Black, no milk. With milk, it changes to a hot-chocolate light brown, and the flavour mellows. I prefer the slightly sharper black taste. *
“For hundreds of years,” reads the Whittard’s package, “mule loads of precious Pu-Erh tea travelled the Ancient Tea Horse Road from China, risking the dangers of Tiger Leaping Gorge to reach the towering mountains of Tibet.”
It has that aroma and taste of a well-travelled tea. A tea that has sat on the tables of ship’s captains, and on the floor mats in nomad huts. This Yunnan province tea is “traditionally drunk after a meal,” but I’m breaking with tradition to sip it on a sunny Saturday afternoon.
Tea is a complicated product, for all the simplicity we give it when drinking it. Wikipedia’s page on Pu-Erh is long and rambling, and a delight to read, albeit somewhat unfocused. It opens:
Pu-erh or Pu’er tea is a variety of fermented dark tea produced in Yunnan province, China.
Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as “black tea”, which in China is called “red tea” ). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Black tea, red tea, green tea. Each one different, each with its range of flavours and aromas. All teas come from the same tea plant, but the difference is how/when the leaves are picked, processed and dried.**
The box says the production date is Sept. 1, 2011, best before early 2013. Here I am, two years later, still enjoying it. I actually brought this package home from England, from a small tea shop in Richmond. I still have a little left. I’m not concerned that it may be past its prime. It still tastes good to me. Whittard’s website says:
Pu-erh is a special type of tea grown only in the Yunnan Province in China. It develops its flavour through wet-fermentation and long maturity and is said to improve with age. It has been drunk by the people of the Yunnan and Tibet border provinces since the Tang Dynasty (620-907 AD).
My slightly-past-its-before-date cup of Pu-Erh is a quiet seque into tea’s fascinating history and culture.***