The well-known Pu-erh tea is a fermented tea named after its original production area, Pu-erh City in China. Even if fermented teas are produced in the other areas, they are still called Pu-erh tea because a name "Pu-erh" has come to represent such fermented teas.
Our Mori-machi Pu-erh is Pu-erh tea because it is a fermented tea and has a similar tasting profile, however it is very unique because it is produced in Shizuoka, Japan with a new Sake fermentation method in our clean room. This method produces Gallic acid and Citric acid that non-fermented tea does not have and those components have caused Pu-erh tea to be known for "diet tea"
We recommend our Mori-machi Pu-erh if you:
- Are interested in changing or adding a new beverage to your diet
- Already enjoy Pu-erh tea
- Are a coffee drinker who likes a sour profile and wants to try tea
Origin: Mori-machi, Shizuoka
Harvest: A Blend of First & Second Harvests
Toasty and a little sour. Not muddy like old vintage Pu-erh tea.
Den's Preferred Brewing:
Water: 4oz @ Boiled
Leaves: 3 grams or 1 rounded teaspoon
Steep: 3 min.
Real Black Tea
Unlike the general tea classifications of green, black and oolong that we use in the US and Japan, China has their own unique tea categories which include: Green, Yellow, White, Blue, Red, Black and Flower teas. Pu-erh tea belongs in the Black Tea category in China and what we call "Black Tea" belongs in Red Tea in China.
Fermentation Processes for Mori-machi Pu-erh
There are a number of steps in the fermentation process. They include:
- Moisture is added to tea leaves so that Kuro-koji bacteria (the fermentation starter) will be more active. A blender is used to incorporate the moisture evenly.
- The wet leaves are sterilized with natural high heat steam to remove unwanted bacteria. After sterilization, Kuro-koji is spread equally to start the fermentation.
- Tea leaves develop heat during the fermentation process and a temperature sensor advises to mingle tea leaves if the heat exceeds a specified level.
- Once the fermentation level has been reached, the leaves are sterilized (high heat steam) again to stop the activity of the Kuro-koji. Leaves are then fired in a roasting machine to make them aromatic and flavorful and to keep the quality superior.
Pu-erh tea is known as "Diet tea". As we always mention, tea itself will not always drop your weight by itself, but it still might help! Pu-erh tea has a special quality that green tea has but it seems to be more powerful than green tea. The fermentation process produces Gallic acid. This Gallic acid works with Catechins to unite with bile and to control its activity. Bile emulsifies fat and makes it absorb into your body. Thus Catechin and Gallic acid are thought to work together to block fat deposits into your body. This is explained in more detail in the following press release:
New elements found in microbial fermentation tea
Shizuoka News, March 23, 2011
Microbial research and development company "RIVERSION" located in Fukuroi City, Shikuoka-Pref (President: Denbei Kawamura ) has found two new polyphenols in its development of microbial fermentation tea.
These two polyphenols suppress the diabetes enzyme of diabetes in adults. A joint research was conducted with Shizuoka University and Saga University. The Japanese Patent Office will publish this on March 24, 2011. Microbial fermentation tea is an innovative tea using a microbe scientifically confirmed not to make aflatoxin. It is a raw component found in Japanese Green Tea and during its process (moisture control sterilization - microbial fermentation), catechin is degraded and new polyphenols are created.
These new polyphenols have been named "Teadenol A" and "Teadenol B". Tests of eighteen obese rats show that visceral fat, neutral fat and cholesterol have decreased and that weight has also been lowered in all eighteen rats. This microbial fermentation tea has also successfully passed food safety tests.
Mr. Kawamura explained that "the raw material for this microbial fermentation tea is Green Tea which ensures a stable production throughout a year.
In addition, tea with high catechin is suitable as raw material and thus the use of second flush green tea will significantly help Japanese tea farmers"".
I know some old aged Pu-erh teas have a strong earthy flavor, however our Mori-machi Pu-erh has a toasty flavor with a hint of fresh greenish flavor and a little bit of a sour taste from the fermentation. This sourness actually becomes habit for some Pu-erh lovers. Note that it does not contain alcohol even though it was fermented with a Sake fermentation method