Puerh


I am fascinated with the history tied to the fermenting process.
Were the results happy accidents? How would people decide to try and taste these products.

The Russians fermented potatoes to give us Vodka.
The Japanese fermented rice to give us Saké.
The French fermented grapes to give us wine.
The Irakis fermented barley to give us beer (source: History of Beer)
The Egyptians fermented milk, by accident, to give us cheese. (Source: History of Cheese)
The Chinese fermented green tea to give us Puerh

I heard about Puerh in my morning paper last week (La Presse) (http://en.wikipedia.org/wiki/Puerh)
“Pu’er, Pu-erh, Puer, also Po Lei or Bolay is produced in the Yunnan province, China” (http://en.wikipedia.org/wiki/Puerh) The most interesting aspect of the fermented tea is that it is evaluated much like wines. One looks at vintage year, the region, the grade and the season (spring is best) in which it was picked. It is often eaten with dim sum. Bolay is revered for its medicinal properties.

One of my colleagues in cubiculeland, Mandy Oong, stated that it is very strong tea and quite bitter.

Have you tasted Puerh? Do you have tasting notes to share?

Xiaguan 1992 raw pu-erh tuocha. (Jason Fasi)

I see Dim Sum and tea in my future!

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