Ripe Pu-erh Tea (Shucha/ Shu Puerh)

Pu’er tea is divided into two types based on fermentation: raw tea (sheng tea) and ripe tea (shou tea). Pu’er ripe tea is made from Yunnan large-leaf sun-dried green tea, processed through techniques such as pile fermentation. It features a reddish-brown color, a mellow taste, and a unique aged aroma. Pu’er ripe tea is produced from Yunnan large-leaf sun-dried green tea and undergoes pile fermentation. It has a higher level of fermentation, a mellow tea nature, and a distinctive aged aroma and smooth taste.

The liquor of Pu’er ripe tea is a deep, bright red-brown color, and its aroma is complex, including notes of aged fragrance, lotus, caramel, sweetness, ginseng, jujube, and longan.

The production process of Pu’er ripe tea includes several steps: blanching, rolling, drying, and then pile fermentation, which enhances the tea’s quality. The pile fermentation technique began in 1973. It was discovered that Pu’er tea, when subjected to pile fermentation, could develop a different profile from raw tea and was also very palatable. This led to the creation of Pu’er ripe tea.

After storage for some time, Pu’er ripe tea develops a stable and pure aroma. The price and quality of Pu’er ripe tea vary depending on the storage duration. Generally, a storage period of 2-3 years is required to achieve good quality.

Technique

Pu’er tea uses “pile fermentation” technology, which was reattempted in 1973 and successfully developed by Kunming Tea Factory in 1975, marking a new chapter in Pu’er tea production. The reason for developing artificial fermentation technology was to address the long natural fermentation time of Pu’er tea (often several decades). Thus, artificial methods were used to mimic natural fermentation for quicker aging.

Fermentation Process

Preparation before fermentation: This includes testing water quality, preparing the site, making tools, and loading materials.

Site Preparation: A new fermentation room cannot be used immediately. It needs to be prepared to remove any foreign smells and ensure the quality of the fermented tea.
- Site Requirements: Cement floors or wooden floors. Cement has moisture-absorbing and insulating properties. The old Menghai Factory used both, but most factories now use cement. Therefore, only cement floors are discussed here.
- Site Preparation Requirements: Depending on the size of the factory, prepare an appropriate amount of ripe tea dust. Spread it evenly on the floor (0.5-1 cm thick). Then water it thoroughly but without creating puddles. Reapply water every two to three days to prevent the surface from drying out. Preparation is best done in spring or winter (7 days), or summer (3-5 days) due to heat. The preparation time depends on the absorption of tea juice by the floor. The floor color should turn black, and the tea dust should smell of cement, not tea (indicating the absorption of any foreign odors).
- Cleaning: After site preparation, remove tea dust and wash the floor with water to prevent contamination of the fermentation tea. Once the floor is dry, fermentation can begin.
Tools: Many fermentation tools are custom-made.
- Fermentation Cover Fabric: Made of canvas or woven bags, sized according to the fermentation room dimensions.
- Rakes: Various types are needed for breaking up piles and mixing, custom-made from steel bars.
- Aluminum Shovels: Cut from 0.5 cm thick aluminum sheets, with sizes like 50×50 cm or 40×40 cm. The front end is reinforced with a metal strip.
- Water Pipes: Should be 2-3 cm in diameter and cleaned thoroughly before use.
- Pressure Pump: To ensure adequate water pressure during fermentation.
- Breaking Machines: Essential for breaking up piles, available from tea machine factories or custom-made.
- Small and Large Iron Shovels: Used for mixing and handling the tea.
- Triangular Stand: Used for stacking and bagging the tea.
- Thermometer and Hygrometer: For measuring pile temperature and room conditions.
Water: Quality is crucial. It should be free of rust, other odors, clear, and slightly sweet. Menghai typically uses deep well water.
Loading: The final step before fermentation involves arranging tea leaves in a specific order for efficient fermentation.

