普洱茶的历史文化
The cultural history of Pu'er Tea
普洱茶以其集贸中心之普洱地区命名，千百年来，其独特的韵味享誉古今中外，普洱茶兴于东汉，商于唐朝，始盛于宋，定型于明，繁荣于清。雍正七年（1729年）设置普洱府，下辖今思茅和西双版纳地区，并随着朝时期普洱茶入贡清政府宫庭受宠而进入发展鼎盛时期，从20世纪70年代，港、澳、台、日、韩等国掀起的普洱茶热，到目前的遍寻陈年普洱茶和古普洱茶饼。历时一千多年，普洱茶的声誉常盛不衷，声名远播，之所以如此，是因为其产地均为
高海拨云雾山中，系无污染的纯天然茶叶，滋味醇厚，经久耐泡；另由于历史上普洱县交通不便，运输只好靠
马帮，经
茶马古道外运，为便于运输将茶叶制成团、砖、饼等形状之紧茶，且在越区运输、储藏过程中，茶叶产生后发酵，形成了独特的陈香味和药用保健功效。
Pu'er Tea rose up in the Eastern Han Dynasty, turned into comity in the Tang Dynasty, began to be popular in the Sing Dynasty, as finalized in the Ming Dynasty and was prospered in Qing Dynasty with a history of thousand of years. Pu'er Tea tea was originally named by its central trading area, in 1729 Qing government had first established an administrative zone named Pu'er Tea zone in Yunnan. From the 1970’s, Pu'er Tea become hot in Hong Kong, Macao, Taiwan, Japan, Korea and so on. Pu'er Tea is hot because its habitat of high elevation and fogy growing environment, in is pollution-free in nature, is mellow in taste and long in the aftertaste; Moreover, the unique manufacture, transportation, packaging of Pu'er Tea made it become a unique second fermenting tea, thus has formed it’s the unique crusted fragrance and the health care function.
陈年普洱茶的养身保健
Keep drinking the crusted Pu'er Tea, a way to good health
1． 清?赵学敏《本草纲目拾遗》（1765年）“普洱茶醒酒第一，消食
化痰，清胃生津，功力尤大也；又具性温味甘，解油腻牛羊毒，下气通泄”。
2． 法国巴黎圣安东尼医学院临床系艾乐?卡罗比教授经对40例，
高血压病患者服用普洱茶进行观察，体重减轻显著者达40%以上，
甘油三脂增高患者13例有10例显着下降；胆固醇高患者16例中有50%有显着效果；类脂化合物下降者达33.4%的比例。
3． 法国巴黎贝纳尔贾可托教授曾经给20位血脂肪过高的病人，一天喝三碗
云南普洱茶，一个月后，发现病人血液中的脂肪降低了13%，血液中的酒精含量也降低了，而饮同样数量的其它茶的病人血脂肪则无变化。
4．
台湾大学孙璐西教授研究还发现普洱茶抑制胆固醇在肝脏中的深合成达41%，增加龚便中排除达66%。
5．
西南农业大学茶叶研究所近年来与中国人民
解放军301医院，第三军医大学等医学机构合作，对老年性
高胆固醇血症治疗作用及普洱茶安全等进行了深入研究，结果表明普洱茶对老年性高胆固醇血症有明显的治疗作用，根据WTO推荐毒理学类型，属于非有毒的范围。
1. Zhao Minxue of Qing dynasty written in “Benzao Gangmu Shiyi”: Pu'er Tea tastes bitter, reduce the fat and the poisonous lf cattle…cleans the intestines to help releases.
2. Doctor Amilcarobi of the Paris Saint Antony medicine department found that above 40% of 40 cases of illness drank the Yunnan Pu'er Tea in the test, have lose their weight by various degrees, 10 of 13 cases were rather well in reducing the lipoid, and33.4% to 50% has various effects in reducing the three acids glyceride, the cholesterol, the blood uric acid and so on.
