Puerh yog tom qab-fermented tshuaj yej. Tshwj xeeb yog txaus siab los ntawm cov neeg nyiam suav cov tshuaj yej, vim nws qhov txawv saj thiab cuam tshuam rau lub cev. Puerh tseem hu ua tshuaj yej laus lossis tshuaj yej hauv av.
Pu-erh los ntawm ntau yam khoom noj, los ntawm lub ntiaj teb sau ntawv (uas yog vim li cas nws tau txais nws lub npe) rau cov txiv ntoo huv-ntoo hauv cov ntau yam zoo.
Tsis zoo li lwm hom tshuaj yej, cov laus dua pu-erh tshuaj yej, zoo dua, muaj kev noj qab haus huv thiab kim dua nws.
Pu-erh yog tsim los ntawm nplooj thiab buds ntawm cov tshuaj yej tsob ntoo. Cov no yog cov nplooj loj xwb. Tom qab sau tau, cov nplooj tau ziab hauv qhov ntxoov ntxoo, tom qab ntawd kib lossis faus los ntawm kev kub, ua rau cov tshuaj yej nplooj ntawm cov dej noo ntau dhau. Tom qab ntawd cov tshuaj yej yog tsoo los ntawm txhais tes lossis nrog kev pab ntawm cov cuab yeej tshwj xeeb thiab ziab dua hauv tshav kub lossis hauv chav qhuav. Nws puv tawm tshuaj yej los yog mao cha.
Ntxiv mus, ob qho kev xaiv ua tiav tau, nyob ntawm seb hom tshuaj yej yuav tsum tau npaj. Rau sheng pu-erh, mao cha yog qhuav dua thiab nias yog tias tsim nyog. Nyob rau tib lub sijhawm, Shen Pu-erh txuas ntxiv rau lub hnub nyoog, tsaus ntuj thiab hloov nws saj thoob plaws nws lub neej, thiab qhov no tuaj yeem yog 20 lossis 30 xyoo nrog kev khaws cia kom zoo.
Rau shu pu-erh, ib txoj kev ntawm kev ua kom nrawm fermentation yog siv, rau qhov mao cha no tau sau rau hauv ib pawg, txau nrog dej thiab them nrog ib daim ntaub. Nyob rau hauv kev cuam tshuam ntawm cov kab mob me me thiab qhov kub thiab txias, cov txheej txheem kev laus nce nrawm. Cov tshuaj yej yog do tsis tu ncua rau txawm tias fermentation. Txoj kev no yuav siv peb lub hlis. Tom qab ntawd shu pu-erh tseem raug nias lossis sab laug crumbly.
Kev saj ntawm shu pu-erh yog ntau velvety thiab muag. Hluas sheng pu-erh yog me ntsis astringent, thaum lub sij hawm nws saj ua ntau velvety, voluminous, tart.
Thaum pib, tsuas yog Shen pu-erh (ntsuab pu-erh) muaj, Shu pu-erh (dub pu-erh) tshwm sim tom qab, thaum qhov kev thov rau hom tshuaj yej loj hlob khov kho thiab nws thiaj li tsim nyog los ua kom muaj zog fermentation.
Tsuas tshuaj yej uas tuaj yeem ua kom qaug cawv ntawm lub plab khoob, vim nws tsis ua rau daim tawv nqaij xoos thiab plab zom mov. Hauv qhov nruab nrab me me, nws yog qhov tsim nyog rau mob ntsws thiab mob txhab. Puerh nthuav cov hniav, pab kev zom, ntxuav plab hnyuv, tab sis kuj tseem tuaj yeem txo mob raws plab. Nws tshem tawm cov co toxins tawm ntawm lub cev, txhawb kev poob phaus, txhim kho lub zog tseem ceeb, ua kom muaj zog, maj mam ua kom lub suab qis, txo qhov tsaug zog. Zoo rau lub plawv thiab cov hlab ntshav. Lub neej ua haujlwm ntev.
Haum rau sawv ntxov. Qab nrog neeg rau, chocolate dub.
Sim tsis txhob haus ntau Pu-erh thaum hmo ntuj, nws yuav nyuaj heev kom tsaug zog. Ib lossis ob khob dej tshuaj yej rau haus rau yav tsaus ntuj yog qhov txaus, yuav cia koj mus so, txo kev qaug zog.
Nws yog qhov zoo dua rau brew pu-erh tshuaj yej hauv av nplaum teapot ua ntej rhaub nrog dej kub. Tus thawj brew yog drained. Cov tshuaj yej withstands txog kaum infusions. Dej kub 90-100 ° C.
Txhawm rau hnov cov saj ntawm pu-erh, koj yuav tsum haus nws hauv me me sips. Nws yuav tsis muaj peev xwm to taub txhua qhov ntxim nyiam ntawm no cov tshuaj yej tshwj xeeb ib zaug, tab sis maj mam nws yog pu-erh uas dhau los ua qhov tsis tseem ceeb hauv txhua qhov sau los ntawm cov tshuaj yej connoisseur thiab khoom plig zoo tshaj plaws.
