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What is aged tea and why is it so pricey? The world of puerh teas is one soaked in secret. It does not help with its case either that numerous farmers and producers of puerh teas in the Yunnan area of China contributes to this concept of confusion with their own practice and specific workmanship. What does it mean to “age” the tea? Why is some business offering a tea cake from ten years earlier at the price of $1,500 per piece? Listed below, we will try to analyze what happens to the puerh tea during the aging process, present the kinds of puerh teas, and share some interesting truths to much better help you in understanding this fascinating tea and perhaps soon, discover to value its special character.
The aging process of puerh teas uses a smoother and more complex taste that is typically overshadowed by the “freshness” from its preliminary harvest. Nevertheless, it is essential to know that there is a prime-time show to take pleasure in each of the two types of puerh tea.
Given that this is puerh tea in its most fundamental form, the raw puerh typically has the highest investment value because of how flexible and varied in flavor it might end up being. Its preliminary tastes include floral notes with ample of grape-like aroma that looks like a fragile glass of chardonnay. With time, its delicacy will slowly develop and mature to offer a deeper and earthier tone with a smoother texture and sweet after taste. Raw puerh tea is typically sold at a much greater cost point than its ripe counter part due to its capability to progress and grow with time, with practically no expiration date. Connoisseurs frequently acquire more than one tea cake each year so that they can keep one saved for aging functions (this can be accomplished just by storing the cake in loose packaging in a dark, cool location to make sure just a minimum amount of wetness and air might reach the tea leaves), while having another tea cake that they can open throughout the years to delight in and taste the distinction. Because raw puerh is really flexible, its optimal time for tasting differs according to personal taste, but it is generally recommended that the tasting happens after 2 to 3 years from its date of production to ensure that the “roughness” of the tea has actually currently been smoothed over.
Within our collection, we are providing the Wild Doe, Silk Road, and Queen Bee (coming soon!) for your consideration. We suggest starting from Wild Doe if you are brand-new to raw puerh as it yields an extremely smooth and delicately flower cup of golden delight. Silk Road is our newest discover and has a slightly more complicated taste with sufficient of room for aging. As for the crown jewel Queen Bee, which is a member of our Bloom Label collection, this marvelous raw puerh was gathered from the prominent mountain region of Yiwu in spring 2020, and we will be using it throughout three types for the greatest benefit and pleasure: loose, cake, and ball.
This puerh tea uses a totally different experience than its raw form. Because of the heat and wetness applied to the rough tea during its production procedure, ripe puerh tea often has a taste profile of increased earthiness and woody sweetness that some may find say it looks like a medicinal and mossy scent. However, with every infusion and as its aging procedure continues, that potent earthiness will carefully decrease to yield a lot more layered taste with its signature woodiness and a sweet date surface.
We offer ripe puerh in 2 tea cake kind (Dark Stag and Everlasting) and a “loose-leaf” that are clusters formed naturally throughout the stacking process, which we named Old Dome. We recommend Old Dome as an intro to ripe puerh teas because of its hassle-free cluster type. Dark Stag produces all the distinctive characteristics of a ripe puerh, with a tantalizing surface. And as for Everlasting, a member of our Flower Label collection and was produced in 2015, this premium tea offers the most varied tastes that might just be produced through several years of aging. It has actually been presumed by tea masters and experts alike that the prime-time television to take pleasure in a high quality ripe puerh is in between 8 to ten years of aging. 
History of pu-erh tea
Pu-erh tea can be traced back to the Yunnan Province throughout the Eastern Han Dynasty (25-220CE). Trade in Pu-erh tea started in the Tang Dynasty, became famous throughout the Ming Dynasty and was promoted in the Qing Dynasty.
Pu-erh was transported by mules and horses in long caravans along established paths that ended up being referred to as the Tea Horse Roadways. Traders would barter for tea in the markets of Pu-erh County and then work with the caravans to carry the tea back to their respective homes.
The increasing need for a tea that could be easily transported and did not spoil on long journeys sent suppliers on a craze to come up with methods to protect the tea. It was found that with the fermentation of the leaves, the tea not just kept fresh but it actually improved with age. Individuals soon discovered that pu-erh likewise helped with digestion, supplied other nutrients to their diet plan, and because it was so cost effective, it quickly ended up being a popular home facility. Pu-erh tea was extremely valued and it ended up being an effective tool for bartering amongst traveling merchants.
Pu-erh tea today
Today, pu-erh continues to be considered as an extremely prized product. Even in modern society, a well-preserved pu-erh still keeps its worth and stays a family reward.
