Pu-erh Teas» General Information on Pu-erh Tea Archives – Pu-erh Teas

Pu-erh Tea Hardware

admin — Tue, 22 Dec 2009 18:32:59 +0000

Pu-erh tea is traditionally prepared in YiXing (pronounced ee-shing) teaware. This teaware is made from Zisha clay that is mined from deep underground sources in Huanglongshan and Zhaozhuangshan. YiXing teapots are left unglazed. Without the glassy coating found on glazed pottery, the porous clay absorbs the flavor, odor, and color of the Pu-erh tea that is prepared in it. Over many brewings, these teapots are seasoned and imbue a flavor that combines the present tea and notes of previous brewings. It is common for connoisseurs to dedicate a particular teapot to a specific flavor of tea to harmonize the flavors of the tea and the teapot. The teapots are intended for single serving use and are quite small. Each teapot is a work of art and will often contain a chop mark of the artist that created the pot.

Surprisingly, the tea cup is a fairly recent inclusion in the traditional preparation of Pu-erh tea. Prior to 1350AD, most Chinese teas would be consumed directly from the teapot. In the Ming dynasty the gaiwan was added to the traditional teaset and is now one of the main ways that teas, including Pu-erh tea are prepared and enjoyed in China. Each gaiwan is a matched set comprised of a saucer, bowl and lid. Unlike the the YiXing teapot, the gaiwan is glazed to prevent the teaware from becoming seasoned or discolored over time. The base material for a gaiwan is most often porcelain. Because porcelain quickly distributes heat, porcelain gaiwans are excellent for aged and fine pu-erh preparation at lower temperatures. The gaiwan teaset permits tea to be infused directly in the bowl and then be enjoyed from the bowl or served into tasting cups. While gaiwans are not as good as yixing pots for most pu-erh teas, the glazed gaiwan can be used conveniently for the preparation of many types of tea.

Pu-erh – From Tree to Cup – Part 2 – Pressing and Packaging

admin — Wed, 16 Dec 2009 19:50:51 +0000

The pressing of Pu-erh tea into cakes and the aging of the tea perhaps originated in the need to transport the tea conveniently from Yunnan to Tibet and northern China and in the natural aging process that happened in tea storerooms and during transport.

While Pu-erh is predominantly pressed into cakes, an interesting variety of additional compact shaped may be used including squares, bricks, bowls, mushrooms, and melons. Most Pu-erh tea is distributed in small cakes weighing about 357 grams. Regardless of the final shape, each of these forms is created by steam-moistening the máochá or ripened tea leaves to improve cohesion prior to compressing the tea into the desired form. Occasionally, cakes are made of older leaves mixed with the current year leaves. This mixing is, unfortunately, difficult to get information about as it is considered a trade secret.

Next, the desired amount of tea is placed within a cloth and under the press. This compression can be preformed mechanically or by hand with a hydraulic or lever press. Traditionally, a large rock was used for the pressing. A small piece of paper called a Nèi fēi will also be pressed in with the tea, as a sign of authenticity that resists easy tampering. The pressed tea must be allowed to dry prior to packaging and sale.

When sold individually, each pressed cake will come in a cotton wrapper printed with information on the production location and year of production. These wrappers also sometimes include interesting artwork. As mentioned above, the cake will have an impressed authenticity paper embedded in the tea with manufacturer information. Some cakes will also include a loose flyer with additional information about the tea. Pu-erh is also sold wholesale in larger bamboo containers called tong.

Pu-erh – From Tree to Cup – Part 1

admin — Wed, 09 Dec 2009 23:06:54 +0000

As discussed previously pu-erh tea is brewed from the leaves of Camellia sinensis var. assamica. Once the raw leaves are harvested, the leaves are predominantly processed in one of two ways: direct compression into cakes of raw Pu-erh tea or ripening/aging prior to compression.

In either method, the first step is to convert the leaves to a product know as raw, green, or uncooked pu-erh (this product is also called máochá). The harvested leaves are set out in the sun or a well ventilated area to dehydrate and wilt. To stabilize the tea, the oxidizing activity of enzymes in the leaves must be stopped. This is achieved by frying the leaves. Finally the fried leaves are dried in the sun and are rolled into strands. These processed leaves are now know as máochá and may be sold as loose leaves, pressed into cakes, or aged. Unfortunately, to achieve optimum flavor, most pu-erh needs to be aged or artificially ripened.

Natural aging can take ten to thirty years and requires careful storage. The aging pu-erh must be exposed to proper ventilation, humidity, and temperature. Each of these factors will alter the rate of the tea’s oxidation due to microbial activity on the tea and age at which the tea achieves optimum flavor. Exposure of the tea to odors or direct sunlight can taint the flavor of the tea. While pressed, raw, aged pu-erh is most highly prized, there is an alternative to this long aging process by direct oxidation of the tea through a composting process know as ripening.

To ripen pu-erh the máochá is heaped into piles and moistened to encourage microbial activity. Different microbial species thrive at different moisture levels, so proper control of pile moisture is key to the ripening process. After a ripening time of up to one year, the ripened leaves are dried for pressing.

Welcome to Pu-erh Teas

admin — Sat, 05 Dec 2009 23:42:15 +0000

Welcome to Pu-erh Teas. This site is dedicated to providing interesting and relevant information on this unusual tea. Pu-erh, Puer, Pu’er, Pu’er tea, Puer or Bolay tea is a broad leaf tea traditionally harvested from wild tea trees. While white, green, oolong, black, and pu-erh teas all are harvested from the Camellia sinensis plant, Pu-erh tea is brewed from the leaves of Camellia sinensis var. assamica. Pu-erh teas predominantly come from the Southern Yunnan province of China. Pu-erh (pronounced POO-air) is one of China’s most famous medicinal teas and has been enjoyed for over one thousand years.

The large leaves are either oxidized (cooked) or left raw, however even raw, or green, pu-erh tea is briefly fired to stop enzymatic activity in the leaves. Pu-erh teas are sold as loose leaf tea or pressed into cakes and other shapes. Like wines, Pu-erh teas are designated by the year and production location. The leaves of the oldest trees are most sought after. Correctly brewed Pu-erh tea has a rich, earthy flavor that is in a class of its own. It has an extremely long shelf life and, depending on the variety, may be suitable for drinking at 50 years after harvest and beyond. Properly processed, aged pu-erh from high quality trees can increase significantly in value over time. In recent years, this has led to higher prices for rarer pu-erh teas. However, it appears higher prices fueled by speculation have subsided for the time being.

Many medicinal properties are ascribed to pu-erh tea and it is believed to be suitable for people of all ages. While the tea is frequently purchased to aid in weight loss and to combat the ill effects of excessive alcohol consumption, studies indicate that the tea can reduce blood cholesterol.

Pu-erh, Puer, Pu’er, Pu’er tea, Puer or Bolay tea