Puer Tea

Puer Tea, originating from the Yunnan Province (云南省), is one of China’s most famous and cherished teas. Known for its rich history and distinct flavor, Puer Tea has long been considered a cultural symbol of Yunnan. The tea is produced in areas such as Puer City (普洱市), Lincang (临沧市), and Xishuangbanna Dai Autonomous Prefecture (西双版纳傣族自治州). Puer Tea has evolved into a tea with a diverse production and consumption culture, reflecting its unique quality and the region’s rich tea history.

Tea Characteristics

Puer Tea has a distinct orange-yellow color, rich aroma, and unique fragrance that lasts long after brewing. The taste is full-bodied, and the tea can endure multiple infusions. It is known for its ability to mellow over time, enhancing in flavor as it ages. Puer Tea can be enjoyed both in its raw (生茶) and ripe (熟茶) forms, with different brewing techniques suited for each.

Historically, Puer Tea was categorized as a type of black tea (黑茶), but it is now classified as a post-fermented tea under the category of reprocessed teas (再加工类). This distinction reflects the unique aging process that sets Puer apart from other teas.

Historical Overview

Origin of Puer Tea

Puer Tea has a long history, with its origins dating back to the Tang Dynasty (唐朝), over 1,000 years ago. According to historical records, tea from Yinsheng City (银生城) in Yunnan was already well-known, and it is believed that the tea from this region was likely the precursor to what we now call Puer Tea. During the Song Dynasty (宋朝), tea from this area was noted by Li Shi (李石) in his work “Supplementary Natural History” (续博物志), where he mentioned that tea was harvested from the mountains around Yinsheng and used in local preparations.

The term “Puer” (普洱) first appeared in the Yuan Dynasty (元朝) as a place name, with the area once being known as “Bu Ri Bu” (步日部), later written as “Pu’er” (普洱). The name became associated with the tea produced in this region, and the tea gradually became known as Puer Tea.

Tea Cultivation History

Zhou Dynasty (周朝)

Tea cultivation in Yunnan has ancient roots, with early records stating that tea was offered to King Wu of Zhou (周武王) during his military campaigns over 3,000 years ago. The Bangwa transitional ancient tea tree (邦崴过渡型古茶树) is considered a living fossil, a remnant of the tea trees cultivated by the early tea farmers in the region.

Tang Dynasty (唐朝)

The earliest known cultivation of Puer Tea is attributed to the Tang official Fan Chuo (樊绰), who in his book “Book of the Barbarians” (蛮书) recorded that tea from the Yinsheng region was harvested and mixed with spices like ginger and pepper for local consumption. This tea was likely of the Yunnan big-leaf variety (云南大叶茶种), which is the precursor to the Puer Tea we know today.

Song and Yuan Dynasties (宋元朝)

During the Song Dynasty, tea became increasingly popular, and the Song scholar Li Shi (李石) also recorded the use of tea from the Yinsheng mountains in his writings. It was during the Yuan Dynasty that the term “Puer” began to be used in reference to the tea produced in the region.

Ming and Qing Dynasties (明清)

The term “Pu Tea” (普茶), meaning Puer Tea, first appeared in writing during the Ming Dynasty (明代) in the book “Dianlüe” (滇略) by Xie Zhaozhi (谢肇淛), where it was referred to as the tea used by common people. In the Qing Dynasty (清朝), Ruan Fu’s (阮福) work “The Record of Puer Tea” (普洱茶记) discussed Puer Tea’s origins in Yinsheng.

Modern Times (New China)

After the founding of the People’s Republic of China, the tea industry in Yunnan saw significant development. In 1951, the first provincial tea research institute was established, and by 1958, the tea plantation area in Yunnan reached 466,000 mu (亩), producing 180,000 dan (担) of tea. Despite setbacks during the Great Leap Forward, the tea industry continued to grow.

In 1984, Wu Qiying (吴启英) pioneered a technique to rapidly ferment ripe Puer tea within 22 days, marking the beginning of modern Puer tea production. By 1998, Yunnan’s tea production reached 1.55 million dan, with exports surpassing 200,000 dan. This period marked the peak of Puer tea production, making Yunnan’s tea industry one of the most prosperous in the country.

