Pu-erh Tea

What makes Pu-erh tea so unique? Well, just about everything. The growing conditions of the region, the kind of tea used, and an unusual fermenting process all add up to this very special tea.

As with many varieties of teas and coffees, Pu-erh is named after the region where it was first harvested. There is a small town in the Yunnan province called Pu-erh, and trade in this type of tea was very heavy there. They harvest the tea from a broad-leaved variety of tea, that is supposedly a very ancient strain of tea.

All teas have a wide spectrum of health benefits, but Pu-erh has an extra one. Drinking Pu-erh tea can help reduce cholesterol, according to scientific studies. By helping digestion (particularly of fatty foods), Pu-erh is the perfect tea after a heavy meal.

As for the special processing, I found conflicting information. Some sites said that Pu-erh tea is double fermented, whereas another called it semi-fermented. Another site just said there was "secret processing". I guess I will have to make a trip to Yunnan province and find out for myself.

The brewed tea is darkly red, and has a bold, earthy taste. For optimum brewing, use boiling water. Unlike most other teas, Pu-erh is usually purchased in a compressed state rather than loose leaves. The leaves are pressed together during processing into a variety of shapes. The 'tea bricks' once used as currency were typically made with Pu-erh tea. You just shave off some tea from the brick or ball, into your teapot.

The flavour of Pu-erh is often under-appreciated, because it actually gets better with age. Letting it mellow will improve your cup of tea. You can buy very old samples of Pu-erh, but they will cost you. Some aged Pu-erh has been in storage for several years. Think of it as you would a fine wine.

View the original article here