] Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. Processing After picking appropriate tender leaves, the Plucked leaves are handled gingerly to prevent bruising and unwanted oxidation. Weather permitting, the leaves are then spread out in the sun or a ventilated space to wilt and remove some of the water content.[12] On overcast or rainy days, the leaves will be wilted by light heating, a slight difference in processing that will affect the quality of the resulting maocha and pu'er. The wilting process may be skipped altogether depending on the tea processor.

The leaves are then dry pan-fried using a large wok in a process called "kill green" (殺殺; pinyin: shā qīng), which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun. Unlike green tea produced in which is dried with hot air after the pan-frying stage to completely kill enzyme activity, leaves used in the production of pu-erh are not air-dried after pan-frying, which leaves a small amount of enzymes which contribute a minor amount of oxidation to the leaves during sun-drying. The bruising of the tea is also important in helping this minimal oxidation to occur, and both of these steps are significant in contributing to the unique characteristics of pu-erh tea. Once dry, maocha can be sent directly to the factory to be pressed into raw pu'er, or to undergo further processing to make ripened pu'er.[13] Sometimes Mao Cha is sold directly as loose-leaf "raw" Sheng Cha or it can be matured in loose leaf form, requiring only two to three years due to the faster rate of natural fermentation in an uncompressed state. This tea is then pressed into numerous shapes and sold as a more matured "raw" Sheng Cha. Ripe pu-erh[edit]

"Ripened" Shou Cha ( 殺 殺 ) tea is pressed maocha that has been specially processed to imitate aged "raw" Sheng Cha tea. Although it is also known in English as cooked pu-erh, the process does not actually employ cooking to imitate the aging process. The term may come be due to inaccurate translation, as shú (殺) means both "fully cooked" and "fully ripened".

The process used to convert máochá into ripened pu'er manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called Wò Dūi ( 殺殺, "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting. The piling, wetting, and mixing of the piled máochá ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu'er of high quality.[14] Poor control in fermentation/oxidation process can result in bad ripened pu'er, characterized by badly decomposed leaves and an aroma and texture reminiscent of compost. The ripening process typically takes anywhere from half to a whole a year. For example, a ripened pu'er produced in early 2004 will be pressed in the winter of 2004/2005, and appear on the market between late 2005 and early 2006.

The Wò Dūi process was first developed in 1971 by Menghai Tea Factory[6] and Kunming Tea Factory[7] to imitate the flavor and color of aged raw pu-erh, and was an adaptation of wet storage techniques used by merchants to artificially simulate ageing of their teas. Mass production of ripened pu'er began in 1976. It can be consumed without further aging, or it can be stored further to "air out" some of the less savory flavors and aromas acquired during fermentation. The tea is sold both in flattened and loose form. Some tea collectors believe "ripened" Sheng Cha should not be aged for more than a century. Pressing[edit]

A pu-erh tea factory, which steams, bags, and presses the loose leaf pu-erh into tea bricks

To produce pu'er, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry máochá or ripened tea leaves pertaining to the final weight of the bingcha is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. A ticket, called a "nèi fēi" ( 殺 殺 ) or additional adornments, such as colored ribbons, are placed on or in the midst of the leaves and inverted into a cloth bag or wrapped in cloth. The pouch of tea is gathered inside the cloth bag and wrung into a ball, with the extra cloth tied or coiled around itself. This coil or knot is what produces the dimpled indentation at the reverse side of a tea cake when pressed. Depending on the shape of the pu'er being produced, a cotton bag may or may not be used. For instance, brick or square teas often are not compressed using bags.[15]

Pressing can be done by: A press. In the past hand lever presses were used, but were largely superseded by hydraulic presses. The press forces the tea into a metal form that is occasionally decorated with a motif in sunken-relief. Due to its efficiency, this method is used to make almost all forms of pressed pu'er. Tea can be pressed either with or without it being bagged, with the latter done by using a metal mould. Tightly compressed bǐng, formed directly into a mold without bags using this method are known as tié bǐng ( 殺 殺 , literally "iron cake/puck") due to its density and hardness. The taste of densely compressed raw pu'er is believed to benefit from careful aging for up to several decades. A large heavy stone, carved into the shape of a short cylinder with a handle, simply weighs down a bag of tea on a wooden board. The tension from the bag and the weight of the stone together give the tea its rounded and sometimes non-uniform edge. This method of pressing is often referred to as: "hand" or "stone-pressing", and is how many artisanal pu'er bǐng are still manufactured.

Pressed pu'er is removed from the cloth bag and placed on latticed shelves, where they are allowed to air dry, which may take several weeks or months, depending on the wetness of the pressed cakes.[12] The pu'er cakes are then individually wrapped by hand, and packed. Classification[edit]

Aside from vintage year, pu'er tea can be classified in a variety of ways: by shape, processing method, region, cultivation, grade, and season. Shape[edit]

Pu'er is compressed into a variety of shapes. Other lesser seen forms include: stacked "melon pagodas", pillars, calabashes, yuanbao, and small bricks (2–5 cm in width). Pu'er is also compressed into the hollow centers of bamboo stems or packed and bound into a ball inside the peel of various citrus fruits.Image Common name Chinese characters Pinyin Description S T Bing, Beeng, Cake, or Disc 殺殺 殺殺 Bǐngchá A round, flat, disc or puck- shaped tea, the size ranges from as small as 100g to as large as 5 kg or more, with 357g, 400g, and 500g being the most common. Depending on the pressing method, the edge of the disk can be rounded or perpendicular. It is also commonly known as Qīzí bǐngchá (殺殺殺殺, literally "seven units cake tea") because seven of the bing are packaged together at a time for sale or transport. Tuocha, Bowl, or Nest 殺殺 殺殺 Tuóchá A convex knob-shaped tea, its size ranges from 3g to 3 kg or more, with 100g, 250g and 500g being the most common. The name for tuocha is believed to have originated from the round, top-like shape of the pressed tea or from the old tea shipping and trading route of the Tuo River.[16] In ancient times, tuocha cakes may have had holes punched through the center so they could be tied together on a rope for easy transport. Brick 殺殺 殺殺 Zhuānchá A thick rectangular block of tea, usually in 100g, 250g, 500g and 1000g sizes; Zhuancha bricks are the traditional shape used for ease of transport along the ancient tea route by horse caravans. Square 殺殺 殺殺 Fāngchá A flat square of tea, usually in 100g or 200g sizes. Characters are often pressed into the square, as in the example illustrated. Mushroom 殺殺 殺殺 Jǐnchá Literally meaning "tight tea," the tea is shaped much like a 250g to 300g túocha, but with a stem rather than a convex hollow. This makes them quite similar in form to a mushroom. Pu'er tea of this shape is generally produced for Tibetan consumption. Melon, or gold melon 殺殺 殺殺 Jīnguā Its shape is similar to tuóchá, but larger in size, with a much thicker body decorated with pumpkin-like stripes. This shape was created for the famous "Tribute tea"( 殺殺) made expressly for the Qing Dynasty emperors from the best tea leaves of Yiwu Mountain. Larger specimens of this shape are sometimes called "human-head tea" (殺殺殺), due in part to its size and shape, and because in the past it was often presented in court in a similar manner to severed heads of enemies or criminals.

