The Black Gold of Tea
Many of us have heard that green tea helps with digestion, but do you know besides green tea, there is another tea that has been used for many centuries in Chinese history, to "help digestion, and calm the body and soul"?
Pu-erh, as also known Puerh, Pu eh, Pu er, Po Lei, is a unique tea category on its own. In Chinese tea categorisation, it is known as the "black tea" (not to be confused with the "western" black tea such as English Breakfast, which in Chinese tea categorisation, is classified as a "red tea"). It is the specialty from one beautiful, tropical and still relatively untouched by industrialisation Chinese province called Yunnan, which means "Beautiful Clouds in the South".
Pu-erh, compared to black tea which is fully fermented and green or white tea which is slightly or not fermented, is "post-fermented". What that means is after it becomes "black tea", the tea leaves are stored for an extended period of time so it can be aged.
Pu-erh is reputed for efficacies such as lowering cholesterol, warming stomach and slimming. Some drink it to warm up their toes and fingertips an hour before bed. Its digestive property is well known – Pu-erh "de-glues" your system from eating heavy food such as stews, steaks or dishes with thick brown sauce. Its earthy taste also rounds off these dishes without sinking your stomach to the floor!
It is also low in tannin and researches suggest that Pu-erh that is over 15 years old does not contain caffeine as the caffeine has broken down through the long storage process. (Younger Pu-erh has similar caffeine levels to black tea.)
There are many kinds of Pu-erh in terms of size and shape, but the quality will depend on the following factors:
1. Whether the leaves are from cultivated tea bushes or naturally grown tea trees. Tea trees have larger leaves and a better (softer) taste. Some trees are over 3000 years old and still produce tea!
2. How it has been aged: there are two methods – raw or ripe. Raw is often regarded as the "proper" way as the leaves are left to natually age. On the other hand, ripe pu-erh has been moistened to expediate the aging process.
3. How it has been stored: even well made tea needs to be stored properly. Although Pu-erh can be stored just about anywhere at home, it loves the natural air, and should be stored in a moistfree environment as excessive dampness can cause mould to form, which is not good for your Pu-erh nor you to drink!
What does Pu-erh tastes like? Pu-erh has an unique earthy taste. Vintage Pu-erh over 60 years warms your throat when and after drinking. Although the brew colour is dark reddish black, it is actually quite mellow and not bitter at all. In fact, you may have already tried it (the lower grade) in a Chinese eatery as it is the most commonly served tea next to Jasmine Green tea.
Brewing is pretty effortless. Kettle on, pour the water in when it’s bubbling hot. We recommend tipping the first quick infusion as it has most "harshness" from the leaves. Enjoy from the second brew onwards. (Pu-erh can be rebrewed a few good rounds continously.)
Just like vintage wine, a good vintage Pu-erh comes with a handsome price tag. Most of the older Pu-erh is collected and stored in cake form (a flat round disc about 20cm big) for ease of storage. For any cake over 40 years old you could be looking at a princely price in 4 figures!
Article and photos supplied by www.teas.com.au .
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