This ripe Pu-erh tea made it in 2006, as you know , pu-erh tea like wine, the more years they been made the better.
The Different between Raw and Ripe Pu-erh:
Raw Puerh: None-manually-fermented Pu-erh tea is Raw Puerh. As it is not fermented, the tea polyphenols that help weight loss in Raw Puerh are maintained in larger amount.The action will reduce the absorbing of triglyceride and sugar in small intestinal, and improve its effects of resolving fat in waist and abdomen. Like Yunnan big leaf species, it has plenty of tea polyphones, especially in spring fresh tea. Rich tea polyphenols help the body of detox and anti-radiation.
Ripe Pu-erh: The function of losing weight comes from a different aspect. It is the result of the integrative action of various sorts of effective microorganisms. Fermented by wodui, macromolecular polysaccharides in Ripe Puerh are transformed into soluble monosaccharide and oligosaccharide because of microorganisms. During the fermentation, the amount of Vitamin C was doubled. These substances have great significance for improving immunity.
With abundant microorganism in it, Ripe Puerh is not irritative to the stomach. It can produce a membrane to cover the stomach wall, therefore protect your stomach. Frequent drinking of Ripe pu-erh will do your stomach good.
The health benefits of Pu-erh: Helps in weight lose; prevention of cancer, protects teeth, protects the stomach, is an antimutagent and can have an effect on aging.
Pu-erh tea has been proclaimed for many years as a great weight loss tea. It helps you lose weight safely and can protect your stomach. The best way to weight loss is to brew and drink Pu-erh tea every day. In every pot you will gain the health benefits of Pu-erh tea.
Scientific studies report that consumption of pu'er tea leaves significantly suppressed the expression of fatty acid synthase (FAS) in the livers of rats; gains in body weight, levels of triacylglycerol, and total cholesterol were also suppressed. The compositions of chemical components found to have been responsible for these effects (catechins, caffeine, and theanine) varied dramatically between pu-erh, black, oolong, and green teas.
Specific mechanisms through which chemicals in pu'er tea inhibit the biosynthesis of cholesterol in the laboratory have been suggested.
Pu'er tea has also been found to have antimutagenic and antimicrobial properties in vitro. (In vitro studies do not necessarily correlate to medicinal effects. An article in Microbiologist, The magazine of the Society for Applied Microbiology, in March 2008, Vol 9 No 1, p35, found that tea had many in vitro antimicrobial properties against many organisms; for example English Breakfast tea at the concentration used for drinking had significant antimicrobial effect on the lethal anthrax bacillus (Bacillus anthracis) and many others, but this did not make it a useful treatment for anthrax.)
Pu'er tea is widely believed in Chinese cultures to counteract the unpleasant effects of heavy alcohol consumption. In traditional Chinese medicine it is believed to invigorate the spleen and inhibit "dampness." In the stomach, it is believed to reduce heat and "descendsqi".
Pu'er tea is widely sold, by itself or in blends, with unsubstantiated claims that it promotes loss of body weight in humans.
Some pu'er brick tea has been found to contain very high levels of fluorine, because it is generally made from lesser quality older tea leaves and stems, which accumulate fluorine. Its consumption has led to fluorosis (a form of fluoride poisoning that affects the bones and teeth) in areas of high brick tea consumption, such as Tibet.
Brewing tool: cups, bottles, tea wears, tea bags
Use 1-1/2 tea spoon of tea
8-10 oz of water (207 F)
Steep for 40-60 seconds
Stir while brewing
Make 5-6 cups of tea from the same leaves