This video is a little controversial. While there is some disagreement on the technique used to prepare Pu-erh tea, this is definitely an interesting video on proper preparation.
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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. We Love DC has an article on afternoon teas in fancy hotels in Washington DC. Pu-erh tea gets a mention as the Park Hyatt Washington’s Tea Cellar contains the biggest collection of aged pu-erh teas in the United States, with teas dating back to 1949. While the cellar has over 50 teas, vintage and reserve pu-erh teas teas fetch prices in excess of $800 a pound. The Cellar employs a tea expert to guide guests on a taste exploration of pu-erh and other teas. A traditional tea table is set Saturday and Sunday from 2:30 pm to 4:30 pm each week.
Today’s post is on the preparation of Pu-erh tea. Pu-erh is traditionally prepared in the context of a Gongfu tea ceremony, a set of practices dating back to the 8th century. Compressed leaves are separated from the pu-erh cake using a special pu-erh knife and one must be careful not to crush the leaves. The leaves are then combined with approximately 4 ounces of hot water in a small teapot made of yixing clay, also called zisha clay. These unglazed teapots absorb the flavors of pu-erh teas over time and become seasoned, enhancing the flavor of the brew. The quality of the water, the temperature of the water, and infusion time are the keys to proper preparation of pu-erh. Spring water is ideal, as excessive mineral content of removal of mineral content will taint the taste of the tea. While some recommend using boiling water, connoisseurs allow the water to cool back from a boil to at an infusion temperature ranging from 200 to 185 degrees Fahrenheit. Lower temperatures are generally reserved for higher quality, aged teas. Prior to infusion, the teaset is rinsed with boiling water. Then the tea is combined with the water at a rate of one ounce of water to one gram of tea. The first infusion lasts 10-15 seconds and is discarded to wash the tea. While there some difference of opinion regarding steeping times, ranging from 10 seconds to 2 minutes for the second infusion, there is a general consensus the subsequent infusions from the same leaves should receive longer infusion times. While many westerners prefer pu-erh prepared with longer infusion times, and Tibetans may brew their pu-erh overnight, shorter infusion times allow the connoisseur to better appreciate the subtle flavors that differentiate one pu-erh tea from another. Let you own taste be a guide, but a dark, unpleasant brew is a sign of excessive steeping time. 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 |
IQ by Innovations Young Pu-erh Tea:  Puerh is an aged tea from China that is fermented and matured to develop a unique mellow, slightly wet earthy character. The finest puerhs are aged for up to 50 years and become more mellow and soft over time. In China, this category of tea is considered to be a medicinal beverage that helps metabolize fats. It is ideal for digestion and is said to help prevent hangovers. |
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