What is dark tea?

Pu'er or pu'erh dark tea

Pu'er is produced in China's Yunnan province from the leaves of large-leaf tea bushes. For the most famous pu'er teas, fresh leaves are hand-picked from ancient trees.

After sorting, the leaves are withered, rapidly heated to fix them enzymatically (shaqing - 杀青), cooled, rolled and finally sun-dried. They are then processed as is or treated to activate fermentation.

The leaves are sorted and either left as they are or compressed into various forms, such as cakes, bricks or bird's nests. They are then wrapped in a porous paper suitable for aging.

The pu'er craze

Pu'er is the best-known of the dark teas, and the subject of much interest. It is said to have excellent virtues and complex aromas.

Called black teas in China, they form a separate category in the classification of teas. These are teas that have undergone post-fermentation.

Since these teas contain yeast, they are "alive" and will continue to evolve over time, developing aromas. The result is unpredictable and depends of course on the quality of the leaves and storage conditions. Connoisseurs have the choice of consuming a pu'er young or keeping it for a few years to watch it evolve. It's important to find out where the pu'er comes from to be sure of its quality.

Types of pu'er fermentation

Originally, all pu'er were made from unfermented green teas. Subsequently, a distinction is made between two types of production:

• Original production: harvesting takes place during the warmer months. Fresh green tea leaves are withered and dried in the sun. These leaves are then stored on racks in cellars during the wet season. Loaded with moisture, they oxidize and ferment naturally. Under optimal storage conditions, this oxidation continues over time to produce ever-better teas.
• Accelerated production: identical to the original process, the producer also carries out post or double fermentation, so that the tea can be consumed more quickly. The leaves are stored in thick piles for between 4 and 6 months, at constant temperature and humidity. The leaves are then sorted according to grade, left loose or compressed into nests, bricks, cakes..

These traditional compressed shapes, originally used to transport and preserve tea, are still produced today.

The benefits of pu'er

The richness and quality of the leaves harvested from ancient tea bushes and the highly specific manufacturing process give pu'er its exceptional virtues.

According to Chinese medicine, its benefits act on the liver and stomach meridians in cases of excess meat and alcohol consumption.

Pu'er is also said to have a beneficial effect on digestive disorders, facilitating intestinal transit. It also helps reduce cholesterol and saturated fatty acid levels. For slimming treatments, pu'er has the reputation of being a "fat eater". It will be a precious ally in complementing an appropriate diet.

Pu'er shapes

Pu'er can be presented in a variety of ways:

• Loose: inthe form of whole or broken leaves.
• Compressed tea cakes made from fermented tea leaves are another popular variant. This form offers a unique experience where the leaves slowly detach to reveal complex, nuanced flavors.
• Pressed bricks in the form of compact blocks are renowned for their ageing potential and depth of flavour, offering a tasting experience that evolves over time, like a precious vintage wine.

Other dark teas

Hei Cha is a post-fermented tea from Hunan province, which has a long history of dark teas. Less well known than Yunnan's pu'er, this Chinese tea with its specific manufacturing process develops vegetal flavors reminiscent of late-season vegetables such as chestnuts.

Rosé Cha is one of the very few Japanese dark teas. It is unique in that it is post-fermented in a closed, highly controlled environment. The yeast used (Aspergillus oryzae) is the same as that used to produce sake (rice wine). It is appreciated for its gourmet flavours, reminiscent of butterscotch, praline peanuts and floral notes of rose

Other varieties of dark tea include Liu Bao and Liu An, both produced in China.

How to prepare dark tea

Dark tea is traditionally prepared in gong fu cha. The washed leaves can be infused several times in boiling water. However, you can also prepare it at home, in a conventional teapot.