{"id":10085,"date":"2019-05-10T11:31:02","date_gmt":"2019-05-10T15:31:02","guid":{"rendered":"https:\/\/blog.davidstea.com\/en\/?p=10085"},"modified":"2023-09-26T15:14:15","modified_gmt":"2023-09-26T19:14:15","slug":"tea-101-what-is-puerh-tea","status":"publish","type":"post","link":"https:\/\/blog.davidstea.com\/en\/tea-101-what-is-puerh-tea\/","title":{"rendered":"Tea 101: What is pu\u2019erh tea?"},"content":{"rendered":"Reading Time:<\/b> <\/span> 4<\/span> minutes<\/span><\/span>\n

Used to boost metabolism and aid\ndigestion for over 1,700 years, pu\u2019erh tea (pronounced \u201cpoor\u201d) is a rarity that\ntea collectors go crazy for. What makes it so unique? Pu\u2019erh is an aged tea\nthat\u2019s naturally fermented. And like a fine wine, it only gets better with age.\nTraditional Chinese pu\u2019erhs are made differently than any other Camellia sinensis<\/em> tea: the leaves are\naged in mountain caves or cellars for weeks, months, years or even decades before\nthey\u2019re ready to brew. Thanks to these unique aging processes, pu\u2019erh teas like\nSheng pu\u2019erh are smooth, sweet and mellow, with a distinctive earthy flavour \u2013\nperfect for pairing with spicy Chinese foods, fig tart or steak with mushroom\ngravy. <\/p>\n\n\n\n

We carry a range of crowdpleasing pu\u2019erh teas<\/u><\/a> \u2013 from innovative blends that hold up great to milk like rich Coffee Pu\u2019erh to exciting premium teas like nutty Sheng Pu\u2019erh. Ready to explore? Read on to find your perfect blend.<\/p>\n\n\n\n

Discover the benefits of pu\u2019erh\ntea<\/strong><\/h2>\n\n\n\n

Looking for the perfect after-dinner tea?\nReach for a benefit-packed cup of pu\u2019erh. Pu\u2019erh tea has been used for\nthousands of years in China to aid digestion and boost metabolism. It\u2019s also\nhigh in polyphenols \u2013 antioxidant-rich, metabolism-boosting compounds naturally\nfound in life\u2019s most delicious treats like wine, chocolate, fruit and, of\ncourse, tea. If your pants are feeling a little snug, whip up a cup after a\nheavy meal and let its warming properties soothe your stomach. Ah\u2026 isn\u2019t that\nbetter?<\/p>\n\n\n\n

How much caffeine is in pu\u2019erh\ntea?<\/strong><\/h2>\n\n\n\n

Contrary to popular belief, pu\u2019erh tea\nis naturally high caffeine, making it one of our fave go-tos when we need to\nswitch out that post-meal slump for an energy boost. Our pu\u2019erhs range from\n14-125 mg of caffeine per 8 oz cup, which is less than your average cup of\ncoffee (about 140 mg per cup). It also makes a great alternative to your\nmorning cup of joe. If you\u2019re looking for the perfect Americano or double shot\nespresso doppelganger, then a caffeinated cup of energizing pu\u2019erh tea is the ideal\ncandidate to replace your go-to dark roast. \n<\/p>\n\n\n\n

What does pu\u2019erh taste like?<\/strong><\/h2>\n\n\n\n

Sipping on a pu\u2019erh tea is like\nindulging in a fine wine, whisky or an aged cheddar \u2013 it\u2019s got a flavour that\u2019s\ndeep, complex and mature. Known for its signature earthiness, pu\u2019erh can range\nfrom fresh, wet soil and rich cacao to sweet dried fruit and cooling camphor. It\u2019s\ngot a boldness we love and a smooth mouthfeel that makes every sip go down like\nliquid silk. When it comes to this tea category, there are two main types:
\n
\n<\/p>\n\n\n\n

Shou pu\u2019erh:<\/strong> Also called \u201ccooked\u201d or \u201cripe\u201d pu\u2019erh, this long-leaf tea is known for its deep rich flavour. Shou pu\u2019erhs undergo rapid fermentation where the leaves are piled up to create heat, thus essentially \u201ccooking\u201d the pu\u2019erh. The leaves are then flipped and the process repeated until the desired aroma, flavour and colour are achieved. Only then are they pressed into tea cakes or dried as loose leaf tea.<\/p>\n\n\n\n

Sheng pu\u2019erh:<\/strong> Also called \u201craw\u201d or \u201cliving\u201d tea, this type of pu\u2019erh is much more mellow and sweeter in flavour since it undergoes a longer fermentation process where the leaves are stored for months \u2013 kind of like a fine wine. The best part? It only gets better with age since the slow fermentation process allows for the leaves to naturally develop an array of amazing flavours over time.<\/p>\n\n\n\n

