Pu-erh Teas
Famous for the strength of flavor, pu-erh tea (pronounced POO-air) is for the adventurous tea drinker. These teas have been made for centuries in Yunnan Province, China. Pu-erh tea is often pressed or molded into bricks or cakes, making them great for easy transportation, in the old days, by caravan. Its popularity spread when Mongol horsemen carried this tea across Asia under Kublai Khan during the thirteenth century. The name Pu-erh comes from Pu-erh city in southern Yunnan, where the tea would be collected from the surrounding regions before it was set out in caravans for export. Pu-erh is great to convert coffee drinkers into tea drinkers. Some pu-erhs can be as strong as espresso!
Pu-erh’s difference in flavor comes from an additional step in processing. After picking the leaves, the tea maker either creates a green or a black tea. Once that is done, a special micro-fermentation agent is added. This remains a state secret that is as closely guarded today as it was under the Ming Dynasty -- back then the punishment for divulging tea secrets was death. The best way to describe this process is to compare it to what happens to milk when rennet is added to make it a cheese. Some green pu-erhs do have a slight yogurt taste to them. Once this fermentation has been accomplished the leaves are then packed or steamed and pressed into bricks, called tuocha (small, single-serving pellets), or cakes. Because of the additional processing step to the leaves, these teas are also the only ones that improve with age. Some prized pu-erh teas can be over 50 years old. There are stores in Taipei, Taiwan, that specialize in selling only pu-erh teas and the range -- in style, quality, and price -- is astounding. People will pay thousands of dollars for rare pu-erh teas that are 30 years old and up.
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| Pu-erh Tuoca Nuggets |
Pu-erh Beencha (Frisbee-sized disc) |
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There are hundreds of styles of pu-erh. Notable are Toucha (pronounced TOE-cha), small nuggets of compressed tea. This creates a strong, espresso-like tea with an earthy flavor. Green Pu-erh Dragon Cake has impressive designs embossed onto it from the press and the tea is just as good. Pu-erh Beencha, a small, Frisbee-sized disk, is perhaps the most common way for pu-erh teas to be processed and sold. It is a good idea to hold on to these as they will get better and better each year.
How to brew pu-erh tea:
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When the bricks are extremely tightly pressed it is best to use a strong knife to carefully pry out some leaves. The technique that works best is to insert the knife into the edge of the brick and then gently work it up and down until the tea loosens and falls off.
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Add about 3-4 grams per serving of tea (the amount depends upon type of pu-erh) to your teapot.
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Add hot boiling water at a full rolling boil -- it’s the only tea that should be made with boiling water.
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If the tea looks dusty, you may wish to wash the leaves with a brief 10-15-second infusion. Then pour off the liquid.
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Steep for 2-3 minutes. Once the tea seems ready to you, give it a stir and then pour and taste. If necessary, adjust the steeping time for a stronger taste. The Tibetans are famous for brewing their pu-erh teas overnight to make their famous Soo Jah (Yak Butter and Salt Tea).
Pu-erh teas also have a lot of medical lore surrounding them. In China they are considered beneficial for lowering cholesterol, fighting hangovers, and aiding digestion. Most Chinese will drink a pu-erh tea just after eating any food that is heavy or greasy.
One-Minute Tea Tip, 2000 |
