The fermentation of “Puer” tea demands a perfect mix of water, moisture and air. This provides the conditions for the development of microbes and the necessary fermentation.
The fermentation of broad leaf “Puer” tea produces a substance called theaflavin often called the soft-gold of tea.
Clinical experiments show that theaflavin reduces blood fat and cardiovascular disease among other benefits.
In animal experiments, the mice fed theaflavin had their blood fat reduced by 30% compared to the control group’s 10% blood fat reduction.
Due to the process of producing “Puer”, the tea may be stored as long as a century without losing its flavor or health enhancing benefits.
The 110 days of fermentation for “Puer” is important to achieve the best flavor and enhanced, health benefits—the time must not be shortened. The temperature and humidity must also be stable and many warehouses are built partially underground to achieve this.
I’ll bet you didn’t know much about the process the tea you may be drinking went through before filling your cup. The process to produce Puer tea represents almost two thousand years of China’s tea culture.
“Puer” got its name because it used to be sold in a town by the same name.
Return to The Magic of “Puer” Tea – Part 2 or start with Part 1
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Lloyd Lofthouse is the award-winning author of the concubine saga, My Splendid Concubine & Our Hart. When you love a Chinese woman, you marry her family and culture too.
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Posted by Lloyd Lofthouse 
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