Pu’Er is a large leafed tea from the Yunnan province in China and has been famous
as a medicinal tea. The earliest records of Pu’Er tea date back to the Tang
Dynasty ( 618AD-906AD ) when it was the favorite tea of the nobleman of this
time. Pu’er tea over the centuries has been used as a form of currency in China
and an important international trading item. Pu’re tea was at one time very well
known in northern Canada among the northern native people, who were trading
across the Bering Strait.
Pu’Er tea derives its name from the market town of
Pu-er, where it was originally processed and sold, but it is grown on the
Nuoshan Mountains. It is said that the unique
taste of Pu’Er Tea was developed because it took weeks to transport the
tea leaves by horseback to the town to be processed. During this transportation
period the tea leaves would begin to ferment in the humidity and release a
strong, fragrant aroma, which people found quite pleasant. A special technique
of tea fermenting developed and Pu’er was thus created.
The secret of making Pu’er tea has
been closely guarded in China for centuries. The tea leaves are collected from
growers of a special broad-leaf tea tree, which are said to be related to
ancient prehistoric tea trees. The leaves go through two types of fermentation,
which gives this tea its unique characteristics; a mild, but distinctively
earthy flavour. Pu’er requires a minimum of 10 years to mature and gets only
better with age. Pu’er teas are much like fine wines, which become smoother and
more balanced with age. Pu’Er teas are much lower in tannins than other teas due
to the special processing method which it undergoes.
( please note that the following list of benefits are for interest only and
should not be taken as absolute fact! Always check with your physician! )
tea has been celebrated since the Tang Dynasty ( 618AD-906AD ) for its health
benefits and curative powers in certain diseases. Modern medical science has
recently shown that the health benefits of Pu’er tea may be more than just
Chinese folklore. Since 1970 France, Japan and China have been conducting many
scientific studies on Pu’Er tea which suggest that it may:
cholesterol in the blood stream
reduce high blood pressure, heart & liver diseases related to high saturated
prevent intestinal infection, digestive problems and constipation
prevent the formation of cancer cells in the body due to its anti-oxidants
BREWING PU'ER TEA
It is best to use
boiling water with Pu’er tea, so that it will release its earthy flavour.
Steeping 2-3 chrysanthemum blossoms with the tea adds a natural sweetness
to the tea and will smooth the earthy flavour of the tea.