History Of Pu-Erh Tea

About 4, 700 years ago, many people in ancient China believed that drinking paerh could help tea in healing a variety of ailments, including influenza, constipation, diarrhea, body aches, and other illnesses. Anthropologists and historians have associated the origin of this belief with the Dai and Aini ethnic groups, a cultural group in southwestern China.

In the Dai and Ayni ethnic groups, the tea tree plant known as Camellia Sinensis has unique characteristics, including large leaves. Furthermore, teas made from the large leaves of Camellia Sinensis do not lose their flavor over time due to their intrinsic qualities, unlike other teas. This allows the taste of Puer tea to improve over time. This particular quality ensured that the ancient Chinese royal family kept this secret for many people outside the country.

According to historical reports, traders began harvesting the large leaves of Camellia sinensis during the Tang Dynasty, pushing them into blocks and trading them north and mountains north and mountains through Yunnan Province. These tea blocks made it easier for traders to move the bags around easily compared to these other teas that had extra leaves at the time.

The Tibetan population were avid tea drinkers, but the environmental conditions of the region made it impossible to grow trees to produce tea. Tibet was high in mountains; Lhasa was about 13, 200 feet. However, the Tibetans were able to collapse due to the usual fast mountain horses that the Chinese needed for their growing army. The supply of these horses was the main reason the Chinese traded in the Tibetan mountains. In addition, these tea blocks were also exchanged and sold to lands outside the country.

During this period, traders noticed that many months from transport to the mountains or to other countries caused changes in the appearance and taste of the tea, making it richer in flavor. In addition, the tea was often wet during transport, absorbing large amounts of moisture and encouraging microorganisms to initiate slow bacterial fermentation. At the time, traders realized that aging and fermentation caused favorable biological changes in the tea.

Thanks to the taste and processing of this newly discovered what is Pu'er tea, this drink has become very popular with people all over the world. Its medicinal properties have further increased its popularity. Subsequently, many people began to realize that the best Pu'er tea is the one that has been aged and fermented for more than 10 years.

For example, over the years the consumption of Pu'er tea has exceeded the supply. As a result, demand has increased dramatically. in the 1950s, tea growers in China's yunnan province developed a way to accelerate the fermentation process and produce tea faster. Wet tea was piled up. This method produced the tea known today as shu or shou pu-erh. This means cooked or ripe pu-erh. This tea is different from the tea carried by Tibetan traders, which was traditionally pressed and called Shen or raw pu-erh. The taste and processing of this newly discovered Pu-erh tea has made this drink very popular with people all over the world. Its medicinal properties further increased its popularity. Later, many began to realize that the best Pu'er tea is the one that has been aged and fermented for more than 10 years.

Pu-erh tea, often revered for its unique flavor profile and health benefits, boasts a rich history that traces back over a millennium. Originating from the Yunnan province in China, this fermented tea has evolved from being a regional delicacy to gaining international acclaim. Let's embark on a journey through time to explore the captivating history of Pu-erh tea.

Ancient Beginnings

The Cradle of Tea Cultivation

The verdant landscapes of Yunnan, characterized by mist-shrouded mountains and fertile valleys, have provided an ideal habitat for tea cultivation for millennia. The region's unique geographical features, including its rich soil and temperate climate, have nurtured tea plants, allowing them to thrive and evolve. The ancient tea trees, some of which have witnessed centuries come and go, serve as guardians of Yunnan's tea heritage, embodying the wisdom and resilience of generations of tea farmers.

Tea as a Sacred and Medicinal Elixir

In the early days of Yunnan's tea cultivation, the local tribes revered tea not only for its invigorating properties but also for its medicinal virtues. The leaves were harvested with care, dried, and brewed into a potent infusion believed to restore vitality and balance to the body. This reverence for tea as a sacred and medicinal elixir laid the foundation for its cultural significance in Yunnan and beyond.

The Tang Dynasty and the Rise of Trade

The Tang Dynasty marked a pivotal era in the history of Pu-erh tea and Yunnan's tea trade. As the Tang Empire expanded its influence, the demand for tea surged among the aristocracy and commoners alike. Yunnan's position along the ancient Tea Horse Road—a vast network of interconnected trade routes—became instrumental in facilitating the exchange of goods, ideas, and culture between China and neighboring regions.

Tea emerged as a prized commodity, valued not only for its medicinal properties but also for its cultural and social significance. Along the Tea Horse Road, caravans laden with tea bricks and other goods traversed treacherous mountain passes, forging enduring connections and fostering a vibrant exchange of traditions and practices.

The ancient beginnings of Pu-erh tea in Yunnan represent a harmonious blend of nature, culture, and commerce. From its sacred origins among the local tribes to its pivotal role in the thriving trade networks of the Tang Dynasty, tea has woven itself into the fabric of Yunnan's rich tapestry of history and heritage. The legacy of these early beginnings continues to resonate today, as Pu-erh tea remains a symbol of tradition, resilience, and timeless elegance.

Birth of Pu-erh Fermentation

The unique fermentation process that distinguishes Pu-erh tea from other varieties is believed to have originated accidentally. During the long journeys along the Tea Horse Road, tea leaves were compressed into bricks or cakes for easier transportation. Over time, the compressed tea underwent microbial fermentation, transforming its flavor and character.

