Pu-erh Tea Article - The Captivation of Pu-erh Tea (2)	Page 1 | 2 | 3

Many Pu-erh collectors and enthusiasts take great joy in routinely tasting their collections. It is a time filled with much excitement and anticipation as each tea's development and progress is measured. The fascinating ongoing change within what is essentially a living tea reveals new dimensions and complexity with each step of aging. Like classic wines and cheese, Pu-erh relies on living bacteria and microbes to enable its process of post fermentation. This process enhances its appeal and value in direct correspondence to its age by developing smoothness, even silkiness to its overall character. Some of the endearing flavors aged Pu-erh tea will come to possess are ripe plums, heavy fruits, caramel, herbs and aged wood with hints of tannin and peat.

The characteristic of Pu-erh is revealed by gently sipping the tea and letting it slowly trickle down along the sides of the tongue. The fragrance of the tea rises from the back of the throat up to the nose.

In China, Pu-erh is often referred to as a medicinal tea reflecting its many health and medical qualities (see Pu-erh Tea Health Benefits). Throughout Pu-erh's history, many ancient scripts and records have applauded its wide ranging benefits from anti aging, prevention of heart disease and cancer, removal of toxins, weight loss, aid to digestion, and much more.

Some elderly Chinese use Pu-erh tea leaves after brewing to treat mouth sores and blisters, leaves from bitter and astringent teas work best.

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