Process and oxidation[edit]

Pu'er teas are often collectively classified in Western tea markets as post- fermentation, and in Eastern markets as black teas, but there is general confusion due to improper use of the terms "oxidation" and "fermentation". Typically black tea is termed "fully fermented", which is incorrect as the process used to create black tea is oxidation and does not involve microbial activity. Black teas are fully oxidized, green teas are unoxidized, and Oolong teas are partially oxidized to varying degrees.

All Pu-erh teas undergo some oxidation during sun drying and then become either: Fully fermented with microbes during a processing phase which is largely anaerobic, i.e. without the presence of oxygen. This phase is similar to composting and results in Shu (ripened) Pu-erh Partly fermented by microbial action, and partly oxidized during the natural aging process resulting in Sheng (raw) Pu-erh. The aging process depends on how the Sheng Pu-erh is stored, which determines the degree of fermentation and oxidization achieved.

According to the production process, four main types of pu'er are commonly available on the market: Maocha, green pu'er leaves sold in loose form as the raw material for making pressed pu'er. Badly processed maocha will produce an inferior pu'er. Green/raw pu'er, pressed maocha that has not undergone additional processing; high quality green pu'er is highly sought by collectors. Ripened/cooked pu'er, pressed maocha that has undergone fermentation in the ripening process for up to a year. Badly fermented maocha will create a muddy tea with fishy and sour flavors indicative of inferior aged pu'er. Aged raw pu'er, a tea that has undergone a slow secondary oxidation and a certain degree of microbial fermentation. Although all types of pu'er can be aged, the pressed raw pu'er is typically the most highly regarded, since aged maocha and ripened pu'er both lack a clean and assertive taste. Regions[edit] Yunnan[edit]

Yunnan province produces the vast majority of pu'er tea. Indeed, the province is the source of the tea's name, Pu'er Hani and Yi Autonomous County. Pu'er is produced in almost every county and prefecture in the province, but the most famous pu'er areas are known as the Six Famous Tea Mountains (Chinese: 殺殺殺 殺; pinyin: liù dà chá shān) Six famous tea mountains[edit]

The six famous tea mountains[17] are a group of mountains in Xishuangbanna, renowned for their climates and environments, which not only provide excellent growing conditions for pu'er, but also produce unique taste profiles (akin to terroir in wine) in the produced pu'er tea. Over the course of history, the designated mountains for the tea mountains have either been changed[18] or listed differently.[19][20][21]

In the Qing dynasty government records for Pu'er ( 殺 殺 殺 殺 ), the oldest historically designated mountains were said to be named after six commemorative items left in the mountains by Zhuge Liang,[20] and using the Chinese characters of the native language of the region.[22] These mountains are all located northeast of the Lancang River (Mekong) in relatively close proximity to one another. The mountains' names, in the character pronunciation are: Gedeng (殺殺殺): The term for "leather stirrup" (殺殺, pinyin: mǎdèng) Mansa (殺殺殺): The term for "seed sowing bag" (殺殺, pinyin: sǎdài) Mangzhi (殺殺殺): The term for "copper cauldron" (殺殺, pinyin: tóngmǔ) [note 1] Manzhuan (殺殺殺): The term for iron brick" (殺殺, pinyin: tiězhuān) Yibang(殺殺殺): The term for "wooden clapper" (殺殺, pinyin: mùbāng) Yōulè (殺殺殺): The term meaning "copper gong" (铜铜, pinyin: tóngluó)

Southwest of the river there are also six famous tea mountains that are lesser known from ancient times due to their isolation by the river.[21] They are: Mengsong (殺殺殺): Menghai (勐海山): Jingmai (殺殺殺): Nánnuò (殺殺殺): a varietal of tea grows here called zĭjuān (殺殺, literally "purple lady") whose buds and bud leaves have a purple hue. Bada (殺殺殺): Yōulè (攸 山铜 ):

For various reasons, by the end of the Qing dynasty or beginning of the ROC period (the early twentieth century), tea production in these mountains dropped drastically, either due to large forest fires, overharvesting, prohibitive imperial taxes, or general neglect.[18][22] To revitalize tea production in the area, the Chinese government in 1962 selected a new group of six famous tea mountains that were named based on the more important tea producing mountains at the time, including Youle mountain from the original six.[18] Other areas of Yunnan[edit]

Many other areas of Yunnan also produce pu'er tea. Yunnan prefectures that are major producers of pu'er include Lincang, Dehong, Simao, Xishuangbanna, and Wenshan. Other tea mountains famous in Yunnan include among others: Bāngwǎi (邦 山铜 ) Bānzhāng ( 殺 殺 ): this is not a mountain but a Hani ethnicity village in the Bulang Mountains, noted for producing powerful and complex teas that are bitter with a sweet aftertaste Yìwǔ (殺殺殺) : perhaps the most popular tea mountain amongst collectors. Bada(巴達山): Wuliang: Ailuo: Jinggu: Baoshan: Yushou:

Region is but one factor in assessing a pu'er tea, and pu'er from any region of Yunnan is as prized as any from the six famous tea mountains if it meets other criteria, such as being wild growth, hand-processed tea. Other provinces[edit]

While Yunnan produces the majority of pu'er, other regions of China, including Hunan and Guangdong, have also produced the tea. The Guangyun Gong cake, for example, although the early productions were composed of pure Yunnan máochá,[23] after the 60's the cakes featured a blend of Yunnan and Guangdong máochá, and the most recent production of these cakes contains mostly from the latter.[24]

