Particularly famous in the western countries as «fat burning» or promoting digestion, its reputation is not usurped, provided it has been developed slowly, without forcing or accelerating fermentation.
Let's not forget that it has been for centuries the tea of Tibetan people, who practice a fat and meat diet: the dark Pu'erh comes to balance it. The dark tea bricks were a great bargaining chip traveling between Yunnan and Tibet on the famous «Tea and Horse Route» ( Cha Ma Gu Dao).

According to traditional Chinese medicine:
- This tea is a good cholesterol balancer.
- It is also known to work against bacterial diseases.
- Finally, it helps balance hypertension.

Fermentation of dark Pu'Erh requires 42 to 45 days, it is conducted away from the air, followed by drying in the sun or in the open air- at least this is what we observed with our partners.
Thus elaborated and starting from quality materials (leaves harvested from old tea plants for example) we obtain a tea of red amber color, warming nature (red is the color of the Fire element ) that comes to the support of digestive and hepatic sphere.
According to the Chinese medecine, it is particularly beneficial during the intersaisons; these intermediate periods (which according to the Chinese calendar separate the major seasons) are related to the Earth element which governs the spleen and stomach organs. It is also recommended in spring (period related to the wood element that governs the liver and gallbladder) and in autumn (opposite period).

For this year:

Winter: from 8 November 2024 to 15 January 2024.
Off-season: from 16 January 2024 to 3 February 2024.
Spring: from 4 February 2024 to 16 April 2024.
Off-season: from 17 April 2024 to 4 May 2024.
Summer: from 5 May 2024 to 18 July 2024.
Off-season: from 19 July 2024 to 6 August 2024.
Fall: from 7 August 2024 to 20 October 2024.
Off-season: from 21 October 2024 to 6 November 2024.
Winter: November 7, 2024 to January 15, 2025
Etc...

Another interesting aspect of these teas: it is said that the action of theine is inhibited by fermentation. It is therefore a tea that can be consumed at any time of the day- always taking into account its own sensitivity.

- In addition, the alliance of a middle aged ripe Pu'erh with old tangerine peels would promote the circulation of energy in the body.

Many of you have told us about the beneficial effects of dark Pu'erh. It is interesting to note that some of our customers have seen the same effects when consuming mature raw Pu'erh.

The black teas we offer are made from short fermentations, followed by drying either in the oven or in the sun. This last operation will act on the aromas : more flowery/ fruity in sun dried teas - more malty / chocolates in the oven dried ones.
Sun drying will give the tea, like for raw Pu'erh, an ability to age and evolve over time.

Similarly, the origin of the leaves (from old tea trees for example) and the stage of picking (young leaves, large leaves) will influence the typicity of the tea, and its ability to evolve. See for example: our teas "La Petite Favorite" or "Mini Galettes de Fengqing".

About fermentation:
'The tannins of the leaves belong for the most part to the chemical group of catechins, some of which, proper to tea, are 'catechins gallates'. These can be converted by specific enzymes naturally present in the leaves into new compounds called theaflavines or thearubigine. '
Medicine is now interested in their health benefits.

Note that a black tea from very young leaves or only buds will naturally contain much less theine. Ex: our "Premium Golden Buds".

In this category, our black tea «La Petite Favorite» occupies a special place.
Here are MG's comments on its analyses.

(Recall that this tea comes from «Caméllia Sinensis Assamica» and old tea plants , which partly explains the analogy with Pu'Erh).

'This tea is absolutely remarkable because it has all the characteristics of a traditional Pu'erh, very rich in all antioxidant compounds. It is also much richer than classic black teas, especially with regard to the rate of gallocatechin. There is a remarkable persistence of chlorophylls, which is proof of a very gentle and non-destructive transformation process.
Note also the presence of thearubigine and considered as the main contribution of the elaboration of black tea.

This tea is exceptional because the classic flavonoids and gallocatechins are present at the same time as a high level of thearubigine. For me, this tea is atypical, we could define it as a kind of «black» Pu'Erh that preserves the peculiarities of the classic Pu'Erh tea while offering a polymer enrichment. This has a beneficial effect on digestion ».

It actually combines the beneficial properties of a black tea and a green Pu'erh.

To learn more about the manufacturing processes of our different teas, refer to our blog, you will find illustrated and detailed articles on these topics.
Feel free to contact us if you have any questions.

And above all, enjoy tasting your teas, distilling the special moments they offer you, discovering new aromas, new taste experiences!

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Total or partial reproduction prohibited without our consent.