Pu-erh Loose Leaf Tea

Pu-erh is a variety of fermented dark tea produced in Yunnan province, China.

Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. Pu-erh traditionally begins as a raw product known as Mao Cha and can be sold in this form or pressed into a number of shapes and sold as Sheng Cha. Both of these forms then undergo the complex process of gradual fermentation and maturation with time.

The Wo Dui process developed in the mid-1970s by the Menghai and Kunming Tea Factories created a new type of pu-erh tea, whose legitimacy is disputed by some traditionalists. This process involves an accelerated fermentation into Shou Cha, which is then stored loose or pressed into various shapes.

All types of pu-erh can be stored to mature before consumption, which is why it is commonly labelled with year and region of production. While unaged and unprocessed, Maocha pu-erh is similar to green tea. Ripened and aged pu-erh tea has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavour and texture of pu-erh tea different but also results in a rather different chemical makeup of the resulting brewed liquor.

Pu-erh is prized for its health benefits and its ability to lower LDL cholesterol, which is a risk for cardiovascular disease. In addition, it is also high in cancer-fighting antioxidants, and it can lower blood sugar and prevent oxidation of cholesterol plaque.