It is important to keep in mind that there are two main types of pu-erh tea - fresh (SHEN) and cooked (SHU), these are completely different teas in their essence and effect on the body. Pu-erh in most cases (especially Shu pu-erh) is rather unpretentious in storage and brewing. Tea masters say that even when brewed with boiling water, it almost does not lose its taste and effect. The most common brewing method is by pouring. Place 4-10 grams of dry tea leaves in a gaiwan / teapot / any brewing container and drain, waiting for a few seconds, increasing this time with each spill, until the tea loses its organoleptic properties, in other words, it ceases to be tasty and aromatic.
Any tea can be hazardous to health when consumed in such a way that not everyone will suit everyone's taste and wallet - with a high concentration of high-quality tea, there can be a lot of caffeine and other substances, the reaction to an excess of which in an unprepared body can be unfavorable. But hardly anyone will drink expensive tea in a strong concentration, which, moreover, will not be tasty.
Here is a funny video about the dangers of pu-erh for your snack)
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We can say that it is true, although the same applies to the usual, familiar to us black tea - if you brew ordinary tea too strong and drink such an infusion too often, then harmful effects on the stomach and heart may well be expressed (and will definitely be!) and head.
Indeed, Chinese tea, including pu-erh tea, must be brewed correctly. The tea ceremony is not only an aesthetic event, it also has purely practical goals - to brew tea correctly so that it tastes good and has the right positive effect. And many varieties of special utensils for drinking Chinese tea also have as their goal the correct brewing of tea.
Watch this video clip, which tells about the correct brewing of Chinese tea: https://www.youtube.com/watch? v = 8FiVRIYF0qA
If this is true, then what diseases can you get rid of by this method, and under what conditions is it contraindicated?