Pu Er

What is Pu-erh Tea?

Pu-erh (普洱茶, pronounced poo-air) is a unique type of fermented tea that originates from Yunnan Province, China. Unlike green, black, or oolong teas, Pu-erh undergoes microbial fermentation and aging, giving it a distinct earthy, rich, and sometimes sweet taste.

It is often compressed into cakes, bricks, or tuocha (small nest shapes), though loose-leaf Pu-erh also exists.

? Origins & History

• Origin: Yunnan Province, where the large-leaf Camellia sinensis var. assamica plant grows.

• Trade History: Compressed Pu-erh cakes were traded along the ancient Tea Horse Road, prized for their longevity and portability.

• Aging Tradition: Just like fine wine, Pu-erh improves with age, sometimes being stored for decades.

? Types of Pu-erh

There are two main categories:

1. Sheng (Raw) Pu-erh

   • Processing: Sun-dried, naturally aged over years.

   • Flavor: Starts grassy and sharp when young; becomes smoother, complex, and mellow with age.

   • Caffeine: Medium.

   • Collectible Value: Older Sheng Pu-erh is highly prized.

2. Shou (Ripe) Pu-erh

   • Processing: Introduced in the 1970s; leaves are “wet-piled” (wo dui 渥堆) to accelerate fermentation.

   • Flavor: Earthy, dark, smooth, sometimes with notes of wood or cocoa.

   • Caffeine: Medium to high.

   • Drinkability: Ready to drink without years of aging.

☕ How to Brew Pu-erh

• Water Temperature: 95–100°C (just boiling).

• Leaf Quantity: 4–5 grams per 150ml (varies by taste).

• Rinsing: Often rinsed once with hot water before the first steep to “wake up” the leaves.

• Steeping Time:

  • First infusion: 10–20 seconds (for Gongfu style).

  • Western brewing: 2–4 minutes.

• Multiple Infusions: Pu-erh is valued for yielding many brews—up to 10+ steeps in Gongfu style.

? Flavor Profile

• Sheng Pu-erh: Can be grassy, floral, or fruity when young; smooth, woody, and honey-like when aged.

• Shou Pu-erh: Deep, earthy, sometimes with notes of mushroom, cocoa, or leather.

• Mouthfeel: Often described as rich, full-bodied, and warming.

? Why Drink Pu-erh?

• Cultural Value: Deeply tied to Chinese tea tradition.

• Digestive Aid: Traditionally consumed after heavy meals.

• Collectibility: Vintage Pu-erh can appreciate in value.

• Unique Experience: No other tea has the same evolving character over multiple steeps.

✅ Key Takeaways

• Pu-erh is a fermented tea from Yunnan, China.

• Comes in two main types: Sheng (raw, naturally aged) and Shou (ripe, artificially fermented).

• Known for its earthy, evolving flavors and ability to improve with age.

• Best enjoyed through multiple infusions, often Gongfu-style.