What is pu-erh tea?

All pu-erh tea come from the same source: the Camilla Sinensis tea bush. But, how do those tea leaves from the Camilla Sinensis end up as different kinds of teas depends on what happens to the leaves after they have been picked off the tea bush.

This tea is a famous and popular beverage in the Canton province and Southwestern China. When brewed, this tea has a dark reddish color with a strong, full and earthy taste. It is considered to be a post-fermented tea. Through storage, the tea typically takes on a darker color and mellower flavor characteristics. This tea is available as loose leaf or as cakes of compacted tea.

A Quick Note: Post-fermented teas are a class of a teas that have undergone a period of "aging" in open-air. It can last anywhere from several months to many years. In Chinese and Chinese-influenced East Asian cultures, post-fermented teas are commonly referred to as Dark tea or Black tea because of the dark brown infused brews from this class of tea. However, this should not be confused with the Black teathat is popular throughout the Western world.

Real aged pu-erh tea is difficult to find and identify, it is still possible to find pu-erh that is 10 to 50 years old, as well as a few from the late Qing dynasty. Tea connoisseurs and speculators are willing to pay high prices for older pu-erh, upwards of thousands of dollars per cake.

Grade.

Pu-erh can be sorted into ten or more grades. Generally, the grades are determined by leaf size and quality. Higher numbered grades mean older/larger, broken, or less tender leaves. Grading is rarely consistent between factories, and first grade tea leaves may not necessarily produce first grade cakes.

Different grades have different flavors, and many bricks feature a blend of several grades chosen to balance flavors and strength.

Season.

Harvest season also plays an important role in the flavor of pu-erh tea. Spring tea is the most highly valued, followed by fall tea, and finally summer tea. Only rarely is pu-erh produced in winter months, and often this is what is called early spring tea. Harvest and production follows the weather pattern rather than strict monthly guidelines.

Quick facts:

• These teas are often classified by year and region of production, much like wine vintages.
  
  
• These teas can be vintage, like wine. Storing tea for a year can increase its value by 40%. Market supply is limited for pu-erh tea collectors in China now.
  
  
• Unlike other teas that should ideally be consumed shortly after production, pu-erh can be drunk immediately or aged for many years.
  
  
• Pu-erh teas are low in tannins.
  
  
• This kind of tea can handles multiple steepings without losing its flavor. Increase the steeping time after the third steeping.
  
  
• This tea is also great for coffee drinkers because it has the strength and flavor to match up to good cup of coffee as well as the caffeine.

Health benefits:

• This tea is thought to aid in digestion.
  
  
• It may reduce blood cholesterol.
  
  
• It may reduce lipid levels.
  
  
• In Chinese culture, it is widely believed to be able to counteract the unpleasant effects of heavy alcohol consumption.
  
  
• In traditional Chinese medicine, this tea is believed to invigorate the spleen and inhibit "dampness."
  
  
• Pu-erh tea is also widely sold as a weight loss tea. (But is it not scientifically proven that this kind of tea facilitates weight loss, although this has been experienced by quite a few people.)

How to brew Pu-erh tea:

The best tea is only as good as the water in which it was prepared. Use filtered or bottled water that does not contain too many hard minerals (e.g., calcium). Hard or distilled water can destroy a good tea (and we don't want that now, do we?).

Use 2 teaspoons of pu-erh tea per 12 oz. (about 355 ml.). Place the tea into a tea filter, teapot or brew basket.

Pour rapidly boiling water over the tea leaves and steep for 20 seconds. Discard this first brew immediately as it is not to be drunk. This first brew rinses the tea and prepares it for proper steeping. Steep the second brew until personal preference is achieved.

This tea is great for coffee drinkers. To get brew that is strong, let the tea leaves seep for 15-20 minutes. This tea has the strength and flavor to match up to good cup of coffee as well as the caffeine. For iced pu-erh brew for 30-60 minutes and pour over ice.

Enjoy!

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