Prototype for the ” Ergu tip Maofeng” small tube tea, produced in the scenic Orchid Tangchi Lujiang Village, Ergu tip (also known as the Second Old Peak), the old monk temple area. Domestic tea experts, one of the world’s eight major tea expert, Anhui Agricultural University, Department of tea Professor Chen Chuan life to, the culmination, in 1987, successfully developed. Flowers tea and red tea as the major cattle producers.

Tight appearance, tall and graceful, fresh and elegant aroma, taste fresh, dense and refreshing, clear green liquor, the bottom of tender uniform.

Orchid tea treasures, was rated as excellent (June 1988), Bu (July 1989) in 1995 tea in December, by the second session of the China Agricultural Fair Gold Medal. (more…)

Huang Shan Mao Feng Qing tea, green tea is Hongqing class. It has long been used “mountain tea production” point of view, infer cloud Huangshan Huangshan Mao Feng Department said after the Ming Dynasty. Huang Shan Mao Feng Shexian produced in Huangshan in Anhui Province. China’s top ten. Annual Qingming Gu Yu, list selected fat buds in early development, hand-frying the tea, slightly curled shape, the shape of Boxes, green in the yellow, Yin Hao revealed, and the fish with golden leaves. Mist into the cups and top end, soup Qingbi yellow, the bottom of a vibrant yellow and green, the taste of alcohol sweet, aroma, such as blue, deep flavor. Phi Pekoe tea as the new system itself, bud spikes Mountain, Huangshan Mountain and the fresh leaves collected from the peak, then has the name as Huang Shan Mao Feng tea. (more…)

1. Zhao Minxue of Qing dynasty written in “Benzao Gangmu Shiyi”: Pu’er Tea tastes bitter, reduce the fat and the poisonous lf cattle…cleans the intestines to help releases.

2. Doctor Amilcarobi of the Paris Saint Antony medicine department found that above 40% of 40 cases of illness drank the Yunnan Pu’er Tea in the test, have lose their weight by various degrees, 10 of 13 cases were rather well in reducing the lipoid, and33.4% to 50% has various effects in reducing the three acids glycoside, the cholesterol, the blood uric acid and so on.

3. Professor Bell Ketuo in French Paris had treated 20 cases of high blood fat by dinking three bowls of Yunnan Pu’er Tea every day, after a month, he found the cases reduced the blood fat by 13%, alcohol content in the blood ethyl also reduced, but the ills drank the similar quantity other teas had no change in blood far

4. Professor Sun Luxi of Taiwan University had studied and found that Pu’er Tea can suppress the cholesterol by 41% in the liver, increases to remove by 66%.

5. Tea research institute of southwest agricultural college cooperates with the CPLA 301 Hospital in recent years to research on the treatment of the senile high cholesterol blood sickness in relating to the safety of Pu’er Tea, results indicated that Pu’er Tea has the obvious treatment to the senile high cholesterol blood sickness, according to the WHO’S recommendation on toxicology type, Pu’er Tea belongs to the safe non-toxic scope.

Tea is one kind of ancient and civilized beverage, China is the earliest country to discover and apply “tea” in the world, tea has now become one of the three major beverages in the world. Supposed to observe the soup color in drinking the high quality Pu’er Tea tea at first: The Pu’er Tea tea appears the different change in the water color because of the deference of fermenting degree and time, if it is the new and ripe Pu’er Tea, the tea soup is thick, and the flavor is greenish in taste; the old Pu’er Tea is insufficient in the aftertaste, but the bitter and astringent flavor has already desalinated because the fermenting time is not so long as the quest; if it is the real crusted Pu’er Tea, the color, the fragrance, the flavor are all the best in testing.

The high quality Pu’er Tea needs abort 5 grams in each steep; it can continuously steep for 15 times. The length of steeping time directly affects the flavor of tea soup. Before the steep, the pressed Pu’er Tea had better first to be unwrap for 1-2 week in advance to awake the nature of tea; as for the brick tea, cake tea, ball tea the unwrap can be shorter, otherwise the density of soup that these teas steep out will too heavy to taste. Lt certainly can rest on personally favorites to steep Pu’er Tea to suit your taste is ok.

In Drinking the Pu’er Tea , besides to view soup color and to control the steeping time, to smell the fragrance is also very important, the fragrance of Pu’er Tea is deferent to the clear fragrance Taiwan high mountain tea, the fragrance of new Pu’er Tea is slightly similar to that of the Taiwan tea, only because the Pu’er Tea needs the affiliation by the air in the right amount of moisture content, which acts as the second fermentation, to achieve the crusted fragrance, therefore the fragrance Pu’er Tea is the aromatic compound which tea itself includes that affects by the length of storing time and the environment. This crusted fragrance is good or not can be identified by the smell inspiration during the steeping. Finally supposed to observe the bottom in drinks the high quality Pu’er Tea, namely to use the finger to pinches the tea bottom to identify the tea is delicate or not.