Pu’Er has been a popular tea in China since ancient times. It is produced from the Camellia sinensis var. assamica also known as large leaf (Da Ye), exclusively in the Chinese province of Yunnan and is processed according to very strict specifications, as is the case with the renowned wines in Europe. For a few years Pu’Er produced in Yunnan has been designated by the Chinese government as a protected origin product.
Pu’Er tea undergoes a peculiar manufacturing process and, according to Chinese standards, Pu’er can be defined as middle-aged and start expressing its mature character and organoleptic qualities from 20-30 years upwards.
The cultivation of this plant is dated between 202 and 220 BC during the Han Dynasty and historically its use for medicinal purposes dates to the Tang and Song Dynasties.
Tea was already considered a medicine in the Xin Xiu Ben Cao (the first Chinese pharmacopoeia canon of 659 AD) during the Tang Dynasty and was commonly used in Traditional Chinese Medicine as a remedy for its anti-inflammatory and detoxifying properties.
In more recent years, Pu’Er has become an object of study not only for TCM but also for Western medicine due to its interesting properties. In particular, the anti-inflammatory, hypolipidemic and hypoglycemic effects and the improvement of microcirculation have been studied extensively. In particular, the anti-inflammatory, hypolipidemic and hypoglycemic effects and the improvement of microcirculation have been studied extensively.
Mind and Spirit
Cha Qi, the vital energy that is contained in everything according to TCM, is very high in Pu’Er. This is another element that makes Pu’Er different from all other teas. If we taste Pu’Er in a state of relaxation and ready to listen to ourselves, we will notice the energy or Qi that spreads within our body. The peculiarity is that each Pu’Er corresponds to a Qi that concentrates itself in a specific area of our body and may therefore bring benefit to a specific organ or to a particular mood or emotional state.
Often Cha Qi helps to acquire a more conscious and calm state of mind. That’s why Pu’Er was used by Taoist and Buddhist monks during meditation to stimulate concentration and acumen. The moment of preparation can itself be considered a form of movement meditation.