There are three special qualities that one seeks in choosing a pu-erh tea; the section and quality of the leaf (usually 12 grades) the shape of the tea (loose, brick, etc.) and the age of the pu-erh.
Uniquely Pu erh increases in value with age. They are typically pressed into different shapes for ease of traveling the long tea route to Europe and to identify the quality. It was this special pressing of the tea into bricks that created a second fermentation that not only improved the flavor but created the medicinal value.
In the 1970's, Chinese doctors in Kumming reported clinical experiments in which drinking Pu-erh was shown to lower cholesterol levels in the bloodstream. French researchers at St. Antoine Hospital in Paris found that three cups of pu-erh a day for a month brought lipids down 25 % in 20 hyperlipidemia patients, while those on other teas showed no change. These tests showed pu-erh performed at least as well as cclofibrate, the most advanced medicine for the purpose, without the drug's side effects. It has since been shown to help reduce body weight, lower blood alcohol after drinking, relieves any overstuffed feelings and aids digestion by stimulating secretions of the digestive organs
A favorite tea recipe
- Po Cha (Tibetan Butter Tea) A typical Tibetan drink.
- Ingredients: (serves 4)
- Pu-erh Tea 5 grams (1 TSP or 3-4 t-bags )
- Water: 5-6 cups
- Salt: 1/4 teaspoon
- Butter 2 tablespoons
- Milk: 1/2 cup or 1 teaspoon milk powder or 1/2 and 1/2
Boil water, add tea boil for a few minutes strain into a butter churn or blender or a container with a lid. Add salt and butter and Churn, blend or shake for two or three minutes serve warm.
Take a moment to relax. sit quietly and enjoy.
