Chinese Black Tea: All Its Secrets Finally Revealed

What is Pu-erh, the black tea from Yunnan?

Already consumed by the Chinese over 1000 years ago, Yunnan tea has stood the test of time to offer you its woody and camphor-like taste. Adored then banned, it has nonetheless become an essential production of the Chinese region of Yunnan. Discover the secrets of this delicate and luxurious beverage.

What is the origin of Chinese tea?

The origin of Yunnan tea is not entirely certain. In a distant era, tea leaves were a currency of exchange between Chinese and Tibetan merchants. They then used "The Ancient Tea Horse Road". The tea leaves were transformed into cakes, which were easier to transport than loose tea.

At that time, the only existing Yunnan tea was green. Experts believe that due to climatological conditions, the tea underwent fermentation. The green tea cake turned dark. Its taste also transformed.

How did dark Yunnan tea survive through Chinese dynasties?

Throughout history, Yunnan tea has known hours of glory, but also dark times. Its first traces date back to the Tang dynasty era when this tea was appreciated. Its production was significant. All families in the region would infuse this treasure. It became the emblematic drink of the Chinese region.

But, under the Ming dynasty, Yunnan tea almost disappeared. Banned, it was only manufactured clandestinely in certain remote areas of Yunnan. It was compressed in utmost secrecy and the cakes were stored in cellars.

How did Yunnan tea become "Pu-erh Tea"?

The patience and perseverance of the Yunnan Chinese would finally bear fruit. Under the reign of the Qing, dark tea experienced a new flourishing period. The production of compressed tea resumed with vigor. It changed its name to "Pu-erh tea", but its recipe remained unchanged.

Today, in its small porcelain teapot or gaiwan, Yunnan tea remains, in its green version, the most consumed in the region. The fermented form, on the other hand, is mainly exported to Europe and the rest of Asia.

How is Pu-erh, the dark tea, manufactured?

Yunnan tea is manufactured according to a traditional method. Picked from wild tea trees, the leaves are processed before being pressed into the shape of the famous cakes.

From which culture does Yunnan black tea originate?

Pu-erh tea comes from tea trees that grow on the mountain soil of Yunnan. These wild trees produce quality leaves. The Camellia sinensis leaves are picked in bulk when they are young, but large enough. Then, they are compressed into a cake or tuocha, with or without post-fermentation.

What is the journey from tea leaf to mao cha?

The tea trees dedicated to Pu-erh grow in small gardens on the slopes of the Yunnan mountains. The trees in this land are not in contact with chemicals, so the teas are completely organic. The production of this quality tea is essential to the region. The trees and their adjacent woods are therefore cherished by the Chinese.

When are the tea tree leaves harvested?

These tea trees are subject to two harvests. The spring harvest is renowned for producing the best teas, but the autumn harvest also yields high-quality infusions. Generally, the harvested parts consist of one tea leaf and a bud.

How are the tea leaves processed?

The harvested product is placed on mats. After wilting, the leaves are crumpled to promote post-fermentation. They are then dried in the sun. This step is crucial in the Pu-erh manufacturing method. Indeed, it allows preserving the intrinsic qualities of the tea tree leaves.

At this stage, Yunnan tea is called mao cha. It is green and ready to be compressed into cakes or aged in loose form. For a dark Pu-erh, this is where the post-fermentation step begins.

How does mao cha become a Pu-erh tea cake?

To make a traditional Pu-erh cake, the mao cha must weigh exactly 357 grams. The leaves are placed in a cylindrical container. They are then steamed to relax. The mao cha settles. It is ready for the next step.

The tea leaves are poured into a cloth. The whole is shaped into a cake form and then pressed by a stone or other heavy accessories. The cakes are then stored in drying facilities.

When dry, these cakes are placed in bamboo baskets and begin their aging process. This fermentation step will give them their characteristic taste and color.

What are the types of organic Pu-erh?

Depending on its fermentation method, Yunnan Chinese tea can be classified as raw or cooked. Purists then call it Pu-erh sheng cha or Pu-erh shu cha.

What is raw Pu-erh?

Raw Pu-erh teas are green Pu-erh teas. They are sometimes sold under the name Pu-erh sheng cha or simply raw sheng green teas. Green Pu-erh is compressed into a cake or tuocha and then aged in a humid cellar.

What is cooked Pu-erh?

Cooked Pu-erh is a post-fermented tea. These products are sold under the name Pu-erh shu cha. Unlike Pu-erh sheng cha, cooked Pu-erhs have an accelerated fermentation process. The tea is sprinkled with water and then covered with a tarp. It then ferments in a warm, humid room. The Pu-erh tea leaf cakes thus obtained have a high price. The grand crus have flavors with woody and camphor notes.

How to recognize a quality Pu-erh?

Like oolong, Yunnan tea is often imitated, but never equaled. Here are some indications to help you determine the quality of a Yunnan tea:

• Although compressed, the tea should offer whole leaves.
• The leaves should provide flavor, even after several infusions.
• While Pu-erh doesn't have a "typical" taste, its aromatic notes should not have an earthy aftertaste.
• The cake or tuocha should be dense.

How to prepare a good Pu-erh?

In China, preparing Pu-erh is almost a sacred act. Traditionally made in a gaiwan, this infusion can also be enjoyed in a porcelain teapot.

Yunnan tea is presented in the form of a cake or tuocha. You must then extract the desired quantity of leaves with a tea pick, or other tools designed for this purpose. According to experts, this tool better preserves the leaves. You should then infuse the tea in water at 90°C. The leaves unfold their aromas and can be used for several infusions.

Post-fermented Chinese tea is also available in loose form. Its price is more affordable, but its "typical" quality remains the same. This can be an alternative if you don't want to store cakes.

What are the benefits of organic Pu-erh?

The manufacturing method of the Pu-erh tea cake gives it a unique composition. This composition is the source of its benefits on cholesterol.

What is the composition of Chinese black tea?

Young tea tree leaves have a high polyphenol content. These decrease during aging, as fermentation causes fungi to appear. This post-fermentation phase, similar to that of oolong black tea, reveals the cholesterol-lowering benefits of the infusion.

What are the "health" benefits of organic Yunnan tea?

Quality Yunnan teas have an effect on cholesterol. During its aging, the Pu-erh cake is colonized by fungi whose properties are similar to statins. The tea then produces an infusion that lowers cholesterol.

This fermented tea is also recognized for its digestive virtues. Therefore, it is commonly consumed after heavy meals rather than at the time of the famous "cup of tea".

What are the traditional uses of Pu-erh tea cake?

In the Canton region of China, Pu-erh is considered a medicinal drink. Sold under the name "Yunnan tea" or "tuocha", it is renowned for lowering cholesterol. In the West, infusions from the Yunnan mountains are also used for weight loss.

Pu-erh tea has traversed epochs to find its way into your cup. Stemming from traditional cultivation and manufacturing, it brings you unsuspected medicinal virtues. Pour some hot water over the young leaves and let Yunnan tea unfold its charms.