500 YEAR TEA TREE PU ERH GAM FEI TEA

This is a high grade of raw loose Pu Erh, handmade entirely from leaves picked in 2005 from trees that are over 500 years old in the primaeval mountain forest of Yunnan Province. It is very smooth with a rich, distinctive infusion. This unusual tea takes its name, Pu Erh, from the town near which most of this type of tea is grown. It is also known as "Red" tea in China. It is believed to speed up metabolism without raising the heart rate. Pu Erh teas grow in one of the most ancient tea growing areas and in the primaeval forest of Mt. Dahei, there is a 1700-year-old tea tree. This unusual tea takes its common name, Pu Erh, from the town near which most of it is grown. It is also known as Red or Dark or Gam Fei Cha tea in China. These teas undergo post-fermentation through a microbial process after they are dried and rolled. They are available as loose leaf or in various compressed forms. The major differentiation is between raw (sheng) and ripened (shou) types. The ripe type refers to those varieties that have gone through a proper post-fermentation process, a recent invention that manipulates conditions to approximate the result of the ageing process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, which involves piling, dampening, and turning the tea leaves in a manner much akin to composting. The raw types are those in the process of gradual darkening through exposure to microbes over many years in a controlled environment. Certain selections from either type can be stored for maturity before consumption which is why some are labelled with year and region of production. Most are prepared to be drunk and sold within six months of manufacture. If one were to follow the Chinese example, Pu Erh tea is the most famous of all for its health-giving properties and as a slimming tea. Pu Erh is very highly regarded in China for its reputed health benefits such as lowering triglycerides and cholesterol. We have chosen a cross section from amongst the 200 or so varieties on offer. At one time the bricks of Pu Erh were used as currency. It is fair to say that the stranger varieties have an acquired taste! The black tea varieties can take milk; they have a mellow character and leave a sweet taste in the mouth, whilst green Pu Erh should be drunk without. Pu Erh leaves produce many infusions. The wonderful appearance of Pu Erh teas makes them a unique gift to give to health-conscious friends. An interesting characteristic of Pu Erh teas is that some people believe the longer you keep them the better they become. Some 30-year-old varieties of Pu Erh are sold for tens of thousands of pounds a kilo in Hong Kong. Whilst having access to these types, vintage Pu Erh is a speciality market all of its own, where pricing is dictated by the passion of collectors, rather like the art world, even in regard to forgeries! Our selection is picked for its pleasant flavour and the quality of the leaves before becoming a 'Red' tea and is to be enjoyed rather than stored. Most of our selection are the 'Ripe' type, with a 'Raw' white tea that was given a short fermentation to begin the ageing process. I would still recommend drinking this type now.