In late 2008, the Chinese government approved a standard declaring pu'er tea as a "product with geographical indications", which would restrict the naming of tea as pu'er to tea produced within specific regions of the Yunnan province. The standard has been disputed, particularly by producers from Guangdong. [25] Other regions[edit]

In addition to China, border regions touching Yunnan in Vietnam, Laos, and Burma are also known to produce pu'er tea, though little of this makes its way to the Chinese or international markets. Cultivation[edit]

Perhaps equally or even more important than region or even grade in classifying pu'er is the method of cultivation. Pu'er tea can come from three different cultivation methods: Plantation bushes (guànmù, 殺 殺 ; taídì, 殺 殺 ): Cultivated tea bushes, from the seeds or cuttings of wild tea trees and planted in relatively low altitudes and flatter terrain. The tea produced from these plants are considered inferior due to the use of pesticides and chemical fertilizer in cultivation, and the lack of pleasant flavors, and the presence of harsh bitterness and astringency from the tea. "Wild arbor" trees (yěfàng, 殺殺): Most producers claim that their pu'er is from wild trees, but most use leaves from older plantations that were cultivated in previous generations that have gone feral due to the lack of care. These trees produce teas of better flavor due to the higher levels of secondary metabolite produced in the tea tree. As well, the trees are typically cared for using organic practices, which includes the scheduled pruning of the trees in a manner similar to pollarding. Despite the good quality of their produced teas, "wild arbor" trees are not as prized as the truly wild trees. Wild trees (gŭshù, 殺 殺 ; literally "old tree"): Teas from old wild trees, grown without human intervention, are the highest valued pu'er teas. Such teas are valued for having deeper and more complex flavors, often with camphor or "mint" notes, said to be imparted by the many camphor trees that grow in the same environment as the wild tea trees. Young raw pu'er teas produced from the leaf tips of these trees also lack overwhelming astringency and bitterness often attributed to young pu'er.

Determining whether or not a tea is wild is a challenging task, made more difficult through the inconsistent and unclear terminology and labeling in Chinese. Terms like yěshēng (野生; literally "wild" or "uncultivated"), qiáomù (殺 殺 ; literally "tall tree"), yěshēng qiáomù ( 野 生 木铜 ; literally "uncultivated trees"), and gǔshù are found on the labels of cakes of both wild and "wild arbor" variety, and on blended cakes, which contain leaves from tea plants of various cultivations. These inconsistent and often misleading labels can easily confuse uninitiated tea buyers regardless of their grasp of the Chinese language. As well, the lack of specific information about tea leaf sources in the printed wrappers and identifiers that come with the pu'er cake makes identification of the tea a difficult task. Pu'er journals and similar annual guides such as The Profound World of Chi Tse, Pu-erh Yearbook, and Pu-erh Teapot Magazine contain credible sources for leaf information. Tea factories are generally honest about their leaf sources, but someone without access to tea factory or other information is often at the mercy of the middlemen or an unscrupulous vendor. Many pu'er aficionados seek out and maintain relationships with vendors who they feel they can trust to help mitigate the issue of finding the "truth" of the leaves.

Sadly, even in the best of circumstances, when a journal, factory information, and trustworthy vendor all align to assure a tea's genuinely wild leaf, fakes fill the market and make the issue even more complicated. Because collectors often doubt the reliability of written information, some believe certain physical aspects of the leaf can point to its cultivation. For example, drinkers cite the evidence of a truly wild old tree in a menthol effect ("camphor" in tea specialist terminology) supposedly caused by the Camphor laurel trees that grow amongst wild tea trees in Yunnan's tea forests. As well, the presence of thick veins and sawtooth-edged on the leaves along with camphor flavor elements and taken as signifiers of wild tea.[26] Grade[edit]

Pu'er can be sorted into ten or more grades. Generally, grades are determined by leaf size and quality, with higher numbered grades meaning older/larger, broken, or less tender leaves. Grading is rarely consistent between factories, and first grade tea leaves may not necessarily produce first grade cakes. Different grades have different flavors; many bricks blend several grades chosen to balance flavors and strength. Season[edit]

Harvest season also plays an important role in the flavor of pu'er. Spring tea is the most highly valued, followed by fall tea, and finally summer tea. Only rarely is pu'er produced in winter months, and often this is what is called "early spring" tea, as harvest and production follows the weather pattern rather than strict monthly guidelines. Tea factories[edit]

A Menghai microprinted ticket, first appearing in 2006

Factories are generally responsible for the production of pu'er teas. While some individuals oversee small-scale production of high-quality tea, such as the Xizihao and Yanqinghao brands,[26] the majority of tea on the market is compressed by factories or tea groups. Until recently factories were all state- owned and under the supervision of the China National Native Produce & Animal Byproducts Import & Export company (CNNP), Yunnan Branch. Kunming Tea Factory, Menghai Tea Factory, Pu'er Tea Factory and Xiaguan Tea Factory are the most notable of these state-owned factories. While CNNP still operates today, few factories are state-owned, and CNNP contracts out much production to privately owned factories.

Different tea factories have earned good reputations. Menghai Tea Factory and Xiaguan Tea Factory, which date from the 1940s, have enjoyed good reputations, but in the twentyfirst century face competition from many of the newly emerging private factories. For example, Haiwan Tea Factory, founded by former Menghai Factory owner Zhou Bing Liang in 1999,[27] has a good reputation, as do Changtai Tea Group, Mengku Tea Company, and other new tea makers formed in the 1990s. However, due to production inconsistencies and variations in manufacturing techniques, the reputation of a tea company or factory can vary depending on the year or the specific cakes produced during a year.

