Pu’erh is a unique post-fermented tea often placed in the category of green teas. All four types of teas (white, green, oolong, and black) come from the camellia sinensis plant and are so named by the way they have been processed (oxidized). White tea is the least oxidized and black tea is the most oxidized. Pu’erh is oxidized and classified like a green tea, but then it goes through a separate fermentation process.
Because of this unique process, pu’erh can be aged for years, even decades or it can be immediately consumed. Pu’erh tea is labeled by year and region of origin, much like wine. Pu’erh brews a strong flavor often said to be earthy in tastes. Also, the color varies from a yellow to a dark red. Unique to pu’erh tea, the quality actually improves with age.
How is Pu’erh tea processed?
Processing pu-erh is perhaps the most unusual of all the teas. As the four tea types are determined by their oxidation levels, pu’erh falls into the green tea category. But as this process continues, the leaves remain damp and are stacked on top of each other. A bacterial reaction takes places similar to that in a compost pile. This ferments the leaves and ultimately gives it the deep, richly earthy flavors. The leaves are often then compressed into tea cakes or tea bricks. Some of these cakes are placed in caves, or aged for fifty or more years, to harness the signature earthy flavors.
Why drink Pu’erh tea?
High quality and uniqueness are the reasons many tea connoisseurs drink pu’erh. Prices can be very high for the hard to get pu’erh but people are willing to pay it. Pu’erh remains among coffee drinker’s favorite drinks as they enjoy deep, rich flavors. Or for people who want to wean from caffeine pu’erh still has bold tastes with less than half the caffeine. And as science continues to prove that tea provides enormous health benefits: from reducing stroke and heart disease to increasing metabolism, the consumers continue to buy teas and look for new flavors and variations.
Steps to Brewing pu’erh Tea
- Always choose the best water you can such as spring or bottled water as it will bring out the best flavor of the tea.
- Bring water to a rolling boil.
- Add tea leaves to a teapot or fill your own tea bag or use an infuser.
- This is often a matter of convenience but remember that tea leaves need room to expand in order to get the most flavor. If using bags, be sure to choose larger, non-bleached teabags.
- As a general rule one to two teaspoons per eight ounce cup of water is the right amount although experimenting with strength is important. People often make the mistake of brewing tea longer for a stronger flavor, but that only makes the tea more bitter. If you prefer a stronger flavor, add more tea to the pot.
- Pour water (just before boiling) over tea.
- Steep tea leaves for 5-20 minutes (unlike most other teas, pu’erh can steep longer
- Remove the tea bag or infuser from water or strain leaves and enjoy.
If you are new to Pu’erh, you might want to start light. It is an acquired taste and the initial taste of any pu’erh may be too strong. But keep trying. It is well worth the value of this unique and flavorsome tea.
