Pu Erh
Name: Pu Erh (Puer or Bolay Tea)
Category: Black Tea
Origin: Puer, Yunnan Province
Shape: Round, flat, disc
Color: Dark green
Description: Pu Erh is known to be a great health tea and a very bold and sweet taste. It can be harvested in spring, summer and autumn. New buds break in late March. Tea leaves harvested in autumn are often inferior to the spring harvest, but superior to the summer harvest in quality.
According to the method of fermentation, Pu Erh can be classified into ripe Pu Erh and raw Pu Erh. Pu Erh artificially fermented by scientific method is called ripe Pu Erh. The color of ripe Pu Erh is black-brown and its fragrance is similar to that of bean or jujube.
Pu Erh naturally fermented is called row Pu Erh. With natural fermentation, the color of raw Pu Erh will change from green to deep yellow then to reddish-brown. And its fragrance is similar to that of lotus or chestnut. Raw Pu Erh tastes stronger and has a bitter taste. As the raw Pu Erh is stored and aged for longer time, its taste will be milder and its value will be higher than that of ripe Pu Erh.
History: Pu Erh has a very long history. Tea farmers in Yunnan Province began to grow tea trees. In the Tang Dynasty, Pu Erh began to be planted and produced on a large scale. In the Qing Dynasty, Pu Erh began to become a royal tribute tea and a national gift to foreign envoys.
Benefits: Pu Erh is a black tea. It can lower blood sugar, reduce obesity and boost immunity. Some studies suggest that black tea may protect lungs from damage caused by exposure to cigarette smoke. It also may reduce the risk of stroke.
How to prepare Pu Erh
Simple Method
Tea Cup: 12oz / 355ml
Temperature: 194 degree Fahrenheit / 90 degree Celsius
Amount: 2 Teaspoons / 3g Tea
Brewing time: 2 - 5 mins
Gongfu Style Brewing Method
Gaiwan: 3.8oz / 110ml
Temperature: 194 degree Fahrenheit / 90 degree Celsius
Amount: 5g Tea
6 steeps: 15s, 25s, 40s, 70s, 100s, 130s
