Post on 12-Mar-2016
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The origin of Pu-erh tea dates back to the Eastern Han Dynasty.
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25 to 220 CE in Yunnan
The Yunnan region tea plants had big but tender leaves with hardy stems.
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Pu-erh does not spoil due to various fermentation and compressed weight.
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It is ideal for export.
It was discovered that the taste gets even better when aged.
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It results in better digestion and is an effective supplement to vitamins
and minerals.
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A scholar named Fan Cheuk from
the Tang Dynasty in 862 CE wrote a book titled Meng
Shu (Book of Uncivilized Peoples).
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He related that in the mountains of Yin-Sheng, the locals had no modern methods of picking tea,
cooked tea with spices, and drank the tea with milk.
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Tea that was moon-shaped or compressed was banned during the Ming
Dynasty (1391).
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Emperors were believed to have been drinking Pu-erh from the early days for
long life and for its taste.
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During the Qing Dynasty, Pu-
erh tea originating from Simao, Yunnan was a tea for
tribute by Emperor
Yongzheng.
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Emperor Fu Yi of Qing Dynasty ordered people to drink green tea during summer
and Pu-erh in winter.
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There might be MORE to the history of Pu-erh tea... if you love the drink, you
might want to dig deeper.
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