Pu’er Tea Paste is a solid instant tea made from the leaves of Yunnan arbor large-leaf tea trees. It is produced by fermenting the leaves, extracting the tea juice, and then processing the juice into a solid form. Its production process includes steps such as separating tea fibers, concentrating tea juice, and solidifying. The finished product features convenient brewing and no tea residues. Its tea polyphenol content can reach 30-50 times that of ordinary tea leaves.
The Production Process of Pu’er Tea Paste
From the above introduction, tea lovers may think that Pu’er Tea Paste is a product of the new era. However, this is not the case. The production process of tea paste can be traced back to the Tang Dynasty. It originated in the Tang Dynasty, developed in the Song Dynasty, and flourished in the Qing Dynasty.
The production process of tea paste has been passed down in China. Even though there were hundreds of years of interruption during the Ming Dynasty and the Republic of China periods, important production techniques were eventually preserved. With the continuous advancement of science and technology, the production of modern Pu’er Tea Paste has become more scientific and reasonable, and its process has become more technologically advanced.
At present, the more advanced processes that can largely retain the post-transformation value of Pu’er Tea Paste include the “low-temperature or ultra-low-temperature extraction process” and the “bionic constant-temperature extraction technology”. In addition, some of the most advanced biological technology methods, such as cell wall breaking technology, supercritical fluid extraction, and freeze-drying, have also been applied to the production of Pu’er Tea Paste.
Advantages and Disadvantages of Pu’er Tea Paste
Advantages
- Convenience and Preservation: Easy to carry, simple to brew, saves tea leaves, and easy to store.
- Taste and Flavor: The tea soup is clear and pure, with a mellow and delicate taste.
- Nutrition and Efficacy: Retains some nutrients of tea leaves (such as tea polyphenols).
- Quality and Safety: Improved processes can make the tea soup transparent and pure.
Disadvantages
- Convenience and Preservation: Requires mastering brewing skills.
- Taste and Flavor: The taste may be too strong, lacking the layered flavor of traditional Pu’er tea.
- Quality and Safety: The market quality varies greatly, the price is relatively high, and some products have potential safety risks.
How to Appreciate Pu’er Tea Paste
- Check the Appearance: High-quality tea paste should have a black paste body. If the paste body is gray, it may be a sign of deterioration and is not suitable for drinking.
- Observe the Tea Soup Color: After brewing, a high-quality tea paste usually has a transparent tea soup, which is ruby red with few impurities. If the tea soup is turbid, dull, and has a lot of sediment, the quality is poor.
- Taste the Flavor: A tea paste with a mellow and smooth taste, long-lasting sweet aftertaste, and a fragrance similar to agarwood is usually of good quality. If the taste is thin or has an unusual odor, there may be problems with the production process or raw materials.
- Inquire About the Production Process: Priority should be given to tea paste produced using modern processes such as low-temperature extraction and low-temperature drying. Avoid purchasing tea paste that may be made by high-temperature boiling in large pots, as this process severely damages nutrients and may pose safety risks.
Efficacy of Pu’er Tea Paste
- Relieving Alcohol Intoxication and Protecting the Liver
This is a very prominent efficacy of Pu’er Tea Paste. Its mechanism mainly lies in promoting alcohol metabolism. Substances such as L-alanine and tea polyphenols in the tea paste can promote the decomposition of alcohol into water and carbon dioxide, alleviate symptoms of drunkenness, and reduce the burden on the liver when it metabolizes alcohol. Drinking it before or after alcohol consumption has a good liver-protecting effect.
- Aiding Digestion, Relieving Greasiness, and Regulating the Gastrointestinal Tract
Pu’er Tea Paste is rich in pectin, which can form a protective film on the stomach wall and gently warm the stomach.
Its contained substances such as caffeine, theophylline, and theobromine can stimulate the secretion of gastric acid, promote gastrointestinal peristalsis, accelerate the decomposition of greasy food ingested, and help digestion. It is particularly suitable for people who have a greasy diet and are prone to abdominal distension.
- Reducing “Three Highs” (Auxiliary Effect)
Regulating Blood Lipids: Theaflavin in the tea paste is known as the “soft gold” in tea. It can effectively combine with cholesterol in the intestines, reduce its absorption, and promote the excretion of lipids in the body.
Regulating Blood Glucose: Tea polysaccharides and tea pigments have a certain effect similar to insulin, which can help regulate blood glucose levels.
Assisting in Lowering Blood Pressure: Its diuretic effect helps to relax blood vessels and has an indirect auxiliary effect on lowering blood pressure.
Important Note: Pu’er Tea Paste can only play an auxiliary role in regulating and preventing the “Three Highs” (high blood pressure, high blood glucose, and high blood lipids). It can never replace drug treatment.
- Antioxidation and Delaying Aging
Pu’er Tea Paste is concentrated with a large amount of tea polyphenols, whose antioxidant capacity is far stronger than that of vitamin C and vitamin E. They can effectively scavenge free radicals in the body, slow down cell oxidation, and thus help delay the aging of the skin and the body.