Pu-erh Tea The formation of beautiful misunderstandings is complex, involving historical reasons, merchant hype, information asymmetry, and more. Here, we advise pseudo-tea enthusiasts to approach Pu-erh tea with a learning attitude and discern clearly. Don't pretend to understand what you don't!

Is All Pu-erh Tea Produced in Pu'er?

Pu-erh tea is named after Pu'er in Yunnan, indicating a deep historical connection. But is it named because all of it is produced in Pu'er, Yunnan?

On the contrary, the Pu'er tea area is just one of the main Pu-erh tea producing regions. Historically, it was more famous as a distribution hub. The Pu-erh tea that gained fame during the Ming and Qing dynasties mostly came from within Xishuangbanna. Even the tribute tea for Qing emperors was sourced from the ancient Six Great Tea Mountains in Xishuangbanna. To this day, besides the Xishuangbanna tea area (which has the largest output and most illustrious history) and the Pu'er tea area, the main producing regions for Pu-erh tea also include the Lincang and Baoshan tea areas.

Terrace Tea is Older than Arbor Tea

There's a view in the market: Arbor tea (大树茶/Dashucha) is not suitable for long-term storage, it becomes weaker over time, and its long-term aging potential is inferior to terrace tea (台地茶/Taidicha). It's said that old teas are mostly made from terrace tea material, having a long history and being well-tested, etc. In fact, large-scale cultivation of terrace tea in Yunnan began around the Cultural Revolution period. It wasn't until the 1980s that terrace tea became the main raw material for Pu-erh tea. Before that, famous old teas like 'Haoji' grade and 'Yinji' grade teas were mostly made from traditional arbor-type tea trees. So where does this claim come from? During the 2007 market fluctuation, many people stockpiled large quantities of Pu-erh tea made from terrace tea at high prices...

In recent years, Pu-erh arbor tea has become extremely popular. But where there are winners, there are losers. Those with scruples try to promote it from different angles (represented by certain large factories, emphasizing history, appreciation, circulation, heritage, technology), at most spreading some rumors (like the one above). Those without scruples resort to various packaging papers, stories, and impersonations.

Pu-erh Tea Grades: They Have Nothing to Do with Tea Quality

When questions like "What grade is this tea?" or "What grade of tea leaves were used to make this cake?" appear, some people always show a "knowing smile."

Pu-erh tea has ten grades: Special Grade and Grades 1-9. So, is a higher tea leaf grade better, or is a lower grade better? Answer: Neither.

Because tea leaf grades are determined by the size and tenderness of the leaves, and are not related to the inherent quality of the leaves themselves. The selection criteria for Pu-erh tea raw material is not simply "the older the better" or "the tenderer the better." Therefore, the tea leaf grade does not determine quality. On the contrary, leaves that are too tender or too old are not ideal. In recent years, with the rise of arbor tea, raw Pu-erh tea commonly uses one bud with two leaves directly, making the grading system increasingly fade from view.

But why the knowing smile? First, arbor raw materials like big tree and small tree leaves grow irregularly. To separate them into ten grades, they would need to be cut, damaging the tea. Few people do this. Second, when grading was common, one cake of tea was often blended from different grades of leaves; it was rare to have a cake made from a single grade. So why ask this question? Answer: To appear knowledgeable about tea.

How Many Years for Raw Tea to Turn into Ripe Tea?

"How many years for raw tea to turn into ripe tea?" The concept of "raw turning ripe" has been circulating for a long time, even tracing back to several Taiwanese tea masters from the early days of Pu-erh's popularity. But in fact, raw Pu-erh tea will never become ripe Pu-erh tea no matter how long it is stored. Raw tea stored for a long time only becomes aged raw tea. Ripe tea is made through the wet-piling fermentation process. Aged raw tea and ripe tea only share some overlapping characteristics: not bitter/astringent, and having a reddish, thick liquor. But time cannot replace a manufacturing process. It's like old rice only becomes aged rice; it never turns into cooked rice.

Imperial Tribute Pu-erh That Even Emperors Never Drank

A type of "Imperial Tribute Pu-erh" (宫廷普洱/Gongting Puer) is popular on the market. But in fact, the emperors deep in the palace never drank Imperial Tribute Pu-erh, and it was never offered as tribute to the imperial court. The Imperial Tribute Pu-erh commonly seen on the market is generally ripe tea made from very fine and tender leaves. Firstly, the earliest ripe tea was created in the 1970s. Secondly, it's generally believed that the concept of "Imperial Tribute Pu-erh" first appeared after 1999. As for why it was named Imperial Tribute Pu-erh... (Please allow the editor to omit 10,000 words here!)

Actually, using emperors to sell goods is very common (especially Zhu Yuanzhang, Emperor Qianlong, and Empress Dowager Cixi make frequent appearances). It's somewhat understandable. Here, we are just clarifying the origins with an attitude towards knowledge.

The Legacy of Century-Old Tea Houses

Songpin Hao, Tongqing Hao, Fuyuanchang Hao... These illustrious names have been flashing in tea circles again in recent years. The title of a century-old house shines like the old tea it produced, attracting much attention. Naturally, new teas from these century-old houses draw crowds of tea enthusiasts. But strangely, how were these century-old houses passed down? What is the relationship between tea products separated by decades?

In fact, after the trials of the War of Resistance against Japan and the Liberation War, many old tea houses had already closed down before liberation. In the 1950s, due to well-known historical reasons, all private tea houses and firms in Yunnan successively disappeared, with descendants scattered. Old houses that fled to Southeast Asian countries, like "Hong Taichang," also ceased production by the 1980s at the latest. So, regarding the legacy of century-old tea houses... you understand.

Ps: Due to speculation, Pu-erh tea has taken on a financial color. Having a story makes it easier to operate and attract those who might buy at a peak.

Is Pu-erh Tea Always Best Brewed in Yixing Clay?

Yixing clay teapots are considered excellent tools for brewing Pu-erh tea. The breathability from their double-pore structure, the smooth mouthfeel obtained after brewing, and the excellent heat retention are all desirable for brewing Pu-erh.

But this applies to ripe Pu-erh and aged raw Pu-erh. If brewing relatively heat-sensitive raw Pu-erh from the past 1-3 years, using a gaiwan is better. When buying Pu-erh tea, it's also best not to use a Yixing pot, to avoid misjudgment due to the pot's enhancing effect.

How Much Do You Know About Pu-erh Tea's Weight-Gain Effect?

Weight loss is one of the widely circulated effects of Pu-erh tea. Tea friends generally recognize Pu-erh's ability to cut grease and reduce fat. So why mention weight gain here?

Pu-erh tea aids digestion and cuts grease. After drinking it, one often feels very hungry, leading to a ravenous appetite and a subsequent feast, which might反而 cause体重飙涨 (weight to skyrocket). Actually, weight loss is a behavior requiring coordination of exercise, diet, and lifestyle habits. Drinking tea sporadically like taking medicine may not quickly reduce weight and also loses the pleasure of tasting tea.