A BIT ABOUT PUERH TEA
What is Pu-erh Tea?
Welcome to the magical and mysterious world of puerh - a post-fermented "tea of happiness" that is meticulously crafted and aged, characterized by its unique flavor. Puerh is often found in pressed brick, birds nest (tuo) or disc form (bing) - traditional shapes that herald back hundreds of years to the times of the Tea Horse Road, when tea porters would carry their weight in tea by foot across mountain passes, trading tea for Tibetan ponies.
Good quality Puerh tea is made from the large leaf tea variety of Camellia sinensis var. Assamica that grows in wild tea tree arbors in the high mountains of China’s Yunnan Province, far away from any industry and pollution. The oldest living tea tree is believed to be over 3,000 years old and living in Lincang county. The tribal people of the area revere it as a living ancestor.
Puerh tea made from wild old arbor tea trees are reputed to be more potent, containing strong Qi (translated as "life energy" or "life force") that boosts the blood flow and helps the body's circulation.
There are two main types of puerh tea – raw (sheng or “green”), and ripe (shou or “cooked” ). Properly crafted and aged
puerh can be as varied and complex as fine vintage wines, replete with ‘terroir’ and nuance. Many pu-erh aficionados find
supreme enjoyment in the exploration, contemplation of this tasty brew.
Raw puerh tea is prepared from tea leaves that are briefly wilted then sundried into ‘maocha’ before being pressed into cakes or bricks. Over time, natural microbial activity changes its chemical constitution and it can take up to 5-15 years – some say 20 years – before the tea fully integrates. In Yunnan, sheng puerh is often drunk young, even the current year's vintage! Flavors may include bitter, astringent, grassy, floral, fruit, camphor, honey, straw, smokey, and most often are layered and delightfully complex. Raw pu-erh is stimulating, full of "chaqi" (life force energy), elevating to the spirit, and best drunk after a meal. New processing techniques are creating sheng pu’s that do not need extensive aging and are ready to drink within a couple year's time. In Chinese Medicine, raw pu-erh is considered “cooling” to the system.
Ripe puerh is prepared with the same leaves as a raw puerh but instead is piled high, undergoing a fermentation process that could last up to 60 days before the leaves are packed into cakes or bricks. Ripe puerh is usually characterized by pronounced earthy notes of mushrooms, dirt, wood, tobacco or moss. Dark chocolate, leather, tar, honey, camphor, cream, rose or sweet jujube date flavors and aromas are also common in shou puerh. It is usually much darker in color and less caffeinated than Raw Puerh. If sheng pu is "yang", shu pu is "yin" and often enjoyed for its grounding, calming, and centering effects. Ripe puerh is said to be warming to the stomach and spleen channels in Chinese Medicine, thereby aiding in digestion.
Accounts on the health benefits and medical use of Puerh tea have been documented in ancient scripts and famous books throughout Chinese history. These are said to include anti-aging, anti-cancer, aiding in digestion and weight loss, beneficial to eyesight, blood circulation and more*.
PREPARING PU-ERH TEA
Puerh can be prepared in a few different ways. In Yunnan Province, it is common practice to boil the leaves and strain before drinking. It is very popular nowadays, however, to prepare pu-erh in the traditional Gongfu style of Guangdong, China (see our Brewing page), using small, porous Yixing clay pots and pouring multiple infusions. Puerh can also be enjoyed European style with 5-7 grams of tea in a pot covered with boiling water, left to steep for 5-10 minutes.
Some things to consider when preparing pu-erh:
*5-7 Grams of tea, or about the size of a quarter makes about 3-4 cups of puerh, depending on desired strength
*Use purified spring water only, whenever possible
*Generally, cover the tea with boiling water for the best infusion - starting with steeping for 15 seconds, and up to 10 minutes in later infusions, depending on vessel and to taste.
* Jasmine blossoms, organic rose buds, chrysanthemum, lavender herbs are nice additions to puerh in small amounts.
*Purple Bud and “Lao Tou Cha” (tea nugget puerh) are more concentrated than other puerh; try using less.
