In winter, we yearn for warmth even more. A Tea session basking in the warm sun is so captivating and immerses us in a delightful tea experience, making us feel so relaxed and comfortable. Moreover, we may consume more meat and fats during winter, leading to indigestion, weight gain, etc.

Our initial reason for Drinking Tea is for health, and a strong cup of Pu'er tea is just what we need at this time. Let's enjoy tea together, warming up our entire winter.

“Strongest Flavor,” Pu'er Tea Possesses Optimal Health benefits

The health benefits of Pu'er tea with its “strongest flavor,” potent enough to be used medicinally, were discovered as early as the Ming and Qing dynasties.

The discovery of the health benefits of Pu'er tea began with aiding digestion and warming the stomach. By the late Ming dynasty, scholar Fang Yizhi clearly wrote in his “Physical Knowledge in Brief” that “Pu'er tea is steamed into cakes and sold among the Western tribes. It is most effective in aiding digestion, similar to Liu'an tea.” In Chapter 63 of “Dream of the Red Chamber,” Cao Xueqin writes about Jia Baoyu and others preparing a private feast to celebrate their birthdays when Lin Zhixiao arrives to check on them. Jia Baoyu lies, saying he couldn't sleep because he had eaten noodles and was worried about indigestion. Lin Zhixiao then suggests, “You should drink some Pu'er tea.” Lin Zhixiao's response is entirely appropriate. Two years after Cao Xueqin's passing, in 1765 during the Qianlong period of the Qing dynasty, renowned physician Zhao Xuemin compiled and published “Supplement to Compendium of Materia Medica,” where he states from a medicinal perspective that Pu'er tea has a bitter nature, capable of “neutralizing the toxins of fatty meats” and “is bitter and astringent, expelling phlegm and regulating the bowels, with significant effects on digestion and saliva production.”

Thus, it is not difficult to understand why Qing dynasty author Ruan Fu wrote in “Records of Pu'er Tea” that “Pu'er tea is renowned throughout the world for its strongest flavor, particularly favored in the capital.” The Manchu ancestors were nomadic tribes in Northeast China, primarily consuming meat. After establishing the Qing dynasty and becoming the ruling class in Beijing, they led lives of luxury and indulgence. Additionally, during the prosperous Kangxi and Qianlong eras, people consumed large amounts of meat, necessitating digestive aid. Apart from its taste, Pu'er tea became a staple among royalty due to its warming properties and ability to neutralize fats.

Pu'er tea became fashionable in the Qing palace, both for brewing and making milk tea. Especially in the dry winter climate of the north, drinking more Pu'er tea greatly benefited one's health. As the saying goes, “Where the higher-ups have preferences, those below will surely follow,” which explains why Pu'er tea gained widespread acclaim in the capital at the time. Even during the late Qing dynasty, the tradition of drinking Pu'er tea persisted in the imperial palace. A palace maid who served Empress Dowager Cixi for eight years recounted after the fall of the Qing dynasty: “When the Empress Dowager entered the room, she lay down on the eastern side of the brick bed. The first tea served was Pu'er tea. Given her advanced age and the cold winter after eating fatty foods, she drank Pu'er tea to warm her stomach and aid digestion.” This shows that the health benefits of Pu'er tea remained highly valued in the imperial palace.

In the Republic of China era, Liang Shiqiu wrote a classic essay titled “Tea drinking.” Discussing Pu'er tea, Liang Shiqiu said, “Pu'er tea is pitch black, though there are reportedly green versions. When brewed, it appears dark brown, favored by Cantonese people. In Beiping (Beijing), I only saw people eat roasted meat at Zhengyang Building, becoming so full they couldn't move, before loudly calling for the waiter to brew Pu'er tea.”

Hong Kong's famous food critic, Cai Lan, published an article in 1995 in “The First Weekly” titled “Ode to Pu'er.” After explaining why Hong Kong residents love Pu'er tea, the article shifts tone: “Pu'er tea has become part of Hong Kong's culture. Tea lovers who travel to Europe or America feel uncomfortable after a few days without Pu'er tea. Whenever I travel, I always bring Pu'er tea. After a meal, a cup of Pu'er tea makes any foreign cuisine acceptable. For those who have emigrated abroad and miss Hong Kong, Pu'er tea seems like family. If they run out of tea at home, they'll definitely go to Chinatown for a couple of cups…”

However, during a long historical period starting from the late Qing dynasty, the majority of the Chinese populace lived in poverty, with a diet mainly consisting of vegetables and insufficient nutrition. Drinking large amounts of tea, especially the “strongest flavor” Pu'er tea, was unthinkable. Consequently, Pu'er tea experienced a general decline, fading from many people's attention.

At the beginning of the 21st century, after over two decades of reform and opening up, China achieved unprecedented economic development and began transitioning into a middle-income country. Alongside these achievements, people's living standards rose, and dietary patterns shifted towards a predominance of meat. These changes brought about adequate nutrition and robust physical health but also led to a prevalence of hypertension, hyperglycemia, hyperlipidemia, and other “diseases of affluence.”

Modern research has shown that “strongest flavor” Pu'er tea possesses significant efficacy and health benefits in aiding digestion, warming the stomach, lowering blood sugar, and reducing cholesterol. Pu'er tea, sourced from the dense mountains along the Lancang River in Yunnan, presents itself with a green, safe, and original ecological profile, unique tasting value, and medicinal health benefits, meeting people's demands for food safety and personal health.

Therefore, although its resurgence has been brief, spanning only a decade, Pu'er tea has continuously surpassed other tea categories, transforming China's tea market landscape. It is believed that in the future, Pu'er tea will continue to expand its market share and explore broader market spaces. This cup of tea is unique, safe, and healthy, and will undoubtedly be embraced by more and more people!

This excerpt is from

Searching for the Core Value of Pu'er Tea

Author | Duan Zhaoshun

Originally published in “Pu'er” Magazine

February 2025 Issue

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