Learning Column

Pu-erh

The history of Pu-erh tea can be traced back to the Eastern Han Period. Trade in Pu-erh tea began in the Tang Dynasty, became famous during the Ming Dynasty and was popularized in the Qing Dynasty. The administrative district of Pu-erh Fu was established in this area in 1729 AD during the reign of Emperor Yongzheng in the Qing dynasty. Pu-erh and its raw materials from various tea mountains were gathered along the Ancient Tea Route to Pu-erh, and then conveyed by caravan to Beijing, Tibet, Southeast Asia and Europe.

Pu-erh in Recent Times
During the period from the latter reign of the Qing Dynasty and the early stage of the Republic of China, economic growth the Yunnan Region led to a gradual shift in the prodcution from the Six Ancient Tea Mountains on the northern banks of the Mekong River to other tea mountains south of the river centered on Menhai County. They are: Menghai, Mengsong, Nannuo, Nanqiao, Bada and Jingmai.

Pu-erh tea is most often brewed in either yixing teapot or gaiwan teabowl. Fill your choice of teaware with about 20% with tea leaves, and 'awaken' them by quickly rinsing with hot water basically just pour out the first batch. Pu-erh is brewed gongfu style, meaning that the tea leaves are only immersed in hot water for a short time before the tea is poured into another cotnaier. The best Pu-erh tea can be steeped multiple times up to 10-2 times before beginning to loose its flavor. Pu-erh tea is best enjoyed when slurped: the air activated the diverse flavors and allows greater contact with your taste buds.