Scientific Reasons of Pu-erh Tea into Cake

Posted by naturalpuerh on October 25th, 2019

Like all true tea, black tea and pu-erh tea offers many potential health benefits. Research has found that tea (Camellia sinensis) can have many positive effects on human health, including improved cardiovascular function, cancer risk reduction, improved immune function, improved oral health, and help with weight management. Tea is also full of polyphenols, which are a class of antioxidant that help your body maintain homeostasis and balance your stress levels. Black tea specifically has been found to regulate blood sugar in diabetics better than other types of tea, according to a study done by the University of Massachusetts Amherst.

Nowadays, drinking tea in our lives has become more and more indispensable, and Pu-erh tea is loved by many people as a kind of tea. Many Pu-erh teas are cake-shaped, so there will be some people wondering why Pu-erh tea Is the tea cake pressed? The first thing we will think of is its special craftsmanship or the need for production. In fact, this is done for the convenience of storage and transportation. In fact, there are other benefits. Let’s take a look at it. .

Pu-erh tea is mainly produced in Xishuangbanna, Lincang and Pu-erh in Yunnan Province. Pu-erh Tea pays attention to brewing techniques and art of drinking, and its drinking methods are rich, both for drinking and mixing. Pu-erh tea soup is rich in orange and yellow, with high aroma and long-lasting aroma. It has a unique fragrance, rich taste and long-lasting resistance to foaming.

[1] After pressing Pu-erh tea into a cake, the absorption and evaporation of water will have little effect on the pressed Pu-erh tea. Therefore, the various nutrients and aroma contained in Pu-erh tea can be better preserved.

[2] The Pu-erh tea is pressed into a cake, so that the temperature in the air has little effect on the internal pressure of the pressed tea, and the microorganisms in the tea can survive better.

[3] The contact area between oxygen and light and Pu-erh pressed tea is much smaller, and the oxidation of polyphenols, ketones and chlorophyll is much slower, and tea quality can be better preserved. Of course, the transformation of Pu-erh tea in the later stage is based on the quality of the tea itself. Under the premise of the quality of the tea raw material itself, it is supplemented with excellent technology and pressed into a cake to transform the higher quality Pu-erh.

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