Interested in drinking a tea that can assist in lowering cholesterol and blood lipids, is neuroprotective and calming, has antioxidative properties, and can help to control diabetes, gut dysbiosis, and obesity? Look no further then Pu-erh Tea.
Various teas harvested from the Camellia sinensis plant have been used as dietary remedies in China for over 3000 years. In Chinese Medicine, Pu-erh tea has a long history for treating conditions that today would be classified as related to metabolic syndrome (a group of symptoms involving aspects of diabetes, obesity, high blood pressure, elevated blood lipids and cholesterol). Modern research is confirming the empirical findings of Chinese Medicine regarding the health benefits of Pu-erh tea (W Jia, J Trad Chinese Med Sci 2022, 9 (2), 95-99).
Natural Fermentation and Aging of tea leaves is what distinguishes Puerh Tea
Most people in the West are familiar with Green and Black teas but unfamiliar with Pu-erh tea. These teas are all produced from the same tea plant family Camellia sinensis. Pu-erh tea is harvested from a large leaf subspecies of Camellia sinensis in the Chinese Province of Yunnan – a province home to some of the oldest tea trees in the world.
The big difference between Pu-erh and other types of teas is what occurs after the tea is picked. First, the tea leaves are processed in a large wok to halt the tea’s oxidation, but just enough to allow some moisture and microorganisms to remain. Afterwards, the tea leaves are sun-dried, and then steamed and compressed into shapes (disc-shaped “cakes”, bricks, small concave nests). The compressed tea along with its microorganisms intact are then left for years and even decades to ferment – this is where the magic happens. The microorganisms and their enzymes slowly transform the tea compounds into health benefiting bioactive compounds. This method was originally developed so that tea could be transported over long distances. However, the health benefits and complex flavour development resulting from the tea fermentation soon became apparent and popular as a result.
The deep flavour of Pu-erh can be described as earthy, woodsy, rich and mellow. The tea infusion is typically a deep red-brown. Due to the variance in fermentation time, microorganisms, tea plantations, and aging time, the complex flavour profiles of Pu-erh can greatly vary from each other – and so can their price. The market for Pu-erh has similarities to wine vintage markets: there are collectors and investors for high end, good quality and rare teas. There was even a Pu-erh Tea Market Price Bubble Crash in 2007.
How do you start to enjoy the flavour and health benefits of Pu-erh tea?
Head to your local tea store(s), chat with their staff, and buy a few different samples of good quality Pu-erh teas to take home and prepare. As already mentioned, different Pu-erh teas can vary greatly in flavour – so keep that in mind as you seek out your cup of tea. An attractive value-added aspect of Pu-erh tea is that it is customary to resteep the tea numerous times as different flavours develop that are discovered with each subsequent steep.
Tea Considerations
If you are sensitive to caffeine, treat Puerh tea as you would green or black teas, or coffee (eg. Avoid in the afternoons or evenings). If your stomach is sensitive, it is preferable not to have Pu-erh tea on an empty stomach. Consult with your physician if you are on any blood thinners, stimulants, high blood pressure medication, or have other significant health conditions, to see if there are any contraindications to consuming Pu-erh tea with your medication or health condition.
