These teas are very unique and are the only tea designed and processed to age. Literally like a wine, Pu-erh’s chemistry, flavor and aroma changes over time. The exact complete processes on how Pu-erh is made, even in the 21st century, is still a guarded secret that only few Chinese tea produces know. Pu-erh tea originates from the Yunan Province near the city after its namesake. Pu-erh is made from green or black tea, which is then sprayed with an unknown bacterium and allowed to undergo a sort of fermentation. Typically it is compressed into many shapes (Toucha – Bird’s Nest) or left loose. It improves with increasing age over the decades so does its rarity and price. Up until the last couple decades, Pu-erh was prohibited in the US by the US Tea Board simply for the reason that it was so different from what “normal” tea was thought to be.
This tea is very unique and the only tea designed and processed to age. Literally like a wine, Pu-erh’s chemistry, flavor and aroma changes over time. Even naturally decaffeinating over time. The unusually large leaf are often pressed cakes or bowls called tuo chas.
The taste of Pu-erh will range from mild and earthy to a complex, deep, malty or starchy flavor. This Pu-erh has a more tender taste compared to some Pu-erhs and is delightful to watch as it slowly turns the cup into a deep red/black/brown liquor that is comparable to a Pinot Noir. Use one tuo cha per cup. Pu-erh is known for maintaining flavor through multiple infusions.