by Ms Manu

Created on: August 08, 2009

There are few things that improve with age: wine, cheese and tea. Tea!Yes if it's a Pu-erh. Pronounced "POOH-air", these aged teas have their own class of extraordinary flavours, of earth, of musk or of tobacco. These can be aged anything between one to fifty years before they make it to the tea pot. The tea gets its name from Puerh city in the Yunnan province of southern China. Today this tea is made in many places, but the purest and best are supposed to be from the Yunnan province, which was the hub of tea trade during the early sixth century.

This tea is produced by fermenting the tea leaves, unlike other teas which are oxidized to various degrees to acquire their corresponding flavors. Pu-erh is made from fermenting the green tea produced from a 'large leaf' variety of the tea plant. Some methods suggest that the leaves used are from tea trees native to Yunnan. Newly harvested leaves are spread on a hot surface, in the sun or under a heating light and let to wilt; it is then steamed hot to stop oxidation and compressed to cakes. These cakes are wrapped in paper and left to age, during which the tea undergoes bacterial and fungal fermentation. All the aspects of the production process from the location of the tea plant, the trees and shrubs in the surrounding, the duration the leaves are exposed to heat, to where the cakes are stored effect the taste of the tea. The shapes into which the cakes are molded and density greatly enhances the quality of aging. The authentic form is the green pu-rehs, these are traditionally aged, but due to the increase in the demand for this rare tea, a new method of rapid artificial aging has been utilized by tea manufacturers to produce black pu-rehs in shorter time. The two greatly differ in taste, the natural aging gives the green a rare tingle.

Pu-reh teas are a rage today as slimming teas; they also have added health benefits. Since ancient times tea in general and Pu-reh in particular has been used in medicines and has been reserved for the nobility. Pu-reh teas have been used as currency in olden days. It is also given as dowry to a new bride. It is also considered as an investment by some, who by young pu-reh and age it by themselves.

Pu-reh is made by scooping or breaking a chunk from the cake and place it in the brewing vessel, pour boiling water and let it stand for thirty to forty five seconds this the leaves open up and release their flavor, drain and serve. The leaves can be brewed for a dozen times, with the steeping time increased. The taste and aroma will vary after each brew, initially they taste is strong and full bodied but later brews are mellow and lighter. The age and type of pu-reh also adds to the flavor, a young pureh is sweeter with fruit notes and in yellow brown in colour, as the age advances the brew is dark red brown in colour and has earthly aromas of dry leaves tobacco and many more. Enjoying pu-reh is an acquired taste, and enjoy the slight intoxicating sensation after a few tasting cups.

Pu-reh brings out a completely new yet ancient aspect of tea, heralding a long and delicious path to enjoy tea.

Source:

The Harney & Sons Guide to Tea, Michael Harney

http://www.pu-erh.net/

http://en.wikipedia.org/wiki/Pu-erh_tea

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