The producing factory is often the first or second item listed when referencing a pu'er cake, the other being the year of production. Recipes[edit]

Tea factories, particularly formerly government-owned factories, produce many cakes using recipes for tea blends, indicated by a four-digit recipe number. The first two digits of recipe numbers represent the year the recipe was first produced, the third digit represents the grade of leaves used in the recipe, and the last digit represents the factory. The number 7542, for example, would denote a recipe from 1975 using fourth-grade tea leaf made by Menghai Tea Factory (represented by 2). Factory numbers (fourth digit in recipe): Long Sheng Tea Factory Menghai Tea Factory Xiaguan Tea Factory Lan Cang Tea Factory[28] or Feng Qing Tea Factory Pu'er Tea Factory (now Pu'er Tea group Co. Ltd ) Six Famous Tea Mountain Factory unknown / not specified Haiwan Tea Factory and Kunming Tea Factory

Tea of all shapes can be made by numbered recipe. Not all recipes are numbered, and not all cakes are made by recipe. The term "recipe," it should be added, does not always indicate consistency, as the quality of some recipes change from year-to-year, as do the contents of the cake. Perhaps only the factories producing the recipes really know what makes them consistent enough to label by these numbers. Occasionally, a three digit code is attached to the recipe number by hyphenation. The first digit of this code represents the year the cake was produced, and the other two numbers indicate the production number within that year. For instance, the seven digit sequence 8653-602, would indicate the second production in 2006 of factory recipe 8653. Some productions of cakes are valued over others because production numbers can indicate if a tea was produced earlier or later in a season/year. This information allows one to be able to single out tea cakes produced using a better batch of máochá. Tea packaging[edit]

Pu'er tea is specially packaged for trade, identification, and storage. These attributes are used by tea drinkers and collectors to determine the authenticity of the pu'er tea. Individual cakes[edit]

Typical contents of a wrapped Bĭngchá

Pu'er tea cakes, or Bĭngchá, are almost always sold with[28] a: Wrapper: Made usually from thin cotton cloth or cotton paper and shows the tea company/factory, the year of production, the region/mountain of harvest, the plant type, and the recipe number. The wrapper can also contain decals, logos and artwork. Occasionally, more than one wrapper will be used to wrap a pu'er cake. Nèi fēi ( 殺殺 or 殺 殺 ): A small ticket originally stuck on the tea cake but now usually embedded into the cake during pressing. It is usually used as proof, or a possible sign, to the authenticity of the tea. Some higher end pu'er cakes have more than one nèi fēi embedded in the cake. The ticket usually indicates the tea factory and brand. Nèi piào (内票): A larger description ticket or flyer packaged loose under the wrapper. Both aid in assuring the identity of the cake. It usually indicates factory and brand. As well, many nèi piào contain a summary of the tea factories' history and any additional laudatory statements concerning the tea, from its taste and rarity, to its ability to cure diseases and effect weight loss. Bĭng: The tea cake itself. Tea cakes or other compressed pu'er can be made up of two or more grades of tea, typically with higher grade leaves on the outside of the cake and lower grades or broken leaves in the center. This is done to improve the appearance of the tea cake and improve its sale. Predicting the grade of tea used on the inside takes some effort and experience in selection. However, the area in and around the dimple of the tea cake can sometimes reveal the quality of the inner leaves.

A tŏng of recipe 7742 tea cakes wrapped in bamboo shoot husks Recently, nèi fēi have become more important in identifying and preventing counterfeits. Menghai Tea Factory in particular has begun microprinting and embossing their tickets in an effort to curb the growth of counterfeit teas found in the marketplace in the late 1990s and early 2000s. Some nèi fēi also include vintage year and are production-specific to help identify the cake and prevent counterfeiting through a surfeit of different brand labels. Wholesale[edit]

When bought in large quantities, pu'er tea is generally sold in stacks, referred to as a tŏng ( 殺 ), which are wrapped in bamboo shoot husks, bamboo stem husks, or coarse paper. Some tongs of vintage pu'er will contain a tŏng piào (筒票), or tong ticket, but it is less common to find them in productions past the year 2000.[12] The number of bĭngchá in a tŏng varies depending on the weight of individual bĭngchá. For instance one tŏng can contain: Seven 357–500g bĭngchá, Five 250g mini-bĭngchá Ten 100g mini-bĭngchá

Twelve tŏng are referred to as being one jiàn ( 殺 ), although some producers/factories vary how many tŏng equal one jiàn. A jiàn of tea, which is bound together in a loose bamboo basket, will usually have a large batch ticket ( 大 票 ; pinyin: dàpiào) affixed to its side that will indicate information such as the batch number of the tea in a season, the production quantities, tea type, and the factory where it was produced.[12] Aging and storage[edit]

Pu'er teas of all varieties, shapes, and cultivation can be aged to improve their flavor, but the tea's physical properties will affect the speed of aging as well as its quality. These properties include: Leaf quality: The most important factor, arguably, is leaf quality. Maocha that has been improperly processed will not age to the level of finesse as properly processed maocha. The grade and cultivation of the leaf also greatly affect its quality, and thus its aging. Compression: The tighter a tea is compressed, the slower it will age. In this respect, looser hand- and stone-pressed pu'ers will age more quickly than denser hydraulic-pressed pu'er. Shape and size : The more surface area, the faster the tea will age. Bingcha and zhuancha thus age more quickly than golden melon, tuocha, or jincha. Larger bingcha age slower than smaller bingcha, and so forth.

Just as important and the tea's properties, environmental factors for the tea's storage also affect how quickly and successfully a tea ages. They include: Air flow: Regulates the oxygen content surrounding the tea and removes odors from the aging tea. Dank, stagnant air will lead to dank, stale smelling aged tea. Wrapping a tea in plastic will eventually arrest the aging process. Odors: Tea stored in the presence of strong odors will acquire them, sometimes for the duration of their "lifetime." Airing out pu'er teas can reduce these odors, though often not completely. Humidity : The higher the humidity, the faster the tea will age. Liquid water accumulating on tea may accelerate the aging process but can also cause the growth of mold or make the flavor of the tea less desirable. 60–85% humidity is recommended.[29] It is argued whether tea quality is adversely affected if it is subjected to highly fluctuating humidity levels. Sunlight: Tea that is exposed to sunlight dries out prematurely, and often becomes bitter. Temperature: Teas should not be subjected to high heat since undesirable flavors will develop. However at low temperatures, the aging of pu'er tea will slow down drastically. It is argued whether tea quality is adversely affected if it is subjected to highly fluctuating temperature.

When preserved as part of a tong, the material of the tong wrapper, whether it is made of bamboo shoot husks, bamboo leaves, or thick paper, can also affect the quality of the aging process. The packaging methods change the environmental factors and may even contribute to the taste of the tea itself.

