Puerh Tea

Pu-erhs can be divided into 3 groups:

• Sheng Pu-erh
• Shu Pu-erh
• Black tea

Distinction between types

In case you tasted pu-erh somewhere in a cafe, it is likely that it was Shu pu-erh. Sheng Pu-erhs are served only in tea-houses or specialized institutions. What is the difference then? The main difference between Shu and Sheng Pu-erh is, as usual, in fermentation method. 

Sheng Pu-erhs are packed while being “green”, and, age for years, before growing ripe. There are lovers of young Sheng Pu-erhs, but an old Pu-erh is more widely accepted, the older, the more expensive. It is not always better, but more expensive for sure. Within some period of time Sheng Pu-erhs become better, if stored properly. If tea is kept in a wet (damp) room - it goes mouldy. Similarly, in a too dry location - it runs dry and loses its taste. Where and how to find this golden middle - only experienced tea producers know.

Advice: look for Sheng Pu-erhs at the age from 5 to 15 years. It is a “golden” period. Those,which are younger almost always astringent. Older ones are hard to store, storage conditions are 20-30 years, they can be found only in some places across China - the rest is adulteration.

differ from Sheng Pu-erhs in the fact that they are already “prepared”, in other words artificially aged. Shu Pu-erh - is a new notion, to put all beautiful stories aside, Shu Pu-erh appeared as an attempt to reconstruct artificially the taste of an old aged Sheng Pu-erh. It resembled somehow Sheng Pu-erh, but was far from it, nevertheless, it found its place on the market. Frankly speaking, to find a high-quality Shu Pu-erh is a hard task in the same way as to find a high-quality Sheng Pu-erh which is over 15 years old. Therefore, all put up with the fact, that Shu Pu-erh is kind of a mass-market, and Sheng - a domain for experts and a long period of studying in tea schools. I recommend you to accept this fact and not to persist in seeking for an exquisite Shu Pu-erh. Find something of a high quality, safe, from a proven brand, make sure that it is not an adulteration. In other respects, Shu pu-erh at the cost of $50 and of $300 differ only in terms of packaging.

Black tea tea is a rarity. According to the law Pu-erhs can be produced only in Yunnan province. Any other postfermentation tea originated from other places, is called just black. The most popular black tea has its origin from Hunan province. Black teas can look like as it comes: beginning from a bundle of dried leaves to a bamboo basket with tea.

How to make Pu-erh properly?

Temperature requirements

Regardless of the type and age, any type of Pu-erh needs the highest infusion temperature. In terms of other tea kinds there are different points of view, but as for Pu-erh, everyone agrees that it is infused with boiling water.

Teaware

About teaware, Puer tea can be brewed either in a Gaiwan, or in a teapot. This is one of few cases when I give priority to a teapot, not to a Gaiwan as it is not important for Pu-erh to have fast pouring, a teapot better blocks Pu-erh particles, and a teapot has thicker sides (walls) than a Gaiwan. The most suitable teaware is that made from clay with thick walls. Celadon and porcelain are fine as well. Pu-erh in combination with glass is better not to use.

Special guidelines for tea brewing

Any Puer type needs rinsing. It helps to wash off short cut, which is formed while breaking up a tea pancake. Let pressed Pu-erh bits (pieces) swell and unfold its taste.

Pu-erhs are infused similarly as other tea types: for every 100 ml of water, 5-7 gr. of tea into a teapot is needed, and is brewed by spilling. Pu-erh can be drunk right from a Gaiwan. I do not recommend to steep tea, especially Sheng Pu-erh. While steeping, even an old Sheng becomes harsh and unpleasant. Unlike other tea types, Pu-erh can be boiled. Many people are afraid that in this way it obtains a sharper taste, but in reality Sheng as well as Shu Pu-erh are soft. Boiling Pu-erh fits for long winter evenings.

Pu-erh making process

Manufacturing stages

All Pu-erhs go through the following production stages:

• tea harvest
• pre-roasting
• rolling
• drying in the sun

As a result, we get loose Sheng Pu-erh. It can be stored this way for years.

In order to get from a loose Sheng a pressed one, it must be steamed out, pressed into round discs, and long-term stored.

To get Shu Pu-erh, a loose Sheng undergoes the next stages:

• wet pilling
• drying
• compressing
• storing

Wet pilling (wo dui 渥堆)is a stage during which, acceleration of fermentation occurs, tea is humidified with water or cold vapour, and is covered with matting. Later, tea is opened, turned, shaken, separated, sprinkled with water and covered. This is a rather long stage, as it lasts 45-90 days.

Tea pressing methods

Pu-erhs are usually pressed into cakes, 357 grams each. It is a very comfortable and appropriate shape. Thanks to this shape tea ages equally, is also easily transported, and broken. Cakes can be 200 and 400 grams as well, but they are uncommon.

Besides, Pu-erhs are often pressed into “bricks”, which is one of the oldest pressing methods. Such “bricks” can be of different weight, mostly they weigh nearly 200 grams.

Tuo Cha - a smaller shape and has 100-150 grams each. Tuo means a “nest”, and this shape really looks like a nest. Such Tuo Chas may even be tiny, as usual 7 grams. They may come in handy while camping or during journeys, but I do not recommend them. As a rule mini Tuo chas are made from leftover tea primary product.

Mushroom shape is typical for Pu-erhs, which are produced for Tibet market, because mainly in this region this shape gained popularity. I have not explored this question yet.

Nowadays there exist various shapes, for example the shape which reminds a chocolate.

A loose Pu-erh is sold too, and it is often of a good quality.

Interesting facts

Why does traditional cake weigh 357 grams?

China has its own measurement convention system, which had been changed several times throughout history. However, this system is not fully compatible with international metric unit system (SI), as a traditional cake weighs 7 liang (357 grams) and is packed into cakes in sevens that is in total gives the weight 5 jin?? (2500 grams). From this perspective, according to the Chinese measurement system, Pu-erh is packed in equal and proper meanings - one cake 7 liang, a pile of cakes - 5 jin.

Tea cakes for gift

Pu-erh cakes look really nice. Patterns, hieroglyphs, and even pictures are depicted on cakes. Such cakes are not meant for drinking, their function is decorative. Moreover, some of them are the last thing to drink since while manufacturing process not only tea, but also glue is used.

How to know, is there any glue in Pu-erh cake?

It is so simple. If you observe small markings, and these patterns are levelled, accurate, and deep, almost certainly that it is glue. Thin lines prevailing in a pressed tea cake look rather blurred just as an old tattoo.

Another feature is how easy one can break it. If a cake contains glue, only a brutal man is able to break it up. As for a cake with a normal, real tea even women’s fingers will easily cope with this process.