What Is Pu-erh Tea?
Pu-erh (普洱茶) or Pu'er tea (pǔ'ěr chá) is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea" 红茶). The best known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Pu-erh traditionally begins as a raw product known as "rough" Mao Cha (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha (生茶). Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The Wo Dui process (渥堆) developed in the mid-1970s by the Menghai and Kunming Tea Factories created a new type of pu-erh tea, whose legitimacy is disputed by some traditionalists. This process involves an accelerated fermentation into "ripe" Shou Cha (熟茶) which is then stored loose or pressed into various shapes. All types of pu-erh can be stored to mature before consumption, which is why it is commonly labelled with year and region of production.
Processing of Pu-erh tea Pu-erh is typically made through the following steps:
Fermentation Pu-erh is a microbially fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves of the tea plant. It is thus truly a fermented tea, whereas teas known in the west as black teas (known in China as Red teas) have only undergone large scale-oxidation through naturally occurring tea plant enzymes. Only tea, such as Pu-erh, that has undergone microbial processing can correctly be called a fermented tea.
Pu-erh (普洱茶) or Pu'er tea (pǔ'ěr chá) is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha (黑茶), commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea" 红茶). The best known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Pu-erh traditionally begins as a raw product known as "rough" Mao Cha (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha (生茶). Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The Wo Dui process (渥堆) developed in the mid-1970s by the Menghai and Kunming Tea Factories created a new type of pu-erh tea, whose legitimacy is disputed by some traditionalists. This process involves an accelerated fermentation into "ripe" Shou Cha (熟茶) which is then stored loose or pressed into various shapes. All types of pu-erh can be stored to mature before consumption, which is why it is commonly labelled with year and region of production.
Processing of Pu-erh tea Pu-erh is typically made through the following steps:
- green/raw (青普): sun fixation (曬青), then rolling (揉捻), then sun drying (曬乾)
- dark/ripe (熟普): sun fixation, then rolling, then Wo Dui (piling) (渥堆), then sun drying
Fermentation Pu-erh is a microbially fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves of the tea plant. It is thus truly a fermented tea, whereas teas known in the west as black teas (known in China as Red teas) have only undergone large scale-oxidation through naturally occurring tea plant enzymes. Only tea, such as Pu-erh, that has undergone microbial processing can correctly be called a fermented tea.
Benefits
Pu-erh tea offers you tremendous health benefits. Like the other types of tea, this medicinal tea contains a high amount of antioxidants that protect your mind and body from diseases and environmental threats that surround us.
Have a look at these health benefits of Pu-erh tea.
- Cholesterol. Pu-erh tea reduces bad cholesterol in the blood and improves the ratio of good cholesterol to bad cholesterol.
- Heart Disease. Pu-erh and other teas contain polyphenols -- a type of plant-based compounds that generally have antioxidant properties. It may prevent oxidation of "bad" LDL cholesterol and increase "good" HDL cholesterol levels. This can help prevent formation of cholesterol plaques, improve artery function, and help prevent heart disease.
- Weight Loss. Pu-erh tea increases the metabolism. The polyphenol found in Pu-erh works to intensify levels of fat oxidation and the rate at which your body turns food into calories.
- Diabetes. Pu-erh tea apparently helps regulate glucose levels slowing the rise of blood sugar after eating. This can prevent high insulin spikes and resulting fat storage.
- Immune system. Tea catechins are strong antibacterial and antiviral agents which make them effective for treating everything from influenza to cancer.
- Digestion Aid. This is the perfect tea to drink after a heavy or greasy meal. The antioxidants in Pu-erh will aid digestion, speeding the metabolism and dissolving excess acidity, so if you tend to suffer a bit after meals, have a cup of Pu-erh to help digest and feel lighter!
- Minimize the Effects of Alcohol. Pu-erh tea can give you a hand to reduce the negative effects of alcohol consumption. The caffeine will deal with your headache while at the same time this tea invigorates the liver and spleen, helping you to recover from alcohol damage.
Steeping Instructions:
Western-style steeping in a medium to large sized teapot (24 -32 ounces):
1. Use 2 teaspoons (2-3 grams) of leaf per 6oz of water.
2. Use water that is 200° - 210°F
It is the only tea that likes to be steeped in water that is this hot.
3. Rinse the tea in your teapot with a quick application of hot water. Immediately discard this liquid. Add additional hot
water for the 1st steeping.
4. Steep for 3-4 minutes; re-steep 1-2 additional times, increasing the steeping time for each re-steep.
Asian-style steeping in a small teapot (under 10oz) or in a gaiwan:
1. Use 4 teaspoons (4-6 grams) of tea per 6oz of water.
2. Use water that is 200° - 210°F.
3. Rinse the tea in your teapot with a quick application of hot water. Immediately discard this liquid. Add additional hot
water to start the 1st steeping
4. Steep for 25 seconds; re-steep this leaf 4-6 times ( or more!). Increase the steeping time an additional 5-10
seconds with each re-steep