Description
Puerh Tea – Origins, History and Characteristics
Puerh Tea is he oldest known trading form of tea, today counting among the truly ‘Great Teas of China’. It has its name from the city and prefecture ‘Pu Erh’ in Yunnan, China, the “cradle of tea”. There, the large-leaf tea tree varieties, by definition providing the leaves for pu erh tea, thrieve since ancient times. At this, the designation is not applicable for tea growing outside of Yunnan and/or made from small-leaf varieties. Instead, such teas fall under the ‘dark tea’ (‘Hei-Cha’) category, within which Pu Erh tea is a special form.
Pu Erh tea spread to places outside of China already from around 1000 AD via the so-called Tea-Horse-Road. Until well into the 20th century, tea traveled on mules on this ancient trade route from Yunnan to Tibet. There, the traders from Yunnan exchanged it for horses, which back then were a precious go
od in China. As to that, contemporary witnesses report that traveling there and back took 1 year full of hardships. The limited transport capacities have inspired the tradition of pressing Pu Erh tea in flat or brick shape. However, the pressing also has an impact on the maturation process and reflects in the refinement of the taste.
“Shou” und “Sheng” Pu Erh Tea
In principle, there is two types of Puerh tea, ripened (‘shou’) and unripened (‘sheng’) Pu Erh Tea. In order to understand the difference between the two, you have to know that the special character of Pu Erh tea is based on a post-fermentation or maturation process under controlled conditions. At this, the basic steps of processing pu erh tea are the same as with green tea processing. Only that with pu erh tea processing the final drying always takes place under the sun. Then the dried tea leaves can be pressed into a form (cake, brick, etc.) and left to mature naturally. We call a Pu Erh tea ripening naturally in this way a “Sheng” Pu Erh tea. At this, the ripening process can extend over many years.
It was not until the 1960s that Chinese tea researchers developed a special process to accelerate the ripening of Pu Erh tea. The result of this accelerated, only several days taking process is called “sheng” Pu Erh tea. However, the process is very complex and requires the constant intervention of a competent tea master. Both the natural and the accelerated ripening process causes changes in taste and other properties (color, consistency, fragrance).
You will find more general information about the history of Puerh tea in our dedicated article at Siam Tee Blog:
‘Mysterium Puerh Tea – A Key to Yunnan’s Oldest Tea Tradition‘
Health Aspects of Pu Erh Tea
Pu Erh tea allegedly has a number of desirable health properties. For example, these are anti-aging effects, promoting digestive activity, supporting weight loss and improving eyesight. According to numerous sources, pu erh tea also has detoxifying, anti-inflammatory and circulatory-strengthening effects. Wherever it comes from, it is also an effective means of overcoming the consequences of excessive alcohol consumption (‘hangover’). In particular, regular consumption supposedly has a balancing effect on high blood pressure and high cholesterol levels. In addition, there are alleged preventive effects against cardiovascular diseases and cancer.
Wild Purple Buds Sheng Pu Erh Tea
Our Wild Purple Buds is an unripened (Sheng) Pu Erh tea. It is picked annually in spring in the forests of Pu Erh from old wild tea trees. Since ancient times, the local “Dai” mountain tribe has been regarding these as powerful protective spirits. The buds come in three different colors, purple, green and yellow. In the infusion, these lighten up and gain volume. At the same time, the infusion color tales on a pale, light yellow with a slight purple tinge. Floral, honey-like notes dominate both taste and fragrance. Wild Purple Buds Pu Erh Tea has all it takes to be inspirational about a Sheng. At the same time, it shows none of its possible downsides. If unripened pu erh teas have left you disappointed so far, give this one another try…
Preparation
First pour 200ml of boiling hot water over 5-7 grams of Wild Purple Buds Sheng Pu Erh tea. Then let infuse 1-2 minutes for a first infusion. After this, slightly reduce the infusion time for the second and third infusions (45 seconds and 1 minute). With a gradual increase of the brewing time by around ½ minute per steep, the tea produces a series of delicious follow-up infusions.
Find more Pu Erh teas at Siam Tea Shop at the following links:
Chinese Pu Erh Teas at Siam Tea Shop
Thai “Pu Erh” Teas at Siam Tee Shop
Fabrice (verified owner) –
Wonderful tea.
