Premium Pu-erh Teas & Accessories by Bana Tea Company
BANA TEA COMPANY is dedicated to promoting the discovery and enjoyment of Pu-erh tea, probably the most fascinating sought-after tea in China. Collected by tea connoisseurs in Asia and known as he "King of Teas," Pu-erh tea can be aged like wine as it is one of the few teas whose flavor is enhanced and becomes smoother over time. Depending on the stage of aging, Pu-erh tea can taste fruity, nutty, grassy, herbal or earthy. It is the perfect tea for a social tea ceremonial gathering, an informal sharing of cha among friends, or for the re-energizing respite at work or at home.
The quality of Pu-erh tea is based on a number of factors: the origin of its raw material, the method of cultivation, the time of the year it is harvested, and the particular conditions under which it is stored.
Good quality Pu-erh tea comes from the four major Pu-erh producing regions in Yunnan, namely, Simao, Xishuangbanna, Boshan, and Lincang. These tea producing regions are situated in the southwestern corner of China, bordering Laos, Myanmar, and Vietnam. Because these regions enjoy a mild, sub-tropical climate with an abundance of annual rainfall and the soil is rich in minerals with inherently balanced pH values, they are ideal for cultivating Pu-erh tea trees. According to the Pu-erh Yunnan Local Standards, the raw materials used to produce Pu-erh tea must be the broad leave species from Yunnan Province. Tea leaves from regions other than Yunnan are not considered true Pu-erh tea.
To optimize your enjoyment of premium gourmet Pu-erh tea, authentic gungfu style teaware should be used.
HEALTH & PU-ERH
A study by Professor Bernard Jacotot of Henri-Mondor Hospital in Creteil, France reported a 22% drop in blood fat levels among tested patients who consumed Pu-erh tea on a regular basis.
The effects of Pu-erh tea on oxidative damage was studied and water extracts of Pu-erh tea showed "significant anti-oxidant activity." Duh PH, Yen HC, et al. Effects of Pu-erh Tea on Oxidative Damage and Nitric Oxide Scavenging. J Agric Food Chem, 8169-8176, 2004.
Statin, total polyphenol content and the scavenging activities of DPPH radicals increased during fermentation. Jeng KeeChing, Chen Chin Shuh, et al. Effect of Microbial Fermentation on Content of Statin, GABA, and Polyphenols in Pu-erh Tea. J Agric Food Chem, 8787-8792, 2007.
To learn about about Pu-erh Tea please see under:
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