Pile Fermentation

Pile fermentation serves two main purposes:

The direct effect of microorganisms on the tea leaves, influencing aroma and color.
The indirect effect of extracellular enzymes produced by microorganisms on the tea leaves, affecting flavor.

Microorganisms proliferate in the pile, absorbing soluble substances from the tea and releasing heat, increasing acidity. The “sweet wine aroma” during fermentation is produced by yeast. As the acidity reaches a certain level, an “acid-spicy taste” may develop from compounds such as tyrosine and histamine. Enzymes produced by microorganisms, including cellulase, pectinase, oxidase, and protease, break down organic materials in the tea, leading to changes in color and flavor.

Pu’er tea’s aged aroma is thought to result from the oxidation and degradation of fatty acids and carotenoids during sun-drying and pile fermentation, which increases certain aldehydes and aromatic compounds.

Selecting Pu’er Tea: Four Key Points

Clarity of Aroma: The first step is to assess the aroma of the tea, regardless of its age, type (raw or ripe), quality, shape, or price. After aging and fermentation, Pu’er tea should have an aged aroma but should not smell moldy. A moldy smell indicates improper storage conditions, such as excessive humidity or poor ventilation. An aged tea will lose its old aroma when brewed, while a moldy smell comes from tea that has deteriorated due to moisture absorption and mold growth.
Purity of Color: Before brewing, check if the tea has a clear aroma (no off or unpleasant smells). When brewed, even if the tea is stored for 30, 50, or even 100 years under normal conditions, the tea liquor should not turn black or develop an unusual odor.
Proper Storage: Pu’er tea should be stored in a clean, well-ventilated environment free of odors.
Absorption of Surrounding Odors: Tea absorbs nearby smells, so the aroma of the brewed tea can reflect its storage environment and oxidation time.

The Pu’er tea market is still developing, and there are few experts who can accurately judge the quality of Pu’er tea. Many tea sellers cannot distinguish the true quality of their products. Driven by profit, some sellers claim their tea is decades or even over fifty years old. Additionally, some tea merchants store tea in dark, high-humidity environments to accelerate aging, which can lead to mold and deterioration. The tea is then quickly dried to mimic aged Pu’er tea, resulting in what is known as “wet storage tea.”

If the tea does not smell moldy and the brewed tea liquor is a reddish-brown without any off smells, you can enjoy it with confidence. If it appears to be moldy, it might be a misunderstanding. Pu’er tea leaves are often covered with dense white fuzz, which can initially resemble mold but is actually a normal part of the tea’s appearance.

Efficacy

Firstly, Pu-erh tea is known for its mild nature, which is beneficial for the stomach, provides warmth, and protects the stomach. This is especially noticeable with ripe Pu-erh tea. Generally, lightly fermented teas might be perceived as having a “burden of lightness” for tea lovers, particularly for modern individuals who consume tea regularly but have irregular diets. Prolonged exposure to caffeine and tannins can lead to digestive discomfort, which many people have experienced.

Secondly, Pu-erh tea can lower blood lipids. Many medical experiments have shown that consistently drinking Pu-erh tea can reduce blood lipids by up to 30% (depending on the individual). At the Kretey Hospital, 20 patients with high blood lipids consumed three bowls of Yunnan Tuo tea daily. After one month, their blood fat levels were reduced by almost a quarter, while patients drinking the same amount of other teas showed no significant change. [Professor Bernard Jacqueto, Henri Mondor Hospital, Paris]. This highlights Pu-erh tea’s exceptional efficacy in reducing blood lipids.

Thirdly, with reduced blood lipids, weight loss naturally follows. In daily life, there are often conflicting opinions about the effectiveness of Pu-erh tea for weight loss. This discrepancy arises from individual differences and varying degrees of obesity. If one’s blood lipids are already low, drinking Pu-erh tea won’t further reduce them.

According to Maipu, these three benefits of Pu-erh tea are quite evident. In fact, the “Compendium of Materia Medica” mentions that “Pu-erh tea tastes bitter and has a sharp nature. It resolves greasiness and removes toxins from beef and lamb… It clears the intestines and relieves constipation,” noting its efficacy in relieving greasy foods and aiding weight loss.

