Pu'erh - Old Style Tuo Cha 2011

The Pu erh are teas originating from Yunnan, southwest of China, more exactly from Xishuangbanna, a region that is at the frontier of Burma and Laos. Their leaves come from a Camellia sinensis with very large sheets, often wild Camellia sinensis which are many hundred years old. These teas were compressed in order to facilitate transport by caravans. It is the oldest type of tea that we know. It gained renewed interest because of its medical properties and the evolution of public taste in the last two decades.

 

The Pu erh are teas originating from Yunnan, southwest of China, more exactly from Xishuangbanna, a region that is at the frontier of Burma and Laos. Their leaves come from a Camellia sinensis with very large sheets, often wild Camellia sinensis which are many hundred years old. These teas were compressed in order to facilitate transport by caravans. It is the oldest type of tea that we know. It gained renewed interest because of its medical properties and the evolution of public taste in the last two decades.




Unlike the other types of teas, the Pu erh undergoes a post-fermentation in a cellar which is just as important for its taste as the manufacturing process. There are two big families of Pu erh : the ''raw'' teas manufactured by using millennium techniques and requiring a post-fermentation of at least 15 years (we can find older ones, 25, 30, 40 or 50 years and even more), and the ''ripe'' teas that underwent an accelerated fermentation technique forty years ago.


Their leaves are dried in the sun and, during infusion, the flavour released is like a wet log caressed by a ray of sunshine.
Raw or ripe, the Pu erh have the power of eliminating fat and helping with digestion. They also have an extraordinary awakening power, thus making it the ideal beverage for those who write, study or need to have clear ideas.


Raw or ripped, the Pu erh have the power of eliminating fat and help digestion. It also has an extraordinary awakening power, thus making it the ideal beverage for those who write study or need to have clear ideas.


These teas are available in a compressed form, in patties, in bricks or in a bird nest (tuocha) but it also can be found in bulk. The form of packaging is typical of the region it comes from and does not affect the taste.


Infusion


Infuse the tea with water at about 100°. Rinse the leaves 1 to 2 times (a few seconds). First infusion: 10 to 20 seconds. Second and third infusions: 10 seconds. For the following ones, the infusion time must be extended. These times can vary depending on the preparation conditions (the amount of leaves, the water quality) and personal taste.