Pu-erh Tea: Origins, Varieties, and Benefits
What is Pu-erh Tea?
Pu-erh tea, originating from the Yunnan province in China, is a post-fermented tea with unique characteristics that captivate enthusiasts worldwide. Derived from Camellia sinensis var. assamica, this dark tea stands out due to its particular manufacturing process, its virtues, and its ability to improve with time.
Renowned for its complex taste and rich olfactory profile, Pu-erh offers an intense gustatory experience, often evoking nuances of wood, damp earth, or leather. Its color, ranging from dark red to deep black, reflects its unique fermentation process, which can last from a few months to several decades.
The Different Varieties of Pu-erh Tea
Green Pu-erh Tea (Raw Sheng Cha)
Green Pu-erh, also known as Sheng Cha, is a raw tea that undergoes a slow fermentation over the years. Initially similar to a compressed green tea, it gradually transforms, developing increasingly complex aromas and a color that darkens over time. Enthusiasts particularly enjoy tracking the evolution of these teas, which can be stored for decades.
Dark Pu-erh Tea (Fermented Shu Cha)
Dark Pu-erh, or Shu Cha, undergoes an accelerated fermentation process that quickly imparts its black tea characteristics. Developed in the 1970s to mimic the taste of aged Sheng Pu-erh, Shu Pu-erh undergoes a controlled transformation process called "wo dui" that can last from 45 to 60 days. Its dark red liquor and rich aroma, often hinting at earth, mushrooms, or undergrowth, make it a favorite among those who appreciate strong and comforting flavors.