Further to what has been mentioned it should be stressed that a good well- aged pu'er tea is not evaluated by its age alone. Like all things in life, there will come a time when a pu'er teacake reaches its peak before stumbling into a decline. Due to the many recipes and different processing method used in the production of different batches of pu'er, the optimal age for each age will vary. Some may take 10 years while others 20 or 30+ years. It is important to check the status of ageing for your teacakes to know when they peaked so that proper care can be given to halt the ageing process. Raw Pu'er[edit]

Over time, raw pu'er acquires an earthy flavor due to slow oxidation and other, possibly microbial processes. However, this oxidation is not analogous to the oxidation that results in green, oolong, or black tea, because the process is not catalyzed by the plant's own enzymes but rather by fungal, bacterial, or autooxidation influences. Pu'er flavors can change dramatically over the course of the aging process, resulting in a brew tasting strongly earthy but clean and smooth, reminiscent of the smell of rich garden soil or an autumn leaf pile, sometimes with roasted or sweet undertones. Because of its ability to age without losing "quality", well aged good pu'er gains value over time in the same way that aged roasted oolong does.[30]

Raw pu'er can undergo "wet storage" (shīcāng, 殺 殺 ) and "dry storage" (gāncāng 殺殺), with teas that have undergone the latter ageing more slowly, but thought to show more complexity. Dry storage involves keeping the tea in "comfortable" temperature and humidity, thus allowing the tea to age slowly. Wet or "humid" storage refers to the storage of pu'er tea in humid environments, such as those found naturally in Hong Kong, Guangzhou and, to a lesser extent, Taiwan.

The practice of "Pen Shui" 殺殺 involves spraying the tea with water and allowing it dry off in a humid environment. This process speeds up oxidation and microbial conversion, which only loosely mimics the quality of natural dry storage aged pu'er. "Pen Shui" 殺殺 pu'er not only does not acquire the nuances of slow aging, it can also be hazardous to drink because of mold, yeast, and bacteria cultures[citation needed].

Pu'er properly stored in different environments can develop different tastes at different rates due to environmental differences in ambient humidity, temperature, and odors.[12] For instance, similar batches of pu'er stored in the different environments of Taiwan and Hong Kong are known to age very differently. Because the process of aging pu'er is lengthy, and teas may change owners several times, a batch of pu'er may undergo different aging conditions, even swapping wet and dry storage conditions, which can drastically alter its flavor. Raw pu'er can be ruined by storage at very high temperatures, or exposure to direct contact with sunlight, heavy air flow, liquid water, or unpleasant smells.

Although low to moderate air flow is important for producing a good-quality aged raw pu'er, it is generally agreed by most collectors and connoisseurs that raw pu'er tea cakes older than 30 years should not be further exposed to "open" air since it would result in the loss of flavors or degradation in mouthfeel. The tea should instead be preserved by wrapping or hermetically sealing it in plastic wrapping or ideally glass. Ripe Pu'er[edit]

Since the ripening process was developed to imitate aged raw pu'er, many arguments surround the idea of whether aging ripened pu'er is desirable. Mostly, the issue rests on whether aging ripened pu'er will, better or worse, alter the flavor of the tea.

It is often recommended to age ripened pu'er to "air out" the unpleasant musty flavors and odors formed due to maocha fermentation. However, some collectors argue that keeping ripened pu'er longer than 10 to 15 years makes little sense, stating that the tea will not develop further and possibly lose its desirable flavors. Others note that their experience has taught them that ripened pu'er indeed does take on nuances through aging,[28] and point to side-by-side taste comparisons of ripened pu'er of different ages. Aging the tea increases its value, but may be unprofitable. Preparation[edit]

Preparation of pu'er involves first separating a well-sized portion of the compressed tea for brewing. This can be done by flaking off pieces of the cake or by steaming the entire cake until it is soft from heat and hydration.[28] A pu'er knife, which is similar to an oyster knife or a rigid letter opener, is used to pry large horizontal flakes of tea off the cake to leaf breakage. Smaller cakes such as tuocha or mushroom pu'er are often steamed until they can be rubbed apart and then dried. In both cases, a vertical sampling of the cake should be obtained since the quality of the leaves in a cake usually varies between the surface and the center.

Pu'er is generally expected to be served Gongfu style, generally in Yixing teaware or in a type of Chinese teacup called a gaiwan. Optimum temperatures are generally regarded to be around 95 °C for lower quality pu'ers and 85–89°C for good ripened and aged raw pu'er. The tea is steeped for 12 to 30 seconds in the first few infusions, increasing to 2 to 10 minutes in the last infusions. The prolonged steeping sometimes used in the west can produce dark, bitter, and unpleasant brews. Quality aged pu'er can yield many more infusions, with different flavor nuances when brewed in the traditional Gong-Fu method.

Because of the prolonged fermentation in ripened pu'er and slow oxidization of aged raw pu'er, these teas often lack the bitter, astringent properties of other teas, and can be brewed much stronger and repeatedly, with some claiming 20 or more infusions of tea from one pot of leaves.[citation needed] On the other hand, young raw pu'er is known and expected to be strong and aromatic, yet very bitter and somewhat astringent when brewed, since these characteristics are believed to produce better aged raw pu'er. Judging quality[edit]

Spent leaves of badly stored shou pu'er. Note the crumbling leaf faces that are barely held together by leaf veins

