Also Known As: Pu’er tea, Puer tea, Bolay tea, Camellia sinensis, or Puerh tea.
Pu-erh Tea originates with the large leaf variety of Camellia sinensis. This tea was named after Pu’er County in Yunnan, China.
Pu-erh tea comes as a raw green tea, or a ripe sometimes cooked tea that is packaged and sold dependant on the aging or processing method used.
Sheng pu-erh tea has been picked before ripe, and is classified as a green tea, and the shou or aged-green variants are post-fermented tea.
The use of Pu-erh Tea can be traced to the Han Dynasty. The original aging process was something that took place in merchant store rooms and on the caravans trading along the Ancient Tea Route between Tibet and China. Compressing the tea into cakes or bricks made it easier to carry and reduced damage.
Pu-erh Tea is often classified by the year and region it was produced, somewhat like wine vintages. There are Pu-erh Teas available that are decades or older.
There are many tea connoisseurs that will often pay thousands of dollars for a cake of the older tea. Readily available Pu-erh Tea is generally that which has been recently processed.
Based on the production process, there are four main types of pu-erh tea available.
Maocha tea is green pu-erh leaves sold in loose form.
The green or raw pu-erh is a pressed maocha that hasn’t had any additional processing. If the processing has been done well, this tea is highly prized by collectors.
The ripened or cooked pu-erh tea is a pressed maocha that been fermented for up to a year. If not done well, this process will create a muddy tea that has a fishy or sour taste.
Aged raw pu-erh is a tea that has been oxidized slowly a second time. There is a certain amount of microbial fermentation that takes place. This tea is highly prized and will be identified by its dark red color and bold, earthy taste.
What is Pu-erh Tea? Pu-erh Tea is Camellia sinensis tea leaves that have been aged and processed in a specific manner. This tea is available in tea bag, compacted cake or brick form, and as a loose leaf tea.
Pu-erh Tea Preparation: ◦Rinse the tea with boiling water once, prior to brewing, then discard the water. ◦It is recommended when using aged or ripe Pu-erh tea that the leaves be rinsed twice. This is done to get rid of any impurities and to loosen and expand dry tea leaves. ◦The rinsing prepares the Pu-erh tea leaves, triggering the release of flavor and aroma. ◦As tap water can often contain minerals and other chemicals which can leave the tea a bit flat, it is best to use filtered or mountain spring water. ◦Use between 5 to 8 grams of tea per pot depending on the desired strength. When this is reached, take the leaves out of the pot and use them for brewing with your next cup of tea. Multiple infusions can be used with the same leaves.
◦Some advise using lower water temperature and short steeping times. Try several different heat levels and steeping times until you find what you enjoy.
Home Remedies Using Pu-erh Tea:
Historically Pu-erh Tea has been used for centuries to lower blood cholesterol and aid in digestion. It was believed to be a general health tonic, increasing longevity. The Chinese believed that Pu-erh tea enhanced the “qi” or life-force.
Today Pu-erh tea is used to help reduce cholesterol, aid digestion of fatty foods, and to strengthen eyesight, treat diabetic problems, reduce inflammation, and encourage weight loss. This tea is believed to have blood cleansing properties, removing toxins and preventing chronic diseases. It is used as an anti-aging drink.
Side Effects of Pu-erh Tea:
The side effects on Pu-erh Tea are minimal and have to do with its high caffeine content.
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