Pu-Erh Tuo Cha
What is Pu-Erh Tea?
Pu-Erh comes from Yunnan, a Chinese province against the borders of Myanmar, Laos, and Vietnam. It’s a (black and sometimes green) fermented tea, and depending on what type (raw, cooked or aged) the tea will have a different flavour. Like wine, Pu-Erh can be aged for years, even decades. Time brings darker colours and deeper nuance. In ancient China Pu-Erh was transported by mules and horses in long caravans along established routes that became known as the Tea Horse Roads. Traders would bargain for tea in the markets of Pu-Erh city and then hire the caravans to carry the tea back to their respective homes. At some point the tea was compressed into shapes for more efficient transportation and preservation.
Pu-Erh commonly comes in pressed, shaped forms, such as bricks, cakes (disc-shaped, Bing Cha) and Tuo Cha (shaped like tiny bowls). But you can find it in loose form too, like other loose-leaf teas. Our Pu-Erh comes in the Tuo Cha form. Each nest weighs around 5gr, enough for a small pot or large mug.
Flavour? Pu-Erh tea is made from a larger leaf strain of Camellia Sinensis. Because of the various conditions and environmental factors, Pu-Erh can have a broad palate in flavour: smooth, fruity, peaty, grassy, musky, herbal and earthy. It often appeals to coffee drinkers and pairs well with rich desserts. The flavour and reputed health benefits of this tea makes it a great option for drinking it as a digestif after a heavy meal!
Healthy or not? Pu-Erh can be beneficial to 'blood cleansing' and digestion. For these reasons, it is often consumed after heavy meals or drunk as a hangover cure. It is occasionally proclaimed as a ‘diet tea’, but like all teas: it is not a magical weight loss potion, but rather a good and pleasant support to your diet. Some studies have shown that it may lower cholesterol, lower blood pressure and increase the metabolism. It gives energy and reduces free radicals.
Let’s talk caffeine: Like all beverages that contain Camellia Sinensis (tea leaves), Pu-erh contains caffeine but, it is essential to note that the time you steep, the age of your tea and your re-steeping moments have a degenerative influence on the caffeine content. So happy re-steeping!
Pu-Erh Tuo Cha looks a bit funny, cute & compact and the best way to steep would be to 'awaken' the leaves (prepare them for infusion). To rinse your Pu-Erh, place the tea nest in a tea-pot (or anything you use to prepare your tea), pour nearly boiling water over them and then quickly discard the water. After you've rinsed your Pu-Erh, you're ready to steep it. Use water that's around 90°C and steep:
Gong Fu style: for 15 to 30 seconds but re-steeping is possible up to 12 times.
Western style: three to five minutes, re-steeping is possible up to 3 times.
Happy steeping & re-steeping!
