I’m having an affair, a love affair, with a 35 year old, vintage 1978! Decadent, exotic, sexy, good for my health, makes my heart go pitter-patter. If I share with you who it is with can you keep it a secret? SHHHHHHHH, it will be our secret.
My affair is with Pu-erh. He’s dark, handsome and just an hour with Pur-erh increases my metabolism.
Pu-erh is from Yunnan, China and is commonly known as ‘puer,’ ‘pu’er,’ ‘po lei’ and ‘bolay’. Ok, my secret is out, Pu-erh is tea and he was born in 1978.
He is aged naturally not artificially aged. Good aged pu-erh is semi-rare black tea.
Pu-erh originated in the Yunnan Province of China thousands of years ago. It was originally formed into blocks for ease and efficiency in transit, and it acquired its dark color and flavor due to natural fermentation that occurred in transit. Then it was aged.
It is known here for its health benefits. Pu-erh comes in many forms, bird’s nest (round) or blocks.
Some studies have shown that pu-erh may lower cholesterol, lower blood pressure and increase metabolism. Pu-erh is occasionally touted as a ‘diet tea.
I bought my pu-erh from a purveyor in Mountain View, CA, Mountain View Tea Village, located on Castro Street in downtown Mountain View. Steven and Ann, owners, make several trips to Taiwan annually to get the best tasting and highest quality teas.
They have over 200 offerings of pu-erh tea. Amazing shop. You can buy the entire nest or block. Mine came in the block form and was broken into chunks. It is super expensive so I only bought a little bit.
But a little goes a long way. Making pu-erh is simple. Break off a little bit of tea.
I scale 9 grams, and put it in a little pot. They recommend rinsing it quickly the first time, pouring the water off and then brewing for about 15 seconds and pouring into a little cup. Increase the length of steeping for each additional brew. I get at least 6 brews the first day. Leaves can be used over and over again until no more flavor is left.