Quality of the tea can be determined through inspecting the dried leaves, the tea liquor, or the spent tea leaves. The "true" quality of a specific batch of pu'er can ultimately only be revealed when the tea is brewed and tasted. Although, not concrete and sometimes dependent on preference, there are several general indicators of quality: Dried tea: There should be a lack of twigs, extraneous matter and white or dark mold spots on the surface of the compressed pu'er. The leaves should ideally be whole, visually distinct, and not appear muddy. The leaves may be dry and fragile, but not powdery. Good tea should be quite fragrant, even when dry. Good pressed pu'er often have a matte sheen on the surface of the cake, though this is not necessarily a sole indicator of quality Liquor: The tea liquor of both raw and ripe pu'er should never appear cloudy. Well-aged raw pu'er and well-crafted ripe pu'er tea may produce a dark reddish liquor, reminiscent of a dried jujube, but in either case the liquor should not be opaque, "muddy," or black in color. The flavors of pu'er liquors should persist and be revealed throughout separate or subsequent infusions, and never abruptly disappear, since this could be the sign of added flavorants. Young raw Puerh:The ideal liquors should be aromatic with a light but distinct odors of camphor, rich herbal notes like Chinese medicine, fragrance floral notes, hints of dried fruit aromas such as preserved plums, and should exhibit only some grassy notes to the likes of fresh sencha. Young raw pu'er may sometimes be quite bitter and astringent, but should also exhibit a pleasant mouthfeel and "sweet" aftertaste, referred to as gān (殺) and húigān(殺殺). Aged raw Puerh: Aged pu'er should never smell moldy, musty, or strongly fungal, though some pu'er drinkers consider these smells to be unoffensive or even enjoyable. The smell of aged pu'er may vary, with an "aged" but not "stuffy" odor. The taste of aged raw pu'er or ripe pu'er should be smooth, with slight hints of bitterness, and lack a biting astringency or any off-sour tastes. The element of taste is an important indicator of aged pu'er quality, the texture should be rich and thick and should have very distinct gān (殺) and húigān(殺殺) on the tongue and cheeks, which together induces salivation and leaves a "feeling" in the back of the throat. Spent tea: Whole leaves and leaf bud systems should be easily seen and picked out of the wet spent tea, with a limited amount of broken fragments. Twigs, and the fruits of the tea plant should not be found in the spent tea leaves, however animal (and human) hair, strings, rice grains and chaff may occasionally be included in the tea[citation needed]. The leaves should not crumble when rubbed, and with ripened pu'er, it should not resemble compost. Aged raw pu'er should have leaves that unfurl when brewed while leaves of most ripened pu'er will generally remain closed. Practices[edit]

In Cantonese culture, pu'er is known as po-lay (or bo-lay) tea. Among the Cantonese long settled in California, it is called bo-nay or po-nay tea. It is often drunk during dim sum meals, as it is believed to help with digestion. It is not uncommon to add dried osmanthus flowers, pomelo rinds, or chrysanthemum flowers into brewing pu'er tea in order to add a light, fresh fragrance to the tea liquor. Pu'er with chrysanthemum is the most common pairing, and referred as guk pou or guk bou (殺殺; pinyin: jú pǔ).

Sometimes wolfberries are brewed with the tea, plumping in the process. Health[edit] See also: Potential effects of tea on health

Scientific studies report that consumption of pu'er tea leaves significantly suppressed the expression of fatty acid synthase (FAS) in the livers of rats; gains in body weight, levels of triacylglycerol, and total cholesterol were also suppressed.[31][32] The compositions of chemical components found to have been responsible for these effects (catechins, caffeine, and theanine) varied dramatically between pu-erh, black, oolong, and green teas.[31] Specific mechanisms through which chemicals in pu'er tea inhibit the biosynthesis of cholesterol in the laboratory have been suggested.[33]

Pu'er tea has also been found to have antimutagenic and antimicrobial properties in vitro.[34] (In vitro studies do not necessarily correlate to medicinal effects. An article in Microbiologist, The magazine of the Society for Applied Microbiology, in March 2008, Vol 9 No 1, p35, found that tea had many in vitro antimicrobial properties against many organisms; for example English Breakfast tea at the concentration used for drinking had significant antimicrobial effect on the lethal anthrax bacillus (Bacillus anthracis) and many others, but this did not make it a useful treatment for anthrax.)

Pu'er tea is widely believed in Chinese cultures to counteract the unpleasant effects of heavy alcohol consumption[citation needed]. In traditional Chinese medicine it is believed to invigorate the spleen and inhibit "dampness." In the stomach, it is believed to reduce heat and "descends qi". [citation needed]

Pu'er tea is widely sold, by itself or in blends, with unsubstantiated claims that it promotes loss of body weight in humans.

Some pu'er brick tea has been found to contain very high levels of fluorine, because it is generally made from lesser quality older tea leaves and stems, which accumulate fluorine.[35] Its consumption has led to fluorosis (a form of fluoride poisoning that affects the bones and teeth) in areas of high brick tea consumption, such as Tibet.[36][37] Aging[edit]

Pu'er tea can generally improve in taste over time (due to natural secondary oxidation and fermentation). Teas that can be aged finely are typically: Made from high quality material Processed skillfully Stored properly over the years

The common misconception is that all types of pu'er tea will improve in taste—and therefore gain in value—as they get older. There are many requisite variables for a pu'er tea to age beautifully. Further, the ripe (shou) pu'er will not evolve as dramatically as the raw (sheng) type will over time due to secondary oxidation and fermentation.

As with wine, only finely made and properly stored teas will improve and increase in value. Similarly, only a small percentage of teas will improve over a long period of time.

From 2008 Pu'er prices dropped dramatically. Investment-grade Pu'er did not drop as much as the commoner varieties. Many producers made large losses, and some decided to leave the industry altogether.[38 Kombucha Chinese: chájūn (茶菌), Korean: chabeoseot (殺殺殺), Russian: chaynyy grib (чайный гриб), is a lightly effervescent fermented drink of sweetened black tea that is used as a functional food. It is produced by fermenting the tea using a symbiotic colony of bacteria and yeast, or "SCOBY". Although kombucha is claimed to have several beneficial effects on health, these claims are not supported by scientific evidence. Drinking kombucha has been linked to serious side effects and deaths, and improper preparation can lead to contamination.[1] Contents [hide] 1 Etymology 2 History 3 Chemical and biological properties 4 Health claims 5 Brewing kombucha 5.1 Safety and contamination 6 See also 7 References 8 Further reading 9 External links

Etymology[edit]

The English word kombucha, which was first recorded in 1995, has an uncertain etymology.[2] The American Heritage Dictionary suggests: "Probably from Japanese kombucha, tea made from (the Japanese word for kelp perhaps being used by English speakers to designate fermented tea due to confusion or because the thick gelatinous film produced by the kombucha culture was thought to resemble seaweed)."[3]

Konbucha ( 殺 殺 殺 ?, "kelp tea") is a brownish beverage made from dried and powdered kombu "edible kelp from the Laminariaceae family".[4] The proper Japanese name for what Americans know as kombucha is kōcha kinoko 殺殺殺殺殺 (literally, 'red tea mushroom'), compounding kōcha "red tea" and kinoko 殺 "mushroom; toadstool". The Chinese names for kombucha are hóngchájùn 茶 菌铜 ('red tea fungus'), cháméijùn 茶 黴 菌 ('tea mold'), or hóngchágū 茶 菇铜 ('red tea mushroom'), with jūn 菌 'fungus, bacterium or germ' (or jùn 'mushroom'), méijūn 菌 菌 'mold or fungus', and gū 菌 'mushroom'. ("Red tea", 殺殺, in Chinese languages corresponds to English "black tea".)

