Pu’erh Tea is a post-fermented tea. Leaves are harvested from a fully grown Camellia Sinensis tree. After plucking, withering, and rolling the tea will be steamed and formed into a cake or brick to ferment. The leaves are harvested from a fully grown Camellia Sinensis tree. There are two different types of pu’erh tea: Sheng (raw) and Shou (ripe). Sheng (raw) pu’erh is left to ferment naturally by culturing Microorganisms (with probiotic properties) slowly in a humid place which can take several years (20 year or more). This tea is very popular amongst connoisseurs who prefer aged, well seasoned pu’erh tea for the amazing flavors that vary from earthy, leathery, to musty, and woody or chocolatey. Shou (ripe) pu’erh tea is fermented over several months in a humidity and temperature controlled environment. When pried off of the brick properly, the tea will come apart in chunks exposing all the layers of leaves which makes a beautiful brew. Pu’erh has a smooth, strong body and a hint of earthy musk. You can steep this tea several times. It is also customary to use pu’erh in a soup of onions, herbs, and sometimes orange zest.
From plant to your pot Pu’erh tea goes through:
Plucking ~ Withering ~Fermentation ~ Firing
The best way to steep a cup of pu’erh tea always starts by ensuring you clean your vessel very well, be it a teapot or a mug or a tea press. You will then select good water (a bottle of spring water is recommended) and boil it in a clean kettle to 212 degrees Fahrenheit. Gently pry a portion about the size of a teaspoon of the pu’er tea off of the brick using a pick or a knife. Be gentle during this process to ensure you are breaking off full leaves and not causing the dried tea to crumble. Pour the hot water over the tea and immediately discard the water. This first pour acts as an initial rinse for the tea so that it may agitate the dried leaves and release the essential oils that give it the amazing aroma. This helps get rid of the small tea dust particles as well. The measurement is ~6 ounces of water to one teaspoon of tea leaf chunks. Pour more water after giving it a minute to rest after rinsing and let it steep 3-5 minutes or to your preference. You will get at least 200 cups of tea out of one brick, 25 cups in each of the 8 brick sections.