Ripe Pu-erh tea (as well as naturally fermented raw tea) contains active components such as theaflavins (TR), thearubigins (TF), tea polyphenols (TB), gallic acid, and vitamin C. Due to the microbial action during fermentation, large polysaccharides are transformed into a significant amount of new soluble monosaccharides and oligosaccharides, and vitamin C increases manyfold. These substances play an important role in enhancing the body’s immune system.

Additionally, Traditional Chinese Medicine believes that Pu-erh tea has properties such as clearing heat, cooling the body, detoxifying, aiding digestion, reducing greasiness, promoting urination, relieving constipation, removing phlegm, dispelling wind and resolving exterior conditions, stopping coughs and generating fluids, benefiting Qi, and prolonging life. These claims should be considered with caution, as treating tea as medicine often requires some processing. Modern medical research has exaggerated the efficacy of Pu-erh tea, attributing over 20 benefits to it, including warming the stomach, weight loss, lowering lipids, preventing arteriosclerosis, preventing coronary heart disease, lowering blood pressure, anti-aging, anti-cancer, lowering blood sugar, antibacterial and anti-inflammatory effects, reducing nicotine and heavy metal toxins, radiation protection, preventing tooth decay, improving vision, aiding digestion, detoxification, preventing constipation, and reducing hangovers. Among these, its warming of the stomach, weight loss, lipid reduction, prevention of arteriosclerosis, coronary heart disease prevention, blood pressure reduction, anti-aging, anti-cancer, and blood sugar reduction effects are particularly prominent.

Lipid Reduction, Weight Loss, Blood Pressure Reduction, Anti-Arteriosclerosis: Dr. Emil Carobi, Clinical Teaching Director at Paris Saint-Antoine Medical School, demonstrated through clinical trials that “Yunnan Pu-erh tea has a good effect on reducing lipids and cholesterol levels.” Clinical trials at Kunming Medical College involving 55 cases of hyperlipidemia compared Pu-erh tea’s efficacy to that of the lipid-lowering drug Antor. Pu-erh tea proved more effective than Antor. Long-term consumption of Pu-erh tea can reduce cholesterol and triglycerides, thus helping treat obesity. Drinking Pu-erh tea induces physiological effects such as vasodilation, blood pressure reduction, slower heart rate, and decreased cerebral blood flow, making it beneficial for hypertension and cerebral arteriosclerosis patients.
Cancer Prevention and Anti-Cancer: Professors Liang Mingda and Hu Meiying conducted over ten years of research using cell cultures and electron microscopy, discovering that Pu-erh tea has a strong effect on killing cancer cells. Even at a concentration of one percent, Pu-erh tea showed significant cancer-fighting effects. Drinking Pu-erh tea can prevent cancer.
Stomach Nourishment and Protection: At appropriate concentrations, gentle Pu-erh tea does not irritate the stomach. Its viscous, smooth, and rich characteristics form a protective layer on the stomach lining, offering beneficial protection. Long-term consumption of Pu-erh tea can nourish and protect the stomach.
Dental Health: Pu-erh tea contains many physiologically active components with antibacterial and disinfectant properties. Professor Cao Jin from Hunan Medical University tested Pu-erh tea for its ability to inhibit bacterial adhesion and found that it effectively prevents plaque formation, with the best effect at a 1% concentration.
Anti-Inflammatory, Antibacterial, and Dysentery Treatment: Research and clinical trials have proven that Yunnan Pu-erh tea has antibacterial effects. Consuming strong tea daily ten times can treat bacterial dysentery, related to the rich tea polyphenols in Yunnan large-leaf tea.
Anti-Aging: Catechin compounds in tea have anti-aging properties. Yunnan large-leaf tea contains a higher total amount of catechins compared to other tea varieties, with superior anti-aging effects. Additionally, during processing, large polysaccharides are converted into many new soluble monosaccharides and oligosaccharides, and vitamin C increases manyfold, playing a crucial role in boosting the immune system and promoting health and longevity.

