The Lure of Pu-Erh Tea Food

lifestyles/ The Lure of Pu-erh Tea Food By Danielle Beaudette Danielle Beaudette population. They have been influen- tial in the processing of Pu-erh tea for hundreds of years. Pu-erh production dates back 700-800 years. The dark, rich tea was used to trade with eth- Photos courtesy of Danielle Beaudette© nic groups at the borders of China. Yi people of Yunnan, China welcoming reception Growing in popularity, it was traded along the Silk Road trade route with Tibet, Mongolia, India, Mid-east, and eastern Russia. They were originally There are five categories of years, Pu-erh tea was highly sought low cost teas, but the modern pro- tea, white, green, oolong, after which led to other provinces try- duction has found these teas to fetch black and dark teas. Pu-erh tea ing to copy the tea production. This hundreds, sometimes thousands of falls under the dark tea catego- prompted the Chinese government dollars for properly aged Pu-erh. ry. Dark tea (Hei Cha – to approve a standard in 2008 which which translates to black states that pu-erh tea is a product The tea on plantation bushes from tea in Chinese) is a “post- that can only come from the specific the cuttings of wild tea trees is plant- fermented” tea. It should regions within the Yunnan prov- ed in lower, flat elevations and often not be confused with what we ince. Some believe the best Pu-erh considered inferior because of the use call black tea here in America, which comes from an area called the “Six of pesticides and lack of flavor in the is hong cha, or “red tea” in Chinese. Famous Mountains” in Xishuanbanna, tea. Many farmers claim that the teas Dark teas are processed in the Hunan renowned for their climates and en- produced from the original wild trees province, Anhua County, Guangdong, vironments that produce the unique at the higher elevations are higher in and in the Yunnan Province of China. taste profiles in Pu-erh tea. Pu-erh is value due to the deeper, more complex Pu-erh tea from the Yunnan province surrounded by mystery in the world flavors (with camphor or mint notes). falls under the Dark Tea category. of tea. They tend to have thicker veins with saw-tooth edged leaves, and less as- Within the Yunnan province, some of The population of the Yunnan tringency and bitterness than the tea the major Pu-erh producing regions province has a large number of na- from plantation bushes. Pu-erh teas are: Xishuang Banna, Lin Cang, tive Hani and Yi People with the can come in all varieties and shapes. Pu-erh, and Chang Ning. In earlier larger group being the Han Chinese For better quality Pu-erh, you want 24 APPLAUD Women Fall 2013 Applaud Women expressly forbids the removal of pages or any manipulation of files used to create this publication Applaud Women expressly forbids the removal of pages or any manipulation of files used to create this publication lifestyles/ Food Photos courtesy of Danielle Beaudette© Plucking tea from 200 year old tea tree to focus on the leaf quality (look at quality of the tea. It then goes through which can vary by company, taste/ the grade and cultivation of the leaf ), the Wo Dui process (pile fermenta- desired outcome, varietal of tea used, compression (the tighter is it com- tion) which is a complex, accelerated weather, and changes over the aging pressed, the slower it will age), and the fermentation and maturation process process. Some processing can involve: shape and size (the larger the surface over time into ripe Shou Cha. This area, the faster the tea will age). tea can be stored loose or pressed into • Plucking shapes. It is still the major beverage • Withering Much of the Pu-erh being processed for the ethnic groups in the Yunnan • Dry pan-firing to ‘kill the green’ today is done using a new method Province of China. which helps to prevent full (Wo Dui) developed in the mid oxidation 70’s to speed up the aging process. There are multiple documented sto- • Piling - dampening and turning Pu-erh begins as a raw loose product ries on the processing of Pu-erh tea, the tea leaves (Wo Dui); done in a in the form of Mao Cha (rough tea) depending on the factory owner or warm humid environment under or Sheng Cha (raw) tea. It is similar small farmer you speak to. It is still a controlled conditions in color to green tea; however, during very secretive process. Other than the • Pressing into tea bricks harvesting they pluck one bud and year, it can be classified by shape, pro- • Shaping the bricks 3-4 leaves, where green tea harvest is cessing method, region, cultivation, • aging the tea 1 bud and 2 leaves, which means the grade, and season. It is well known to older leaves aid in contributing to the be a tremendously complex process Continued on next page Fall 2013 www.Applaudwomen.com 25 Applaud Women expressly forbids the removal of pages or any manipulation of files used to create this publication Pu-erh discks and Pu-erh cakes (Bing Cha) dark stagnant air. Keep it away from strong smells and do not place in a plastic bag because this could stop the aging process. The higher the humidity, the faster the tea will age, but this could also lead to the growth of mold. The humidity should be 60-85%. The tea should not be stored in an area where there is a high fluctuation in temperature. To prepare Pu-erh tea, break the brick apart from the side using a Pu-erh knife or a firm letter opener. Use roughly 10 oz. of tea per cup. Photos courtesy of Danielle Beaudette© Steep the spring wa- ter to a boil. Rinse the leaves for 12 Many farmers use the seconds then broad leaf varietal of pour off the Camellia. This vari- liquor. Steep etal has been known to the tea a contain large amounts second time of Polyphenol and tan- for roughly nin which adds to the 3-4 minutes. depth and sweetness in Multiple the tea. Pu-erh under- steepings goes a secondary oxidi- can be done zation and fermentation on this tea. process which is caused To make this tea using the Chinese by organisms growing in the tea and method, prepare the tea using the the free-radical oxidation. Scientists make up the major components in Gongfu style in Yixing tea ware or a have done many studies on this tea Pu-erh. Studies found that these have Gaiwan. due to the naturally occurring probi- positive antibacterial effects on other otics (Asper Nigellus and sometimes intestinal bacteria and viruses. While the processing of Pu-erh tea Eurotium Cristatum found in other can be mysterious, we do know that dark teas) that appear during the There are many ways to describe the Pu-erh tea contains probiotics that aging process. They have found that flavor and aroma of Pu-erh tea. It can are believed to lead to better health. this tea contains a significant poly- have a rich and thick texture on the They aid in improving the intestinal phenol, L-theanine, thearubigin and tongue and cheeks which is unique to function and help to maintain a strong theaflavin content, as well as substan- this tea. It is smooth with an earthy immune system. Start every day with tial polysaccharide compounds. These aroma and a clean and smooth flavor. the smooth, rich flavor of Pu-erh tea! aid in promoting digestion of proteins However, each Pu-erh tea has its own and starch, and lowering cholesterol, unique flavor with its own distinc- For more information about Danielle hypertension, blood sugar, and stress. tive sweet undertones, bitterness and read her bio on page 16 or call 603-249- 9111. For more Tea Party ideas, infor- These complex flavonoids also aid in astringency. mation and her full list of tea offerings, scavenging free radicals in our body scones flavors & clotted cream visit her which could lead to cancer-causing The best way to store Pu-erh tea is in website at www.TheCozyTeaCart.com. A cells. The theaflavins and thearubigins an area with good air flow away from 26 APPLAUD Women Fall 2013 Applaud Women expressly forbids the removal of pages or any manipulation of files used to create this publication.

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