organic pu-erh ancient leaf black tea Outside of a tea grower in Yunnan, China

Organic Ancient Pu-erh Black Tea

Pu-erh tea is perhaps the most mysterious of Chinese tea varieties, with a pronounced earthy aroma and taste. It has been popular in China for centuries and has seen renewed interest due to its notoriety as a slimming tea that dampens the appetite, helps reduce cholersterol levels and enhances the metabolism. Recent studies seem to support this claim. This tea's unique fermentation processing step specific to Pu-erh teas imparts the tea with unique health benefits.*

This loose leaf tea is harvested from the ancient tea trees in tea growing regions of Yunnan, China using only the upper two leaves and a bud, not the lower coarse leaves found in many Pu-erh teas of a lesser grade. Our Pu-erh tea brews a complex, rich, full-bodied and smooth flavored infusion with gentle spicy notes rarely found in a black teas. How different is the flavor of Pu-erh teas compared to most traditional black teas?

In the case of Pu-erh, imagine you are walking through a forest just after a morning rain. As you close your eyes you can smell the damp soil beneath your feet, the leaves that cover the forest floor, the emerald moss on the shadow side of the trees, and wild mushrooms coming up beneath bushes along the trail. This is the aroma of Pu-erh tea. The flavor of the traditional Yunnan black tea leaf still comes through but it is altered, smoother, earthy, deeper - some use a wine reference and call it the "burgundy" of teas.

Like all black teas, Pu-erh is withered and dried but during this oxidizing process the drying is only partially completed and then paused. Moisture is reintroduced to the leaves which are allowed to ferment for a period of time before the drying process is then completed. This special processing step of pausing and returning moisture to the partially oxidized tea leaves is what imparts a flavor onto Pu-erh teas different from any other black tea.

Pu-erh is among the few teas that improves with age. Similar to wine, one may find very expensive Pu-erh teas that are decades old. Nonetheless, the earthy taste is not subtle and a bit of an acquired taste. It is a tea best tried once in a small amount before buying in a larger quantity.

How to Brew Ancient Pu-erh Tea

Heat water to a boil, 212˚F, and let cool slightly. Pu-erh teas are best brewed by starting with a quick rinsing or awakening of the tea leaves. Add one teaspoon of loose leaf tea per cup (apprx. 8 ounces) to the teapot or cup and add hot water for 30 seconds and pour out the water.

Add hot water for the number of cups being prepared and begin the first infusion, steeping the tea for 3–4 minutes depending on taste preference. Can be infused 3-4 times or more (some tea drinkers prefer using smaller cups and extending the number of infusions out to 8-9 times enjoying the subtle changes in the tea from one infusion to the next). Usually drunk plain, may be slightly sweetened if desired.

INGREDIENTS: Organic Pu-erh tea from Yunnan, China.

Additional Resources: Read a recent review of our Pu-erh with Ginger Organic Black Tea or an article in the New York Times (Jan. 2009) about the trading of Pu-erh teas in China.

Other teas you would enjoy: Organic Wuyi Oolong, Dragon Well Green Tea, Mulberry Leaf

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