3. Professor Bell Ketuo in French Paris had treated 20 cases of high blood fat by dinking three bowls of Yunnan Pu'er Tea every day, after a month, he found the cases reduced the blood fat by 13%, alcohol content in the blood ethyl also reduced, but the ills drank the similar quantity other teas had no change in blood far
4. Professor Sun Luxi of Taiwan University had studied and found that Pu'er Tea can suppressed the cholesterol by 41% in the liver, increases to removeby 66%.
5. Tea research institute of southwest agricultural college cooperates with the CPLA 301 Hospital in recent years to research on the treatment of the senile high cholesterol blood sickness in relating to the safety of Pu'er Tea , results indicated that Pu'er Tea has the obvious treatment to the senile high cholesterol blood sickness, according to the WHO’S recommendation on toxicology type, Pu'er Tea belongs to the safe non-toxic scope.
普洱茶的区别
The deferent Kinds of Pu'er Tea Products
普洱茶有古董茶（1938年以前）、印级茶（1938年—1967年）、
七子饼（1967年—2004年）等等，并区分成砖、饼、沱、散等大小样式，要鉴别普洱茶的好坏，我们可依据“四大要决”，“六不政策”来给予区别。“四大要决”即“清、纯、正、气”。清即闻其味道要清，不能有霉。“纯”即辩其色，茶色如枣，不能黑如漆。“正”即存其位，存放干仓，不可位潮湿。“气”即品其汤，回味温和，不可味杂陈。六不政策是，一、不以错误年代为标准。二、不以伪造包装为依据。三、不以深浅汤色为借口。四、不以添加味道为假像。五、不以霉气仓别为号。六、不以树龄叶种为考虑。只要以“四大要决”和六不政策为依据，我们就可以区别普洱茶的好坏。
Pu'er Tea can be divided in the antique tea (before 1938), the labeling tea (from 1938 to 1967), the Chitse cake tea (since 1967 up till now ) and so on, and then still can be divided into the brick tea, the cake tea, the ball tea and so on in deferent patterns, we can distinguish the quality of Pu'er Tea is high or not basing on the “Four secrets in buying Pu'er Tea” and the Six “not to” policies in selecting Pu'er Tea. Four secrets in buying puer: Clear in smell, it must be clear, cannot have the mildew smell; Pure in color, it is dark brown like jujube instead of the black paint like; Right in storing, it is stored in the dry warehouse, cannot be deposited in the moist; soup, its soup tea temperature and mellow, instead of the mixed flavors .six “not” policies in selecting Pu'er Tea; 1, not to take the wrong manufacturing year as the range pole; 2, not to consider the forge packaging as the ture; 3, not to take the depth of soup color as the excuse; 4, not to get missed by added flavor of tea; 5, nit to summon the moisture and warehouse of tea; 6, not to consider by the age and variety of tea tree.
普洱茶的生熟区分
The deference of ripe Pu'er Tea and mature Pu'er Tea
1．生 茶：原茶性、原茶味、利用时间来陈化转变，实现越陈越香的价值
2．熟 茶：原茶性、已改味，改味就是利用发酵原理，致使
生茶之刺激性做适当退化。
3．渥堆茶：原茶性、已走味，是利用科学加人为发酵，使生茶之苦涩刺激性快变达到无刺激性的目的。
1. Ripe Pu'er Tea: The original nature, the original nature, the original taste of tea needs a rather long time to ferment into crusted fragrant Pu'er Tea.
2. Mature tea: The original nature and taste of tea has naturally changed by the fermentation.
3. Moistens piling Pu'er Tea: The original tea has artificially changed by the quick fermentation, which is non-irritant in flavor but not so good as the mature Pu'er Tea.
