Pu-erh Tea's Rich History

Premium blends were offered as a tribute tea to the Emperor of China and, to this day, remain a highly valuable commodity. It is revered in China as a traditional medicinal tea with many health benefits -- and regarded by tea connoisseurs as the King of Tea for its unique flavor and aroma.

Also known as “puer” or “po lei” in Cantonese, this tea gets its name from the city called Pu-erh in southwestern China, where trade was conducted. Not far from the city in the areas of Xishuangbanna and Simao, south of Yunnan Province, cultivation and processing of the tea is carried out to this day.

Throughout Chinese tea history, pu-erh tea has been known for its unique ability to undergo a post-fermentation process designed for further aging.

Like classic wines, this aging process allows these fine teas to develop added complexity in character, while shedding harsh youthful elements.

Many believe that the active microbes that live within the tea produce many health benefits and give the brew its recognition as a traditional medicinal tea with restorative powers.

This enticing tea has a wide spectrum of taste and aroma that ranges from lightly floral, honey, heather and fruits to harsh peat, leather, grass, tobacco, wood and deep earth.

The color of young tea can start from a golden yellow of summer hay before developing to a deep reddish brown reminiscent of the sunset after 30 years of aging.

Black blends have an imposing aroma of heavy earth comparable to the sweet fragrance of mineral deposits emerging from deep within the forest floor after a heavy downpour. Good brews have excellent clarity and clean flavors that warms the body and soul.

This article was written by Varat Phong, founder of Puerh Cha, a website covering all aspects of the tea. For more information, articles and illustrations, visit www.PuerhCha.com.

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