Pu-erh tea
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Pu-erh or Puer tea (Template:Zh-cp) is a fermented tea, named after Pu'er county in Yunnan, China. It is an unusual tea, because unlike other teas which are consumed shortly after production, it can be over 50 years old and is usually aged at least 1-4 years. Over this time it acquires an earthy flavour due to fermentation (not the oxidation used for oolong or black teas). This leads to Pu-erh having the unique trait among tea varieties of not losing its qualities after a year or two and of being classified by connoisseurs by year of production.
In Cantonese culture, pu-erh is known as po-lay, bo-lay tea, or bo-nay tea and is often drunk during dim sum meals with family and friends, as it is believed to help with digestion. Pu-erh is considered a medicinal tea in China.
The Pu-erh tea has been subject to a number of health studies. A number of medical studies have substantiated claims that the tea helps reduce cholesterol levels and saturated fats in humans, and that it might also assist in weight loss.
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History
Unlike other varieties of tea, Pu-Erh Tea is traditionally made with older leaves (not the first flush or budding leaves) from tall and old trees. These trees are of a type only found in Yunnan Province, known as broad leaf tea. The leaves are covered with fine hairs, are larger than other tea leaves, and have a different chemical composition. The leaves are then left green or moderately fermented before being dried. Often times the tea is then formed into cakes or bricks, wrapped in paper or pomello rinds, and stored outside exposed to moisture, air, and heat in order to further mature. Then the tea is stored underground for several years before taking on the darker, mellower characteristics that make Pu'erh tea. This type of tea originated from the natural aging process that happened along the ancient caravan routes, and the tea bricks were at times used as a form of currency. The tea bricks developed a unique flavor that was then refined by aficionados. One of the most expensive and rare Pu'erh teas is made from the droppings of worms that eat stored Pu'erh bricks.
Varieties
Many have mistakenly categorised cooked Pu-Erh as a sub class of black tea, due to its dark color. In fact, it is impossible to process cooked Pu-Erh from black tea.
Uncooked
Once the tea is collected, usually from old trees, they are sorted to remove any broken or already oxidised leaves. Afterwards they are heated to remove up to 90% of their moisture and then withered in the sun or mechanically. The leaves are then graded and finally the leaves are steamed into shapes. The tea experiences little or no oxidation and depending on its charectaristics may be drank within a few years or stored for decades. It is unusual for uncooked tea not to be compressed into cakes or other forms.
Cooked
Cooked tea is manipulated to accelerate the aging process by prolonged bacterial fermentation in a warm humid environment under controlled conditions, a technique first performed in 1972. The resulting tea can be drunk right away, though it is also stored. The tea is often compressed but is also common in loose form.
Preparation
Pu-erh is generally expected to be served Gong-Fu style, generally in Yixing teaware.
Because of the prolonged fermentation and oxidization cooked Pu-Erh often fails to develop the bitter, astringent properties of other teas, and can be brewed much stronger and for hours. cooked Pu-Erh is often steeped for long periods of time and can acquire a dark black color, as dark as strong coffee, however this is not generally done with uncooked Pu-Erh whether aged or not aged as it will spoil the taste of the tea.
External links
- Pu-erh.Net Lots of information on Pu-Erh preparation, types, brands, and reviews on the vendors who sell it.
- Pu-erh Talk Great information on Pu-erh.de:Pu-Erh-Tee