Background

This special tea is completely different from other tea types. It is post-fermented using beneficial microorganisms. It’s also called as “Dark Tea”, produced mainly in South-West China. Pu-erh teas are prized for their earthy, woody or musty aroma and rich, smooth taste. These teas are often consumed with meals, especially in Southern and South-West China.

History of Pu-Erh Tea 

Pu-erh tea came in tointo the action during the Eastern Han Dynasty (25-220CE). But the trading of Pu-erh tea started in the Tang Dynasty, became popular during the Ming and Qing Dynasties.

This tea was transported by horses and mules in long caravans along difficult routes which became popular as the Tea Horse Roads. Tea traders would barter for tea in the markets of Pu-erh region in Yunnan and then hire the caravans to take the tea back homes.

It was found that with the post-fermentation process, the tea not only preserved the quality but also tea improved with the age. Tea lovers soon found that pu-erh tea helped with digestion and rich with other nutrients, and since it was affordable, it soon became popular among general public. This tea became a powerful tool for bartering amongst businessmen.

Main Growing Producing Regions of Pu-Erh Tea 

Yunnan province of China is considered as the origin of Pu-Erh tea. Rich fertile soil, temperature and climatic factors in Yunnan province are ideal to produce Pu-Erh tea. 

There are four main pu-erh tea producing areas namely Xishuangbanna, Pu’er (Simao), Lincang and Baoshan.

Baoshan Area 

Historically, this area was the first residence for with human settlers in western Yunnan. Nowadays, it is also famous for the “Southwest Silver Road” which is a frequently traveled business route. The climate in Baoshan is very nice, winters are slightly coldcool and summers are humid but not too hot. 

Lincang Areab    

Lincang is a popular area in Southwest Yunnan where has historically been a gold route leading to South Eastern parts of Asia. This is the main area under tea cultivation in the Yunnan Province of China. When Pu-erh tea gained in popularity and consumption in 2003, Lincang became a main region for Pu-erh production. Pu-Erh teas produced here are rich, mellow and smooth. 

Pu’er Area

Pu-erh, also recognized as Pu’er, Simao, Puer, or Pu-er depending on dialect and area, is the most recognized area for Pu-erh tea production.  This region has a large population of wild tea trees.   The climate in the Pu-erh region of China is very favorable, since it is a moderate climate with intense rainfall. In ancient times, tea was sent to the city of Pu-er to be manufactured before being sold, that is what eventually came in to play as Pu-erh tea.  

 

Xishuangbanna Area

The Xishuangbanna area has got gorgeous tea fields. The Menghai Daye which is a tea species cultivated in this area is the raw material, that is then created into Pu-erh tea by local processors, then exposed to the world for tea lovers to enjoy.

Other provinces

While majority of pu-erh tea coming from Yunnan region, other regions of China, namely, Hunan and Guangdong are also producing some decent Pu-Erh teas. 

The Chinese government approved a standard declaring Pu-erh tea as a “product with geographical indications”, that would restrict the naming of tea as Pu-Erh to tea made within specific regions of Yunnan. 

Other Countries 

 

In addition to China, border regions to Yunnan province like Vietnam, Laos, and Burma are also recognized to produce some decent pu-erh tea. 

Types of Pu-Erh Tea 

There are two main varieties of Pu-erh namely “Raw Pu-erh” and “Ripe Pu-erh”. These two types are differentiated by their post-fermentation. Both these Pu-erh types are manufactured from the same basic raw material (mao cha) which is freshly picked leaves which have been withered, either dried manually or tumbled using a heated rotating cylinder, kneaded and sun-dried in an open area. 

Image: The diferdifference

 

Raw Pu-Erh: The term “Raw Pu-erh” is referring to loose leaves, tea bricks or cakes manufactured from raw materials without extra processing. This type can be sipped immediately to enjoy its fresh, delicate or sweet flavors, or that can be aged in a natural surrounding for several years or even decades to gain a mellower, more delicate and more complex tasting profile. Raw Pu-erh teas aged naturally, particularly those processed from high quality raw materials, are the most sought-after by tea connoisseurs.

Ripe Pu-Erh: This tea gives an alternative to having to wait for ten to thirty years for Raw Pu-erh to mature and get the aged flavor which is popular among many tea connoisseurs around the world. In the 1970’s, Chinese tea masters developed a new technique to improve the aging artificially by “cooking” Pu-erh tea. Here tea leaves are incubated in very humid (high-moisture) environment where microbial activity results the temperature to increase, drastically intensifying the post-fermentation. This process roughly takes a several months to finish.

Biggest Consumers 

Though the statistics are not clear, China is the biggest pu-erh tea consuming nation in the world. Most of pu-erh teas produced in China are consumed inhouse. In addition to China: other main producing nations like Vietnam, Laos and Myanmar are also consuming a major portion of Pu-Erh tea within their countries. Pu-erh teas are exported to North America (USA & Canada), Europe (Germany, France, Netherlands, UK etc). Chinese community and tea lovers in North America and Europe consume pu-erh tea with a great deal of joy. 

 

Caffeine in Pu-Erh Tea 

It’s hard to judge how much caffeine pu’erh teas has got. One study demonstrated that Pu’erh tea has got same levels of caffeine as Chinese sencha green tea or other Chinese pan-fired teas, and lower compared to white or black teas. With 12.59mg of caffeine per gram of dried tea leaf, pu’erh tea might be among teas with a lower caffeine amount. Another research has studied the caffeine contents of seven different pu-rerh teas and concluded that on average, pu-erh has got 37.1 mg of caffeine. Each tea is different to each others and the final amounts will rely on several factors, but a cup of pu-erh tea will contain around 30-50 mg of caffeine.