Pu-erh or Puer tea () is a fermented tea, named after Puer 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.
In Cantonese culture, pu-erh is known as po-lay or bo-lay 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 human; it could assist in weight loss.
History
Unlike other variety of tea, Pur-Erh Tea is traditionally made with older leaves (not the first flush or budding leaves) from tall and old trees. The leaves are then left green or moderately fermented into oolong before being dried. Often times the tea is then formed into cakes or bricks, wrapped in paper or pumello rinds, and stored outside exposed to moisture, air, and heat for years in order to further mature. It is said that this tea originated from the process of forming tea into bricks to be used as money. The tea bricks developed a unique flavor that was then refined.
Varieties
Many have mistaken categorised Pur-Erh as sub class of Black tea. In fact, it is impossible to process Pur-Erh from black tea.
There are 2 major categories of processed Pur-Erh
- Green (青饼)
- Mutual/Oolong (熟饼)
Preparation
Pu-erh, as with other Chinese black teas, and especially yunnan teas , is generally expected to be served Gong-Fu style, generally in Yi Xing teaware. The tea is often steeped for long periods of time and can acquire a dark brown/black color, as dark as strong coffee. Because of the prolonged fermentation and oxidization pu-erh often fails to develop the bitter, astringent properties of other teas, and can be brewed much stronger and for hours.
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