My friend says that pu’erh tea is known to inspire beauty. And, looking at her bright eyes, flawless complexion, and slender athletic build, she’s pretty convincing. Now, I’m pretty sure that drinking pu’erh tea will not transform me into the this year’s most fabulous IT girl, but I do think it can play a role in the kind of thorough, radiant beauty that resonates in a healthy smile and emanates from a cleansed body.
Pu’erh tea hails from the Yunnan province in China where it has been cultivated for over 1700 years—that’s some serious history. Pu’erh is made from fermented tea leaves and comes in three basic varieties: black, green, and white. White pu’erh is the rarest kind of blend and is made from young tea buds. Green pu’erh is typically the most expensive variety because it is naturally aged and fermented. Some of the more expensive blends are aged between 20 and 50 years. Black pu’erh, the most common variety, was invented in the 1970s to mimic the taste of the exquisite green pu’erhs. It is made through a controlled—and much speedier—fermentation process. The type of pu’erh pictured above is a black pu’erh grown and fermented in Tibet.
Pu’erh teas are known to have some pretty amazing effects on the human body. The biggest and most researched benefits of regular consumption of pu’erh include:
- The ability to significantly lower cholesterol levels
- A significant increase in metabolic rate
- Ability to act as a digestive aid—particularly when large amounts of grease and oil have been ingested.
Pu’erh has long been a part of Chinese medicine and is used to counter the effects of excessive alcohol consumption, as a way to prevent dysentery, and as a vehicle to stimulate glandular secretions. Pu’erh owes these amazing health benefits to both the polyphenols present in the plant matter as well as the microbes created by the fermentation process that the tea undergoes. This winning combination really has the power to cleanse the body from the inside out—and perhaps that’s where that beauty rumor got started.
There’s no doubt about it pu’erh is an earthy taste—full-bodied and rich with the taste of healthy soil. One whiff of this fermented masterpiece as it brews is sure to hit your palate with direct force. It’s really quite unforgettable, and the scent from every tea will be unique. Pu’erh has the power to taste different on a daily basis because its essence is always changing. One thing I have found to be fairly constant, however, is that it always has a smooth finish. It’s an exhilarating delight, and one I hope you’ll waste no time in trying for yourself—if you aren’t already a seasoned drinker!
Tips: Order out for your first taste of pu’erh, because drinking this tea is definitely an experience—and it has some brewing particularities that you might want to ease yourself into learning. But don’t be discouraged. Learning to brew pu’erh is one of the joys of the experience, a sort of rite of passage as you begin to fully come to an appreciation of this exquisite tea. Research your local tea houses or authentic Chinese restaurants to get your first taste of pu’erh. Try it by itself, and try it with a heavy meal and see how you feel after you eat. I find that the there is a lot of truth to digestive aid benefits of this tea. For me, there is welcome relief in a cup of pu’erh if I’ve indulged a little too much or if I’ve just got a sour stomach. Stay tuned – with a tea as richly fascinating as pu’erh there is certain to be more articles to come. In the meantime, check out this informative site that chronicles a westerner’s journey to understand all things pu’erh.
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This article is good because it was written by someone who does know a little about Puer. It seems believable that the tea significantly increases metabolism when you feel its kick from having a good-sized cup of it. It’s a powerful jolt to the system and can seem much stronger than a cup of coffee. Its ability to block fat intake in the diet can help to assuage the guilt of someone who’s just indulged in something like chocolate. But more than that, it seems to pair well with such rich foods. It might indeed be too strong a jump-start on your system if you drink it without eating any food along with the cup.
Hey Jason, thanks for the comment. I checked out your site and it seems that a lot of your life is about tea — that’s amazing? What’s your story?
Hi Jason, thanks for the compliment, I’m flattered that you enjoyed the article. A friend of mine introduced me to Pu’erh a few years ago, and I have been endlessly fascinated with its peculiar taste, aroma, and overall essence.
I also read your site, and am very interested in your upcoming book. I hope it has recommendations for Baroque sonatas and tea pairings! Cheers:)
Great article – Pu’er tea is certainly increasing its popularity.
I give demonstrations and tastings on Pu’er tea. Experimenting with brewing techniques is all part of the experience. I now sell edible dried flowers that may be added for a different taste.
I now have in my possesion about 50 types of Pu’er tea. I only sell 3 on my website.
Hi Suzan, thanks for your positive feedback. Pu’erh is really such an amazing tea that I take every opportunity to introduce it to people. The flavor is really unforgettable and can really redefine a westerner’s idea of what “tea” is really all about. The dried flower + pu’erh combination that you are experimenting with sounds lovely. What combination do you like?