Pu-erh History

Pu-erh tea can be traced back to the Yunnan Province during the Eastern Han Dynasty (25-220CE). Trade in Pu-erh tea began in the Tang Dynasty, became famous during the Ming Dynasty and was popularized in the Qing Dynasty.

Pu-erh tea, known as “black tea” in the Far East part of the world, originates from the Yunnan province of China and is named after the market town in which it was first developed. Pu-erh tea is post-fermented, which means that the tea leaves go through a microbial fermentation process after they have been dried and rolled, causing the leaves to darken and change in flavor. This process allows the teas to not only improve with age like a fine wine, but many Pu-erh’s are able to retain their freshness for up to fifty years! Pu-erh teas can be found in compressed brick form or in loose leaf form and can be made from both green and black tea leaves.

Pu-erh tea is made from a larger leaf strain of Camellia sinensis called Dayeh, which are ancient trees with mature leaves that are said to be between 500 and 1000 years old. These trees are usually grown in temperate regions and although they can be harvested year-round, the opportune time to harvest is in mid-spring. Various conditions and environmental factors can impact the flavor profile of pu-erh, resulting in a rich experience for the tea drinker's palate of this bold tea that can be smooth, fruity, peaty, grassy, musky, herbal and earthy.

Pu-erh was transported by mules and horses in long caravans along established routes that became known as the Tea Horse Roads. Traders would barter for tea in the markets of Pu-erh County and then hire the caravans to carry the tea back to their respective homes.

The increasing demand for a tea that could be easily transported and did not spoil on long journeys sent suppliers on a frenzy to come up with ways to preserve the tea. It was found that with the fermentation of the leaves, the tea not only kept fresh but it actually improved with age. People soon discovered that Pu-erh also helped with digestion, provided other nutrients to their diet, and because it was so affordable, it quickly became a popular household amenity. Pu-erh tea was highly prized and it became a powerful tool for bartering amongst traveling merchants.

Today, Pu-erh continues to be regarded as a highly prized commodity. Even in modern society, a well-preserved Pu-erh still maintains its value and remains a household treat.

In western society, the popularity of Pu-erh tea is only just now being introduced to the mainstream population of tea drinkers, propagated by new hype generated by mass-media about its many salubrious effects. It is only a matter of time before the beauty and benefits of Pu-erh tea become commonplace household knowledge.

There are two different ways a Pu-erh tea can be classified: raw (sheng) and cooked/ripe (shou). This is due to the amount of processing that occurs after the tea leaves are picked and withered.

With raw processing, the leaves are withered then heaped into piles, much like a compost pile, allowing bacteria to ferment. This is the most important step of the process, called “Wo Dui” (moist track). This is the point where the character of the tea begins to develop. The leaves are then partially pan-fired in order to halt enzyme activity, lightly rolled and kneaded, then left to dry in a “Dry Storage” environment with enough moisture to allow the tea to slowly oxidize over time. At this point, the tea is immediately compressed into cakes or left in loose leaf form.

The cooked processing method was developed in the early 1970s to speed up the process of production. With cooked processing, the tea leaves are picked and withered then mixed with a bacterial culture created to replicate the bacteria that would be created during natural fermentation. Then, the Pu-erh is left to fully oxidize for up to 40 days in a hot and humid environment before firing, creating a dark, earthy infusion.

During this time, the development of another type of Pu-erh was also birthed. The method of half-cooked Pu-erh came to be. This is actually a mixture of raw and cooked leaves that have been smoke-steamed and pressed, giving the tea a beautiful mixed color of light and dark leaves.