Pu-erh is
a fermented tea, exclusively produced in the Yunnan province in China.
Old Chinese call it ‘black tea’, because it is an inky black full-bodies
brew with nutty biscuitty notes. Chinese tea drinkers believe pu-erh
lowers bad cholesterol cells (LDL) in the blood, preventing arterial
blockages. Chinese women like to drink it to help with weight loss.
Usually enjoyed after big meals, pu-erh tea can help with digestion.
Traditional pu-erh teas are fermented, molded into cakes and aged for 10
or more years. Demand from Europe, Japan and America prompted pu-erh
tea artisans to develop quicker aging methods. Introduced in the 1970s, a
new type of pu-erh emerged.
New processing called ‘shou pu-erh’ or cooked pu-erh speeds up the fermentation and aging process. Pu-erh is ready to drink after 2 or 3 years. Shou pu-erh is manufactured like traditional pu-erh up to a certain point. Distinct differences between Shou pu-erh and traditional are the aging time frames and method to facilitate fermentation. The faster process oxidizes the leaves, giving the tea a darker color. The leaves are cultivated in the oldest tea growing region in China: the Yunnan, province.
Grown in the tropical region of the Yunnan, pu-erh tea is considered the most exotic tea. This region boasts several ancient tea tree forests, scattered across seven tea mountains. Pu-erh tea leaves are picked from camellia sinensis var. assamica or other sub varieties. Rich in biodiversity, the healthy microbes facilitate fermentation process. Shou pu-erh or cooked pu-erh leaves are collected during the summer harvest.
Leaves are picked, sorted and sun dried. A quick firing removes excess moisture on the surface. Essential oils are extracted in the rolling machine. The leaves are fired again, but maintain a little moisture for bacterial reproduction. To achieve the distinctive flavor and aroma, tea is placed in piles and moisture is introduced. The leaves are rotated around to allow even fermentation. An internal heat builds up in the middle of the piles. The heat and moisture encourage a natural bacterial fermentation. Then lightly steamed, the leaves are pressed into shapes.
New processing called ‘shou pu-erh’ or cooked pu-erh speeds up the fermentation and aging process. Pu-erh is ready to drink after 2 or 3 years. Shou pu-erh is manufactured like traditional pu-erh up to a certain point. Distinct differences between Shou pu-erh and traditional are the aging time frames and method to facilitate fermentation. The faster process oxidizes the leaves, giving the tea a darker color. The leaves are cultivated in the oldest tea growing region in China: the Yunnan, province.
Grown in the tropical region of the Yunnan, pu-erh tea is considered the most exotic tea. This region boasts several ancient tea tree forests, scattered across seven tea mountains. Pu-erh tea leaves are picked from camellia sinensis var. assamica or other sub varieties. Rich in biodiversity, the healthy microbes facilitate fermentation process. Shou pu-erh or cooked pu-erh leaves are collected during the summer harvest.
Leaves are picked, sorted and sun dried. A quick firing removes excess moisture on the surface. Essential oils are extracted in the rolling machine. The leaves are fired again, but maintain a little moisture for bacterial reproduction. To achieve the distinctive flavor and aroma, tea is placed in piles and moisture is introduced. The leaves are rotated around to allow even fermentation. An internal heat builds up in the middle of the piles. The heat and moisture encourage a natural bacterial fermentation. Then lightly steamed, the leaves are pressed into shapes.
The classic bowl shape is called tuo-cha. The compressed tea leaves are placed in heated chambers with circulating steam, allowing the leaves to darken and oxidize. This quickly ripens the cakes, allowing for immediate consumption. Unused tuo-cha cakes continue to age. The tuo-cha shaped cakes are convenient, because it perfectly brews an 8-12 oz. cup of tea. Brew pu-erh teas in boiling hot filtered water for 3-4 minutes. Like green tea, you can re-infuse pu-erh leaves with water multiple times.
China’s most unusual tea, pu-erh, has robust malty beefy flavors. When buying pu-erh, confirm it is from the Yunnan province. Leaves cultivated from the ancient tree forests have rich microbes that help with digestion. Tuo-cha, bowl shaped pu-erh, can be bought and kept in a dry place to continue to age. The aging process improves the flavor.
Comments