Origin and terroir of Pu Erh
Pu-erh is a unique tea, deeply connected to time, the earth, and the art of patience. Originating in China, it is distinguished by its unique fermentation process and its ability to evolve over the years. More than just a tea, Pu-erh is a living experience, sought after by those who appreciate teas with character and infusions that tell a story.
Origin and terroir
Pu Erh tea comes exclusively from Yunnan province in southwest China. This mountainous region is renowned for its ancient tea trees, some over a hundred years old, which grow in a rich and pristine environment.
The hot and humid climate, combined with the deep soils of Yunnan, gives rise to powerful leaves, ideal for fermentation and aging.
The two main families of Pu Erh
Pu Erh Sheng – raw and evolving
Pu Erh Sheng is the most traditional form. After harvesting, the leaves are gently heated, rolled, and then sun-dried. Fermentation then occurs slowly and naturally over the years.
When young, it can be lively, vegetal, and sometimes intense. With age, it softens and develops great complexity, offering woody, mineral, and sometimes fruity or floral notes. It is a tea prized for its potential for evolution.
Pu Erh Shou – fermented and enveloping
Pu Erh Shou is produced using a controlled fermentation process developed in the 1970s. This process allows for the rapid production of a tea with deep aromas, reminiscent of an aged Pu Erh.
In the cup, it is round, smooth and comforting. Its earthy, woody notes, sometimes reminiscent of cocoa or humus, make it an approachable and reassuring tea, ideal for regular consumption.
Differences in taste between Sheng and Shou
The Sheng is changeable, sometimes energetic, and reveals its full richness over time.
Shou, on the other hand, offers immediate consistency and smoothness, without any marked roughness.
The choice between the two depends mainly on the intention: exploration and evolution for the Sheng, comfort and depth for the Shou.
Preparation method
Pu Erh tea is very well suited to multiple infusions.
Suggested preparation:
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4 to 6 g of tea per 250 ml of water
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Very hot water, between 95 and 100 °C
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Rinse the leaves once for a few seconds
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Then infuse for 15 to 30 seconds, slightly increasing the time with each infusion.
A good Pu Erh can offer many infusions, each revealing a different facet.
Pu Erh Preservation
Pu Erh tea is stored differently from other teas. It appreciates air, stability, and time.
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Keep away from strong odors
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Avoid excessive humidity
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Choose a breathable container for Pu-erh teas intended for aging.
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Keep in a quiet place at a stable temperature
Under good conditions, it continues to evolve slowly and harmoniously.
Why incorporate Pu Erh into your routine
Traditionally, Pu-erh tea is enjoyed after meals or during times when grounding and stability are desired. Its inner warmth and profound character make it a tea to be sipped mindfully, often slowly, letting the cup guide the rhythm.
The teaching of Pu Erh
Pu-erh tea reminds us that some things benefit from being transformed by time. Each infusion is an invitation to slow down, observe, and listen. Whether it's Sheng or Shou, it teaches patience, depth, and respect for the natural cycle.
