"The tea leaf has a very complex architecture and a particular richness in natural elements. As a plant to be infused, it is very powerful". Like all medicinal plants, it must be consumed with discernment.

Thus, some have found that it is good for them to change tea periodically, as is done 21-days herbal cures. Often, our body dictates it to us and expresses its needs through its attraction to this or that tea.

It is still necessary that the cultivation of the plant and the elaboration of the product were conducted in a respectful way. It is important to us to offer you certified organic teas –and, as far as Pu'erh are concerned, to know the gardens, natural or wild from which they come. Similarly, fermentations should not be accelerated or forced, to preserve the virtues and qualities of the product.

"The tea leaf contains about 4000 components that can act on the human body. But only a small number of them are present in large quantities in the infusion, gentle extraction process - and are responsible for the beneficial effects attributed to the tea thus consumed.
Among these active ingredients, polyphenolic compounds, and in particular flavanols (also called catechins) are believed to be the most interesting compounds that can be found in tea. These are powerful antioxidants that make the reputation of this beverage and green tea in particular, which contains the most. 1.2 liters of tea provide 3 grams of soluble components corresponding to the appropriate daily dose for the best protection of human metabolism against aging and vascular diseases".

However, you must consider your own sensitivity, to theine for example or  to the "qi" or energy of each tea.
Some simple principles can be used as well to avoid some diseases, as for example:
-We are often asked about the anemic effect of green tea. It should be noted that in China, our friends do not consume tea during meals. And they wait at least an hour after meal to drink it again, precisely to avoid this problem.
-It may be wise to turn to white teas, whose young leaves are naturally less rich in tannins and theine. In addition, these teas are very little processed and for some dried without passage to the oven ( ex: the "Pale Moonlight") remain very close to the leaf in its natural state. White tea contains a large proportion of antioxidants, can help balance cholesterol and act on skin health.
-For our Chinese friends, no green tea on an empty stomach either: too "hard" because of the tannins, too "cold" by nature.

 M. Garcia analyses highlight a difference in quality and quantity of the active ingredients between the leaves of "Camellia Sinensis Sinentica" (classic green teas) and "Assamica" (raw Pu'Erh teas). Remember that the raw Pu'erh comes mainly from trees of this variety, sometimes very old.
This means that green Pu'erh is naturally richer in antioxidants than other green teas.

"Moreover, these valuable elements are preserved by the special process of making sheng Pu'erh and remain with time. Over the years, the sheng Pu'Erh acquires particular and sweet aromas due to a slow oxidation of these components and perhaps also to microbial processes little studied at present.
Due to its ability to age without losing its qualities, the well-aged green Pu'erh gains value over time. Its sometimes very high price is justified by connoisseurs because of the development of subtle aromas that are never unpleasant- in the case of a well-conducted conservation".

His analyses conducted on raw Pu'erh of different ages and terroirs have also shown us that:

- Age does not affect the quality or quantity of the active ingredients contained in Pu'erh. Aromas evolve. In aged sheng Pu'Erh teas, the preservation of the most valuable elements is highlighted by analyses over infusions.
- In successive infusions as we practice them or service "Gong Fu Cha", tea gradually releases its active elements. Not everything is expressed with the first infusion. And for 7 grams of leaves at the beginning, we find 4 grams after infusions, if we let the leaves dry again. The 3 grams missing are the active ingredients (see above).

- We found that theine does not work the same way with classic green teas and raw Pu'erh. This would be due to the difference between the elaboration processes.The classic green tea  is kiln drying as fast as possible. The raw Pu'erh is slow dried in the sun and "post fermented", which would make the effect of theine less exciting.

- The age of tea is also involved in this area: softening of tannins and theine, evolution towards a more "warm" nature with post fermentation. One can therefore choose a tea with more lively qi (young) or softer (more mature) according to the needs or the desire.
- Note also that the combination of theine plus tannins tends to reinforce the exciting effect: hence the interest of paying attention to the infusion time. This is very important because too much tannin concentration impairs the expression of aromas.

Coming soon: some comments on black teas and shu Pu'erh.

 

To learn more about the manufacturing processes of our different teas, please have a look on our blogs. You will find illustrated and detailed articles on these topics. 

See also https://www.the-puerh.com/fr/qu-est-ce-que-le-the-Pu-Er.html

Feel free to contact us if you have any questions.

And above all, enjoy tasting your teas and the special moments they offer you,
discovering new aromas, new tasting experiences!

 

Texts and pictures : © Les ThésTerre de Ciel. Total or partial reproduction prohibited without our consent.