Puerh resin or tea paste or Cha Gao are different names, but they mean the same product. It is small black pieces of uneven shape, slightly porous.

For the first time Puer Resin was prepared in the 7th century AD. e. in the Chinese province of Yunnan. Puer Resin is obtained by prolonged evaporation and roasting of raw materials in special boilers with almost non-stop stirring. This process takes a whole day. In order to get 1 kg of resin, 70-90 kg of tea leaves are required, collected from old hundred-year-old trees. For these reasons, it is a rare and elite product. With a high cost, but with many unique healing properties.

Properties of Cha Gao Puer Resin

• normalization of the activity of the digestive organs;
• lowering blood pressure;
• strengthening the walls of blood vessels;
• effective blood purification;
• stabilization of cholesterol and blood sugar levels;
• slowing down the aging of the body;
• acceleration of the process of getting rid of excess weight;
• reducing the risk of occurrence and development of cardiovascular diseases;
• prevention of diseases of the stomach, liver and other organs.

Tea resin is a "concentrate of energy". It perfectly invigorates, tones, clears the head and uplifts the mood. Due to the high content of tannin in combination with theanine, it is able to produce the hormone of happiness in the human body.

The resin has a bright and memorable aroma, incomparable with anything else, but the taste is a bit like Pu-erh tea. The color can be from bright orange to dark amber, depending on how long it is steeped.

Description

Puer Resin - Cha Gao - Cha Gao - 茶膏

Puer resin (Puer tea extract in the form of "tea resin", literally translated as "tea paste"), once in Tibet, became a favorite drink and even an attribute of high-ranking Tibetan monks.

Easy to prepare, completely soluble in hot water.

Puerh resin is produced from very old tea trees that are at least 100 years old. Resin does not come out from young trees.

A relatively small number of people know about Puerh resin, even in China only the most sophisticated know about it. It does not reach other countries.

It takes a whole day to roast a tea leaf. For this, a special boiler is used, three tea masters take part, who replace each other and carefully monitor the process, while the process lasts continuously and the leaf must be stirred every minute. From forty kilograms of fresh tea leaves, only 0.5 kg of resin comes out. It follows that the production cost of Puerh resin is very high, both in terms of labor costs and very high quality raw materials.

Taste, color, aroma
Taste qualities: the infusion is soft, without bitterness. That's all I can write, because it's hard to express how unique and interesting the tastes and smells are. To understand, you just need to try.
The infusion changes color depending on the time of brewing, the color from bright yellow to dark amber.

Useful properties of pu-erh resin
Puer resin is a very powerful prophylactic, it is also the strongest concentrated energy. An effective remedy for cleansing the blood, restoring the microflora of the body, normalizes the activity of the digestive system, strengthens the walls of blood vessels, prevents gastric diseases and lowers blood pressure, has a positive effect on the liver, neutralizes the negative effects of alcohol on the body, and has an anti-hangover effect. In general, the resin has a very broad effect on the body.

How to Brew Puerh Resin
Brewed like this: pour two granules (about one gram) with boiling water and wait 2-3 minutes. The number of brews - until the pu-erh resin dissolves.
In addition, Puerh resin can be brewed in a thermos. For one liter you will need 1-1.5 grams of resin. Not more. Fill the thermos with boiling water and wait until it is completely dissolved.

• general information
• Medicinal properties of tea polyphenols
• Alcoholism treatment, liver protection
• Stimulation of digestion
• Stomach nutrition

The medicinal properties of the resin of Chinese Pu-erh tea have been known since ancient times. Resin was considered the best offering to the imperial family for over 200 years of the Qing Dynasty (1644 - 1912). Only ministers of the court and other high officials could receive resin as a reward. The lucky owners of the resin did not take it as an everyday product, but only used it when they felt unwell.
Resin has also been a favored product in some religious areas, such as Tibet. In 1792, during the Qing Dynasty, it was presented to the British Tierney Mission as a national gift.

In addition to the well-known benefits inherent in pu-erh tea (reducing weight and blood pressure, lowering lipid levels), pu-erh resin has long been used in China not only as a general tonic, but also as a remedy.

Thus, the famous medieval medical treatise “Ben Cao Gang Mu” (Ben Cao Gang Mu) of the Ming Dynasty says: “Pu-erh resin is black, like black paint. This is the best way to get rid of alcohol addiction. You can easily and quickly get rid of swelling of the abdomen and hypothermia if you take a mixture of resin and ginger soup. Dryness in the throat, pains due to internal heat, can be cured in just a night if a small amount of resin is held in the mouth without swallowing.

Pu-erh resin is highly valued: in 2004, a collection of three grams of resin by the famous writer Liu Xin was sold at auction for 12,000 yuan. In 2007, 82 grams of resin were sold for 850,000 yuan.

