Pu'er tea cream is a unique health-preserving culture in China, with a history of making it for thousands of years. Since the birth of tea cream, it has become an exclusive health care product for the royal family. It is the world's first "instant tea" invented by ancient Chinese, and it is also a wonderful flower in China's ancient and huge tea industry.

Many people have a misunderstanding of Pu'er tea cream, thinking that Pu'er tea cream is black cream. In fact, the Qing Dynasty pharmacologist Zhao Xuemin pointed out in "Supplement to Compendium of Materia Medica": "Pu'er tea cream is black as lacquer, sobering is the first." The production process of modern tea cream is a tea cream production process developed on the basis of the court production process in the Qing Dynasty. This method imitates the climate, temperature and environment of tea cream production in the Qing Dynasty. Under the meticulous process, the extraction and concentration of the tea soup is controlled at about 40 degrees Celsius at room temperature. Using the characteristics of volatilization and precipitation of aromatic substances and active ingredients at a certain temperature, the original substances of these tea leaves can be effectively dissolved into the tea soup to the maximum extent and then converged into a cream.

The tea cream produced by Yunpufa can only be made into 1 catties of tea cream per 10 catties of tea leaves. After the processing procedure, the tea body is fermented for many times, retaining the effect of traditional Chinese medicine, and the taste is sweet and rich.

Just like the popular instant coffee instant coffee, although the two are made in different ways, both are easy to carry and can be brewed with hot water. It is another choice for Pu'er tea lovers. 

Modern tea cream

Although the ancient Pu'er tea cream (mainly referring to the imperial tea cream of the Qing Dynasty) has certain rationality, it lacks advanced nature. This was due to the backwardness of technology at the time. Due to the limitations of the times, the process of making Pu'er tea cream is bound to be extremely complicated, and the yield is low, and it is very easy to cause secondary pollution and bring unsafe drinking.

The production of modern Pu'er tea cream adopts the most advanced biotechnological methods. The application of cold isostatic pressing, cell wall breaking technology, supercritical fluid extraction, freeze-drying and other technologies makes the production process of modern Pu'er tea cream more scientific. , Simpler, more hygienic, and higher quality than the Qing court Pu'er tea cream 

Characteristics and benefits of tea cream

Taste : bitter, sweet, cool

Channels of return: stomach, lung

Efficacy and function: clearing heat and promoting body fluid, widening the chest and appetizing, sobering up and refreshing. Main fever and thirst, tongue moose, bad breath, throat paralysis

Excerpt: "Chinese Materia Medica"