Development Stages of Puer Tea

The history of Puer Tea has evolved through several significant stages. Each stage reflects the growing importance of Puer Tea in Chinese culture and its increasing production and consumption.

Stage 1: Free Development Period

Time Period: Tang and Song Dynasties (唐宋时期)
During the Tang and Song Dynasties, tea production in China saw the emergence of compressed tea cakes in the central plains. Meanwhile, Puer Tea, produced in Yunnan (云南), was still in its early, free development stage, with no formal methods of harvest or processing. The tea was collected in an unrefined, scattered manner.

Stage 2: The Shift from Loose to Compressed Tea

Time Period: Yuan, Ming, and Qing Dynasties (元明清时期)
During the Yuan, Ming, and Qing Dynasties, significant changes took place in tea culture. The central plains, particularly under the orders of Emperor Taizu of the Ming Dynasty (明太祖), shifted from loose-leaf tea to compressed tea cakes. As a result, Puer Tea’s production flourished, driven by the demand for tea by ethnic minorities in border areas and the need for long-distance transport, particularly into Tibet (西藏).

Peak Period

Time Period: Ming and Qing Dynasties (明清时期)
Puer Tea reached its peak during the Ming and Qing Dynasties. The tea became favored by the imperial court, which led to the “tribute tea” system. This era marks the true geographic significance of Puer Tea, as it was widely recognized and embraced by Chinese royalty.

Stage 3: Modern Puer Tea Period

Time Period: Late Qing Dynasty to Present (清末至今)
The modern era saw the development of new processing techniques for Puer Tea, with innovations in fermentation and tea production. This led to the diversification of tea varieties. The traditional Puer tea regions (普洱茶区), including Puer City (普洱市), gradually lost their status as the primary centers of Puer Tea production. Administrative changes led to the dissolution of the original Puer Tea region into areas like Simao (思茅), Mengla (勐腊), Menghai (勐海), and Jinghong (景洪). The introduction of new techniques, such as black tea, green tea, and other varieties, further diversified the tea market.

Physical Characteristics of Puer Tea

Puer Tea is harvested from large trees that can grow up to 16 meters tall, with a diameter of 90 cm at the trunk. The young branches have tiny hairs, and the top buds are covered with soft, white fuzz. The leaves are thin and leathery, with an oval shape, ranging from 8 to 14 cm in length and 3.5 to 7.5 cm in width. The leaf tips are sharp, and the base is wedge-shaped. The upper surface of the leaf is a brown-green color, slightly glossy, while the underside is light green with fine hairs along the midrib. The leaves are marked with 8 to 9 pairs of lateral veins, prominent on the upper surface and raised on the lower surface.

The flowers of the Puer Tea plant grow in the axils and have a diameter of 2.5 to 3 cm. The flowers have 6 to 7 petals and are a pale, oval shape, measuring 1 to 1.8 cm in length. The plant’s stamens are 8 to 10 mm long, and the ovary has three chambers, each containing one seed.

Production Areas of Puer Tea

Puer Tea is primarily produced in the following regions of Yunnan Province (云南省):

• Menghai (勐海)

• Mengla (勐腊)

• Puer City (普洱市)

• Gengma (耿马)

• Cangyuan (沧源)

• Shuangjiang (双江)

• Lincang (临沧)

• Yuanjiang (元江)

• Jingdong (景东)

• Dali (大理)

• Pingbian (屏边)

• Hekou (河口)

• Maguan (马关)

• Malipo (麻栗坡)

• Wenshan (文山)

• Xichou (西畴)

• Guangnan (广南)

• Yongde (永德)

Several districts within Kunming City (昆明市), Chuxiong Prefecture (楚雄州), Yuxi City (玉溪市), Honghe Prefecture (红河州), Wenshan Prefecture (文山州), Puer City (普洱市), Xishuangbanna Dai Autonomous Prefecture (西双版纳州), Dali Prefecture (大理州), Baoshan City (保山市), Dehong Prefecture (德宏州), and Lincang City (临沧市) are all included within the geographical indication protection zone for Puer Tea.

Growing Environment

Puer Tea thrives in mountainous regions at altitudes ranging from 1,000 to 2,100 meters, with a slope of ≤ 25°. The soil types include brick-red soil, brick-red red soil, mountain red soil, and mountain yellow soil, with organic matter content of ≥ 1%. These regions provide the ideal environment for growing high-quality Puer Tea.