Medicinal properties of tea polyphenols

Due to the fact that the resin is a highly concentrated product, it contains several times more elements than pu-erh tea itself. According to the research results of the Yunnan Quality and Technical Supervision Commission, the resin contains 50% of tea polyphenols, which is 500 mg of tea polyphenols per gram of resin.

The value of tea polyphenols: alcohol release, beauty preservation, targeted anti-aging (antioxidant), weight loss, liver and stomach nutrition, radiation protection, diuretic effect, relief from the harm caused by smoking.

Alcoholism treatment, liver protection

Pu-erh tea resin contributes to the active splitting of alcohol components, contributing to its decomposition into carbon dioxide and water, thereby effectively protecting the human body from the harm caused by alcohol.

Also, due to the content of L-alanine, the body is replenished with a large amount of pantothenic acid, which contributes to the speedy metabolism of alcohol.

In addition, L-cysteine ​​speeds up the metabolism and absorbs a certain amount of alcohol, thereby increasing the body's tolerance for it. At the same time, L-cysteine ​​can also be converted to cystine, which, working in tandem with taurine, helps to repair and repair damage in the cells of the liver, brain, gastric mucosa and tissues. In this regard, the use of resin to break alcohol addiction is a way to protect the liver.

Stimulation of digestion

It is well known that even a small amount of pu-erh resin after a heavy consumption of meat, the process of its digestion is much faster. Previously, it was believed that the reason for this is the presence of caffeine in the resin, which stimulates the peristalsis of the stomach and intestines. But recent scientific research has proven that this is not the case.

It turned out that during the fermentation process, cellulase and pectinase inside the resin begin to work together with other enzymes, producing a large number of derivatives, such as glucoamylase, etc. Working together, they increase the secretion of pepsin, thus significantly improving gastric digestion and improving digestion performance in general.

Stomach nutrition

The most significant feature of pu-erh resin is that taking it on an empty stomach not only does not harm the gastrointestinal tract, but is also a stomach-strengthening agent. There are three reasons for this.

• After a complete systemic fermentation cycle (extraction, fermentation and filtration), the resin is converted into ultra-small molecules that are best suited for absorption. They also protect the stomach from overstimulation.
• Puerh resin contains significantly more pectin than other teas. Pectin absorbs toxins and other harmful bacterial substances such as heavy metals (lead, mercury and radioactive elements) and also helps the body destroy these harmful elements. At the same time, pectin protects the gastric mucosa and aids in digestion. Thus, in people suffering from stomach ulcers or gastritis, pectin promotes healing.
• The caffeine contained in the resin helps to neutralize stomach acid and thus improves digestion.

The quality of the resin largely depends on the quality of the fermentation. The finer the fermentation, the smaller the nutrient molecules it contains, and therefore the better it is for the body.

To nourish the stomach, it is advisable to drink a cup of warm pu-erh resin every morning on an empty stomach. You can add a spoonful of honey, which favorably affects the nutrition of the stomach. This is especially good for those who suffer from high acidity, gastritis and peptic ulcers.

It should be noted that the effect of improving the nutrition of the stomach should not be expected immediately after the direct intake of the resin, but as a result of the course of administration, as well as when maintaining a healthy lifestyle.

The process of obtaining the resin of pu-erh tea

• Features of resin maturation
• resin aging process
• Color change during the aging process
• Where does the aroma of pu-erh resin come from?
• The impact of environmental conditions on the aging process of pu-erh resin

Resin maturation features

As with the production of pu-erh tea itself, the production of pu-erh resin also requires a long cycle of aging and maturation. The difference from the process of processing tea leaves is that the appearance of the resin is almost unchanged. We can say that the "refining" in the process of obtaining resin is the result of a change in the internal structure.

resin aging process

Resin aging is a complex process of molecular degradation, polymerization, re-decomposition and re-polymerization. Another task of this stage is the maximum reduction in the size of the molecules. In contrast to the relatively short aging cycle of red tea (in China, pu-erh is regarded as "dark tea", some experts call it "black"), the aging cycle of pu-erh continues after the "drying" of tea has occurred, while in the case of with red tea, this process basically stops. This is why red tea has a shorter shelf life.

Color change during the aging process

• Orange (due to tea flavins)
• Rose red (exposure to thearubigins)
• Brown-dark red.
• bright red
• Bright and translucent red.

Thus, both in relation to pu-erh tea and in relation to its resin, we can say that the better the aging process goes, the purer the tea leaves and the deeper the aroma will be. The extraction of food ingredients at low temperatures and the correct process of drinking tea are the keys to the quality of Puerh resin.

Where does the aroma of pu-erh resin come from?

We know that fresh pu-erh leaves do not have a tea aroma and that different shades of it appear as a result of one or another step in the technological processing of tea. There are several reasons for the appearance of the aroma.

