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DARK TEAS & PU ERH
Dark teas, particularly the renowned Pu Erh, have the unique quality of improving with age. Their distinctive flavors result from the processes of transformation and aging. Explore the rich variety of this tea category known for its beneficial properties.
SEE ALL DARK TEAS AND PU ERH
The Two Types of Dark Teas
Valued by the Chinese for over 1000 years for their digestive benefits, dark teas are known for their detoxifying effects. Unlike other teas, the harvest and processing of leaves for dark teas are separated both in time and space. Pu Erh teas are the most famous dark teas, and they come in two distinct types:
1. Raw Pu Erh (sheng in Chinese): These teas are often compressed into bricks or cakes and undergo natural fermentation over the years.
2. Ripe Pu Erh (shu in Chinese): These teas have undergone accelerated fermentation through human intervention.
The Production of Ripe and Raw Pu Erh
Pu Erh and dark teas go through the following stages:
1. Roasting (Sun Drying): The harvested leaves are dried in the sun for about 24 hours. The heat roasts and slightly oxidizes the leaves.
2. Making Ripe Pu Erh: The leaves are piled on the ground, generously sprayed with water, and covered with a tarp. In the absence of ambient air, heat and humidity cause microorganisms to develop, resulting in mold-like growth. This is the modern method that produces ripe Pu Erh teas.
The duration of this process affects the final degree of oxidation: light oxidation (10% to 12%) results in lighter teas with vegetal flavors, while strong oxidation (up to 70%) produces darker, fruitier teas.
3. Making Raw Pu Erh: The leaves are directly compressed into bird's nests, bricks, or cakes, then steamed and stored in a warm, humid, and well-ventilated environment. Over the years, oxidation occurs slowly, developing the aromatic characteristics of Raw Pu Erh.
Ripe Pu Erh teas can also be compressed after oxidation and aged for several years. Over time, their organoleptic profile changes, and dark teas can be preserved for decades.