Tea Varieties and Classification

Puer Tea (普洱茶) is made from different varieties of tea trees, each with distinct characteristics and cultivation methods. Below is a detailed classification of these tea varieties.

Assam Tea Variety (普洱茶种)

The Assam variety (阿萨姆种) is often referred to by its Latin name “assamica” but does not originate from the Assam region in India. In 1981, Professor Zhang Hongda proposed the use of “Puer Tea” as the Chinese name for this variety, which was later accepted by Chinese scholars. However, outside of mainland China, this variety is still commonly referred to as “Assam.” Some Chinese botanists argue that using the term “Puer” for both the tea type and region has led to confusion regarding the definition of Puer Tea. As such, in some academic systems, the term “Assam variety” is still used.

The Assam variety is described by botanists as a tree-like or small tree form that grows in tropical and subtropical regions. It has large, soft leaves, small thin petals, and a hairy ovary. The plant typically grows in regions of Southwest China (中国西南) and Southeast Asia (中南半岛).

This variety is used in the production of Puer Tea, which is typically divided into two main categories:

• Assam variety (Puer Tea variety): The variety used for Puer Tea production.

• Non-Assam variety (Non-Puer Tea variety): Other types of tea leaves used for Puer Tea production.

Non-Assam Tea Varieties (非普洱茶种)

In addition to the Assam variety, there are other types of tea that are categorized based on their evolution and cultivation:

Wild Type (野生型)

This tea tree variety is preserved through natural selection over time, without human intervention.

Cultivated Type (栽培型)

This type originates from wild tea trees that have been artificially cultivated and domesticated. Over time, genetic changes lead to significant modifications in the tea tree’s traits.

Transitional Type (过渡型)

This variety represents a middle ground between wild and cultivated types, possessing characteristics of both.

Tea Tree Cultivation Methods

Wild Tea (野生茶)

Wild tea trees grow naturally without any human management, relying solely on the natural environment for growth and development.

Tea Garden Tea (野放茶)

Tea that is artificially planted but lacks active management, allowing the trees to grow naturally after being planted.

Terrace Tea (台地茶)

Terrace tea refers to neatly arranged tea gardens with trees of similar height. The term “terrace” originates from geography, describing areas with steep cliffs and flat surfaces. Tea gardens with such formations are typically artificially managed.

Market Natural Classification

Ancient Tree Tea (古树茶)

This classification refers to tea trees older than 100 years that grow in ancient tea gardens. These trees can be wild or cultivated, but they have grown without human intervention for extended periods.

Wild Tea (野放茶)

Wild tea trees are generally between 50 to 100 years old. They have been planted but are left to grow without human management.

Terrace Tea (Narrow Definition) (台地茶)

This specific type of terrace tea refers to trees planted after 1985. These trees are generally around 20 years old and are artificially cultivated through asexual propagation, resulting in high-density planting with intensive management.

Chinese Tea Tree Classification

Sexual Reproduction Varieties (有性系品种)

Before 1985, the primary raw material for Puer Tea in China was sexually reproduced from Assam variety plants. These group varieties are made by planting Assam seeds. After 1985, this method was gradually phased out.

Asexual Reproduction Varieties (无性系品种)

After 1985, China promoted the planting of asexually propagated tea plants, leading to a shift in tea cultivation methods.

Other Classifications

Yunnan Large Leaf Variety (云南大叶种)

The Yunnan Large Leaf Variety (云南大叶种) is not a distinct tea species or variety but a term used to describe the raw material for Puer Tea. This term can sometimes exclude Assam tea varieties used for Puer Tea.

Old Tree Tea vs. Large Tree Tea (老树茶与大树茶)

Both old tree tea and large tree tea are terms used in the market to describe tea trees based on their age. The distinctions between these terms are similar to those made between ancient tree tea and wild tea.

Tea Varieties of Puer Tea

Puer Tea can be divided into two major categories based on the way it is processed: Loose Puer Tea (普洱散茶) and Pressed Puer Tea (普洱紧茶). Over time, different subcategories have developed within each of these main categories, each with its own distinctive flavor and characteristics.