Find the pu\u2019erh tea that\u2019s right\nfor you<\/strong><\/h2>\n\n\n\n

TRADITIONAL<\/p>\n\n\n\n

Organic Silken Pu\u2019erh<\/u><\/a><\/strong><\/p>\n\n\n\n

Pu\u2019erh has been used in China for\ncenturies to aid digestion. And with notes of rich cocoa and dried fruit, this\nbold and earthy tea goes down like liquid silk.<\/p>\n\n\n\n

Sheng Pu\u2019erh<\/u><\/a><\/strong><\/p>\n\n\n\n

Nutty and earthy with a cooling camphor\nfinish, this raw pu\u2019erh is long-fermented for a sweet and mellow flavour that\nonly gets better with age.<\/p>\n\n\n\n

SWEET<\/p>\n\n\n\n

S\u2019mores Chai<\/u><\/a><\/strong><\/p>\n\n\n\n

Gooey toasted marshmallows, graham\ncrackers, dark chocolate \u2013 it\u2019s no wonder we live for s\u2019mores. This tempting\npu\u2019erh adds an extra dash of cinnamon to the campfire classic.<\/p>\n\n\n\n

Coffee pu\u2019erh<\/u><\/a><\/strong><\/p>\n\n\n\n

Even coffee addicts go crazy for this\nrich and decadent pu\u2019erh laced with real coffee beans. It’s a sweet and\ndecadent pick-me-up.<\/p>\n\n\n\n

Hot Chocolate<\/u><\/a><\/strong><\/p>\n\n\n\n

We take hot chocolate pretty seriously\naround here. It\u2019s gotta be rich, decadent and mega-creamy. And with cocoa nibs\nand chocolate chips, this luscious blend fits the bill.<\/p>\n\n\n\n

English Toffee<\/u><\/a><\/strong><\/p>\n\n\n\n

Need a toffee break? This rich and\ndecadent, all-natural blend of pu\u2019erh, cocoa and caramel is the perfect sweet\ntreat. The best part? At next to no calories, it\u2019s virtually guilt-free.<\/p>\n\n\n\n

FRUITY<\/p>\n\n\n\n

Juicy Orange<\/u><\/a><\/strong><\/p>\n\n\n\n

This fresh and fruity blend of pu\u2019erh,\nblack tea, hibiscus and oranges is deliciously refreshing and undeniably good\nfor you.<\/p>\n\n\n\n

Chocolate Orange<\/u><\/a><\/strong><\/p>\n\n\n\n

This delicious pu\u2019erh blend has it all:\nbig chocolate curls to satisfy your dessert craving and zesty orange peel for a\ntouch of fruitiness and spice. It\u2019s the kind of thing you could get used to.<\/p>\n\n\n\n

How to make pu\u2019erh tea perfectly<\/strong><\/h2>\n\n\n\n

Brewing an exceptional cup of pu\u2019erh is\neasier than you think. It all comes down to two super simple steeping\nparameters: water temperature and steeping time. Our recommendation? Steep your\npu\u2019erh in near-boiling (95\u00b0C\/200\u00b0F) water for 4-5 minutes before serving.\nPu\u2019erh tea leaves are robust and need high heat in order for them to release all\nof their incredible flavours. Follow these steps and you\u2019ll get a cup that\u2019s\nrich, smooth and pleasantly earthy every single time. <\/p>\n\n\n\n

Steep pu\u2019erh tea gong fu style<\/strong><\/h2>\n\n\n\n

Fun fact: you can steep pu\u2019erh teas gong fu style just like you would an oolong tea<\/u><\/a>! Gong Fu Cha is the ancient practice of making multiple infusions of the same tea. That means every time you re-steep this bold dark tea using the gong fu method, the leaves will expand releasing new flavours. <\/p>\n\n\n\n

Start off with super short infusion\ntimes (between 20 seconds and 1 minute), then infuse a little longer with every\nsuccessive steeping (1-3 minutes). With each new infusion, new notes and\nflavours will begin to shine through. You can repeat this process until you\nreach the desired taste. Try it for yourself and let us know what you think!<\/p>\n\n\n\n

Ready to get a taste? Shop all of our pu\u2019erh teas here<\/u><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Reading Time:<\/b> <\/span> 4<\/span> minutes<\/span><\/span>Used to boost metabolism and aid digestion for over 1,700 years, pu\u2019erh tea (pronounced \u201cpoor\u201d) is a rarity that tea collectors go crazy for. What makes it so unique? Pu\u2019erh […]<\/p>\n","protected":false},"author":3,"featured_media":14318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,537],"tags":[539,450],"class_list":["post-10085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-tea-101","tag-puerh-tea","tag-tea-101"],"_links":{"self":[{"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/posts\/10085","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/comments?post=10085"}],"version-history":[{"count":5,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/posts\/10085\/revisions"}],"predecessor-version":[{"id":14319,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/posts\/10085\/revisions\/14319"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/media\/14318"}],"wp:attachment":[{"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/media?parent=10085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/categories?post=10085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.davidstea.com\/en\/wp-json\/wp\/v2\/tags?post=10085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}