The first infusion tastes the camphor with a slight bitterness refreshing power. This bitterness disappears after some infusions to let place to a softer and sweeter liquor. After 10 infusions this tea is always very pleasant to drink. Really not expensive for such quality of wild buds
jacques.paquin (verified owner) –
Amazing tea and so deliciious. As said in the description: “This tea will rock your world! I have seen people get high from this tea” and it is totally true. A very nice surprise and I was not expecting for such a low price to taste such a great tea. The liquor is very sweet, smooth and have a taste of flowers. Very generous tea.
Terri (verified owner) –
Rinsed, then first infusion, gong fu style, tasted slightly bitter. Second infusion, 11/2 minutes, very floral and sweet-ish. Third infusion, 2 minutes… WOW! This IS great tea! I can hardly wait to get ‘tea drunk’!
Sheila Kahler –
This is an exceptional tea. The dry leaf is even pieces , only buds, some of course with a lovely purple color to it. The tea is clean in appearance. The nose in the dry leaf is cinnamon, with a tinge of papaya. This carries over in the liquor, which is light in color (golden)and reminiscent of a green tea. It is difficult to imagine that this is a pu erh! A great tea for health, a great way to introduce someone to pu erh (though perhaps a little deceiving since pu erhs are usually quite dark and woody in the nose generally and with a bit of leather depending on the processing.) I wonder about the caffeine content percentage of this tea….
Guido Truzzi (verified owner) –
The Wild Purple Buds Pu Erh Tea (Sheng) is a unique and intriguing tea that stands out in the world of Pu Erh. The dry leaves are a beautiful deep purple, a rarity among teas that immediately catches your eye. The aroma is a complex blend of earthy, floral, and fruity notes, with a hint of wild berries that adds a touch of sweetness.
Upon brewing, the tea releases a deep amber liquor that is both visually appealing and aromatic. The scent is a rich tapestry of earthy and woody notes, with a subtle hint of wild fruits that adds a layer of complexity.
The taste of the Wild Purple Buds Pu Erh Tea (Sheng) is as unique as its appearance. It starts with a robust, earthy flavor that is characteristic of Sheng Pu Erh, followed by a subtle sweetness and a hint of astringency. The tea is full-bodied and complex, with layers of flavors that unfold with each sip. The aftertaste is long-lasting and satisfying, with a pleasant cooling sensation that is unique to this tea.
In conclusion, the Wild Purple Buds Pu Erh Tea (Sheng) is a high-quality Pu Erh tea that offers a unique and satisfying experience. It’s perfect for those who appreciate the complexity of Pu Erh teas and are looking for a brew that is both rich in flavor and refreshing. It’s a tea that invites you to embrace the wild and savor every sip.
Gongfu Master (verified owner) –
The good old Wild Purple Buds, one that I keep on ordering when I run out, but also don’t as frequently run out of—as to my mind it leaves something to be desired. However, its fragrance is nothing short of pure magic and comprised of a strong burst of complex floral notes with a full-body honey-like sweetness to the finish not dismissing the fact that this is and remains a Sheng. Maybe it is because I like strong-flavoured tea, but I don’t think this one delivers in terms of the intensity that you so desperately crave when subjected to the ultimate enchantment of its borderline-surrealistically delicious flavour palate.
oskar (verified owner) –
Fantastic tea, and different. Don’t expect anything like a typical sheng tea; it isn’t.
The tea is aromatic, with fresh and floral notes, very floral even before heating it.
It barely colors the infusion; it turns a very light, straw-colored yellow even after 2 or 3 minutes. So dont get it wrong, it doesnt need more time…
For this tea, as Thomas recommends, add a few grams extra, more than usual. The palate is sweet and balanced, very elegant, perhaps not very dense or persistent, but very interesting. It leaves a very interesting, almost bittersweet aftertaste.
Ioannis Mavromichalis (verified owner) –
The moment I opened the package I was struck by the leaves: lots of buds, with surprising hues — purple, green, a touch of yellow — that promised something quite special. It smelled clean yet mysterious, faintly wild
.
My first steep was cautious: boiling water, about 5–7 grams for ~200ml, steeped for around 1½ minutes. The liquor came out pale yellow with just a whisper of purple in its tint — unexpected, delicate. After a few infusions the sweetness deepens, the floral tones linger longer in the finish, and you notice more texture — a smoothness, a gentle cooling in the throat.
If you’re expecting a full-throttle Pu’erh experience (smoke, dark earth, leather), you won’t get that here. But if you appreciate nuance, elegance, teas that evolve over many steeps, this one is a treat.