Loose Puer Tea (普洱散茶)

Loose Puer Tea traditionally includes Maojian (毛尖) and Coarse Leaf (粗叶) types. Today, it has expanded into six major subcategories: Puer Green Tea (普洱绿茶), Puer Green Tea (普洱青茶), Puer Black Tea (普洱红茶), Puer Black Tea (普洱黑茶), Puer Yellow Tea (普洱黄茶), and Puer White Tea (普洱白茶).

Pressed Puer Tea (普洱紧茶)

Pressed Puer Tea traditionally comes in the form of Bud Tea (芽茶) and Daughter Tea (女儿茶), which are then pressed into Tea Cakes (饼茶), Tea Bricks (茶砖), and Tea Nuggets (沱茶). Today, the category has expanded to include Puer Toucha (沱茶, including large and small), Puer Cake Tea (青饼, 熟饼, 方饼, 圆饼, 异型饼), and Puer Tea Bricks (普洱茶砖). The process involves steaming (or stir-frying) loose tea leaves, then pressing them into molds using specific techniques.

Pressed Puer Tea is further divided based on the fermentation process:

• Raw Puer Tea (生普洱): Made from sun-dried tea leaves that are pressed and left to ferment naturally over time (e.g., Qing Bing 青饼).

• Ripe Puer Tea (熟普洱): Made by accelerating fermentation with high temperatures and humidity (e.g., Shu Bing 熟饼).

The best flavors are generally found in Raw Puer Tea.

Types of Puer Tea

Puer Green Tea (普洱绿茶)

Puer Green Tea has the characteristics of a clear broth with green leaves. The process involves three main steps: killing the green (杀青), rolling (揉捻), and drying (干燥). The goal of “killing the green” is to destroy the acids in the fresh leaves and make them easier to roll. The rolling process helps to tighten the leaves and break down the cell structure to enhance the flavor. After drying, the tea can be further processed into Puer Flower Tea (普洱花茶) or pressed into Puer Toucha and Tea Bricks.

Puer Black Tea (普洱红茶)

Puer Black Tea is produced through four main steps: wither (萎凋), rolling (揉捻), fermentation (发酵), and drying (干燥). The fermentation process oxidizes the tea polyphenols, resulting in a unique color, aroma, and flavor. The tea has a deep red broth with a characteristic red leaf. There are three main subcategories: Small Leaf Red Tea (小种红茶), Red Broken Tea (红碎茶), and Kung Fu Red Tea (功夫红茶).

Puer Green Tea (普洱青茶)

Puer Green Tea is a lightly fermented tea, produced with five steps: wither (萎凋), green-making (做青), stir-frying green (炒青), rolling (揉捻), and drying (干燥). The “green-making” process is key in achieving the characteristic green leaves with red edges. This tea is a semi-fermented type, positioned between green and black tea, offering the sweet freshness of green tea and the aroma and color of black tea without the bitterness of green tea or the astringency of black tea.

Puer Yellow Tea (普洱黄茶)

Puer Yellow Tea is also a lightly fermented tea, with a processing method similar to green tea. The process includes killing the green (杀青), rolling (揉捻), yellowing (闷黄), and drying (干燥). The key feature of yellow tea is the yellowing process, where the leaves are slightly steamed and wrapped to change their chemical composition. This process results in a yellow broth and yellow leaves.

Puer Black Tea (普洱黑茶)

Puer Black Tea is a type of post-fermented tea. The leaves are picked with one bud and five to six leaves, then undergo the process of killing the green (杀青), rolling (揉捻), piling (渥堆), and drying (干燥). The piling process, where the leaves are piled for 24 days, causes the leaves to turn dark black. This type of tea is typically used for making pressed tea (熟茶), with its characteristic dark, oily leaves and orange-yellow broth.

Puer White Tea (普洱白茶)

Puer White Tea is a lightly fermented tea, characterized by its white fuzz on the leaves and its silvery appearance. The process involves withering the leaves without disturbing the enzymes and without promoting oxidation. The leaves are then air-dried (风干), allowing the tea to preserve its natural freshness. The result is a light yellow broth and a pure aroma with a sweet and refreshing taste.

