How to choose and brew puerh: nutritionist told about the main nuances

Pu’er tea is one of the six types of tea produced from the leaves and buds of the tea plant Camellia sinensis. It originated thousands of years ago in Yunnan Province in southwestern China.

The history of pu’erh is closely linked to the tea trade between China and other countries, especially Tibet. Originally, it was compressed into molds for more efficient transportation, and it acquired its dark color and flavor through natural fermentation during its journey to its final destination.

Over time, this tea does not lose its flavor; on the contrary, its quality improves. Depending on the aging conditions and environment, the flavor can change at different stages: it becomes fruity, with nutty notes, grassy and earthy.

What is puerh

nutritionist, nephrologist at the Hadassah branch of the Hadassah Clinic in the Skolkovo International Medical Cluster

“Pu’er tea is essentially a re-fermented tea. Green and white tea are practically unfermented, followed by fermented oolong and black tea, and at the very end of the list by degree of fermentation is pu’erh.”

The technology of tea making is complex. First, the tea leaf is wilted, which evaporates moisture and starts oxidative processes. In traditional production, the product is heated on water (this is necessary to stop the oxidation of the leaves by their own enzymes), followed by the fermentation process, which occurs due to oxygen and the action of Aspergillus acidus, mold fungi. This process produces tannins, catechins, essential oils and other aromatic compounds. The puerh is then dried, steamed and pressed.

Raw tea leaves (not dried before the fermentation process) produce green pu’erh tea, while dried leaves produce black pu’erh tea.

In the past, pressed pu’erh took at least five years to mature under oxygen. Interestingly, the longer the tea continued to mature, the more expensive it became. However, nowadays, accelerated fermentation technology is mostly used, which is only 42 days.

This is better for the consumer – this way the process can be controlled. Because it is not known how the storage conditions of traditional tea could change for at least five years (changes in humidity, mold, etc.) and affect the quality of tea.

Benefits of puerh tea

As we’ve already learned, fermentation allows beneficial bacteria to multiply. In essence, it is a probiotic that benefits the gut microbiome with many beneficial effects, among them immune defense.

Puerh has polyphenols, which are antioxidants that protect cells from damage. However, there is still little evidence on the positive effects of antioxidants specifically when consuming puerh, as the amounts in the tea are small.

Side effects

The minuses of puerh are attributed to caffeine. This alkaloid in tea is associated with tannins. With excessive consumption of tea – more than five cups a day – side effects in the form of insomnia, tachycardia, tremors or diarrhea are possible.

As for the weight loss, fat reduction and lipid profile improvement properties of pu’erh tea previously attributed to the tea, they have not been confirmed in studies.

How to choose pu’erh

One of the most distinguishing features of pu’erh tea is its variety of shapes. It can be in the form of bricks, flatbreads, small balls or in loose leaf form like other loose leaf teas.

When it comes to the quality of pu’erh, it depends on a number of factors: the origin of the raw material, the method of cultivation, the time of year of collection and special storage conditions.

Good quality tea comes from the four main puerh production regions in Yunnan, namely: Simao, Xishuangbanna, Boshan and Linqiang. They are located in southwest China and border Laos, Myanmar and Vietnam. Because these areas have a mild subtropical climate with abundant annual rainfall and the soil is rich in minerals with a balanced pH level, they are ideal for growing tea trees. Leaves from regions other than Yunnan are not considered true pu’erh tea.

Good quality loose tea or tea cakes (raw or ripe) should contain a large number of buds and strips of whole, not broken, leaves. The surface of the tea brick should be smooth, clean and have a healthy appearance. It should smell fresh.

You should remember that green pu’erh has a milder flavor and aroma, while black pu’erh has a richer and deeper flavor. When choosing your tea, you should keep this in mind.

Ingredients and equipment

Of course, nothing prevents you from brewing pu’erh like regular tea, but traditionally specialized utensils are required. It is in the serving and utensils that all the magical atmosphere of tea drinking lies. For these purposes, it is better to choose a teapot made of Yixing clay or a porcelain gaiwan.

You will also need clean water – it plays a key role in the preparation of tea. Spring or filtered water is considered the most suitable for brewing puerh. It will help to reveal the true flavor of the tea, while various impurities in the water can negatively affect the intensity, smell and taste of the drink.

Brewing Puerh

Puer is brewed using the “spillage” method. For this we will need a special Chahai jug.

Spilling is a method in which a fairly large amount of tea is placed in a small bowl, infused for 50-60 seconds and quickly “spilled”.

Tea can withstand 5-10 such spills, sometimes without losing its strength, but with an interesting change in flavor: from spill to spill the tea opens up, playing with new tones. The stronger the tea is pressed, the longer you can hold the first pour.

It is recommended not to bring the brewing water to an active boil, when the water is bubbling with big bubbles. The vessel should be pre-warmed, as pu’erh does not like temperature changes.

Since microbial fermentation is the main element in the production of this tea, it is strongly recommended to rinse the tea leaves once or twice with water of the same temperature that will be used to prepare the infusion.

The first and second infusions are not intended for drinking. They are necessary to wash away any impurities that have arisen during the production and post-fermentation process.

This preparation is also intended to “wake up the tea leaves”, as it is difficult to extract the components from the leaves during the first short infusion. The time of the first and second “treatment” lasts only 5 or 10 seconds.

What to consume with

Aged pu’erh with its neutral flavor, soothing and fat-cleansing properties is great with fatty, spicy and garlicky foods. It pairs well with grilled meats, South Chinese dishes or Korean barbecues – it adds spicy flavor to them.

Puer is known for its distinctive earthy and nutty flavor, so it will pair well with foods that match these notes. These include asparagus, mushrooms, or aged cheeses with a nutty flavor.

Storing pu’erh

Raw pu’erh is a special kind of tea. It undergoes a natural and slow post-fermentation process that improves its flavor over time. Storage conditions affect the aging process, and when properly maintained, enhance the flavor and aroma of the tea.

It is undesirable to store raw pu’erh in an airtight bag or container where there is no air circulation. For the tea to ripen naturally, it requires a certain amount of heat, as well as oxygenation and a controlled level of humidity, ideally between 70% and 80%.

It is recommended to wrap the pu’erh in the paper in which it was released from the factory and place it in a cardboard or wooden box. The transformation of raw tea into aged tea will be very slow, but the most surprising thing to appreciate is this: its flavor will change over time.

The special thing about mature, fermented pu’erh is that it has already reached the stage of maximum fermentation when processed, and its characteristic earthy flavor will not change much over time. Although its flavor will deteriorate at some point, it can still be stored longer than other teas, such as green tea or oolong tea, up to 10 years.

Therefore, it is perfectly fine to store mature loose leaf tea in an airtight container. Tea bricks or loose-leaf teas should be stored in a wooden box.

Keep in mind that pu’erh tends to absorb surrounding odors, so it is best not to store it in a room where spices or other fragrant substances are present.

Unfavorable storage conditions can adversely affect the flavor of the tea, making it taste bland and dull, as well as significantly reducing its quality and health benefits.