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5 days ago

Pu-erh tea is one of the world’s most unusual and celebrated brews. It has been enjoyed by Chinese emperors since the Eastern Han Dynasty (25–220 CE), though not formally named Pu-erh until the Ming Dynasty (1368–1644). Ever since its creation, Pu-erh has been highly prized for its rich flavor and unique aging qualities.

Originating in the Yunnan province of China, Pu-erh developed along the bustling trade routes of the Silk Road. During the Tang Dynasty (618–907 CE), tea makers began compressing tea into cakes — dense disks or bricks — making it easier for traders to transport goods over long distances.

What makes Pu-erh so special? To begin with, this singular tea is actually fermented, a claim no other tea can make.

The process begins with the tender leaves being plucked from the tea bushes. Once plucked, the tea leaves are placed out to wither in the sun. Next, the leaves are rolled the leaves to injure the cells in the leaves. Next, the leaves are heated up to stop the oxidization process. These steps are pretty standard for most teas.

What happens next is what put Pu-erh in its own class.

For Raw Pu-erh (Sheng): The leaves are moistened and then compressed into bricks or cakes. Once the bricks are created, they are stored for six months to five years to age naturally. During this time, the tea develops greater depth, complexity, and smoothness.

For Ripe Pu-erh (Shou): The leaves are moistened and piled together for 40–60 days. Microbes can then be added to speed up the fermentation process. After fermentation, the leaves are then pressed into bricks. This method mimics the natural aging of Raw Pu-erh reducing the wait to enjoy the tea.

While Raw Pu-erh is young, its flavor is grassy, bittersweet, and floral. With aging, it becomes smoother more earthy and more complex.

Ripe Pu-erh has a rich, mellow flavor, often described as earthy, woody, and slightly sweet, even when relatively young. Aging enhances its complexity.

Much like a fine wine, Pu-erh improves with flavor and value over time.

Pu-erh is highly sought for it complex flavors. Its health benefits are also impressive.

Several studies that show in test tubes, Pu-erh tea extract have killed breast cancer, oral cancer, and colon cancer cells. 1, 2

Other research indicates that Pu-erh tea extract can even improve blood fat levels. 3, 4

It is important to be aware that Pu-erh is caffeinated. Drinking too much can lead to insomnia, dizziness, dehydration, irregular heart rhythms, and tremors — especially in those sensitive to caffeine.

Today we all now can enjoy its complex and bold flavor. We can sit in the comfort of our homes, offices, campsites, and at the park to enjoy a tea that is truly the drink of emperors.

If that doesn’t make you feel splendid, I don’t know what will.

Zhao X, Song JL, Kim JD, Lee JS, Park KY. Fermented Pu-erh tea increases in vitro anticancer activities in HT-29 cells and has antiangiogenetic effects on HUVECs. J Environ Pathol Toxicol Oncol. 2013;32(4):275–88. doi: 10.1615/jenvironpatholtoxicoloncol.2013007074. PMID: 24579782.

2, Zhao X, Qian Y, Zhou YL, Wang R, Wang Q, Li GJ. Pu-erh tea has in vitro anticancer activity in TCA8113 cells and preventive effects on buccal mucosa cancer in U14 cells injected mice in vivo. Nutr Cancer. 2014;66(6):1059–69. doi: 10.1080/01635581.2014.916317. Epub 2014 Jun 19. PMID: 24945996.

3. Kuo KL, Weng MS, Chiang CT, Tsai YJ, Lin-Shiau SY, Lin JK. Comparative studies on the hypolipidemic and growth suppressive effects of oolong, black, pu-erh, and green tea leaves in rats. J Agric Food Chem. 2005 Jan 26;53(2):480–9. doi: 10.1021/jf049375k. PMID: 15656692.

4. Cao ZH, Gu DH, Lin QY, Xu ZQ, Huang QC, Rao H, Liu EW, Jia JJ, Ge CR. Effect of pu-erh tea on body fat and lipid profiles in rats with diet-induced obesity. Phytother Res. 2011 Feb;25(2):234–8. doi: 10.1002/ptr.3247. PMID: 20641056.