Pu-erh,Pu’er tea,Puer tea or Bolay tea is a type of tea made from ‘large leaf’ variety of the tea plant Camellia sinensis and named after Pu’er county near Simao,Yunnan,China
Pu-erh tea can be purchased as either raw/green(sheng) or ripened/cooked(shu) , depending on processing method or aging.Sheng pu-erh can be roughly classified on the tea oxidation scale as a green tea,and the shu or aged-green variants as post-fermented tea.
Unlikly other teas that should ideally be consumed shortly after production,pu-erh can be drunk immediately or aged for many years.Pu-erh teas are often now classified by year and region of production much like wine vintages.
Pu-erh tea is available as loose leaf or as cakes of compacted tea.
Introduction and history:
Pu-erh tea is traditionally made with leaves from old wild tea trees of a variety known as ‘broad leaf tea’ or Camellia sinensis var.assamica,which is found in southwest China as well as the bordering tropical regions in Burma,Vietnam,Laos,and the very eastern parts of India.
The shoots and young leaves from this varietal are often covered with fine hairs,with the pekoe ( two leaves and a bud) larger than other tea varietals. The leaves are also slightly different in chemical composition , which alter the taste and aroma of the brewed tea,as well as its desirability for aging. Due to the scarcity of old wild tea trees, pu-erh made using such trees blended from different tea mountains of Yunnan are highly valued.
The history of pu-erh tea can be traced back to the Eastern Han Dynasty.
Pu-erh is well known for the fact that it is a compressed tea and also that it typically ages well to produce a pleasant drink. Through storage,the tea typically takes on a darker color and mellower flavor characteristics.Often pu-erh leaves are compressed into tea cakes or bricks,and are wrapped in various materials,which when stored away from excessive moisture,heat,and sunlight help to mature the tea.Pressing of pu-erh into cakes and aging the tea cakes possibly originated from the natural aging process that happened in the storerooms of tea drinkers and merchants,as well as on horseback caravans on the Ancient tea route that was used in ancient Yunnan to trade tea to Tibet and more northern parts of China. Compression of the tea into dense bulky objects likely eased horseback transport and reduced damage to the tea.
Techniques for making Pu er Tea:
water temperature: 100 (boiling)
Ratio of tea to water is 1g:50g
Water: pure water or spring water (soft water is better). Over-boiled water may reduce the oxygen, which will affect the activation and flavor of the tea.
1 preparing the teapot and Pu er tea
2 clear and warm the teapot, and put the tea into the teapot
3 pouring the boiling water into the teapot and immediately pouring away the water in the teapot.
4 Pouring the boiling water again and steeping the tea for a reasonable time.
5 pouring out the tea into a glass and then divide it averagely into small cups.