Description
Pu Erh Tea undergoes a fermentation and aging process for a duration of 5 to 8 weeks. Pu Erh tea offers deep and rich color (reddishbrown) and flavor. It is well-known for its ability to maintain its flavor through multiple infusions.
Nutritional declaration per 100 ml:
Energy >0,1 kJ / >0,1 kcal.
Fat < 0,1 g of which saturated < 0,1 g.
Carbonhydrates < 0,1 g of which sugars < 0,1 g.
Protein < 0,1 g.
Salt < 0,1 g.
Pu Erh Tea Information.
The unique aspects of the production process. It undergoes natural fermentation in the pristine environment of Jeju for an extended period, with the involvement of diverse indigenous microorganisms like black fungi and bacteria. This process results in a rich and deep flavor profile with a strong color.
Fermentation time. It undergoes a fermentation and aging process for a duration of 5 to 8 weeks.
Harvest season. They produce the second flush (late June to mid-July) green tea as mother tea. The tea is not manufactured immediately after the tea leaves are harvested. (It is not processed as fresh tea but utilizes the processing method for semi-fermented tea).
The unique features that differentiate Pu Erh tea from black tea. The most significant distinction is in the way Pu Erh tea is produced, primarily through microbial fermentation. This tea undergoes a natural fermentation process where diverse microorganisms are introduced and interact with the tea leaves, resulting in a post-fermented tea. In contrast, black tea does not involve microbial fermentation; instead, it is produced through oxidation processes facilitated by enzymes within the tea leaves.
Another notable difference is the deep and rich color (reddish-brown) and flavor that Pu Erh tea offers in comparison to black tea. It is well-known for its ability to maintain its flavor through multiple infusions.
Additionally, Pu Erh tea is notably rich in Gallic acid, a significant component compared to black tea, which contains only small amounts of this compound.
The history of post-fermented tea in Korea: In Korea, post-fermented tea is typically in the form of compressed tea cakes. The region of Akyang-myeon in Hadong County, Gyeongsangnam-do, has a long history of cultivating tea trees dating back to the Joseon Dynasty. In this area, tea leaves were picked, left to wither for a specific period, then compressed and fermented to create tea with colors ranging from red to black. This post-fermented tea was used for various purposes, such as quenching thirst, changing one’s mood, serving guests, offering refreshment to laborers, and for ceremonial occasions like weddings and rituals. The post-fermented tea is crafted using Aspergillus niger, a key microorganism in the fermentation process. They have adapted and transformed the traditional Chinese pu erh tea processing techniques into their own unique proprietary methods. Additionally, they have created pu erh tea by harnessing indigenous microorganisms found on Jeju Island.
Brewing method: To prepare the tea, steep 5 grams of tea leaves in 300 ml of water at 90°C for 2 minutes. It’s a good practice to rinse the tea leaves with hot water initially to warm them up, and when steeped, it brings out a deeper flavor. Thanks to one of the major benefits of pu erh tea, which is its high steepability and long-lasting flavor, you can enjoy it for up to 4-5 infusions.
Tasting notes: Characterized by a deep reddish-brown color, it features a smooth taste with a sweet undertone in the aftertaste. It has a balanced body that is full-bodied and not too heavy, with well-pronounced notes of smokiness, woodiness, and a hint of carbon.
