Puerh Tea

Also Known As: Pu'er tea, Puer tea, Bolay tea, Camellia sinensis, or Pu-erh tea.

Puerh Tea is from the large leaf variety of Camellia sinensis tea. Named after Pu'er County in Yunnan, China, this tea is available as a raw green tea, or a ripe tea that is often cooked.

The tea is packaged and sold depending on how long the tea has been aged, or the method used to process it.

During the Han Dynasty, the original aging process of Puerh Tea started in merchant store rooms and on the long caravans transporting the tea between Tibet and China on the Ancient Tea Route.

The tea was compressed into bricks or cake to make it easier to transport and to reduce the damage to the tea.

Often classified by the year and region it was produced, Puerh Tea is categorized in a similar manner as a wine vintage.

There are Puerh Teas available that are decades old or more. Tea connoisseurs and speculators will often pay thousands of dollars for a cake of older tea.

Readily available Puerh Tea is generally that which has been recently processed.

There are four main types of Puerh tea available and they are classified by how they are processed.

  • Maocha tea is green Puerh leaves sold in loose form.
  • The green or raw Puerh is a pressed maocha that hasn’t had any additional processing. If the processing has been done well, this tea is highly prized by collectors.
  • The ripened or cooked Puerh tea is a pressed maocha that been fermented for up to a year. If not done well, this process will create a muddy tea that has a fishy or sour taste.
  • Aged raw Puerh is a tea that has been oxidized slowly a second time. There is a certain amount of microbial fermentation that takes place. This tea is highly prized and will be identified by its dark red color and bold, earthy taste.

What is Puerh Tea? Puerh Tea is Camellia sinensis tea leaves that have been aged and processed in a specific manner. This tea is available in tea bag, compacted cake or brick form, and as a loose leaf tea.

Puerh Tea Preparation:

Before brewing, rinse the tea with boiling water once and discard water. For aged Puerh or ripe Puerh tea, it is recommended that you rinse the leaves twice.

This is done for two reasons, to get rid of any impurities on the aged tea, and to loosen and expand dry tea leaves.

The rinsing prepares the Puerh tea leaves, triggering the release of flavor and aroma.

Filtered or mountain spring water works best for brewing this tea as tap water often contains minerals and chemicals that can leave the tea dull and flat.

  • Add 5 to 8 grams of Puerh tea per pot
  • Add heated water

Once the desired strength is reached, take the leaves out of the pot so that you can use the same leaves for subsequent brewing as this tea retains its flavor through multiple infusions.

Some advise using a lower water temperature and short steeping times for the best taste. Try several different heat levels and steeping times until you find what you enjoy.

Home Remedies Using Puerh Tea:

Benefits of Puerh Tea:

The Chinese believed that Puerh tea enhanced the "qi" or life-force. For centuries it was used to lower blood cholesterol and aid in digestion.

It was believed to be a general health tonic, increasing longevity.

Today Puerh tea is utilized in the treatment of high cholesterol, and to aid in the digestion of fatty foods. This tea can be utilized in the treatment of diabetic problems, to strengthen eyesight, reduce inflammation, and to accelerate weight loss.

This tea is believed to have blood cleansing properties, removing toxins and preventing chronic diseases. It is used as an anti-aging drink.

Side Effects of Puerh Tea:

Puerh Tea is generally considered safe, however it is high in caffeine and there may be side effects from the caffeine.