What is Pu-erh Tea?
A large leaf tea variety or Dayeh, Pu’erh is grown and picked throughout the year. (Many other teas require a dormant season.)
Pu-erh tea is named after Puerh city in the Yunnan province which was once the main trading centre for teas made in the area. Pu’erh tastes like black tea, but it falls into a category of its own.
One of the most significant things about this tea is that it gets better over time. That’s because it is picked, processed and partially fired to retain moisture. Then while slightly moist, the tea is piled and left to age in special rooms or caves.
The aged teas this technique creates can be found in vintages just like wine. Some of them date back more than 50 years.
Pu-erh tea is often called the Wonder Tonic and the “Medicinal Tea” and has been hugely popular in China for over 1700 years. Offered as a tribute to Emperors and high ranking officials of the Chinese Imperial Courts, its high value and incredible health benefits gave it the title “Tribute Tea”.
The health benefits and medical use of Pu-erh tea have been documented in various ancient scripts and famous books throughout Chinese history.
Pu-erh tea is often consumed by Chinese after a greasy or fatty meal. The fat digests faster and you experience far less bloating normally associated with a heavy meal.
Many studies have been published showing the health benefits of this amazing tea. A blind study was conducted in France several years ago with 500 hyperlipidemia patients (An advanced cholesterol condition, usually controlled with medication). Half of the controlled group consumed 3-4 cups of Pu’erh daily, the rest of the patients were given something else.
After 30-days the results showed drinking Pu’erh on a regular basis could significantly lower cholesterol.