In western society, the popularity of pu-erh tea is only just now being introduced to the mainstream population of tea drinkers, propagated by brand-new buzz created by mass-media about its lots of salubrious impacts. It is just a matter of time before the charm and benefits of pu-erh tea ended up being prevalent family knowledge. 
Pu-erh Tea Shapes
One of the more distinct qualities of pu-erh tea is its many shapes. Pu-erh frequently comes in shaped kinds, such as bricks, cakes (which are disc-shaped and likewise referred to as ‘bing cha’) and ‘tuo cha’ (which are shaped like small bowls). These shapes make the transportation and storage of pu-erh convenient.
Pu-erh may likewise remain in loose type (like other loose-leaf teas) or loaded into pomelo fruit or bamboo stalks. Sometimes, it is readily available in teabags. 
How it’s made (Sheng Puer or “Sheng Pu-erh”)
Raw puer by conventional definition is a simple green tea. It’s selected, pan-fired, rolled, and dried. However there are subtleties that make it extremely various from what we would think about conventional Chinese green tea and facilitate the ability for change gradually. Here’s a list of the significant differences.
Since it’s a basic product, raw leaf matters. The specific area of those plants and whether they are wild tea trees or cultivated bushes play substantial functions. For the most pricey puer you are frequently paying for leaves selected from wild trees from an extremely particular area. Less expensive puer is normally made from cultivated plants. The one isn’t constantly much better than the other, however lovers usually focus on where the raw leaf originates from.
The leaves are roasted in a big wok to prevent most enzymatic oxidation further down the line (a procedure known as “kill-green”), but they are exempt to any further hot-air drying to completely de-enzyme the leaves, like green tea.
Puer is sun-dried, not maker dried, that makes the drying process imperfect and protects the elements for post-fermentation.
After drying, the tea (now described as “mao cha” or “rough tea”) is an end product that can be:.
Packaged up as-is and offered.
Pressed into cakes or other shapes and sold. The pressed cake is formally considered a “final product” and they do look very great.
Sent off to end up being shu or “ripe” puer.
How it’s made (” Ripe” or “Shu” Puer– often spelled “Shou Puer”)
As mentioned above, “Shu puer” (” ripe puer”) begins as raw puer, which is then subjected to an “accelerated post-fermentation” process, which is the defining aspect of all “dark tea.” The function of this process for ripe puer is to mimic the outcomes of well-aged raw puer (which takes lots of, many years) and condense that into a matter of 6-8 weeks. Ripe puer attains this through a technique called pile-fermentation.
Completed raw puer is accumulated into long rows or single stacks, moistened, and covered with a heavy cloth. This begins a microbial fermentation procedure that will last for one week. The amount of tea used in each batch is a key decision since each stack is its own micro-climate and the quantity of tea used will affect the results. The temperature is thoroughly kept an eye on to remain around 160 degrees. This procedure is not dissimilar from composting, though we thought twice to mention that. If it assures you, we consume ripe puer all the time.
After one week the heavy fabric covers are removed. Then a device is utilized to separate the stacks for proper air circulation and re-piled so it can air dry. This pile is turned roughly once every week until the procedure ends about four to five weeks later on. At this moment, ripe puer is an end product that can be packaged up loose or dispatched to be pushed into shapes prior to being sold (similar to the raw mao cha).
What is with that Pu-erh tea taste?
Puer tea, raw or ripe, has an uncommon flavor profile that is unfamiliar to many in the west, once you get hooked, you never return.
Raw puer tends to have a profile of wild fruit and grain (emphasis on “wild”). There can in some cases be heartier, gamey, borderline smoky elements to them, but all these adjectives are a bit of stretch, except for the use of “wild.”.
The shu puer outcome is generally dark, earthy, and smooth. You can steep the leaves as long as you like and not a drop of bitterness will come through. But there is likewise a leathery, compost, barnyard character to them (and we suggest this with sincere flattery) that some find to be an acquired taste.
How to Prepare Puer Tea
There is no right or wrong way to make puer tea. It can be soaked many methods and with many different steeping tools. Here are two basic techniques to it:.
Western steeping method:
Gongfu preparation of raw (sheng) puerGongfu preparation of raw (sheng) puer.
This is for when you are soaking a lesser amount of leaves for a longer time period (typically for a single mug or a teapot). This is the most common technique in the United States and is signified by the tea bag. If you are utilizing loose leaf tea (and we suggest you do) our suggested parts for black tea are:.
