Unwrapping the Mystery of Pu-Erh Teas
The popularity of pu-erh teas has increased dramatically over the past twenty years, both domestically in China as well as in the western world. Despite this, many tea drinkers are still in the dark about this unique variety of tea.Pu-erh teas come from China’s southwestern Yunnan Province, and are traditionally made from the old-growth tea trees that Yunnan is famous for. The name “Pu-Erh” is derived from the town where all tea in this region was taken after harvest in ancient days. Part of the fascination with pu-erh teas (also spelled, “puer,” “puerh” and “pu’er”) stems from their complexity. They exhibit a wide-ranging palate of (perhaps unusual?) aromas and flavors that, in comparison to other traditional tea varieties (black, green, etc.), accentuate their exotic character. In addition, pu-erh teas are highly valued in Chinese medicine, and are believed to aid in the digestion of fatty foods and help to regulate cholesterol levels.
What Makes a Pu-Erh Tea?
Although the end product can be quite different than other tea varieties, the manufacture of pu-erh tea begins with a number of steps common to all teas. Like other teas, pu-erhs begin by being plucked, whithered, rolled/kneaded, and sometimes allowed to oxidize. From this point, however, pu-erh manufacture follows its own path. After initial manufacturing, pu-erh teas are packaged up (either loose or after being steamed and pressed into a certain shape) and the aging/fermentation process is allowed to begin.
February 16 2009 | Tea Facts | No Comments »
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