Pu'erh (Puer) Tea
This is one of the most popular teas in the Teas Etc. line and in China. Pu'erh gets its name from a town in the southwestern province of the Yunnan region, and though tea is not grown in this town, it was at one time a thriving tea market.
Pu'erh is a large leaf tea variety or Dayeh, and is grown and picked throughout the year, unlike other teas that require a dormant season. Although dark Pu'erh tastes much like black tea, it is not black or oolong tea, but falls into a category of its own. Pu'erh is processed much like black tea with the exception of a couple steps. The tea is picked, processed and partially fired allowing the leaves to retain moisture.
The slightly moist tea is then piled. The natural bacterium on the leaves creates a reaction similar to that of a compost pile. The tea is then aged, in special underground rooms or caves, adding to its unique character. One of the most significant distinctions of this tea is that it gets better over time. These aged teas are prized and can be found in vintages, like wine, some dating back 40 to 50 to 100 years.
Types of Pu'erh and Brewing
The two main classifications of Pu'erh are green and dark, or oxidized Pu'erh. The tuo cha, meaning pressed, is a dark Pu'erh. Tuo cha's were developed in early China trade because the teas were bulky and hard to transport. Tea was pressed to compact the leaf reducing the size of the loads for long journeys.
Dark Pu'erh is just that, dark, due to the initial oxidation done before firing, like other black teas. These teas age well and change over time although not as significantly as green Pu'erh. These are not for the unadventurous tea drinker. They make a strong aromatic cup and most people are quick to judge whether they like or dislike Pu'erh. There are a couple of things to consider before judging your taste of these teas. First, Pu'erh comes in an enormous variety, not just dark or green, but in many types of both categories.
Second, many types of Pu'erh smell earthy or even a bit fishy. Don't be discouraged, the aroma is going to be very different then the actual taste in your cup. Dark Pu'erh is the easiest to brew; unlike traditional tea preparation you can't over brew this tea. Prepare Pu'erh with the hottest water possible and steep for 5-7 minutes or longer if you like. You can wash your tealeaves once or twice to optimize the flavor. No matter what you do it is almost impossible to ruin this tea!
Whether in tuo cha or loose leaf forms, these unique teas have long been used in China for the medicinal benefits. The soothing properties, aid digestion and are perfect after heavy or greasy meals. More recent studies indicate powerful cholesterol lowering effects, blood cleansing properties and aid significantly in weight loss efforts. Many published studies have been done showing the enormous health benefits of this wonderful tea. The most eye opening of these studies was conducted in France several years ago. A blind study was conducted with 500 hyperlipidemia patients (individuals with advanced cholesterol conditions, usually controlled with medication). Half of the controlled group consumed 3-4 cups of Pu'erh daily, while the rest of the participants were given something else.
After a 30-day period the results showed that drinking Pu'erh on a regular basis could significantly lower cholesterol and further research confirmed that Pu'erh was as effective as the most advanced cholesterol lowering medications available. This is just one of the many healthy benefits of this delicious tea.
© 2007 Teas Etc., Inc
ABOUT THE AUTHOR
Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at http://www.TeasEtc.com/Newsletter.asp
or visit http://www.TeasEtc.com
This article, including the copyright and "About the Author" section, may be freely reprinted online in its complete and unaltered form provided you send a copy or link
of the reprint to us.
LEARN MORE ABOUT TEA
Read Beth's Tea Blog