Health Benefits

Puer Tea offers a wide range of health benefits, including lowering blood fat, aiding weight loss, improving digestion, warming the stomach, generating body fluids, quenching thirst, and detoxifying. It can help with stomach care, phlegm reduction, alcohol detox, and diuresis, among other benefits.

1. Lowering Cholesterol, Weight Loss, and Anti-Arteriosclerosis

Regular consumption of Puer Tea helps reduce cholesterol and triglycerides, making it an effective aid in treating obesity. It also leads to physiological effects such as vasodilation, blood pressure reduction, slower heart rate, and reduced brain blood flow, which benefit patients with hypertension and arteriosclerosis.

2. Stomach Care and Protection

When consumed at a suitable strength, Puer Tea is gentle on the stomach and intestines, without causing irritation. Its thick, smooth, and rich texture forms a protective layer on the stomach, which helps in long-term stomach nourishment and protection. Regular consumption can strengthen and protect the stomach.

3. Anti-Inflammatory, Antibacterial, and Diarrhea Treatment

Studies and clinical tests have shown that Puer Tea, particularly from the Yunnan region, has antibacterial properties. Drinking concentrated tea juice 10 times a day can help treat bacterial dysentery. This effect is directly related to the rich tea polyphenols found in the Yunnan large-leaf tea variety.

4. Anti-Aging

The catechins in tea have anti-aging properties, with the total amount of catechins in Yunnan’s large-leaf tea being higher than in other varieties. This gives Puer Tea superior anti-aging effects compared to other teas. The abundant tea polyphenols also help the skin resist the effects of aging.

5. Quenching Thirst, Cooling, Detoxing, and Promoting Digestion

Puer Tea helps generate body fluids, quench thirst, cool the body in hot weather, and detoxify. It also aids in digestion, resolving issues such as constipation, acne, and bad breath caused by poor digestion.

6. Fat Breakdown

Puer Tea contains lipase, which is effective in breaking down fat. This is particularly beneficial for people who are trying to lose belly fat. Additionally, Puer Tea can help nourish the skin and protect the stomach.

Production Process

Raw Materials

Puer Tea production uses different raw materials, which directly affect its quality and price. The materials are categorized into two main types: Artificially Cultivated Materials and Wild Large Tree Materials.

Puer Tea leaves are harvested from late February to mid-November each year in the Simao (思), Puer (普), and surrounding regions. The tea trees in these areas produce 5-6 harvests per year, with a growing period of over 300 days. According to traditional classifications, leaves harvested from Qingming to Guyu are called Spring Tips (春尖), those from Mango to Dahsu are known as Second Water (二水), and those from Bailu to Shuangjiang are called Autumn Flowers (谷花). Typically, Spring Tips and Autumn Flowers are considered to produce the best quality tea.

Harvesting

During harvesting, both leaves and buds are picked, typically from the tip of the tea branch down to the third leaf and corresponding opposite leaf. The standard plucking is one bud, one leaf, or one bud, two leaves, ensuring reasonable leaf retention. When grading the leaves, higher grades consist of more buds, while lower grades contain more leaves and stems. Hand-picking ensures better quality, while machine picking requires strict measures to maintain the freshness and prevent contamination.

Fresh Leaf Grading Standards

The quality of Puer Tea is largely determined by the grading of the fresh leaves. Below is the classification based on the main components of the fresh leaves:

Grading Levels

Types of Raw Materials

1. Artificially Cultivated Raw Material

Artificially cultivated raw materials, known as “Terraced Tea” (台地茶) by tea farmers, come from tea gardens on terraced fields where tea leaves are grown and processed into Puer Tea. These tea plants have a longer budding period but shorter shading periods, and they lack a proper accumulation stage for nutrients. The tea leaves are large but thin, and the plants do not have a proper rest period, which negatively impacts their growth and the quality of the tea in subsequent years. Due to insufficient nutrients, the quality of Terraced Tea is generally lower, and it relies heavily on blending to improve flavor. As a result, it is priced more affordably.

2. Wild Large Tree Raw Material

Wild large tree raw material, also known as “Old Tree Tea” (古树茶), comes from tea trees that have been growing for at least 300 years, usually in remote, deep forests. These ancient trees extract minerals from deep soil, enabling them to produce tea with a rich, unique flavor profile. This raw material is highly sought after by tea connoisseurs due to its limited availability and distinctive taste. Compared to artificially cultivated tea, Old Tree Tea is expensive, but its complex flavor reflects the cultural richness of Puer Tea.

