8. Pu erh – Yunnan, China

Category: Dark Tea (Post‑Fermented)
Global Reputation: The Living Tea

Pu‑erh comes from Yunnan’s large‑leaf tea variety and undergoes microbial fermentation. It exists in two forms: sheng (raw)—aged naturally for years or decades, and shou (ripe)—accelerated fermentation via wet‑piling. Aged pu‑erh develops profound earthy, woody, and medicinal notes prized by collectors.

Production Essence (Shou / Ripe Pu‑erh)

• Plucking: Coarse, large leaves.
• Fixation & Rolling: Similar to green tea processing.
• Wet‑piling: Piling leaves in a humid, controlled environment for weeks to months; beneficial microbes transform the tea.
• Drying & Pressing: Dried and pressed into cakes, bricks, or tuos.

Professional Brewing

• Vessel: Yixing clay pot or gaiwan.
• Leaf amount: 5–8 g per 150 ml water.
• Water temperature: 95–100°C (full boil).
• Rinse: Two quick rinses.
• 1st steep: 20–30 seconds.
• 2nd–6th steeps: 15–20 seconds.
• Re‑steeping: Up to 10–12 infusions, adding 10–15 seconds each time.

Taste Profile: Dark reddish‑brown liquor, earthy, woody, sometimes mushroom or leather notes. Smooth, thick body, sweet aftertaste (hui gan). High‑quality pu‑erh has no musty or fishy odors.