Pu-erh Tea

Pu-erh teas are one of China’s best kept secrets. Widely consumed and a tea that has traveled with merchants and nomads for centuries, Pu-erhs are some of the oldest, most complex teas. As Pu-erh teas age, they develop an increasingly earthy aroma and a sweeter, full-bodied taste. They come in many, many forms – loose leaf, compressed and embossed by hand and machine into bricks and cakes of all sizes; aged in bamboo baskets and in stalks, fired and aged in citrus rinds and innumerable materials all to create unusual tea.

Pu-erh tea is made from the strain of Camellia Sinesis called Dayeh, a large-leaf varietal. Pu-erhs are divided into two main classifications – green and “cooked” or oxidized Pu-erhs. With green Pu-erhs, the firing of the leaf is only partial thus allowing the leaf to continue to oxidize slowly over time. “Cooked” Pu-erhs appear darker due to their initial oxidation before firing. These dark teas age well and their flavor improves with time but the degree of change is less than that of green Pu-erhs. Often, Pu-erhs are stored in caves or special underground rooms to allow them to age properly. In fact, the most distinct characteristic of this tea is its ability to age well.

Pu-erhs are bold and earthy, they make a strong statement. Some smell like a wet, mushroomy forest floor. Others are quite spicy or are reminiscent of a single malt scotch. The taste and types are incredibly diverse. You may need to sample several types before you find one that suits your palate.

Health Benefits: Part of the enjoyment of this tea is the way it makes you feel inside. Not only is it reported to lower cholesterol and triglycerides, it also is a diuretic, aids digestion, cleans the blood, is good for the male prostate, and helps in weight loss.