Processing Methods

1. Raw Leaf Processing

• Fresh Leaf Spreading: The freshly plucked leaves are spread to maintain a moisture content of around 70%.

• Kill Green (杀青): The leaves are heated evenly to prevent the raw, grassy taste and to preserve the freshness, without any smokey or grassy aroma.

• Rolling (揉捻): The leaves are gently rolled for 30 to 40 minutes. The pressure should not be too heavy to prevent damaging the leaves.

• Breaking Clumps: Any clumps of leaves are broken up.

• Sun Drying (日光干燥): The leaves are sun-dried, and they can be re-rolled to ensure tightness. The moisture content should be ≤ 10%.

2. Finished Product Processing

• Steam Pressing (蒸压成型): After sun-drying, the tea leaves are steamed to moisten them and then pressed into various shapes using molds.

• Drying (干燥): The tea is dried at temperatures below 60°C until the moisture content is reduced to ≤ 12.5%.

Types of Puer Tea

1. Raw Puer Tea (生茶)

Raw Puer Tea is made from fresh leaves harvested from the Yunnan large-leaf tea trees that thrive in the environment of the Puer Tea region. The tea leaves go through the processes of kill green, rolling, sun drying, and steaming, and can be made into either loose-leaf or compressed tea. The characteristics of raw Puer Tea include a dark green appearance, a pure and lasting fragrance, a rich, smooth flavor with a sweet aftertaste, a greenish-yellow bright soup color, and thick, yellow-green leaves. Raw Puer Tea is stored naturally, without undergoing fermentation, and its flavor becomes more refined with age. New or freshly stored raw Puer Tea tends to have a strong, bitter taste and a pale or yellowish-green soup.

2. Ripe Puer Tea (熟茶)

Ripe Puer Tea is made from sun-dried tea leaves of the Yunnan large-leaf tea variety, which undergo a fermentation process known as “wet piling” (渥堆). This process involves adding moisture and heat to accelerate fermentation and reduce the astringency and bitterness of raw tea leaves. The finished product is available as both loose-leaf and compressed tea. Ripe Puer Tea features a rich, red-orange soup color, a unique aged fragrance, and a smooth, mellow flavor with a sweet aftertaste. The leaf base is reddish-brown and uniform. Ripe Puer Tea is softer and more mellow compared to raw Puer Tea, making it suitable for daily consumption. The flavor becomes smoother and more intense as it ages. Ripe Puer Tea was first introduced after 1973, with no available ripe Puer prior to that year.

Compression Types of Puer Tea

Puer Tea can be compressed into various shapes to facilitate storage and transportation. Below are the common types of compressed Puer Tea:

Types of Compressed Tea

Tea Grades

The initial raw Puer Tea is classified into three seasons: Spring, Summer, and Autumn. Spring tea is further divided into three grades: Spring Tip (春尖), Mid-Spring (春中), and Late Spring (春尾). Summer tea is also called “Ershui” (二水), while Autumn tea is referred to as “Guohua Tea” (谷花茶). In general, Spring Tip and Guohua teas are considered to have the best quality.

Identification Methods

Tea Appearance

Fresh Puer Tea generally appears greenish-yellow with a strong aroma and the presence of white hairs on the leaves. Aged tea, after long oxidation, tends to become a reddish-brown color with yellowish-brown hairs.

Packaging Paper Color

For aged Puer Tea, the white packaging paper turns yellowish with time. By examining the texture and color of the paper, you can get an indication of the tea’s age. However, this is not always a reliable method, as some dishonest merchants may use artificially aged paper to sell lower-quality tea.

Storage Methods

Physical Conditions

1. Air Circulation: Proper air circulation is crucial for tea aging. Fresh air with sufficient oxygen promotes microbial activity that helps accelerate the aging process. However, Puer Tea should not be left in direct sunlight or near strong winds. Avoid placing tea in areas with strong odors like kitchens or industrial zones, as it can absorb unwanted smells.

