Originally from China, Pu-erh is a post-fermented tea prized for its depth of flavour and its many reputed benefits. Enjoyed for centuries, it is also known for improving with age. Curious to understand how this remarkable variety is made? Origins, oxidation and fermentation: here is everything behind the making of this traditional tea.
The Origins of Pu-erh Tea
Pu-erh tea, produced in China's Yunnan province, takes its name from Pu'er, the city where it originated. It is made from the large leaves of tea trees that grow naturally across this region.
As a historical note, this tea began spreading across China from the 7th century onwards. At the time, it was even used as a form of currency along the trade route connecting Yunnan to Tibet and Mongolia. To make transport easier, the leaves were compressed into bricks or flat cakes. Between the 14th and 17th centuries, the reigning Chinese emperor banned these compressed teas, though some producers continued to make them in secret.
From the 17th century, tea from Yunnan grew steadily in reputation and became known as Pu-erh, after the area in which it was produced. Today, it is recognised as a post-fermented tea of remarkable quality, whose flavour and aromas deepen and evolve with time.
Post-Fermented Tea: Understanding the Production Process
Pu-erh is a dark tea from China, produced through a distinctive and carefully controlled process. Here is a look at the key steps producers follow to create this tea with its unmistakable character.
Oxidation
Pu-erh is made from large-leaf tea trees grown primarily in Yunnan. Wild trees generally yield leaves of the finest quality, though some producers also use leaves from cultivated plantations.
Regardless of the growing method, the production process for post-fermented tea follows the same course. Between spring and autumn, the leaves are harvested and left to dry until they undergo a natural oxidation process. They are then piled in a warm, humid environment to trigger fermentation.
Fermentation of Dark Tea
Traditionally, Pu-erh was produced through slow fermentation. Producers stored the tea in warm, humid conditions for months at a time, encouraging the action of moulds and bacteria to achieve the desired result: a post-fermented tea capable of ageing for years.
Since the 1970s, methods have evolved and producers now use a faster technique. The leaves are dried and formed into a pile, which is then moistened and covered with a tarpaulin. This process accelerates fermentation. The pile is turned regularly to encourage even bacterial development and prevent the leaves at the bottom from fermenting too quickly. After several weeks in a warm, humid room, the tea changes colour and darkens.
The Aromas of Pu-erh Tea
Post-fermented tea stands apart not only in its production, but also in its character on the palate. The longer it ages, the more its aromas evolve. Once brewed, it takes on a deep red hue and develops fruity, sometimes woody notes. Depending on the age of the Pu-erh, you may even detect an earthy quality. Over time, these nuances shift and the texture grows smoother and more rounded.
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