Pu-erh Tea

Pu-erh tea originates from the Yunnan province of China and is named after the market town in which it was first developed. Pu-erh comes from the Camellia sinensis plant and often falls into the “black tea” category because of its very involved processing, but there’s more to it than meets the eye.

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 also 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.

Tea 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.

After harvesting, the processing of Pu-erh tea involves two stages. During the first stage, the tea leaves are prepared similar to green tea. During the second stage, the leaves undergo fermentation and then prolonged storage, or "aging," under high humidity. Pu-erh tea that is aged for a longer period of time to get better.

So what makes Pu-erh tea so different from other teas?

One of its differences is its cultivation process. There are three main ways: plantation bushes, wild tea bushes, or wild trees. They are also planted at lower altitudes as opposed to the higher altitudes used for other types of tea. Once harvested and processed, the leaves are pressed into cakes for aging and storage.

The most prized Pu-erh teas are harvested from wild tea bushes, grown without human intervention. Then, tea pickers harvest these leaves, process them, and age them in the same manner.

Pressing tea into discs is not something unique to Pu-erh tea, but it’s still important to the method. Why? Discs increase the surface area of the tea, which accelerates the aging process. In fact, these finely-aged Pu-erh tea cakes were once considered so valuable that they were used as currency or gifts.

Have you always wondered what the key differences are between Sheng (Raw) Pu-erh and Shou (Ripe) Pu-erh? We have created this guide to highlight the differences between these two types of Chinese fermented teas; giving you the knowledge and wisdom you need to enjoy them both to the fullest. To begin, it’s best to start with a brief description of what Pu-erh teas actually are and where they came from:

Sheng Pu-erh – or raw Pu-erh – are Pu-erhs that are naturally fermented over a long aging period. These are typically pressed into discs and are aged for at least 10 years before they are considered “drinkable” by tea masters. Well-aged Sheng Pu-erh are generally favored by tea connoisseurs for their complex and subtle flavors, but the time required for proper ripening means they are the most expensive types. Ripened Sheng Pu-erhs as we know them today – Pu-erhs aged and brewed without additives – were popularized in Hong Kong by immigrant populations after the Chinese civil war.

During the 1970s, when the demand for Pu-erh teas began to skyrocket and outpace the supply of aged sheng Pu-erh available, tea makers were forced to come up with a solution. Master tea makers developed a technique to accelerate the fermentation process and imitate the unique flavor of Sheng Pu-erhs – this technique came to be known as Shou Pu-erh, or “cooked” Pu-erh. To make Shou Pu-erh, the green maocha (tea that has undergone processing but not ready for retail sale yet) is heaped into a large pile. Tea makers often mix in a small amount of a previous batch of fermented tea to introduce desirable microbes, and then the leaves are left to ferment. This process works similarly to composting, with the dense tea leaf pile producing heat that encourages accelerated fermentation. The leaves are then turned regularly until they are fully fermented, at which point they may be pressed into cakes and are ready to drink.

Pu-erh tea is most often steeped in either a “Yixing” teapot or a “Gaiwan” tea bowl. Fill your choice of tea ware with about 1 Tbsp. tea leaves per 8oz water, and 'awaken' them by quickly rinsing with hot water at about 206°. Immediately flush out the water and re-steep. Pu-erh is brewed “Gongfu” style, meaning that the tea leaves are only immersed in hot water for a short time before the tea is poured into another container. The best Pu-erh teas can be steeped up to 10-12 times before beginning to lose their flavor. Pu-erh tea is best enjoyed when slurped. This allows for exposure to the air, which will activate the diverse flavors while providing greater contact with your taste buds

You may not know that dry tea has more caffeine by weight than coffee. However, since more dried coffee is used than dry tea per cup, a cup of steeped tea contains significantly less caffeine than a cup of coffee of the same size.

Post-fermentation by aging breaks down the caffeine levels in Pu-erh, meaning that the caffeine content naturally diminishes the older it gets. This means that a very old Pu-erh might have trace amounts of caffeine by the time it is consumed in comparison to a younger Pu-erh. That being said, the actual caffeine content present in a cup of Pu-erh tea varies upon how long the tea is steeped. The longer the steep time, the more caffeine the tea will contain. The caffeine content will lessen each time tea is re-steeped.

Studies show that tea has between 40 and 120mg caffeine per eight-ounce serving; whereas coffee has about 80-206mg caffeine per eight-ounce serving. So even at the highest caffeine levels, tea has only half the caffeine content of a cup of coffee.

Another fact to consider is that caffeine in tea is different from that found in coffee. Unlike coffee, tea leaves contain an amino acid called theanine, which works synergistically with caffeine to create a more balanced stimulative effect in the body. What this means is that rather than feeling a surge of energy than a sudden crash shortly after, as you sometimes do with coffee or other caffeinated beverages, you may feel a more gradual and revitalizing rise in energy that eventually balances itself out into a calmer, clearer and more focused state.

Do you love a warm, soothing cup of tea? We are passionate about the health and wellness benefits of tea and we absolutely love the way our various blends taste and make us feel. We are always striving to make the best cup of tea and looking for ways to improve on our tea brewing skills. Fortunately, we have been doing this for quite some time, and although we may not be self-proclaimed experts, we definitely know our way around the teapot. Enjoy our tips for preparing the best cup of tea!

The key to preparing the best cup of tea comes down to your method, the quality of your tea and water, and any additions you may make at the end. Of course, each person is an individual and may like to use their own method; however, below is our guide for the best cup of tea.

    1. Fresh water for every cup: Start by filling your tea kettle with freshly drawn, cold water. Do not use water that has been sitting in the kettle for a few days or even a few hours. Additionally, you should never make tea with re-boiled water as it will change the flavor and the consistency of your tea.

    2. Use the right temperature: The temperature of your water is crucial throughout the tea making process. The water you put in your kettle should be cold water from the tap. Next, once the water begins to boil, it's important to understand the precise temperature your particular tea needs. For example, black tea should be brewed somewhere between 95-98 degrees Celsius, but green tea is best with water that is between 80-85 degrees Celsius. Each tea releases its flavor at a different temperature, so it’s important to take this into consideration before making your perfect cup. If you do not have a thermometer, an easy way to achieve a lower temperature after your kettle has boiled is to let the water sit for a few minutes.

    3. Brewing: To truly enjoy the flavors and health benefits of tea, you need to let the tea steep for a specific amount of time. Normally this is detailed on the tea package. Steeping your tea for roughly 3-4 minutes should allow for a robust flavor. However, this can be specific to each individual tea drinker; some might like their tea steeped for longer than others. Find which brewing method works for you.

    4. Extras last: Always add your additions last. Depending on the type of tea, you may enjoy a sprinkle of cinnamon or a splash of almond milk or oat milk. To intensify the flavor, a small thumb of ginger or a lemon wedge could work wonders. It is your cup of tea and you should make the cup that warms your body and your soul.

    5. Be mindful of time: Lastly, although it doesn’t improve your tea brewing skills necessarily, always be mindful of the time. Be sure to choose teas that match your mood and sleep schedule. Stay away from caffeinated teas like green tea or black tea later at night.

Most teas can be re-steeped multiple times within a few hours of the initial infusion. The science of tea tasting is to do what tastes right. Learn and gauge according to your taste buds. Below is a guideline to get you on the right track. Investing in a level hot water dispenser would be a great tool for your journey into tea.