Pu-erh tea

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“Pu-erh” redirects here. This article is about the Chinese tea. For other uses, see Puer and Pu’er.

Pu-erh tea
Xiaguan Te Ji (Special grade) raw tuo cha from 2005
Traditional Chinese:	普洱茶
Simplified Chinese:	普洱茶
[show]Transliterations

Pu-erh, Pu’er tea, Puer tea or Bolay tea (Chinese: 普洱茶, Standard Mandarin Pǔěrchá, Cantonese Póuyíhchá, Póunéichá, Póuléichá, Hakka Pu³ ngi³ cha², Wu Phu³ re⁶ zo⁶, Minnan 臭殕茶 Chhàu-phú-tê) is a type of tea made from a “large leaf” variety of the tea plant Camellia sinensis and named after Pu’er county near Simao, Yunnan, China.

Pu-erh tea can be purchased as either raw/green (sheng) or ripened/cooked (shou), depending on processing method or aging. Sheng pu-erh can be roughly classified on the tea oxidation scale as a green tea, and the shou variant as post-fermented tea. The fact that pu-erh fits in more than one tea type poses some problems for classification. For this reason, the “green tea” aspect of pu-erh is sometimes ignored, and the tea is regarded solely as a post-fermented product. Unlike other teas that should ideally be consumed shortly after production, pu-erh can be drunk immediately or aged for many years; pu-erh teas are often now classified by year and region of production much like wine vintages.

While there are many counterfeit pu-erhs on the market and real aged pu-erh is difficult to find and identify, it is still possible to find pu-erh that is 10 to 50 years old, as well as a few from the late Qing dynasty. Indeed, tea connoisseurs and speculators are willing to pay high prices for older pu-erh, upwards of thousands of dollars per cake.

Pu-erh tea is available as loose leaf or as cakes of compacted tea (see Tea brick).

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