More about Pu-Erh Tea

This legendary tea originates from the Yunnan province of China, near Tibet. The legend has it that the small village of Pu-Erh would produce tea in ancient China and then send it on horseback/donkey to the closest trading city to sell it at market. This journey would take months through the hilltops and sometimes hot and humid conditions. By the time the tea would arrive at market, it would have undergone a transformation in the journey, turning into a very earthy, sweet tasting tea.

What we know now, is that the tea was actually fermented. Fermentation is the process that causes compost to get hot and decompose, or how yogurt is transformed into a sour tasting culture. This tea tastes very much like earth, some might say dirt. Despite its rich, sweet, earthiness, some pu-erh teas will be sold for thousands of dollars.

Pu-erh tea is usually processed and then compressed with steam into a shape like a disc or bowl. These discs are known as “cakes.” To drink the tea, simply break off the amount of tea you want and the you can save the rest of the cake for later. In ancient China, pu-erh tea “bricks” were actually used as currency for trade with Tibet. The Tibetans were addicted to tea, so they traded war horses for bricks of tea!

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