The deliberate fermentation of Pu-erh tea, however, can be traced back to the Ming Dynasty (1368-1644 CE). Tea artisans in Yunnan began experimenting with techniques to replicate the aged and fermented qualities observed in the transported teas. This led to the development of Sheng (raw) and Shu (ripe) Pu-erh, two distinct styles that have become synonymous with Pu-erh tea.

Pu-erh Tea During the Qing Dynasty

Imperial Patronage and Prestige

The Qing Dynasty heralded a golden age for Pu-erh tea, as its exquisite flavor and reputed health benefits captivated the discerning palates of the imperial court. Pu-erh tea transcended its regional origins and ascended to the echelons of elite Chinese culture, earning the esteemed status of a tribute tea. This coveted position meant that Pu-erh tea was exclusively offered as a tribute to the emperor and esteemed members of the nobility, underscoring its unparalleled quality and cultural significance.

The imperial endorsement of Pu-erh tea had profound implications for its production and trade. Tea artisans and farmers in Yunnan devoted themselves to perfecting the cultivation and fermentation techniques, ensuring that each batch of Pu-erh tea met the exacting standards of the imperial court. This relentless pursuit of excellence propelled Pu-erh tea to new heights of popularity and paved the way for its widespread dissemination across China and beyond.

The Global Reach of Pu-erh Tea

The Qing Dynasty was a period of unprecedented expansion for Pu-erh tea, as its allure transcended national borders and captivated the hearts and palates of tea connoisseurs in neighboring regions. The Tea Horse Road, already a bustling artery of trade and cultural exchange, became a conduit for the spread of Pu-erh tea to distant lands.

Pu-erh tea's journey along the Tea Horse Road led to its introduction to diverse cultures and societies, from the steppes of Mongolia to the imperial courts of Russia and the tropical landscapes of Southeast Asia. Each region infused Pu-erh tea with its unique flavors and traditions, enriching its multifaceted character and fostering a global community of Pu-erh enthusiasts.

The Qing Dynasty was a defining chapter in the illustrious history of Pu-erh tea, as it evolved from a regional delicacy to a global phenomenon. The imperial patronage and relentless pursuit of quality propelled Pu-erh tea to the forefront of Chinese culture and commerce, while its extensive trade networks facilitated its spread and adaptation across diverse regions. Today, the legacy of Pu-erh tea during the Qing Dynasty endures, as it continues to captivate and inspire tea lovers around the world with its rich history, complex flavors, and timeless elegance.

The Modern History Resurgence of Pu-erh Tea

The 20th century posed significant challenges for Pu-erh tea, as political upheavals and shifting consumer preferences led to periods of decline in its production and consumption. The tumultuous events of the era disrupted the traditional tea trade routes and diminished the cultural significance of Pu-erh tea, threatening to consign it to the annals of history.

Adversity often breeds innovation and resilience. Despite the setbacks, a steadfast community of tea artisans and enthusiasts remained committed to preserving the legacy of Pu-erh tea. Their unwavering dedication, coupled with evolving global tastes and preferences, set the stage for the resurgence of Pu-erh tea in the late 20th and early 21st centuries.

Global Renaissance and Appreciation

The modern resurgence of Pu-erh tea is a testament to its enduring allure and adaptability. Today, Pu-erh tea has transcended its traditional boundaries and captured the imagination of tea lovers around the world. Its complex flavor profile, characterized by earthy and woody notes complemented by sweet and mellow undertones, offers a sensory experience that is both distinctive and captivating.

The global appreciation for Pu-erh tea has been further amplified by its growing recognition as a beverage that transcends mere refreshment. As consumers increasingly seek authentic and healthful alternatives, Pu-erh tea has emerged as a compelling choice, revered for its potential health benefits. Ongoing research into the bioactive compounds found in Pu-erh tea, such as antioxidants and polyphenols, has shed light on its purported therapeutic properties, including aiding digestion and supporting cardiovascular health.

And in conclusion

The history of Pu-erh tea is a testament to the enduring allure of this unique beverage. From its humble beginnings in ancient Yunnan to its esteemed status as a global delicacy, Pu-erh tea encapsulates the rich tapestry of Chinese tea culture. Whether enjoyed for its complex flavors or cherished for its cultural significance, Pu-erh tea remains a cherished emblem of tradition, innovation, and timeless elegance.

Authors and Сontributors

• Sandy Ko - Lecturer of Modern Languages and Literatures - Chinese · Loyola Marymount University
• Sarah N. Scott - Tea expert
• TEA EXPERT 萃茶师
• Ask the China Expert | EU SME Centre: China Market Research, Training, Advice

Source

https://archive.ph/20071007011806/http://www.the-art-of-tea.com/viewissue.php?url=aXNzdWVfbm89MQ==

https://www.jingteashop.com/collections/puerh-tea

https://pubmed.ncbi.nlm.nih.gov/22716114/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3495649/

http://www.chinadaily.com.cn/bizchina/2009-06/15/content_8286028.htm

http://www.essenceoftea.co.uk/tea/aged-puerh/1960-s-early-guang-yun-gong.html

https://taooftea.com/tea-map-jingmai-yunnan/

https://pubs.acs.org/doi/10.1021/jf2015733