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

Vietnam Arbor Teas at Siam Tea Shop

Laos Arbor Teas Siam Tee Shop