Puerh Tea, this magical leaf from the deep mountains of Yunnan, China, carries a history and culture that spans more than a thousand years. Its story begins in the ancient tea tree forests of Yunnan, the home of the large-leafed tea tree and the birthplace of Pu’er tea. Each of Yunnan’s four major tea regions – Xishuangbanna, Lincang, Pu’er City, and Baoshan – nurtures a unique flavor. Menghai County in Xishuangbanna is known as the “Home of Puerh Tea”, where hundreds or even thousands of years of ancient tea trees grow. Imagine standing on a tea hill in Menghai, surrounded by clouds and mist, with tea trees stacked on top of each other, as if you were in a sea of green. These ancient tea trees are not only a part of the landscape but also a witness to the origin of Pu’er tea and the hard work of tea farmers over the generations.

Puerh tea is divided into two main categories: raw tea and ripe tea. Raw tea is unfermented tea that retains the most original flavor of the tea. Its production process is simple, including greening, kneading, and sun-drying. The uniqueness of raw tea is that it will naturally age over time, gradually changing from a greenish taste to a mellow flavor. Ripe tea is accelerated through a special fermentation process called “Wolu”, which was born in the 1970s to simulate the taste of old raw tea in a shorter time. Ripe tea has a mild and smooth taste with a distinctive aged aroma, making it ideal for tea lovers who are new to Puerh tea.

The production of Puerh tea is a delicate and patient art. From picking to the finished product, every step is crucial. Tea farmers will carefully select fresh leaves with one bud and two leaves or one bud and three leaves to ensure the quality of the tea. The fresh leaves are killed to stop oxidization, kneaded to release the tea juice, and then dried to retain the natural aroma. Ripe tea, on the other hand, requires the sun-dried gross tea to be stacked together, and by controlling the temperature and humidity, the microorganisms are allowed to take effect, creating a unique aged aroma.

The taste of Puerh tea is its most fascinating aspect. The tea broth of raw tea is clear and bright, with a fresh grassy aroma. It is slightly bitter in the mouth but quickly turns sweet, with a long-lasting sweet aftertaste. As the year increases, the bitterness of raw tea gradually diminishes and is replaced by a mellow, aged flavor. Ripe tea is as rich and smooth as red wine, with a unique earthy and woody aroma, as if savoring a time. Whether it is raw or ripe tea, each brew of Puerh tea brings different layers of flavor and is memorable.

Puerh tea is more than just a beverage, it is a bridge between nature and culture, witnessing the harmonious coexistence of man and nature. From the ancient forests of Yunnan to the teacups around the world, Pu’er tea carries the wisdom and hard work of countless tea people. Its origin, types, production process, and flavor are all worth exploring in detail. Whether you are new to Puerh tea or a seasoned tea lover, this ancient leaf can bring you a moment of peace and fulfillment. Pu-erh tea is a tradition, a way of life, and a journey through time.