It looks not dissimilar to dried cow pats and tastes as if the infusion was made with earth. Some recognize “umami” in it and are willing to plunder their bank account for a cuppa. Because the Chinese pu-erh tea that we are talking about here is one, if not the most expensive tea that money can buy in this world. increasing demand.
The exclusive drink is absolutely trendy, it is fueled above all by a good story. Because pu-erh, like so many from the Middle Kingdom, is not just any food. It is even said to have incredible properties. So it should be a real boon for the body, almost medicine. Anyone who drinks the tea is freed from toxins in the body and is also protected from the annoying few kilos too much on the ribs. Because it keeps the intestinal flora in good shape and is also good for the nerves, so the story goes. However, the miraculous effect on health has not really been scientifically proven.
Something else for that: Pu-Erh lets the account balance grow. The exclusive tea is now a popular commodity for investors. In 2010, a kilo of the spring harvest cost 220 euros, in 2015 it was 713. And that’s still cheap. Five-digit prices have already been achieved per pressed tea packet (100 to 350 grams), which corresponds to around 100 euros per gram. For classification: You need about four grams for a pot of tea. If you shell out that much money, you are not buying to let the special taste melt in your mouth. Instead, the tea is cellared and not touched. Because like extraordinary spirits, pu-erh also increases in price over the years.
Pu-Erh is not a tea like any other. It is not simply dried, but fermented. For this, the green Assam leaves are first steamed and then pressed into blocks or flat cakes. After pressing, the maturing process begins – which can last for decades. If the pu-erh is not yet at an advanced stage of maturity, it is called sheng pu-erh. Translated, this means something like raw pu-erh. There are still many tannins in it. If the “raw” tea is stored well, it will continue to mature and become (mature) Shu Pu-Erh. The longer the tea ferments, the more valuable it is.
However, long storage also has its pitfalls. Humidity or heat affect the tea. Musty taste is not the only problem. In the worst case, mold can take over the tea and it ends up in the bin instead of the cup.
Manufacturers are therefore increasingly relying on an accelerated maturing process. By adding microorganisms, the fermentation progresses faster. What takes years with traditional maturation, the manufacturers can do within days. After about 40 years, the novel process completes the process of ripening Pu-Erh. And: The different maturing processes have – at least in terms of taste – no effect on the quality of the tea.
However, the difference is evident in the prices. After all, traditionally processed teas, which are made from leaves of old tea trees from the Yunnan region and matured according to traditional methods, achieve really horrendous sums in the first place.
The preparation of tea is rather a quick thing in this country – tea bag in the mug, hot water, let it steep and that’s it. However, if you want to enjoy Pu-Erh in all its glory, you have to take a little more time. The first infusion serves to wash the tea. After about half a minute, the brew can be poured off. The tea only unfolds its aroma after the second infusion, which changes with each subsequent infusion. The same sheets can be used up to four times.
The fruity notes that still come into play in the raw pu-erh are absent with the shu pu-erh. The mature tea, which is dark brown, dark red or almost black after the infusion, has lost all of its bitterness. The tea tastes sweet, at the same time mineral and dominantly earthy.
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