For Raw Puer:
3-4 grams of dry tea leaves per 8-12 ounces of liquid. Steep for 2-3 minutes with freshly boiled water. Always get used to fit your tastes. Re-steep the leaves if desired.
For Ripe Puer:
3-4 grams of dry tea leaves per 8-12 ounces of liquid. Usage water that has actually just been given a boil and high as long as you like since the tea will not get bitter. If you high the leaves for short periods of time, there will be more opportunities for re-steeping of those same leaves. However long steeps will not leave much flavor in the leaf to extract later.
Standard Steeping method:
This utilizes a bigger quantity of leaves in smaller sized quantities of water for shorter amount of times. The leaves will yield lots of steepings by doing this. There are numerous methods to do this and they are a great deal of enjoyable to explore (and no factor to be intimidated). The below instructions are a good baseline to begin with if using a gaiwan, but can be adjusted based upon the devices you are using:.
Use approximately one gram of tea per fluid ounce of near boiling water in your gaiwan. Steep the leaves for 5 seconds and decant. Discard this short initial steep, which is referred to as a rinse. Re-steep the exact same leaves now for roughly 15-30 seconds. Decant into your cup or serving pitcher and take pleasure in. Repeat as much as the leaves continue to yield satisfying results– increasing the high time of each round. Pay attention to not just the flavor in the cup but the scent and the appearance of the steeped leaves. This is all part of the experience. Change any above-mentioned factor to suit your tastes.
How Much Caffeine is in Puer Tea?
- Just how much leaf you utilize (more leaf equates to more caffeine available to extract)
- How hot you high it (the hotter the water, the more caffeine extracts into your cup)
- The length of time you high it (the longer it soaks, the more caffeine is extracted from the leaf) 
8 Health Benefits of Pu-Erh Tea
1. Boosts Energy
Thanks to the caffeine in pu-erh tea, drinking a cup a day can assist to increase your energy levels and focus. Every 8-ounce cup of pu-erh tea contains about 60 to 70 milligrams of caffeine compared to the 105 milligrams in a basic cup of coffee. This makes pu-erh tea a great choice for people who find themselves too tense after just one cup of coffee.
caffeine can help to improve psychological focus and offer you that additional increase you need to make it through hard afternoons. Consuming pu-erh tea can assist you focus much better and settle in to your day. Reserving a couple of moments to drink a cup of pu-erh tea can help you unwind and refocus before returning to work energized.
2. Promotes a Healthy Heart
By drinking one cup of pu-erh tea a day, you can help to reduce your danger of heart disease while enjoying a delicious, relaxing beverage. Pu-erh tea aids in preventing cardiovascular disease since it assists produce lovastatin. This natural statin is typically utilized to treat high cholesterol.
A Chinese research study shows that pu-erh tea can help to minimize bad cholesterol, also referred to as LDL cholesterol, and prevent obesity-related illness. This research study utilized pu-erh tea on rats with high-fat diets over an eight-week period.
The rats that received pu-erh tea had lower cholesterol and triglyceride levels, which are typically related to weight problems. At the same time, pu-erh tea increased excellent cholesterol referred to as HDL cholesterol. Higher HDL cholesterol levels have actually been connected with a lower danger of cardiovascular disease.
3. Cleans Toxic Substances and Free Radicals
Pu-erh tea uses its oxidative properties to deliver increased levels of oxygen, which enhances blood circulation and blood flow. By delivering more oxygen to the brain, pu-erh tea can assist combat headaches and migraines and minimizes totally free radicals that can cause major illnesses.
In traditional Chinese medicine, pu-erh tea has actually been utilized to assist the spleen and stomach in filtering toxic substances throughout the body. Pu-erh tea consists of basic sugars and microorganisms that help the spleen cleanse blood and get rid of totally free radicals. You can consume pu-erh tea day-to-day to take pleasure in consistent effects or use it occasionally as a clean to restore your body’s important functions.
4. Avoids Cancer
Research studies have shown that consistent usage of pu-erh tea can fight cancer and prevent the growth of new cancer cells. One research study by the University of Kunming Science and Technology showed the capability of pu-erh tea ingredients to target specific tumor cells with minimal side effects (3 ). A 2nd study showed that pu-erh tea has the ability to prevent the growth of cancer cells by preventing cell proliferation.
