Pu-Erh - Imperial 帝国

Yunnan Pu-Erh Imperial black tea from the Ming Dynasty: top-of-the-range from Yunnan

The name of this tea gives away its origin. Pu-Erh Imperial black tea comes to us from Yunnan, the region in southeastern China near the borders of Laos, Burma and Vietnam. Note that only teas produced in Yunnan qualify for the Pu-Erh appellation.

This original tea is a little marvel, the top of the range of teas from the region. It is particularly appreciated by the Chinese, but also by Europeans who love black tea.

Imperial Pu-Erh black tea is quite specific. Its leaves come from the Camellia sinensis plant and are rehydrated after fermentation. This allows it to accentuate its aromatic palette, making it an exceptional tea.

What are the flavours of Yunnan Pu-Erh Imperial black tea from the Ming dynasty?

Yunnan Pu-Erh Imperial black tea develops woody, slightly spicy and earthy notes. Some find it a little bitter, but this can easily be corrected by infusing for no more than 4 minutes. This tea is full-bodied, but not overpowering, and will suit even the most sensitive palates.

Yunnan Pu-Erh Imperial black tea from the Ming dynasty: from plantation to cup

Imperial Pu-Erh tea is grown in the mountains of Yunnan, in a combination of heat and humidity. All the conditions are there to produce a great tea.

As with all black teas, which are oxidized, the leaves of the Camilla sinensis tea plant are withered in a ventilated room at 20-24°. They are then rolled, an essential operation as it determines the strength of your tea. The tea leaves are then oxidized in a ventilated room. The quality of the oxidation is determined by the control of heat and humidity in the room. After this stage, the leaves are roasted to stop oxidation. They are then placed in a high-temperature dryer.

Generally speaking, this is the last stage in the processing of tea leaves before sorting. However, to obtain Yunnan Pu-Erh black tea, the leaves are rehydrated. This post-fermentation stage involves spraying them with water, then covering them with a tarpaulin in a room where heat and humidity are controlled. The leaves are stirred regularly. This stage lasts from 45 days to 3 months, depending on the desired level of fermentation. The result is a cooked Pu-Erh Impérial. Raw Pu-Erh is matured in a humid cellar for several months.

Finally, the leaves are sorted into two grades: broken leaves and whole leaves.

Food and tea: David Vanille's pairings

Pu-Erh is a tea that can naturally be enjoyed with sweet dishes as a snack or at the end of a meal. Dark chocolate is ideal with this Yunnan black tea.

However, it can also be enjoyed during a meal, and is particularly recommended with game for a sober Sunday meal.

It can also be enjoyed with hard cheeses such as Comté 18 months, Beaufort or Emmental.

How to prepare and enjoy your Yunnan Pu-Erh Imperial black tea

100g = 50 cups of this exceptional tea

Brewing time: 4 minutes.
Brewing temperature: 95°c