect of hyperstimulation and narcotic intoxication. Otherwise, you are preparing yourself POISON! After all, as you know, any medicine in excessive concentration becomes poison.

Myth 2. "Thirty-year-old puer"

We need to start with the fact that pu-erh is divided into 2 large groups - SHEN (green) and SHU (black).

The question of aging only applies to sheng puerh; they really change over time. Many of us are ready to both pass off and accept shu pu-erh as a “long-term” one. But for him, age does not play a decisive role, because... its fermentation process is completely completed. Yes, it’s a good idea for shu pu’er to rest for six months or a year after production, and then you need to drink it; time will not add anything radically new to it. Although it can be stored for a very long time. Aging shengs is a completely different big topic, and collectors deal with it.

If you look at the pu-erh market directly in China: sellers are even more creative in approaching the issue of “old age”. There is not only a legend about age; you also need to somehow give the tea the appearance of old age. Pu-erhs are stored in warehouses with high humidity or even moistened and dried so that the tea “ages” faster, wrapped in aged paper and sold at high (or not so high) prices. Moreover, the amount of such tea on the market is incredibly large, which in no way fits with the concept of antiques. Usually such manipulations are performed with shengs. But there are also “20-year-old” shu pu-erhs: I don’t know exactly what they do with them, but I don’t trust those producers and sellers who rely on the wrapper and the legend in order to sell more. Where does the quality of their tea stand?

Typical examples of “old tea inexpensively”, contrary to all logic:

For $10-$15 you can get decent fresh shu pu-erh, but old, aged tea cannot. I will not support unscrupulous sellers with statements in the spirit of “it doesn’t matter what is written, the main thing is that the tea is tasty.” Those seriously involved in tea culture (and tea is first and foremost a culture, and only secondarily a gastronomy) understand that the quality of information about tea is no less important than the quality of the tea itself.

And this is not only my personal opinion about the “old” puerhs: Pruflink 1, Pruflink 2.

Myth 3. Pu-erh for weight loss and health

Yes, shu pu-erh has beneficial properties: it normalizes the functioning of the gastrointestinal tract, cardiovascular system, and promotes metabolism. But this does not mean that everyone who drinks it will automatically begin to lose weight. It depends on diet, physical activity and individual predispositions. Tea itself does not work miracles; it will only help direct the body’s functioning in a harmonious direction. By the way, my beloved is a devoted lover of shu pu-erh with many years of drinking experience, and during this time he has not lost a single extra kilogram, but only gained. But shu pu-erh helps him a lot with stomach upsets and food poisoning. Shu pu-erh helped me get rid of headaches a couple of times.

The main rule: for tea to help heal some bodily ailments, you must fully accept its taste and aroma, appreciate it, enjoy it, open up to it, because tea is not a pill, drinking it with your nose held “like medicine” is of little use. Tea is a lifestyle and way of thinking. In general, everything is individual.

Myth 4. Mini-dots, aka “tablets”

Many people begin their acquaintance with shu pu-erh with small 4-5 gram pressed tocha, popularly known as “tablets,” and consider them an excellent example of this tea, or, on the contrary, are disappointed from the first sip.

Mini-tochas are not samplers, they are a kind of “tea bags” in the world of pu-erh, they contain scrap and crumbs of tea leaves remaining after sifting. That is, mini-tocha is obviously a low-quality raw material with low taste and aromatic properties. There are, of course, exceptions to this rule, but they are very rare. Most often, pu-erh is produced in the form of large compacts: pancakes, bricks, grinding, etc., less often - in loose form.

Myth 5. “Pu-erh smells like earth/fish/socks”

This is only true for low-quality shu pu-erh. High-quality pu-erh, made from good raw materials by competent technologists, have more pleasant notes in the aroma - they are compared with nuts, chocolate, dried fruits, wood, and so on. Choose good pu-erh and you won't have to drink "raw soil"

Participating in comparative photography were:

Mengku Mu Ye Chun Gong Ting Shu Puer

Yongde Man Fei Sheng Puer

Noname mini point