Pu-Erh Tea Production and Health Benefits

Pu-erh tea is a very expensive form of the team. It is the most oxidized and aged tea. Unlike other teas, Pu-erh can age that will significantly improve the flavor. It is like a wine. That is one of the other factors why Pu-erh tea is expensive. Even if that is so, many still make Pu-erh tea. Its novelty is beyond any normal teas since it is produced way back in history. There are Pu-erh teas that are more than 50 years old and much older.

Yunnan Province developed the Pu-erh tea. It is actually named after a city in southern Yunnan. Like any tea, Pu-erh tea is organic in nature. It is made from the leaves and stems of the Camellia sinensis plant. This type of plant is the same plant as green tea, yellow tea, black tea, dark tea, and white tea. The difference between them and Pu-erh tea is the manner of production.


Green tea is not made through fermentation, oolong tea is partially fermented, and dark tea is fully fermented. Pu-erh tea is made from the next stage of fermentation, which is post-fermented. The process of making Pu-erh tea consists of both fermentation and then prolonged storage, which can be called aging under high humidity.

Because of this additional aging process makes Pu-erh tea a highly valuable type of tea. It withstood the test of time and gained better taste upon overcoming it. It is tasty compared to other types of tea that did not have the aging stage. Aging is directly proportional to taste. Pu-erh tea that is aged for a long time will taste superior to those that are aged for a short period of time. There is no limit to aging. If you can have the right conditions of the environment for aging, then you can age more many years you like.

However, Pu-erh tea can smell musty or taste stale. That is because of the mold and bacteria that will attack it during the aging process. It is best to age them in a place that is sealed from the outside. The storage must be cleaned and maintained. Because of its high humidity requirement, it is a given that molds and bacteria will appear. The aging process must be properly supervised in order to deliver good tea.


Aside from its rich taste, Pu-erh tea can also give many benefits to the body. It contains caffeine that is slightly moderate compared to other teas. It stimulates the central nervous system, heart, and muscles. Pu-erh also contains antioxidants that can help protect the heart and blood vessels.

Pu-erh tea is also used as a weight loss supplement. It has the ability to help burn fats and shed pounds. Drinking Pu-erh tea at the right time will help your body metabolize fat. When you drink it at a wrong time, you will gain weight instead.

The best time to drink Pu-erh tea is one hour after a meal. This way, Pu-erh will remove excess grease and help eliminate unwanted body fats.

Pu-Erh Tea Making Process

pu erh tea making process

Puer is a city in the southern Yunnan province of China. Pu-er or Pu-erh is a tea named after this city. It is a Chinese variety of tea that is dark in color. This tea is known as black tea in China where the traditional European black tea is called as red tea. The Pu-erh tea is a fermented tea while the traditional black tea is an oxidized tea.

The making of Pu-erh tea involves a special microbial fermentation and an oxidization process. The Yunnan province has a large leaf variety of tea plants which is used to making Pu-erh tea. The leaves are picked 3-4 leaves with the bud against 1-2 leaves and the bud which is picked for green tea. The involvement of the older tea leaves may help the Pu-erh tea to have its unique texture and taste.

The quality of the Pu-erh tea differs between various parts of Yunnan province as well as with the outside. The quality depends more on the type of tea plant more than anything else. The common commercially grown tea bushes give the lowest quality Pu-erh tea. Better quality tea can be produced from tea plants which are old and abandoned. However the highest quality Pu-erh tea is made from the leaves collected from wild tea plants, which are not grown with human interventions. These wild tea leaves command the best prices in the market.

puerh tea

pu erh tea

Traditionally the ethnic groups in the southern boarders of China were interested in the dark Pu-erh tea. For a long time Pu-erh has been among the most produced tea varieties in China. The raw Sheng Cha and a ripe Shu Cha teas are used to make Pu-erh tea.

The initial step is to process the picked greenish tea leaves. There are two methods involved. Both methods use rolling and sun drying but one method leaves raw greenish Sheng Cha while the other leaves more dark and ripe Shu Cha.

These two varieties are not yew fermented. They are traded at this raw stage as well. The next step is drying these tea leaves. Once dry, they are sent to the factories to be piled. They are piled in pits which have various bacterial and fungal species. The microbial are found on the leaves themselves. The bacterial and fungal colonies differ from factory to factory. This fermentation process is known as ripping.

This fermented tea then goes through a number of traditional Chinese tea making steps to become Pu-erh tea. Some of these steps involve steaming and pressing. The final output of all these steps is a well fermented and oxidized black tea. The traditional black tea of Europe is called red tea in China. It only undergoes oxidization by the enzemes in the tea leaves. The fermentation process is unique to Chinese Pu-erh tea.

Making of the Pu-erh tea is a traditional Chinese craft. It is still widely practiced in the southern Yunnan province. Though nex methods have been developed over the years, the traditianl methods are still widely preserved.

The Pu-erh tea


The Pu-erh tea is a kind of organic loose tea that is made from huge leaf range of tea plant. It was named after the country of Pu’er close to Simao, Yunnan, China. Pu-erh tea may be bought in raw or ripened form, varying on the processing or aging method. Sheng Pu-erh can be approximately categorized on oxidation tea scale as a green tea while aged-green variety as post-fermented tea.


Pu-erh can fit in a lot of tea categories as this makes it difficult for it to be classified. Because of this, Pu-erh green tea is usually disregarded, and the tea is considered exclusively post-fermented product. Compared with other teas which should preferably be taken after production, Pu-erh can be consumed at once or age for several years. Pu-erh teas are usually now categorized year and district of production similar to wine vintages.


when we went to our tea garden, which is located in the Yunnan province and experience the life of the tea farmer, it was really fun farmers are enthusiast and just happy, while there are several fake up-hers in the market and authentic Pu-erh is tricky to locate and distinguish, it is still potential to search Pu-erh with 10-50 years of age and not many from the previous Qing dynasty. Certainly, tea connoisseurs and even entrepreneurs are eager to consume high costs for older Pu-erh and spend thousands of dollars per brick. Pu-erh tea is obtainable in organic loose tea or cake forms.


Pu-erh tea is conventionally created with leaves from aged wild tea trees from a range called broad-leaf tea which originated in southwest China and neighboring tropical regions in India, Laos, Vietnam and Burma. The shoots, as well as young foliages from this varietal, often wrapped with fine hairs, together with pekoe bigger than other tea varietals.


Its foliages are also somewhat unlike in chemical makeup, which changes the smell and taste of the tea when brewed and its attraction for aging. Because of the shortage of aged wild tea trees, the Pu-erh is created using trees mixed from diverse tea mountains of Yunnan are greatly appreciated while an increasing number of connoisseurs are searching Pu-erh with leaves gathered from one tea mountain’s uncultivated jungles. History of Pu-erh tea dates back to Eastern Han Dynasty.


Pu-erh is popular for the detail that is a compacted tea as well as it normally ages well and generates a satisfying drink. Through aging, the tea naturally acquires a darker color and smoother flavor traits. Frequently Pu-erh leaves are compacted into bricks or cakes and covered in diverse materials, which when kept from extreme moisture; sunlight and heat assist in aging the tea.

Compressing the Pu-erh into cakes as well as aging tea bricks probably initiated from the normal aging procedures that occur in storage rooms of tea merchants and drinkers and on horseback convoys on Ancient tea direction which was utilized in the old Yunnan during the trading of tea to Tibet as well as other parts of northern China. Pressing of tea into thick bulky materials expectedly made the horseback transport more convenient and lessened the damage caused to the product.


All kinds of Pu-erh tea are made from mostly green teas that are not oxidized found in mountains of southern Yunnan.