Pu Erh
A Deep Journey into Post-Fermented Artistry
Hei-Cha, meaning “dark tea” in Chinese, is the family of post-fermented teas. Unlike green, black, or oolong, which are stable once processed, Hei-Cha continues to evolve with time. Through slow microbial fermentation and oxidation, the tea deepens in aroma, flavour, and character year after year. Within this broad family, the most renowned variety is Pu Erh from Yunnan province.
Pu Erh Tea – Rooted in History
Pu Erh is made from the large-leaf Camellia sinensis assamica variety, often harvested from old tea trees in Yunnan’s misty mountain forests. Its history stretches back over a thousand years. Once prized as a tribute tea during imperial times, Pu Erh also travelled the ancient Tea Horse Road, traded for salt and horses between China, Tibet, and beyond. Today, it remains one of the most culturally significant teas of China.
Raw and Ripe Pu Erh
The journey of Pu Erh begins with mao cha — sun-dried leaves that serve as the base material. These can then take two different paths.
Raw Pu Erh (Sheng) is compressed into cakes and stored to mature naturally. When young, it can taste bright, floral, or slightly astringent, but over the years, it softens into honeyed, woody, and earthy depths. Ripe Pu Erh (Shou), developed in the 1970s, undergoes a careful “wet-piling” process that accelerates fermentation. This creates a darker, smoother tea from the start, with flavours often compared to forest floor, cocoa, or sweet wood.
Taste, Ritual, and Well-Being
Pu Erh is treasured not only for its evolving flavour but also for how it makes people feel. In Yunnan and across China, it has long been enjoyed after meals, with many appreciating its soothing, grounding qualities. While science continues to study its properties, what is certain is that Pu Erh offers a comforting ritual — a warm, rich cup that invites calm and reflection.
Brewing Pu Erh
Brewing Pu Erh is simpler than it may seem. Use water just off the boil (around 95–100 °C) and a generous amount of leaf. A small teapot or gaiwan allows for multiple infusions — each steeping revealing a new layer of taste. Young Sheng may be infused briefly for a lively cup, while Shou Pu Erh welcomes slightly longer infusions to draw out its smooth, earthy richness.
A Tea Shaped by Time
Hei-Cha, and Pu Erh in particular, is more than a drink. It is a living expression of time, place, and craft. Every cake carries the memory of its origin, and with each year it changes, offering something new to discover. To drink Pu Erh is to experience tea not as a fixed flavour, but as a journey — one that unfolds slowly, cup by cup.
