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.
The 2001 Zi Huang Yin Da Kou Zhong Aged Raw Pu-erh Tea, produced and marketed by Yunnan Branch of China National Tea Import & Export Corporation in 2001, was crafted using premium sun-dried tea leaves harvested from Yiwu Mountain – one of the Ancient Six Great Tea Mountains of Yunnan. This tea fully embodies the signature aromatic softness and sweet liquor characteristic of Yiwu teas.
After 24 years of transformation, it now presents a honey aroma infused into the liquor. The infusion carries a honey-like fragrance with remarkable clarity, showcasing vigorous and concentrated tea energy. Both the aftertaste and the lingering sweetness at the liquor’s finish distinctly recall the sweetness of rock sugar.
This tea exhibits an orchid fragrance and honeyed notes, accompanied by sweet liquor with woody undertones. The viscous liquor demonstrates persistent sweetness with prolonged duration. The brewed leaves remain soft, supple, and evenly textured. When tasted, it delivers bitterness without astringency, followed by intense salivation and powerful sweetness resurgence. The bitterness and astringency transform rapidly, revealing a rich, oily texture with exceptional thickness.
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.
