It belongs to neither green tea nor black tea, and Pu 'er tea belongs to black tea.
Pu 'er tea is mainly produced in Xishuangbanna, Lincang and Pu 'er in Yunnan Province. Pu 'er tea pays attention to the brewing skills and the art of drinking, and its drinking methods are rich, which can be both clear and mixed. Pu 'er tea soup is orange-yellow, with high and lasting aroma, unique fragrance type, strong taste and durable foam resistance.
Pu 'er tea can be divided into two types: raw tea and cooked tea, and their characteristics are as follows:
1. After aging for a long time, some of them turn yellow-green, yellow-red. The color of soup is mainly yellow-green, yellow-red and golden. It has a bitter, astringent, sweet and sweet taste, and the aroma is obvious. New tea is easy to hurt the spleen and stomach, but after natural aging, the tea will gradually become mild and brown chestnut tea. It mainly has the effects of cleaning intestines, reducing blood fat, refreshing, lowering blood pressure and losing weight.
2. The color of cooked tea is mainly reddish brown, which is the smell of pile fermentation. Tea is mild and mellow. Fully fermented cooked tea, the soup is thick, sweet and smooth, and almost not bitter. Those with light degree of fermentation have sweet taste and obvious aroma. The light fermented soup is mostly dark red, and the heavy fermented soup is mainly red and black. The leaves are mostly reddish brown and dark brown. Cooked tea can reduce blood fat, reduce blood pressure, prevent arteriosclerosis, prevent constipation, induce diuresis and nourish stomach.