Traditional uses: It clears meat residues, expels wind and phlegm, alleviates heat, detoxifies, generates fluids, and relieves thirst. It treats cold-related abdominal pain, dry cholera, and dysentery.

“Compendium of Materia Medica”: Dissolves food, dispels pestilence, and stops dysentery.
“Supplement to the Materia Medica”: Resolves greasy substances, expels phlegm, and relieves constipation. Also, Pu-erh tea paste can help sober up… It aids digestion, clears the stomach, and is particularly effective.
“New Compendium of Materia Medica”: Treats floating heat in the liver and gallbladder, clears virtual fire in the lungs and stomach, and generates fluids to relieve thirst.
“Suixi’s Dietary Manual”: Effective in expelling wind and phlegm, dissolving meat residues, and treating early symptoms of heat-related abdominal pain, dry cholera, dysentery, etc.

Health Benefits of Pu-erh Tea

Aids Digestion: Helps in digesting food and improving digestive health.
Enhances Mental Alertness: Refreshes the mind and increases concentration.
Promotes Longevity: Contributes to a longer and healthier life.
Lowers Blood Lipids and Aids Weight Loss: Reduces blood fat levels and assists in weight management.
Improves Vision: Beneficial for eye health and clarity.
Diuretic and Reduces Swelling: Promotes urination and helps reduce edema.
Antibacterial and Anti-inflammatory: Has properties that fight bacteria and reduce inflammation.
Prevents Arteriosclerosis: Helps in preventing hardening of the arteries.
Lowers Blood Pressure and Prevents Hypertension: Helps in reducing blood pressure and preventing high blood pressure.
Prevents and Treats Coronary Heart Disease: Offers protection against heart diseases.
Radiation Protection: Helps in mitigating the effects of radiation, such as from TVs.
Calms the Mind and Provides Sedation: Promotes relaxation and reduces anxiety.
Nutritional Supplement: Provides essential nutrients and benefits overall health.
Potential Diabetes Treatment: May help in managing and treating diabetes.
Beauty Benefits: Contributes to skin health and overall appearance.
Prevents and Treats Anemia: Aids in preventing and treating anemia.
Anti-Fatigue and Fatigue Relief: Helps in reducing fatigue and restoring energy.
Reduces Alcohol Intoxication: Assists in sobering up and detoxifying after alcohol consumption.
Hydrating: Quenches thirst and provides hydration.
Cancer Prevention and Treatment: Offers protective and therapeutic effects against cancer.
Boosts Energy and Vitality: Increases energy levels and strength.
Antibacterial and Antidiarrheal: Treats bacterial infections and diarrhea.
Detoxification: Helps in eliminating toxins from the body.
Enhances Adaptability: Increases the body’s ability to adapt to various conditions.
Anti-Tuberculosis: Offers protection against tuberculosis.
Eliminates Odors and Freshens Breath: Removes bad odors and improves oral hygiene.
Boosts White Blood Cells: Increases white blood cell count and helps treat leukopenia.
Antiviral: Provides protection against viral infections.
Protects Teeth: Maintains dental health and prevents decay.
Regulates Acid-Base Balance: Helps in maintaining the body’s pH balance.
External Use for Inflammation and Antibacterial Effects: Applied topically for reducing inflammation and bacterial infections.
Boosts Immune System: Enhances the body’s immune response and overall immunity.