2. Constant Temperature: The temperature should not be too high or low. A room temperature between 20–30°C (68–86°F) is ideal for storing Puer Tea. High temperatures can lead to rapid fermentation, making the tea acidic. Seasonal variations, especially in spring, summer, and autumn, accelerate the changes in tea, while winter changes slower. Ensure tea is stored in a cool, dry place away from direct sunlight.

3. Moderate Humidity: Puer Tea should be stored in a dry warehouse (dry storage, 干仓) where humidity is controlled. Too much humidity accelerates fungal growth and spoilage, while too little humidity slows down the aging process. In dry environments, placing a small container of water nearby can help maintain moderate humidity. The ideal relative humidity should not exceed 75%.

Storage Method

1. Dry Warehouse Aging: Dry warehouse aging ensures slow fermentation, maintaining the integrity and authentic characteristics of Puer Tea. Wet warehouse storage (湿仓), where the tea is exposed to high humidity to speed up aging, is often used to mimic “old tea” for higher sales profits, but this method alters the tea’s flavor and quality.

2. Avoid Sudden Temperature Changes: Sudden temperature fluctuations can negatively affect the tea’s taste and its brewing properties.

3. Avoid Contaminating Odors: Puer Tea absorbs odors easily, so it must be stored in an odor-free environment. Avoid storage near chemicals, food, or anything that could impart unwanted flavors to the tea.

4. Protect from Sunlight and Wind: Exposure to sunlight and wind accelerates oxidation, changing the color of the tea and degrading its quality. The tea should be stored in a place with good air circulation but away from direct exposure to sunlight.

5. Use Bamboo Packaging: Traditional bamboo packaging is ideal for filtering out unwanted flavors and preserving the purity of Puer Tea during its fermentation process.

6. Tea Shelf Life: There is no definitive answer regarding the lifespan of Puer Tea, which can range from 60 years to over a century. Expert tea connoisseurs often rely on intuition and tasting to judge the aging process. For instance, teas from famous producers like Fuyuan Chang and Tongqing Laohao reach their peak aging point after one to two hundred years. Proper sealing is essential to prevent further fermentation and preserve the tea’s flavor.

7. Control Humidity: Humidity should be carefully controlled. Too high humidity causes mold, while excessive dryness slows down the fermentation. Proper moisture levels help maintain the right balance for aging tea, especially in areas with warm, humid climates.

Tea Brewing Guide

Tea Quantity

The amount of tea used when brewing Puer Tea varies based on drinking habits, brewing methods, and the characteristics of the tea itself. For example, when using the traditional “root preservation” method (留根闷泡法), the typical ratio of tea to water is 1:40 or 1:45. If using the “Kung Fu” tea brewing method (功夫泡法), the tea quantity can be increased slightly, and the strength of the tea can be adjusted by controlling the brewing time. The amount of tea also varies depending on the tea type: for aged or fermented teas (熟茶), the tea quantity can be increased, while fresh or young tea (生茶) should use slightly less.

Brewing Process

To properly brew Puer Tea, it is important to first rinse the tea leaves with hot water, a process known as “washing the tea” (洗茶). The concept of “washing the tea” originated in the Ming Dynasty and was recorded in The Tea Classic (茶谱). This process helps remove dust and any residual coldness from the tea leaves, improving its flavor. Since most Puer teas are consumed years after production, “washing” is essential. Be cautious not to over-wash the tea, as this can cause the flavor to dissipate. For optimal brewing, use a pot with a wide body, as this prevents the tea from becoming too concentrated. Clay pots, especially Yixing pots (紫砂壶), are ideal for brewing Puer Tea. After the first rinse, adjust the tea strength to your preference. Puer Tea can also be enjoyed cold.

Water Temperature

The temperature of the water plays a crucial role in extracting the tea’s aroma and flavor. High temperatures are beneficial for releasing fragrance and accelerating the infusion, but they can also bring out a bitter taste if the temperature is too high. For coarse teas like Puer cakes (饼茶) or bricks (砖茶), boiling water is suitable. For delicate teas like high-grade Puer buds or new green cakes (青饼), slightly cooler water is recommended to avoid over-heating the leaves and turning them into “vegetable tea” (菜茶).