*For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent and disease.
Welcome to the magical and mysterious world of puerh - a post-fermented "tea of happiness" that is meticulously crafted and aged, characterized by its unique flavor. Puerh is often found in pressed brick, birds nest (tuo) or disc form (bing) - traditional shapes that herald back hundreds of years to the times of the Tea Horse Road, when tea porters would carry their weight in tea by foot across mountain passes, trading tea for Tibetan ponies.
Good quality Puerh tea is made from the large leaf tea variety of Camellia sinensis var. Assamica that grows in wild tea tree arbors in the high mountains of China’s Yunnan Province, far away from any industry and pollution. The oldest living tea tree is believed to be over 3,000 years old and living in Lincang county. The tribal people of the area revere it as a living ancestor.
Puerh tea made from wild old arbor tea trees are reputed to be more potent, containing strong Qi (translated as "life energy" or "life force") that boosts the blood flow and helps the body's circulation.
There are two main types of puerh tea – raw (sheng or “green”), and ripe (shou or “cooked” ). Properly crafted and aged
puerh can be as varied and complex as fine vintage wines, replete with ‘terroir’ and nuance. Many pu-erh aficionados find
supreme enjoyment in the exploration, contemplation of this tasty brew.
Raw puerh tea is prepared from tea leaves that are briefly wilted then sundried into ‘maocha’ before being pressed into cakes or bricks. Over time, natural microbial activity changes its chemical constitution and it can take up to 5-15 years – some say 20 years – before the tea fully integrates. In Yunnan, sheng puerh is often drunk young, even the current year's vintage! Flavors may include bitter, astringent, grassy, floral, fruit, camphor, honey, straw, smokey, and most often are layered and delightfully complex. Raw pu-erh is stimulating, full of "chaqi" (life force energy), elevating to the spirit, and best drunk after a meal. New processing techniques are creating sheng pu’s that do not need extensive aging and are ready to drink within a couple year's time. In Chinese Medicine, raw pu-erh is considered “cooling” to the system.
Ripe puerh is prepared with the same leaves as a raw puerh but instead is piled high, undergoing a fermentation process that could last up to 60 days before the leaves are packed into cakes or bricks. Ripe puerh is usually characterized by pronounced earthy notes of mushrooms, dirt, wood, tobacco or moss. Dark chocolate, leather, tar, honey, camphor, cream, rose or sweet jujube date flavors and aromas are also common in shou puerh. It is usually much darker in color and less caffeinated than Raw Puerh. If sheng pu is "yang", shu pu is "yin" and often enjoyed for its grounding, calming, and centering effects. Ripe puerh is said to be warming to the stomach and spleen channels in Chinese Medicine, thereby aiding in digestion.
Accounts on the health benefits and medical use of Puerh tea have been documented in ancient scripts and famous books throughout Chinese history. These are said to include anti-aging, anti-cancer, aiding in digestion and weight loss, beneficial to eyesight, blood circulation and more*.
PREPARING PU-ERH TEA
Puerh can be prepared in a few different ways. In Yunnan Province, it is common practice to boil the leaves and strain before drinking. It is very popular nowadays, however, to prepare pu-erh in the traditional Gongfu style of Guangdong, China (see our Brewing page), using small, porous Yixing clay pots and pouring multiple infusions. Puerh can also be enjoyed European style with 5-7 grams of tea in a pot covered with boiling water, left to steep for 5-10 minutes.
Some things to consider when preparing pu-erh:
*5-7 Grams of tea, or about the size of a quarter makes about 3-4 cups of puerh, depending on desired strength
*Use purified spring water only, whenever possible
*Generally, cover the tea with boiling water for the best infusion - starting with steeping for 15 seconds, and up to 10 minutes in later infusions, depending on vessel and to taste.
* Jasmine blossoms, organic rose buds, chrysanthemum, lavender herbs are nice additions to puerh in small amounts.
*Purple Bud and “Lao Tou Cha” (tea nugget puerh) are more concentrated than other puerh; try using less.
*For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent and disease.