For those of you who don’t know, pu’erh is one of my absolute favourite types of tea. It can be sweet, it can be malty, and it originates all the way back to the Tang Dynasty.
Pu’erh is said to have first begun as a form of currency to buy Tibetan horses from monks around 1,400 years ago. The leaves were compressed into cakes in order to ease transport, resulting in a slow form of fermentation along the way. The taste of the leaves would develop a richness which had previously not really existed in the tea world.
Nowadays, pu’erh is harvested from tea gardens primarily located in Yunnan, where the leaves are then left to wither, softening them. Then, they are pan-fried to stop the oxidation process, rolled to remove further moisture, and dried in the sun. Following this, the raw tea may be compressed into cakes and left to age for between three and 30 years, resulting in ‘sheng’ pu’erh.
Alternatively, large Assamica leaves would be controlled in a closed, hot, and moist space to accelerate the fermentation process. This is then referred to as ‘shou’ pu’erh.
I tried both of these pu’erh types in a recent TeaPro box, where I was able to study the different terroirs and flavour profiles a little closer.
Golden Buds Ripe Pu’erh Brick
Origin: Bulang Mountain
Harvest: 2013
Brew method: 5g, 150ml, 100°C, 3 min
Dry leaf: Dark, short, thick golden strands tightly pressed in the form of a brick. Aroma is rich, deep, hints of sweetness.
Wet leaf: Dark and short but leaves have expanded. Aroma is ocean air and seaweed.
Liquid colour: Dark red-brown.
Flavour: Red grape and alfalfa, slightly mineral. Becomes deeper and richer on the second brewing.
Mouthfeel: Heavy and drying.
Aftertaste: Dark red grape.
Ripe Mini Tuo Cha
Origin: Yunnan Province
Harvest: 2012
Brew method: 1pc, 150ml, 100°C, 3 min
Dry leaf: Small tight balls, short thick black leaves with small flower pieces. Aroma is subtle but dark.
Wet leaf: Expanded tea leaves with rosed leaves which has become more prominent. Aroma is musty and reminiscent of oak, bark, and damp earth.
Liquid colour: Dark gold with red tints.
Flavour: Cedar, dark moss. Vegetal undertones.
Mouthfeel: Initial rich, almost astringent mouthfeel which softens into something more velvety.
Aftertaste: Dark oak.
Additional notes: The above information is for the tuo cha with rose flowers, but it also came with two others. I also tried the nuo mi xiang which had a similar flavour profile except with sweeter, maltier notes, and am yet to try the chrysanthemum.
Snow Kissed Raw Puerh Braids
Origin: Jade Dragon Snow Mountain
Harvest: 2015
Brew method: 1pc, 150ml, 100°C, 3 min
Dry leaf: Dry, dark brown tight braid with thin golden strands. Aroma is cocoa and caramel.
Wet leaf: Dark green with yellow strands, braid softens and eventually opens into strips. Aroma is caramel, pine, and chocolate.
Liquid colour: Pale gold.
Flavour: Chocolate, umami, fig, apricot. Tastes a little like a Digestive biscuit.
Mouthfeel: Medium mouthfeel that is creamy, smooth, and rich.
Aftertaste: Delicate with a malty, lingering sweetness.
Additional notes: This one was my absolute favourite – the chocolate notes really won me over. Not to be dramatic but I could absolutely drink this every single day.
1999 Golden Nuggets Supreme Ripe Puerh
Origin: Yunnan Province
Harvest: 1999
Brew method: 1pc, 150ml, 100°C, 3 min
Dry leaf: Dark and tight, leaves are relatively short and thin. Aroma is marine.
Wet leaf: Changes very little from dry state. Marina aroma becomes more intense, with other hints of peas, ocean air, and damp earth. Second brew leaves loosen and open.
Liquid colour: Pale gold with red tints.
Flavour: Caramel, wet wood, walnut. Marine aroma doesn’t seem to infiltrate taste.
Mouthfeel: Medium mouthfeel with an underlying richness.
Aftertaste: Slight malty aftertaste.
TeaPro
I have written about teapro before after trying their Tea Magic May box, and have since tried both their yerba mate and now their pu’erh boxes. To be completely frank, I absolutely adore this company.
I had previously spoken to Tatjana, the co-owner of the company, who’d told me that ‘at teapro, our goal is to turn our subscribers into teapros. Every month they become experts in a particular type of tea. June is all about White Tea, July we focus on Fruit Tea, August we drink South American Yerba Mate, etc. In your box you’ll also find a sticker album and a sticker – once you’ve completed all the 12 months, you will be a teapro in every single type of tea!’
Their website is also a haven for tea-lovers, with a ‘universitea’ section filled with fun tea-related recipes, guides to brewing, and information on different tea types. It’s great for both beginners and tea-enthusiasts that want to brush up on their knowledge.
I am chuffed to bits to have tried their pu’erh box, and hope that you have all learnt a little more along the way about this incredible type of tea.
Village Girl Raw Pu’er
I also want to include a pu’er from Volition, one of the best tea companies that I have ever come across. I adore their packaging, and the tea is on another level. The completely transparency when it comes to the farmers is admirable.
Origin: Yunnan Province
Harvest: 2021
Brew method: 1pc, 150ml, 100°C, 3 min
Dry leaf: Long, thin, and black. Aroma is slightly nutty.
Wet leaf: Leaves begin to pale slightly, nutty aroma intensifies slightly, although other notes of cacao, pine wood, and damp earth come out. Second brew leaves open fully.
Liquid colour: Dark red with golden undertones.
Flavour: Caramel, wet wood, cacao, dark chocolate.
Mouthfeel: Medium mouthfeel with an underlying richness.
Aftertaste: Slight malty aftertaste.