Production of Pu-erh Raw Tea

Pu-erh tea has a unique processing method, generally involving several steps such as killing green, rolling, drying, and piling. Freshly picked tea leaves, after undergoing killing green, rolling, and drying, become Pu-erh Maoqing (raw tea). At this stage, Maoqing is rich in flavor but somewhat harsh and unrefined. After its initial processing, Mao tea is divided into “ripe tea” and “raw tea” based on subsequent processing steps. Tea that undergoes fermentation in piles becomes “ripe tea.” After a considerable period of storage, when its taste quality stabilizes, it can be sold. Ripe tea typically requires 2-3 years of storage, with those aged 5-8 years in dry storage being considered high-quality. “Raw tea” refers to Mao tea that has not undergone pile fermentation but transforms naturally over time. The natural transformation process is quite slow and usually requires 3-5 years to be suitable for drinking. However, long-aged raw tea retains a vibrant and dynamic aroma, and the longer it ages, the more its internal fragrance and vitality become evident. This characteristic of Pu-erh tea, where it improves with age, has led to the tradition of Pu-erh enthusiasts collecting aged Pu-erh tea.

Main Differences

Raw Tea

Fermented naturally after picking, resulting in a more stimulating taste. Over many years, the tea becomes milder. High-quality old Pu-erh is usually made this way.

Ripe Tea

Artificially fermented using scientific methods to create a milder taste, producing a softer and more pleasant tea. The dividing line is around 1973.

Pu-erh raw tea and ripe tea are two distinctly different types of tea with unique qualities, and mixing them together should be avoided. The reasons are:

Aroma
- Raw and ripe Pu-erh teas have different aroma types. Raw tea often has a fresh, floral, or nutty fragrance, while ripe tea tends to have earthy, bean-like, or aged aromas. Mixing raw and ripe teas can cause their aromas to cross-absorb, mask, or alter each other, leading to a less authentic fragrance.
Color
- The color of the tea residue (tea dregs) in raw and ripe teas differs. Raw tea dregs change color from light green to yellow, dark yellow, brownish-yellow, and reddish-brown with aging. Ripe tea dregs typically turn liver-colored and gradually darken over time. Mixing raw and ripe teas can affect the appearance and value of the stored tea.

Taboos

Do not drink strong Pu-erh tea on an empty stomach; drink it according to individual tolerance.
Pu-erh tea should be consumed immediately after brewing; avoid letting it steep for too long, and do not drink overnight Pu-erh tea.
Newly made Pu-erh tea should not be consumed in large quantities.
Keeping tea utensils clean is important; remember to wash the cup regularly.
Drink Pu-erh tea in moderation, not excessively.
Regular drinking of Pu-erh tea is better than intermittent consumption.
Drink Pu-erh tea warm, not hot or cold.
Drink Pu-erh tea lightly, not strongly.
Avoid drinking large amounts of Pu-erh tea before or after meals.
Drink Pu-erh tea in moderation before bedtime.
Avoid drinking poor-quality or spoiled Pu-erh tea.
Avoid drinking Pu-erh tea that has been brewed excessively.
Be cautious with boiling methods.
People with weak stomachs should avoid raw Pu-erh tea.

Consumption

Pu-erh tea has long been praised for its weight loss benefits. Drinking a cup after each meal can effectively stimulate metabolism and accelerate fat breakdown. Many medical studies have shown that consistent consumption of Pu-erh tea can reduce blood lipids by nearly 30%. Pu-erh tea is closely related to fat metabolism. Research indicates that its unique fermentation process enhances enzyme activity that breaks down abdominal fat. The mold used in Pu-erh tea contains enzymes that help in fat breakdown. Post-fermented Pu-erh tea can inhibit weight gain and reduce cholesterol and triglycerides in the blood.

To maintain weight: Substitute all beverages with Pu-erh tea, using tea instead of soup or water, and avoid other drinks, while keeping regular meals.
For weight loss: Pu-erh tea can assist in weight loss but should be combined with proper exercise and a healthy diet for effective results.
In social situations or meals: To avoid excessive calorie intake, drink Pu-erh tea during meals, or consume it as soon as possible after a meal, ideally within two hours for better effect. In tea houses, it is best to choose Pu-erh tea.