怎样品饮优质普洱茶
How to drink fine Pu'er Tea
茶是一种古老且文明的饮料，我国是世界上最早发现及利用“茶”的国家，而今茶已成为
世界三大饮料之一。品饮优质普洱茶首先应观汤色：普洱茶品因发酵程度轻重及时间长短而出现不同的水色变化，如果是熟茶品则新茶表现为陈化期短，
茶汤水浓，新茶品有未经时间陈化时茶青味道；陈茶因陈化期不足，回味度差，但苦、涩味道已经淡化，感觉入喉顺口；而老茶因陈化期足，水性厚，茶质佳，唯回甘生津度不及生茶品强。如果是生茶品，则新茶如台湾高山茶，茶色淡黄，入口涩感强烈，而陈茶则色如
铁观音之琥珀黄，入口涩感转为甘甜，如果是老茶则汤色如枣红，有如红蜜色，入口顺滑转为生津，而古董茶，则汤色浓郁且滑口，舌底鸣泉，心旷神怡。
优质普洱茶每次冲泡约需5克，可连续冲泡15回，浸泡时间的长短，直接关系着茶汤中可溶物的量与质，也会直接影响茶汤的品质，经由紧压的普洱茶，最好先在1-2周之前将其全部拨开透气，回性醒茶；1-2同后待旧味退去，使新的空气进入发醇后再置入陶罐或紫砂罐内，普洱茶之原味将会慢慢呈现。紧压茶如砖、饼、陀茶的冲泡时间可短些，不可与普洱散茶一样，否则茶汤的浓度太高而不堪入口，当然可依据个人喜好之茶汤浓淡，普洱茶品之生熟，陈期之长短，茶性之强弱，去调整茶叶用量及浸泡时间以求其适口习惯的浓度。
品饮普洱茶除观汤色，掌握浸泡时间外，闻茶香也是很重要的，普洱茶的茶香有别于台湾高山茶之清香优雅，新制成之普洱茶香味与台湾略为相似，只因普洱茶需藉由空气中之适量水分，来做后发酵之工序，达到越陈越香之效果，所以普洱茶的香气是茶品本身所含有的芳香物质，历经陈化时间之长短，仓储环境之好坏，再经沸水冲泡而散发出的自然气味；这些气味吸入鼻腔后唤醒味觉，经由大脑判别香味，判别陈化年份及发酵完整与否的感觉。最后品饮优质普洱茶还应观叶底，即以手指捏茶叶片，一般以弹性强为佳，表示茶青幼嫩，制造得宜，仓储良好发酵完整自然。
Tea is one kind of ancient and civilized beverage, China is the earliest country to discover and apply “tea” in the world, tea has now become one of the three major beverages in the world. Supposed to observe the soup color in drinking the high quality Pu'er Tea tea at first: The Pu'er Tea tea appears the different change in the water color because of the deference of fermenting degree and time, if it is the new and ripe Pu'er Tea, the tea soup is thick, and the flavor is greenish in taste; the old Pu'er Tea is insufficient in the aftertaste, but the bitter and astringent flavor has already desalinated because the fermenting time is not so long as the quest; if it is the real crusted Pu'er Tea, the color, the fragrance, the flavor are all the best in testing.
The high quality Pu'er Tea needs abort 5 grams in each steep; it can continuously steep for 15 times. The length of steeping time directly affects the flavor of tea soup. Before the steep, the pressed Pu'er Tea had better first to be unwrap for 1-2 week in advance to awake the nature of tea; as for the brick tea, cake tea, ball tea the unwrap can be shorter, otherwise the density of soup that these teas steep out will too heavy to taste. Lt certainly can rest on personally favorites to steep Pu'er Tea to suit your taste is ok.
In Drinking the Pu'er Tea , besides to view soup color and to control the steeping time, to smell the fragrance is also very important, the fragrance of Pu'er Tea is deferent to the clear fragrance Taiwan high mountain tea, the fragrance of new Pu'er Tea is slightly similar to that of the Taiwan tea, only because the Pu'er Tea needs the affiliation by the air in the right amount of moisture content, which acts as the second fermentation, to achieve the crusted fragrance, therefore the fragrance Pu'er Tea is the aromatic compound which tea itself includes that affects by the length of storing time and the environment. This crusted fragrance is good or not can be identified by the smell inspiration during the steeping. Finally supposed to observe the bottom in drinks the high quality Pu'er Tea , namely to use the finger to pinches the tea bottom to identify the tea is delicate or not.
参考资料：http://blog.sina.com.cn/s/blog_44562b620100c5u6.html