Pu-erh is a post-fermented tea originally from China. It is distinguished by its velvety taste and bright aroma. Tea leaves are dried and processed – during this time the taste and chemical composition change. The longer the aging, the better the properties of pu-erh. The bar manager of the Meraki restaurant in the gastronomic quarter “Three Stations. Depot” told Pravda.Ru readers about how to brew pu-erh correctly. Vasily Roganin.
Photo: Openverse by A Girl With Tea is licensed under CC BY 2.0.
“There are shen puer and shu puer. In the first case, the tea leaves are not subjected to heat treatment, in the second, a procedure is carried out to artificially age them. However, this does not mean that shu puerh has fewer beneficial properties. It has a tonic effect, relieves inflammation and normalizes blood sugar levels. Tea has a cleansing property, heals the digestive tract and liver. One of the attractive effects of pu-erh for consumers is weight loss. It’s all about the tannin that is part of the tea – it speeds up metabolism and removes waste and toxins from the body.” , says the expert.
How to brew pu-erh correctly
To prepare pu-erh, you need to pour boiling water over the leaves, leave for 10-20 seconds and drain the water. This is necessary to get rid of dust that settles on the tea leaves during storage. Then add water again, let it brew for 1-2 minutes and pour into cups or bowls.
You should drink pu-erh in small sips. You can’t do this on an empty stomach – it’s better after eating, 30-40 minutes later. The taste of the tea is a little tart, with smoky notes, so do not overpower it with too sweet or sour foods: sugar, honey, lemon. To pair with puer, choose dark chocolate and dried fruits.