Description
Pu’er Tea: An Indispensable Part of China’s 5,000-Year Cultural History
The history of Pu’er tea dates back to the Eastern Han Dynasty (25-220 AD), when ancient inhabitants of Yunnan began harvesting wild tea leaves.
During the Tang, Song, and Yuan dynasties, Pu’er tea became a vital medium for frontier governance through the “Tea-Horse Trade” with Tibet and other regions. In the Yuan Dynasty, Mongolians introduced Pu’er tea to Russia, marking the start of its international journey.
By the Yongzheng era (1729) of the Qing Dynasty, imperial tribute tea fields were established, elevating Pu’er tea to royal tribute status and its golden age. The Qianlong-era plaque “Tribute to the Heavenly Dynasty” affirmed its prestige, while the Tea Horse Road trade flourished, exporting it to Tibet, Southeast Asia, and Europe.
Pu’er tea’s post-fermentation特性 grants it the “more aged, more fragrant” quality. Qing royalty regarded it as “drinkable antique,” and today it symbolizes both consumption and collectible value.
Traditional Chinese medicine credits Pu’er with “aiding digestion and cutting greasiness,” while modern studies confirm its lipid-lowering and antioxidant effects. This health legacy secures its unique role in contemporary tea culture.
The craftsmanship of Pu’er (tribute tea) is a National Intangible Cultural Heritage. In 2022, UNESCO inscribed it on its Representative List of the Intangible Cultural Heritage of Humanity.
“Rhubarb Seal” Raw Pu’er Tea from Menghai Tea Factory
Established in 1940 and restructured into a private enterprise in 2004, Menghai Tea Factory boasts an 85-year history. Originally a state-owned tea factory, its development mirrors not only the industrialization of Pu’er tea but also the cultural dialogue of Chinese tea civilization expanding from borderlands to the world.
Our 1997 “Da Huang Yin” raw Pu’er, meticulously stored for 28 years, showcases exceptional aging. The tea presents a stunning transformation – its bright orange-red liquor perfectly blends floral, fruity, and smoky aromas with distinct layers, delivering rapid sweetness and lingering huigan. This tea stands as a remarkable masterpiece among Pu’ers.
Pu’er Tea Brewing Method:
Water Temperature: Use 100°C boiling water, preferably mountain spring water.
Teaware: White porcelain gaiwan/purple clay teapot/Nixing pottery (recommended), fairness cup, and tasting cup.
Tea Quantity: 7-10 grams (adjust according to personal taste preference).
Rinsing: Quickly pour boiling water to fill, then pour out within 5 seconds (rinse 1-2 times).
Brewing: For the first 3 infusions, steep for 5 seconds after adding water, then increase steeping time by 5 seconds for each subsequent infusion. Can be brewed over 10 times.
Awakening: Aged tea requires awakening to remove storage odors. Place the tea leaves on a tea tray and let rest for 30 minutes before brewing for better flavor.