A 1965 mycological study called kombucha "tea fungus" and listed other names: "teeschwamm, Japanese or Indonesian tea fungus, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass."[5] Some further spellings and synonyms include combucha and tschambucco, and haipao, kargasok tea, kwassan, Manchurian fungus or mushroom, spumonto, as well as the misnomers champagne of life, and chai from the sea.[6][clarification needed] History[edit]

Kombucha originated in Northeast China or Manchuria and later spread to Russia and from there to the rest of the world.[7] In Russian, the kombucha culture is called chainyj grib чайный гриб (lit. "tea fungus/mushroom"), and the fermented drink is called chainyj grib, grib ("fungus; mushroom"), or chainyj kvas чайный квас ("tea kvass"). Kombucha was highly popular and seen as a health food in China in the 1950s and 1960s. Many families would grow kombucha at home.

It was brought to Russia sometime before 1910 and spread from there to Germany and Europe.[8]

Some promotional kombucha sources suggest the history of this tea-based beverage originated in ancient China or Japan, though no written records support these assumptions (see history of tea in China and history of tea in Japan). One author reported kombucha, supposedly known as the "Godly Tsche [i.e., tea]" during the Chinese Qin Dynasty (221-206 BCE), was "a beverage with magical powers enabling people to live forever".[9] Chemical and biological properties[edit]

Yeast and bacteria in kombucha at 400X The kombucha culture is a symbiotic culture of bacteria and yeast (SCOBY), comprising Acetobacter (a genus of acetic acid bacteria) and one or more yeasts. These form a zoogleal mat. In Chinese, this microbial culture is called haomo in Cantonese, or jiaomu in Mandarin, (Chinese: 殺 殺 ; literally "yeast mother"). It is also known as Manchurian Mushroom.

A kombucha culture may contain one or more of the yeasts Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii, and Zygosaccharomyces bailii. Alcohol production by the yeast(s) contributes to the production of acetic acid by the bacteria.

Although the bacterial component of a kombucha culture comprises several species, it almost always includes Gluconacetobacter xylinus (formerly Acetobacter xylinum), which ferments the alcohols produced by the yeast(s) into acetic acid. This increases the acidity while limiting the alcoholic content of kombucha. G. xylinum is responsible for most or all of the physical structure of a kombucha mother, and has been shown to produce microbial cellulose.[10] This is likely due to artificial selection by brewers over time, selecting for firmer and more robust cultures.

The acidity and mild alcoholic element of kombucha resists contamination by most airborne molds or bacterial spores. As a result, kombucha is relatively easy to maintain as a culture outside of sterile conditions. The bacteria and yeasts in kombucha promote microbial growth.

The kombucha culture can also be used to make an artificial leather.[11]

Kombucha flavoured with rose hips

Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities of a sample can only be determined by laboratory analysis and vary depending on the fermentation method, but kombucha may contain any of the following: Acetic acid, Ethanol, Gluconic acid, Glucuronic acid, Glycerol, Lactic acid, Usnic acid and B-vitamins.[12][13][14]

According to the American Alcohol and Tobacco Tax and Trade Bureau, many Kombucha products contain more than 0.5% alcohol by volume, but some contain less.[15]

Many claims have focused on glucuronic acid,[16] a compound used by the liver for detoxification. The idea that glucuronic acid is present in kombucha is based on the observation that glucuronic acid conjugates (glucuronic acid waste chemicals) are increased in the urine after consumption. Early chemical analysis of kombucha brew suggested glucuronic acid was the key component, and researchers[citation needed] hypothesized that the extra glucuronic acid would assist the liver by supplying more of the substance during detoxification. These analyses were done using gas chromatography to identify the chemical constituents, but this method relies on having proper chemical standards [17] to match to the unknown chemicals. Reports of adverse reactions may be related to unsanitary fermentation conditions, leaching of compounds from the fermentation vessels, or "sickly" kombucha cultures that cannot acidify the brew.[18] Cleanliness is important during preparation, and in most cases, the acidity of the fermented drink prevents growth of unwanted contaminants. Health claims[edit]

According to the American Cancer Society, Kombucha has been promoted as a "cure-all" for many conditions, but Available scientific evidence does not support claims that Kombucha tea promotes good health, prevents any ailments, or ... works to treat cancer or any other disease. Serious side effects and occasional deaths have been linked with drinking Kombucha tea.[1]

A review of the published literature on the safety of kombucha suggests no specific oral toxicity in laboratory animals.[19] While no randomized, case-controlled studies have been published in relation to its effect on humans, there has been suspicion in isolated incidents of its effect on the central nervous system, liver, metabolic acidosis, and toxicity in general,[20][21] though no specific links have been established. Acute conditions, such as lactic acidosis, caused by drinking of kombucha, are more likely to occur in persons with pre-existing medical conditions.[21] Other reports suggest care should be taken when taking medical drugs or hormone replacement therapy while regularly drinking kombucha.[22] It may also cause allergic reactions.[23]

Some health claims may be due to the simple acidity of the drink, possibly influencing the production of stomach acids or modifying the communities of microorganisms in the gastrointestinal tract.[24] Brewing kombucha[edit]

Kombucha is typically produced by placing a culture in a sweetened tea, as sugars are necessary for fermentation. Black tea is a popular choice, but green tea, white tea and yerba mate may also be used. Herbal teas or those treated with oils may harm the kombucha culture over time.[25]

A standard kombucha recipe calls for one cup of sugar per gallon of water or tea, though some variation in the ratio is tolerated by the culture. Kombucha may be fermented with many different sugar sources, including refined white sugar, evaporated cane juice, brown sugar, glucose/fructose syrups, molasses and honey (pasteurized only). High concentration of honey and its bacteriostatic agents may potentially disturb the stability of the culture. Kombucha should never be fermented with stevia, xylitol, lactose, or any artificial sweetener.[26]

The container is often covered with a closed-weave cloth to prevent contamination by dust, mold, and other bacteria, while allowing gas transfer ("breathing"). A "baby" (new layer of the SCOBY) is produced on the liquid/gas interface during each fermentation. The surface area is the most favorable location for both aerobic bacteria on the top of the new "pancake" and anaerobic bacteria on the bottom. The surface area also has ideal concentration of oxygen for the yeast in the matrix to propagate readily. After a week or two of fermentation, the liquid is tapped. Some liquid is retained for the subsequent batch to keep the pH low to prevent contamination. This process can be repeated indefinitely. In each batch, the "mother" culture will produce a "baby", which can be directly handled, separated like two pancakes, and moved to another container. The yeast in the tapped liquid will continue to survive. A secondary fermentation may be accomplished by removing the liquid to a closed container (bottle) for about a week to produce more carbonation. Care should be taken, as carbon dioxide build up can cause bottles to explode.