• High temperatures promote the release of tea aroma. For example, some types of te guanyin are processed for a short time at a temperature of 100 degrees to activate the flavor of its ingredients.
• The aroma comes from the enzymatic aging process of pu-erh.
  At normal room temperature, aroma can be extracted through an enzymatic maturation process: microbial maturation → into enzymes → into lipids → into aromatics. This process is fundamentally different from fermentation.

Impact of environmental conditions on the aging processpu-erh resin

• Influence of the anaerobic environment. A small amount of oxygen ions in the air contributes to the survival and reproduction of anaerobic bacteria.
• Humidity and temperature. Humidity is divided into three levels (dry, medium-humid, high-humid). The alternation of different levels of air humidity must occur in the proper proportion.
• Strictly controlling the presence of harmful bacteria in the air avoids secondary pollution and the occurrence of mold in the resin.

Resin produced by GongRuiXiang

Exclusive Technology

The famous resin production technology of the Qing Dynasty is almost lost today. However, the specialists of GongRuiXiang (Gong-Zhuxiang) managed to successfully decipher all the secrets of this process and obtain pure resin essence. The modern version of tea resin, made according to the technologies of the imperial court, is more convenient for absorption, it is more convenient to use.

The technology for producing tea resin in the Qing Dynasty court included 186 different processes and a 72-day processing period, mainly to cultivate and preserve beneficial enzymes. Thus, as a result of such processing, the internal balance between polyphenols, tea flavins and free amino acids reached its perfection and was expressed in a special taste, color, and healing and nutritional qualities.

GongRunXiang specialists used water from a mountain spring as the basis of the extraction process at a constant temperature. In 2009, "GongRunXiang" resin production standards were approved by China Quality Supervision Department.

The technology used involves the use of three hundred year old rosewood in the form of charcoal, as well as microcomputer control technology for constant temperature control.

100 kg of the best selected tea yields only a few kilograms of GongRuiXiang resin. GongRuiXiang tea resin, obtained through 186 secret steps and 72 days of processing, is purified from the smallest pesticide residues and excess fluorine, while the resin retains the proper part of fluorine (the ratio between green tea and black tea). The product does not contain any preservatives.

Raw material source

Selected organic tea gardens in Xishuangbanna and Pu'er counties, Yunnan province, China.

Terroir

Proper temperature and sufficient sunlight and rainfall are of great importance for the quality of tea, especially sufficient solar radiation is important, which has a great influence on the metabolism and accumulation of polyphenols in tea.

• Height: 1800 meters above sea level.
• Humidity: The average annual rainfall is about 1500 mm.
• Average temperature: 17 - 23 oC.
• Latitude and longitude: 21.7 degrees north latitude, 101 degrees east longitude.

Resin storage and use

Storage conditions

The resin must be kept out of direct sunlight as strong sunlight and high temperatures will destroy the resin. It is also important to protect the resin from moisture, especially when the bag is stored for some time after opening.

Use

Take, depending on habits and taste, the right amount of resin and put in boiling water. Keep in boiling water until all the resin has melted, then pour water into a cup and drink when the drink has cooled to 40 - 50 degrees.

604

If ten years ago pu-erh was a little-known exotic, now this tea can be seen in most specialized stores. And pu-erh rightfully gained its popularity - an exquisite original taste and tonic properties make it truly indescribable. But now many tea connoisseurs have discovered another unique product called pu-erh resin.

How Puerh Resin is Made

The first distinguishing feature of this resin is that the leaves for it are collected from centuries-old trees. These leaves are boiled in special boilers, moreover, from 50 kg of tea leaves only 1 kg of the finished product is obtained. For the first time, such processing of tea leaves began to be used as early as the 7th century in Yunnan province, an area known to the whole world as the birthplace of pu-erh. In the XII century, the drink became extremely popular in Tibet.

Pu-erh Resin Properties

In such tea as pu-erh, resin is a concentrate of useful properties. In addition to the general tonic effect, the following qualities are attributed to this drink:

• Cleansing the blood, saturating it with oxygen.
• Restoration of the intestinal microflora, especially after taking antibiotics.
• Improvement of the digestive tract.
• Restoration of the elasticity of the vascular walls.
• Prevention and treatment of hypertension.
• Removal of toxins from the body.
• Improving the functioning of the kidneys, the genitourinary system.
• Improving metabolism.

In a word, we can safely say that pu-erh has a positive effect on all organs and systems of the body. Also in China, it is believed that it bestows clarity of mind, calmness, peace, and the ability to concentrate.

How to Brew Puerh Resin

The art of brewing tea properly involves an individual approach to each drink. And, moreover, such an unusual product as resin requires an individual approach.