Scientists believe the oxidized tea polyphenols are the reason behind pu-erh tea’s possible usage in avoiding or treating certain kinds of cancer. These polyphenols work to eliminate complimentary radicals and assist to stop the production of irregular cells. As with any brand-new treatment, it is very important to discuss your choices with a physician before dedicating to any plan.
5. Protects Bone Health
It’s obvious that bones lose density and end up being weaker as you age. The danger of serious bone conditions such as osteoporosis increases as you get older and can result in hospitalizations in extreme cases.
Lots of things can contribute to the weakening of bones consisting of lack of exercise and an absence of important vitamins and minerals. Smoking and drinking can also be contributing elements to establishing bone diseases as you age.
Research studies on animals have revealed that the polyphenols in tea can help to develop greater bone mass and greater bone strength. These polyphenols also include anti-oxidants with anti-inflammatory residential or commercial properties that help to lessen pain and discomfort.
6. Help in Weight Loss
Pu-erh tea improves digestion and can help eliminate symptoms of irregularity thanks to the existence of lovastatin in these tea leaves. The anti-oxidants and polyphenols in pu-erh teas likewise help in digestion and fat breakdown.
Research studies have revealed that pu-erh tea can help you drop weight when integrated with a healthy diet plan and exercise. Pu-erh tea suppresses the synthesis of fatty acids, which can assist your body stop producing higher levels of fat. That does not simply indicate you can eat a high-fat diet plan, beverage pu-erh tea and reduce weight. To achieve any weight loss, you’ll still need to exercise regularly and consume healthy foods.
Pu-erh tea also motivates your body to produce the hormones epinephrine and norepinephrine, which work to minimize stores of fatty acids. Drink one cup of pu-erh tea after a meal one or two times a day to enjoy the health benefits that aid in weight reduction.
7. Lowers Stress
While pu-erh tea includes caffeine, that does not suggest it’ll make you wired or jittery. In fact, pu-erh tea can help to decrease tension and its inflammatory properties aid in relaxation when experiencing minor aches and pains.
Pu-erh tea contains the phyto-chemicals GABA and theanine, which have actually been attributed to lower tension levels. These phyto-chemicals increase the production of melatonin, which can help in better sleep and a calmer temperament throughout the day.
8. Prevents Disease
Because pu-erh tea is high in anti-oxidants and vitamin C, consuming a cup of this brew every day can help avoid illnesses such as the common cold and influenza. Pu-erh tea is fermented, indicating it has greater concentrations of these anti-oxidants than non-fermented teas. Considering that pu-erh tea originates from the Camellia sinensis plant, it likewise has more anti-oxidants and disease-fighting catechins than organic teas. 
Why Tea Addicts Go Crazy for Pu-Erh?
n the war on rot, aging food is a tactical retreat. We can’t beat nature at its own game, so we join it, and let microorganisms have their way with meat or cheese in the hopes of developing deeper, more complicated tastes than the fresh variations can provide.
There’s less rot involved when we age beverages like wine, beer, and whiskey, however it’s still a testy alliance with nature– giving up the fresh, intense tastes of youth for something deeper, layered, and more mature. Age, though it manifests in lots of types, has a character all its own. You know it when you taste it; you’re consuming time.
The Western world’s long been keen on aging all kinds of drinks, but up until the last couple years or so, the idea of applying the same concepts to tea was mainly unidentified. Head over to China, however, and you quickly see that aged tea is as much a part of life as 21-year-old scotch and treasured vintages of Champagne.
Why age tea at all? The majority of tea does not so much age as turn stagnant and dead. However with the ideal environment, and the right tea, you get something utterly special: a beverage that slips down your throat and hugs your tummy, relaxes your muscles and soothes your mind. The best aged tea is medicine you wish to gulp, loaded with bitter chocolate or stonefruit or damp, sweet soil. And for the complexity of what you’re drinking, it can cost method, method less per serving than that bottle of old Scotch.
While you can age lots of sort of tea (I’m resting on some lovely oolong nearly as old as my parents), none is more lusted after than the pride of Yunnan Province, a tea hundreds– if not thousands– of years in the making: pu-erh.
Pu-erh, which is processed in a special way to encourage microbial fermentation after the leaves are dried, ages more dynamically than any tea out there. It does not have fans. It has junkies who purchase kilos of the stuff at a time to bliss out on days-long developing sessions, just leaving of their highs enough time to argue over the best pu-erh blends, growing regions, and storage techniques. There are comprehending beginners who buy, present, and drink the tea to gain social status among Chinese elite. And there are pu-erh financiers, too, gambling on a particular tea’s aging capacity, who build thriving futures markets and, when it comes to a major bust in 2007, crash them.