Left entirely alone to ferment with oxygen, the kombucha settles into months of production time (the "baby" thickening considerably), creating an ever more acidic and vinegar-flavored cider. At any point the kombucha can be tapped or have tea added. Liquid from the previous batch will preserve some of the culture. Safety and contamination[edit]

Mold contamination on the culture surface.

As with other foods, there is a risk of contamination during preparation and storage. Key components of food safety when brewing kombucha include clean environment, proper temperature, and low pH. If a culture becomes contaminated, it will most likely be identifiable as common mold which is often green, blue, or black in color. This is visually distinct from the brownish root filaments on the underside of the culture. If mold does grow on the surface of the kombucha culture, or "mushroom", both culture and tea are disposed of and the maker must start again with a fresh kombucha culture.

There is a greater risk of mold growth when the kombucha mushroom is lifted out of the liquid by its own gases, thus keeping it covered with liquid in the later stages, i.e. when the new kombucha mushroom starts growing, can successfully prevent mold from growing.

The low rate of contamination by the home brewer might be explained by protective mechanisms, such as formation of organic acids and antibiotic substances. Thus, subjects with healthy metabolisms are appropriate for cultivating kombucha tea cultures to drink the product tea. However, those suffering from immunosuppression should preferably consume controlled commercial kombucha beverages.[27]

In every step of the preparation process, it is important that hands and utensils (or anything that will to come into contact with the culture) be well cleaned to prevent contamination of the kombucha. Also, kombucha becomes very acidic (approximately pH 3.0 when finished), so it can leach unwanted and potentially toxic materials from containers in which it is fermenting if they are not food-grade.[18] Food-grade glass is very safe. Other acceptable containers may also include lead-free china or glazed earthenware, raw wooden bowls, and stainless steel.[28] Keeping cultures covered and in clean environments also reduces the risk of introducing contaminants and insects. Maintaining a correct pH is an important factor in a home brew. Acidic conditions are favorable for the growth of the kombucha culture, and inhibit the growth of molds and bacteria. The pH of the kombucha batch should be between 2.5 and 4.6. A pH of less than 2.5 makes the drink too acidic for normal human consumption, while a pH greater than 4.6 increases the risk of contamination.[29] Use of fresh "starter tea" and/or distilled vinegar can be used to control pH. Some brewers test the pH at the beginning and the end of the brewing cycle to ensure the correct pH is achieved and the brewing cycle is complete.

Advantages

What Are Fermented Foods?

Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.

Natural fermentation of foods has also been shown to preserve nutrients in food and break the food down to a more digestible form. This, along with the bevy of probiotics created during the fermentation process, could explain the link between consumption of fermented foods and improved digestion. Cultures around the world have been eating fermented foods for years, from Sauerkraut in Germany to Kimichi in and everywhere in between. Studies have even shown the link between probiotic rich foods and overall health (PDF). Sadly, with the advances in technology and food preparation, these time-honored traditional foods have been largely lost in our society. Where Have All the Fermented Foods Gone?

The amount of probiotics and enzymes available in the average diet has declined sharply over the last few decades as pasteurized milk has replaced raw, pasteurized yogurt has replaced homemade, vinegar based pickels and sauerkraut have replaced traditional lacto-fermented versions…the list goes on.

Even the much dreaded grains were safer to eat in earlier times since their preparation included soaking, sprouting and fermenting, which largely reduces the anti-nutrient content and makes them less harmful (I still didn’t say good!).

Instead of the nutrient rich foods full of enzymes and probiotics that our grandparents probably ate, the average diet today consists mainly of sugar laden, lab created dead foods. Why Eat Fermented Foods?

Besides the fact that they taste great and really grow on you, there are several great reasons to start making and eating fermented foods: Probiotics- Eating fermented foods and drinking fermented drinks like Kefir and Kombucha will introduce beneficial bacteria into your digestive system and help the balance of bacteria in your digestive system. Probiotics have also been shown to help slow or reverse some diseases, improve bowel health, aid digestion, and improve immunity! Absorb Food Better- Having the proper balance of gut bacteria and enough digestive enzymes helps you absorb more of the nutrients in the foods you eat. Pair this with your healthy real food diet, and you will absorb many more nutrients from the foods you eat. You won’t need as many supplements and vitamins, and you’ll be absorbing more of the live nutrients in your foods. Budget Friendly- Incorporating healthy foods into your diet can get expensive, but not so with fermented foods. You can make your own whey at home for a couple of dollars, and using that and sea salt, ferment many foods very inexpensively. Drinks like Water Kefir and Kombucha can be made at home also and cost only pennies per serving. Adding these things to your diet can also cut down on the number of supplements you need, helping the budget further. Preserves Food Easily- Homemade salsa only lasts a few days in the fridge- Fermented homemade salsa lasts months! The same goes for sauerkraut, pickles, beets and other garden foods. Lacto- fermentation allows you to store these foods for longer periods of time without losing the nutrients like you would with traditional canning. Bring on the Bacteria! How to Incorporate Fermented Foods Into Your Diet

I’ll be delving into this more in the next few weeks and providing some recipes, but adding fermented foods to your diet can be an easy process (and can save you money on probiotics and digestive enzyme supplements!) On a basic level, you can make foods like sauerkraut with just cabbage, water and salt on your counter (that recipe can be adjusted down to make 1 head of cabbage worth in a quart size jar).

You can also incorporate fermented drinks like Water Kefir and Kombucha (cultures available here) which are inexpensive to make and can be carbonated like soda!

Some other great recipes from around the web:

Real Fermented Sour Pickles