Steeping Time

The steeping time should be adjusted to allow the tea’s aroma and taste to fully develop. Since Puer Tea is made from unique materials and processes, the steeping time can vary based on the tea type. Aged or coarse teas require longer steeping times, while fresh or delicate teas require shorter steeping. Additionally, hand-rolled teas (手工揉捻) should be steeped longer than machine-rolled teas (机械揉捻).

Using the “Floating Cup” Brewing Method (飘逸杯)

The “Floating Cup” brewing method consists of an outer cup, an inner cup with a valve, and a lid. The inner cup contains a filter and valve, allowing the tea to pass through the filter into the outer cup when the valve is opened.

1. Breaking the Tea: Use a tea knife to break off about 5–10 grams of tea from compressed Puer tea (cakes, bricks, etc.).

2. Adding the Tea: Place the broken tea leaves into the inner cup.

3. Preparing for Brewing: Put the inner cup into the outer cup.

4. First Brew (Wash Tea): Pour boiling water into the cup. The valve is closed, so the tea steeps inside the inner cup. This step, known as “washing the tea,” is similar to the “Kung Fu” method.

5. Opening the Valve: Quickly open the valve to let the tea flow into the outer cup.

6. Washing the Cup: Use the first brew to rinse the outer cup and pour out the liquid. This enhances the tea’s richness.

7. Second Brew: Pour more boiling water into the cup for the second brew, which can be consumed.

8. Serving the Tea: Open the valve again to allow the tea to flow into the outer cup. If more tea is needed, you can brew it again.

Tasting Techniques

Puer Tea can be enjoyed either as a plain tea or with additives. “Plain drinking” (清饮) involves brewing the tea without any additives, commonly practiced in Han culture. “Mixed drinking” (混饮) adds ingredients like chrysanthemum, goji berries, or ginseng, which is more common in Hong Kong and Taiwan.

When tasting Puer Tea, it is best to inhale the aroma while the tea is hot. The scent of aged Puer Tea is rich and elegant, bringing a refreshing feeling. Although the tea may initially be slightly bitter or astringent, as the tea sits on the tongue, you will feel the tea penetrate between your teeth and soften the palate, with sweetness gradually emerging. The sensation of “sweet aftertaste” (回韵) is considered the best experience in tea drinking.

Tea Drinking Guidelines

1. Avoid Overnight Tea: Puer Tea should be consumed immediately after brewing. Drinking tea that has been left overnight is not recommended, as the tea’s polyphenols will have leached out, making it less fresh and effective.

2. Drink According to Your Constitution: Some people may experience bloating or digestive discomfort after drinking Puer Tea. These individuals may not be suited for this type of tea.

3. Avoid Drinking Puer Tea Right Before or After Meals: It is best to drink Puer Tea about 30 minutes after meals. Avoid drinking it on an empty stomach or just after eating a large meal.

4. Avoid Excessive Consumption of Newly Produced Tea: Fresh Puer Tea should not be consumed in large quantities, as it may not have reached its optimal flavor and may be too strong.

5. Drink Puer Tea Warm: It is ideal to drink Puer Tea warm, as it enhances the flavor. Do not drink it too hot or too cold.

6. Drink in Moderation: Enjoy Puer Tea regularly but not in excess. It’s better to drink continuously in small amounts than to drink large quantities at once.

7. Avoid Poor Quality Tea: Do not drink low-quality or spoiled tea. For raw Puer Tea (生茶), avoid boiling it, but ripe Puer Tea (熟茶) can be brewed with a little heat.

Common Brewing Mistakes

• Water Temperature: The water temperature for brewing Puer Tea should be above 90°C (194°F) for the best aroma and flavor. However, avoid boiling and re-boiling the water, as this can cause mineral salts to form, which negatively affects the taste and may even interact with the tea’s polyphenols, ruining the flavor.

• Water Quality: Water that has been boiled multiple times can contain harmful elements like nitrates, which can negatively impact health. Always use fresh water for brewing.

Suitable Audience

Puer Tea is beneficial for various groups, including children, as it aids digestion, promotes growth, and prevents tooth decay. For teenagers, it helps maintain proper nutrient levels, especially when they face imbalances caused by poor eating habits. Puer Tea also contains essential minerals that aid in growth and metabolism. It is suitable for people of all ages, promoting gastrointestinal health and supporting digestion and metabolism.