Over in the West, pu-erh is a niche market within a specific niche market. But its devotees are growing. And if there’s a tea that’s ready for the big time outside Asia, this is it. 
Does pu-erh have caffeine?
Pu-erh is a caffeinated tea, with caffeine levels varying depending upon factors like high time, water temperature, and the tea plant itself. Remarkably, the post-fermentation procedure has been revealed to increase caffeine material, meaning ripe pu-erh is more fermented than raw pu-erh.
Although pu-erh does have caffeine, research studies have actually hinted at its impacts on actually helping improve your sleep quality. That’s because it can decrease stress and anxiety, quiet the mind, and promote melatonin production. 
When taken by mouth: Drinking pu-erh tea is POSSIBLY SAFE for the majority of healthy grownups in moderate quantities (about 4 cups daily).
Pu-erh tea is perhaps hazardous when taken for a very long time or in high doses (more than 4 cups daily). Drinking big quantities of pu-erh tea might cause negative effects due to its caffeine material. These negative effects consisting of headache, anxiety, sleep issues, throwing up, diarrhea, irritability, irregular heart beat, tremor, heartburn, dizziness, ringing in the ears, convulsions, and confusion. Also, individuals who drink a lot of pu-erh tea every day may require to drink more tea to get the same impacts. They may also become “dependent” on tea to the point that they develop withdrawal symptoms if they unexpectedly stop drinking it. 
Stopping and withdrawal
Unless you are totally cutting out caffeine, you must have no problems stopping pu-erh tea, and you should not have any withdrawal symptoms.
However, if pu-erh tea is the only source of caffeine you were taking in, or if you’re eliminating all caffeine together with pu-erh tea, you may experience some signs of caffeine withdrawal, including fatigue, headaches, and difficulty focusing.
Still, the majority of caffeine withdrawal signs just last for about 1 week. 
Unique safety measures and warnings
Pregnancy and breast-feeding: If you are pregnant or breast-feeding, pu-erh tea in percentages is most likely not hazardous. Nevertheless, do not drink more than 2 cups of pu-erh tea in a day. Too much caffeine may cause miscarriage, premature delivery, low birth weight, and harm to the child.
If you are breast-feeding, small amounts in drinking pu-erh tea is likewise essential. caffeine enters breast milk, so nursing mothers should carefully keep track of caffeine intake to make certain it is on the low side. caffeine in large amounts might be UNSAFE throughout breast-feeding. caffeine can trigger sleep disruptions, irritation, and increased bowel activity in breast-fed babies.
Children: Pu-erh tea seems to be safe in kids in quantities frequently found in foods and drinks.
Stress and anxiety disorders: The caffeine in pu-erh tea might make these conditions worse.
Bleeding disorders: There is concern that pu-erh tea may make bleeding disorders worse because of its caffeine material. Usage pu-erh tea with care if you have a bleeding condition.
Heart disease: The caffeine in pu-erh tea can cause irregular heart beat in some people. Usage pu-erh tea with care if you have a heart condition.
Diabetes: Some research study recommends that caffeine might affect the way the body uses sugar and might make diabetes even worse. But the result of caffeine-containing herbs and drinks such as pu-erh tea has actually not been studied. If you have diabetes, use pu-erh tea with caution.
An eye condition called glaucoma: The caffeine in pu-erh tea increases the pressure inside the eye. The increase happens within 30 minutes and lasts for at least 90 minutes after consuming pu-erh tea.
Weak bones (osteoporosis): The caffeine in pu-erh tea can increase the quantity of calcium that is eliminated in the urine. If you have osteoporosis or low bone density, caffeine should be limited to less than 300 mg each day (around 2-3 cups of coffee). It’s likewise an excellent concept to get extra calcium to make up for the quantity that may be lost in the urine. Older women with an inherited condition that affects the way vitamin D is used need to utilize caffeine with care. vitamin D works with calcium to develop bones. 
Pu-erh Tea, a fermented tea that originated from the Yunnan district in the southwestern province of China, has actually been increasing in popularity over the past few years. This remarkable beverage continues to be extremely regarded even after being discovered thousand years ago due to its unique technique of production and incomparable taste, flavor, and scent.
No matter what you prefer, whether it be Raw or Ripe Pu-erh tea, you can be guaranteed that the Pu-erh tea does not only deliver a wonderful gustatory experience however likewise supplies a wide range of health benefits from weight reduction to much better skin health.