Pu Erh Tea was originally made in approx. 10th century AD for transportation to minority groups living on the Chinese borders like Tibet and Mongolia.

 

What is Pu Erh tea?

Pu Erh tea is a fermented tea made from the Camellia Sinensis plant. It is usually sold in traditional compressed ‘cakes’ of tea leaves, but very often will also be sold as loose leaf tea.

In Tibet, teas were traded for horses and other valuable items after being compressed into cakes in the Yunnan province. These Yunnan teas gained their reputation as Pu Erh teas because they were traded in the town of Pu Erh.

 

How is Pu Erh tea made?

Pu Erh tea is made from the large leaves of the Assamica variety of the Camellia sinensis tea plant. The leaves are harvested and then sorted depending on which type of Pu Erh tea will be made. 

 

What are the different types of Pu Erh tea?

  1. Ripe Pu Erh tea or cooked Pu Erh tea (Shu pu Erh - 熟茶) uses a modern method developed in the 1970s that accelerates ageing/fermentation by adding a bacterial culture created to replicate the bacteria that would be created during natural fermentation. The Pu Erh tea is then fired after 40 days, creating an earthy and smoky infusion.

  2. Raw Pu Erh tea (Sheng pu Erh - 生茶) created using traditional techniques, has been aged or fermented for over 5–10 years, allowing natural bacterias to ferment. The Raw Pu Erh tea is pan-fired to halt enzyme activity, rolled and left to dry in a “Dry Storage” with enough moisture to slowly continue the oxidation process.  Its value rises typically with age, but this does not imply that it can be kept in storage indefinitely. 

 

How is Pu Erh Tea Aged?

All Pu Erh teas start as green tea, ageing determines the difference between green and dark Pu Erh. The length of time that raw Pu Erh remains green depends on the processing and storage methods used. 

If only minimal heat is applied during the fermentation process, the tea will remain green for longer. However, if more heat and fermentation is applied, the end product will become a Pu Erh Tea. If the pan-frying process is performed correctly, the tea will transform into a dark tea after one year and exhibit different characteristics. 

 

How to brew Pu Erh?

There are two ways to brew Pu Erh tea: the traditional Chinese method and the modern western method. 

The Chinese method provides a cultural experience, using traditional tools to brew the tea. On the other hand, the modern method is suitable for new tea drinkers, as it allows them to enjoy the flavour of Pu Erh tea without requiring specialised equipment.

Before brewing Pu Erh tea, it is important to rinse the tea leaves, especially if they are aged rather than cooked. Rinsing serves two purposes: removing the dust that has accumulated during fermentation, and 'awakening' the leaves. 

To rinse the tea, simply place the leaves in a brewing vessel, pour boiling water over them, and promptly discard the water.

 

Pu Erh tea health benefits

  1. Weight loss: Some limited evidence suggests that drinking Pu Erh tea may help with weight loss. 

  2. Probiotics: As Pu Erh tea is fermented, it can introduce healthy probiotics into the body, which may help improve blood sugar control, aid in weight management and hunger control.

  3. Liver health: Pu Erh tea may also boost liver health..

 

What Does Pu Erh Tea Taste Like?

The flavour of Pu Erh tea is diverse and nuanced, making it a unique tea experience. Good quality Pu Erh tea is known for its deep, rich flavour that is often described as earthy and smoky. This taste profile is appealing to coffee drinkers and works well as a pairing with rich desserts. 

On the other hand, poor quality PueEh tea can have a muddy or mouldy taste. The flavour of Pu Erh tea and its potential health benefits make it a good choice for drinking after a heavy meal as a digestive. 

 

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