Pu-Erh - Imperial 帝国

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

The name of this tea betrays its origin. Imperial Pu-Erh black tea comes from Yunnan, a region located in the south-east of China near the borders of Laos, Burma and Vietnam. Note that only teas produced in Yunnan can benefit from the Pu-Erh appellation.

This original tea is a little wonder, it is 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.

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

What are the flavors 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 bitter taste, which can easily be corrected by respecting an infusion time that does not exceed 4 minutes. This tea is full-bodied, but not extremely powerful, and is perfectly suited to the most sensitive palates.

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

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

As for all black teas that 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 will determine 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 this room. After this step, the leaves are roasted to stop the oxidation. They are placed in a dryer at high temperature.

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

Finally, the leaves are sorted and classified 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 drunk during a meal and is particularly recommended with game for a sober Sunday meal.

It is also appreciated with a cooked cheese: a Comté 18 months, a Beaufort or an Emmental.

Preparation and tasting advice for your Yunnan Pu-Erh Imperial black tea

100g = 50 cups of this exceptional tea

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