Pu-erh tea can be enjoyed between meals or with each of the three meals. Always use boiling water to brew Pu-erh tea. Use 8 grams of Pu-erh tea with 150 milliliters of hot water at 90-100°C. Raw tea requires slightly lower temperatures than ripe tea. Brew for a short time initially, around 5-10 seconds, to avoid over-stimulation, especially on an empty stomach. The quality of Pu-erh tea depends on the tea itself, with longer aging being relative. The essential factor is the quality of the tea.

Due to the processing methods, do not skip the first step of washing the tea. This involves pouring boiling water over the tea for 10-30 seconds and discarding it. Pu-erh tea is beneficial after consuming oily food, as good Pu-erh tea can relieve thirst and has health benefits, including assisting in weight loss.

Brewing Method

Ripe tea can be in the form of compressed cakes, loose tea, or tea heads. Raw Pu-erh tea is not recommended for boiling; ripe Pu-erh can be either brewed or boiled. Loose tea differs in its brewing durability based on its grade. Loose tea infuses quickly and is less durable compared to compressed tea. Use a large cup, pot, or gaiwan for brewing, but avoid long steeping times; aim for quick infusion. Compressed tea, such as cakes, bricks, or tuo tea, is often not uniform. It is best to break it into smaller pieces for even flavor, with the outer, middle, and bottom layers all used. Initial brews can be slightly steeped to fully infuse the leaves, but after washing and awakening, further infusions may not need steeping. Begin normal brewing around the third infusion, and ensure to empty the pot completely each time, avoiding any residual tea.

Characteristics

Aroma Ripe Pu-erh tea’s aroma is unique, with its process similar to other teas but influenced by “piling fermentation.” Generally, the aroma features a dominant aged fragrance with hints of other plant aromas. Freshly produced ripe Pu-erh tea, around six months old, loses most of its “moist” scent and highlights the aged aroma. As the tea ages over a year, the aged fragrance becomes richer and purer, with varied types such as “camphor,” “osmanthus,” and “date.”

Tea Color

Bright Red: Tea is bright red but not shiny, indicating a lighter fermentation level. The dregs are dark red with greenish tones, and the taste may be more bitter.
Red and Bright: The tea is reddish and transparent with a slight gloss. The dregs are dark red with slight yellow, and the taste is stronger.
Deep Red: The tea is dark red with a blackish hue, and the dregs are red-brown and soft, with a mellow taste.
Red-Brown: The tea is deep red with purple-black tones, even and bright, and the dregs are brown and less soft, with a mellow taste.
Brown: The tea has a dark brown color with a purple tint, and the dregs are dark brown and hard, with a mellow taste.
Black-Brown: The tea is dark black with a vibrant feel. The dregs are black-brown and hard, with a mellow taste.
Yellow-White: The tea is slightly yellow, nearly colorless, with black and brittle dregs, indicating over-fermentation and a “burnt” taste.

Storage

Due to the less pronounced aging effect of Pu’er tea, many people mistakenly believe that it needs to be stored as carefully as gold and jewels. It’s common to hear of people storing their Pu’er tea in glass jars and keeping them in cupboards or even freezing them in refrigerators.

In fact, for Pu’er tea that is consumed regularly and in smaller quantities, storage is quite simple. You can place the tea in a tea box or a fabric bag specifically for Pu’er tea. Then, store the box or bag in a well-ventilated area that is free from odors and direct moisture. For short-term storage (within six months), this method is perfectly adequate and will not affect the tea.

For Pu’er tea enthusiasts who might come across a great deal on tea and purchase a larger quantity, there are two recommended storage methods based on the age of the tea:

For Pu’er tea that is less than six months old: Storage for up to a year can be done without special conditions, similar to the method mentioned above. Since tea that is less than six months old still has room for natural aging and transformation, it will not lose its flavor in a well-ventilated space.
For tea that is over two years old: The tea has already completed most of its natural aging process. Storage conditions should be adjusted to ensure the quality is preserved. Ideally, store it in a well-ventilated, odor-free, and dry space. If possible, use a large, clean, and odor-free ceramic jar with good air permeability to keep the tea. This method helps to maintain the tea’s flavor over five years and allows its taste and quality to improve over time.