Understanding the Health Benefits of Pu-erh Tea
What is Pu-erh Tea?
Pu-erh tea is another true tea from the shrub, camellia sinensis. Unlike black, oolong, green, and white teas, this tea is fermented. (Black and oolong teas undergo ’tea fermentation’ which is not a true fermentation with living microbes, but oxidation). Because of this extra step in the processing, pu erh is teeming with beneficial probiotics as well as the standard medicinal properties found in true teas.
There are other conditions for tea leaves to be considered pu-erh. They must be from the Yunnan province in China. This is where the practice of drinking this medicinal tea began, specifically in the village Pu-erh. During the Eastern Han Dynasty (25-220 A.D.), it was discovered that tea being carried on trade routes throughout the humid Asian countryside, tasted better at the end of the journey than at the beginning. Caravans traveling along what where called ‘Horse Tea Roads’ would have to make long journeys, allowing time for the tea to age, and to ferment in the moist atmosphere.
This tea also must be from the broad-leafed varieties of the camellia sinensis plant. Generally, leaves destined to be this Chinese medicinal tea are picked from older, wild trees, which are reported to have a higher quantity of beneficial phytochemicals.
Why can’t pu-erh tea be produced anywhere, with tea leaves grown in any region? Because the high value of this tea rests on the delicate balance of it production. It was used as a form of currency centuries ago, and today private collections are considered investments, with some being worth hundreds of thousands of dollars. Pu-erh is unique because of all the factors that go into making it — the processing, the specific conditions of the tea leaves used, and the tradition of the Yunnan province as being the region for pu-erh and fine Chinese teas in general.
Pu-erh Processing
Initially, this tea is processed in the same manner as green tea. The freshly picked leaves are allowed to wither to reduce some of their moisture content. They are then pan fried to halt the natural oxidation process, and rolled. Unlike other true teas which are ready to be packaged at this point, or oxidized, pu-erh leaves are set out to dry naturally in the sun. Next, they either become green or black pu-erh.
Green pu-erh is considered uncooked, or ‘sheng.’ It undergoes virtually the same process that was used centuries ago. Once the tea leaves are sun dried, they are either left as loose tea, or compressed into a cake, which is tea leaves molded into different shapes such as mushrooms, bowls, or discs. The cake is then allowed to age in an environment specifically chosen for its humidity. It is during this time that the fermentation takes place as live organisms grow on the tea. Green pu-erh can be aged for decades; it is valued more the longer it is aged. Like wine, pu-erh actually changes in flavor, and texture as it matures. Very good pu-erh is supposed to be extremely smooth, almost silky, dark, and complex.
Black pu-erh is known as ‘shu’ or cooked, although it is not literally cooked. The process to make black tea leaves was invented in the 1970’s at the Kunming Tea Factory. The idea behind black pu-erh is to make a tea comparable to mature green pu-erh, but without having to wait for thirty years. Instead of compressing the sun-dried tea leaves into a cake, they are sent to the factory to undergo a process called pile fermentation, which simulates natural fermentation. The leaves are sprayed with water, piled, and covered with a damp hemp cloth. They are then turned. These steps are repeated for about forty days, all the while the temperature and humidity levels are under strict regulation.
Medicinal Drink
There are many reputed health benefits of pu-erh tea, and some that have been clinically proven. Both Chinese and French studies have verified the claim that drinking pu-erh on a regular basis significantly lowers blood cholesterol levels. Research has also shown that the compounds in pu-erh are capable of destroying cancerous cells. Pu-erh has the same disease-preventing antioxidant capabilities of other true teas being a rich source of polyphenols and flavonoids.
Pu-erh is also known to be a blood purifier and a weight loss tea because it helps to break down fatty acids and waste molecules, helping clean the stomach, intestine, and blood, as well as encouraging the elimination of fat. By cleansing the blood, it also improves circulation.
Pu-erh is known in China as a medicinal tea, good for digestion problems, and overall vitality and longevity. For those who enjoy tea, it is certainly a drink to try. It is robust, earthy, and smooth, and rich enough to go well with cream and sugar. Brew pu-erh just as you would black tea — infuse in very hot water for no more than five minutes.
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