It should be brewed as follows: 1 gram of resin is poured with boiling water, and then left to infuse for 2-3 minutes. after that, the resin is removed - it can be brewed again, until completely dissolved. If you want to use a large amount of water, then you need to proceed from the calculation of 1.5 grams per liter. Sugar is not added to this drink, of course.

The taste of the infusion is very soft, deep, with a unique shade. The color can range from amber to brown. If you are trying this drink for the first time, it is better not to overdo it with the steeping time.

Contraindications

Although the infusion of pu-erh resin is highly beneficial, it still has some contraindications. This drink should not be consumed when:

• Pregnancy and lactation.
• The presence of ulcers in the gastrointestinal tract.
• Urolithiasis.
• Tendency to jumps in blood pressure.
• Fever.

If you do not have such diseases and symptoms, feel free to enjoy this fragrant drink of the oriental sages.

How is tea resin stored?

High temperatures and exposure to direct sunlight adversely affect many of the substances contained in tea resin, so it must be stored in a dark, dry place at a temperature of 15-25°C. Better yet, in foil packaging.

What is tea paste (Cha Gao)?

The first mention of tea paste dates back to the 7th century (Tang Dynasty). However, it is not known exactly what this product looked like and how it was made. The technology for extracting tea leaf juice became more widespread in the 10th century during the Song Dynasty. According to the sources of that time, to obtain a paste, the leaf was steamed, then water was squeezed out on a “small press”, after which the paste was squeezed out on a “large press”. The resulting juice was used to coat the surface of the pressed tea, which thus acquired a pleasant smoothness and sheen. There are also references to a product that was made only from tea paste, but what it looked like and how it was consumed is not known.

There is no mention of tea paste in the 14th-17th centuries, due to the ban on pressed tea in the Ming Dynasty. In the era of the Qing Dynasty (1644-1911), pressed teas again became widespread. During this period, Tibet was incorporated into the empire, where Yunnanese teas were traditionally consumed, known as "Puer Cha" (Tea from Puer, since the city of Puer was the main transit point for tea caravans from the region). Especially for the Tibetan princes, the Yunnan Imperial Office for Economic Affairs produced tea paste using the technology of boiling the crushed leaf in a cauldron. This product has received exceptionally high praise in Tibet: in this region, it is customary to boil tea for a long time before drinking. The concentrate, which was enough to dip into hot water to get a drink of the same taste and color, quickly gained popularity in Tibet, was supplied to the local nobility and to the main monasteries. The Yongzheng Emperor ordered that such tea paste be included among the "palace goods" that were used for representational needs and for the court's own consumption.

However, pasta made in this way has a number of significant drawbacks:
- very limited shelf life
Most of the beneficial substances of tea are destroyed during long-term cooking.

Such a paste is quite simple to manufacture, but it is very doubtful in terms of its consumer properties. Therefore, after the development of the "palace" tea paste in the second half of the 18th century, this paste was called "folk". In the 18th century, Emperor Qianlong instructed his Palace Tea Council to develop a new technology for the production of tea paste, which was created on new principles. It now included 186 operations, the production cycle took 72 days. Leaves from old trees from the Six Mountains region were used as raw materials. It was possible to produce pasta only from fresh spring raw materials for 3 months a year. This tea paste officially acquired the name "Puer chagao" (Tea paste from Puer). Under this name, she entered the Travnik of 1765 edition. In 1792, tea paste was among the imperial gifts to the embassy of Lord MacArthur (the author of the concept of the opium trade), and first came to Europe. It is believed that the British did not understand what it was, and therefore the imperial gift is still gathering dust in the storerooms of the British Museum.
In 1911, the Qing dynasty was overthrown by the Xinhai Revolution. The production of tea paste according to the palace technology was interrupted for a long time, the recipe was lost, although the "folk" tea paste continued to be produced.
In 2002, the Hong Kong company Modern Tea began work on restoring the old recipe using modern technology. Mr. Chen Jie, professor of microbiology with 30 years of scientific work, was invited as the chief technologist. On June 1, 2006, the company presented the result of 4 years of work: "Puer Chamu" (Mother of Puer) - the first ingot of tea paste using technology that preserves the beneficial properties of tea and the main organoleptic indicators. This ingot is now kept in the Yunnan Museum of History. In the future, the company launched the production of a number of variations of tea paste. The success of the product in the Chinese market has generated a large wave of imitations, usually of low quality and overpriced, as consumers are not yet familiar with the product but have heard that it is expensive and popular.

The basis of modern technology for the production of tea paste is the extraction of leaf juices at a temperature not exceeding 40 degrees Celsius (which is close to the technology of the Song period), so the solids yield does not exceed 2% of the total mass of raw materials.
Tea paste dissolves completely in hot or cold water and keeps well at room temperature. Shelf life without significant loss of properties - 20 years. Some variations are characterized by a white coating: this is how some tannins crystallize on the surface.