Pu-erh tea   

Pu Erh tea: Origins, varieties and benefits

What is Pu Erh tea?

Pu Erh tea, originating from the Yunnan province in China, is a post-fermented tea with unique characteristics that fascinates enthusiasts worldwide. Made from Camellia sinensis var. assamica, this dark tea stands out for its distinctive manufacturing process, its virtues, and its ability to improve with age.

Known for its complex taste and olfactory richness, Pu Erh offers an intense tasting experience, often evoking notes of wood, damp earth or leather. Its color, which varies from dark red to deep black, testifies to its unique fermentation process, which can last from a few months to several decades.

The different varieties of Pu Erh tea

Green puerh tea (raw Sheng Raw)

Green Pu Erh, also called Sheng Cha, is a raw tea that undergoes slow fermentation over the years. Initially similar to a compressed green tea, it gradually transforms, developing increasingly complex aromas and a color that darkens with time. Enthusiasts particularly enjoy following the evolution of these teas, which can be stored for decades.

Dark puerh tea (fermented Shu)

Dark Pu Erh, or Shu Cha, undergoes accelerated fermentation that quickly gives it its black tea characteristics. Developed in the 1970s to imitate the taste of aged Sheng Pu Erh, Shu Pu Erh undergoes a controlled transformation process called "wo dui" that can last 45 to 60 days. Its dark red liquor and rich fragrance, often evoking notes of earth, mushrooms, or forest floor, make it a tea appreciated by lovers of strong and comforting flavors.

The Benefits of Pu Erh Tea

Antioxidant Properties

Rich in powerful antioxidants, particularly polyphenols and catechins, Pu Erh is known for its many virtues. These compounds help fight oxidative stress, thus contributing to the body's overall well-being. Studies have shown that regular consumption of Pu Erh tea may have beneficial effects on cardiovascular health and the immune system.

Effects on Digestion and Weight Loss

Traditionally used in Chinese medicine, Pu Erh is renowned for aiding digestion and promoting weight loss. It is said to help reduce cholesterol levels and eliminate fats, making it an ally in a balanced diet. Some studies suggest that Pu Erh tea may help regulate lipid metabolism and improve body composition. Additionally, Pu Erh is often consumed after heavy or fatty meals, as it is believed to aid in digestion. Although its caffeine content is generally lower than other teas, it remains a mild stimulant that can help boost metabolism.

The different forms of Pu Erh tea

Loose Pu Erh tea

Loose Pu Erh offers great flexibility in preparation and allows you to appreciate the twisted shape of the leaves. It's often in this form that you find Mao Cha, the raw tea used to produce compressed Pu Erh.

Pu Erh tea cake

Pu Erh cakes, called "Bing Cha", are the most common form. Generally round in shape and weighing about 357g (which corresponds to an ancient Chinese weight system), these cakes are ideal for long-term storage and controlled aging. 

Pu Erh tea in Tuo Cha form

Tuo Cha are small compressed portions, often nest or bowl-shaped, typically weighing between 3g and 250g.

The aromatic notes of Pu Erh tea

The aromatic bouquet of Pu Erh is remarkably rich and complex, varying considerably depending on the age, origin, and production method of the tea. Here's an overview of the main nuances you might encounter:

• Young Sheng Pu Erh: vegetal, floral, sometimes fruity with some astringency.
• Aged Sheng Pu Erh: Evolution towards notes of wood, camphor, dried fruits, with increased sweetness.
• Shu Pu Erh: Wet earth, forest floor, mushrooms, sometimes leather or cocoa.

Some Pu Erh can also present more specific scents such as:

• Mineral touches reminiscent of wet stone
• Smoky notes or dried leaves
• Red fruit or plum fragrances for certain aged teas

There are also scented Pu Erh teas, particularly with chrysanthemum or jasmine flowers, offering an even more diverse palette. The tasting experience of a Pu Erh is often described as a sensory journey, where aromas evolve not only over the years but also during successive infusions in the same tasting session.

How to choose a quality Pu Erh tea?

To choose an excellent Pu Erh, several criteria should be taken into account:

• Origin: Favor teas from the Yunnan province, the historical birthplace of Pu Erh.
• Age: For Sheng Pu Erh, age can greatly influence. Older teas are generally more expensive but offer more complex flavor profiles.
• Manufacturing process: Ensure that the tea has been produced using an ancestral approach.
• Organic farming: If possible, opt for products from organic agriculture for optimal quality and environmentally friendly cultivation.
• Appearance: For compressed teas, check that the compression is uniform and that the leaves are of good quality. For loose teas, observe the regularity of the leaves.

How to prepare and taste Pu Erh tea?

Traditional preparation

The technique called gong fu cha is a true art that allows you to fully appreciate the subtleties of Pu Erh:

1. Use a small Yixing clay teapot or a gaiwan.
2. Preheat your utensil by rinsing it with hot water.
3. Place a generous amount of tea (about 5-8g for 100ml of water).
4. Perform a quick rinse at 95-100°C to "wake them up".
5. For infusion, pour hot water and let it steep briefly (10-30 seconds for the first infusions, gradually increasing the time).
6. Serve in small cups and enjoy the evolution over successive infusions.

This method allows for numerous infusions (sometimes up to 20 or more), each revealing new nuances.

Modern and quick preparation

For a quicker preparation adapted to daily life:

1. Use about 3-5g of tea for 250ml.
2. Heat to 95-100°C.
3. Steep for 3 to 5 minutes.
4. Adjust the time according to your preference for a stronger or milder cup.

Even with this simplified method, Pu Erh can generally withstand multiple infusions. Don't hesitate to reuse the leaves to discover how the taste evolves.