Re-Thinking Kombucha Flavoring, pt. 2: Pu-erh, Caviar of Teas

 

In Part 1, I discussed the use of teas alone as a basic and powerful method of kombucha flavoring. Now, I'd like to take a look at one variety of tea that often gets overlooked in the West...

 

Among the most alluring aspects of tea is its ability to elicit the sensation of feeling like you are somewhere else, in time or space. It can, beyond words, call forth a sort of sensory tableau, akin to déjà vu.

 

The sensory details of each day's occurrences are connected by our experience, and accrue as a sort of personal encyclopedia. These details inform and even alter the manner with which we perceive our world and recall our personal history. And in the same way our minds build perceptions and experiences into memory, so can our minds retrieve memory (or illusion) from similar sensations and events. These can include cues such as sights, smells, sounds, feelings etc.

 

Chinese pu-erh - kombucha flavoring Chinese pu-erh

Not only is the flavor, body and aroma of a tea an immediate sensory experience, but it also can call forth recollection and imagination. Consider this as I talk about one of the most alluring, evocative and enigmatic of them all - pu-erh.

 

Pu-Erh, Caviar of Teas

 

When you drink a pu-erh, a (dry) fermented, aged, tea, a whole host of impressions can be stimulated in striking fashion. You might re-experience acute sensations you’ve had in the forest -  the smell of sweet notes of earth, tree bark and mushrooms - along with a little stimulation, possibly from the surprise nature of revelatory sensation, like a rush of adrenaline. These flavors sound strange to find in a tea - but pu-erhs are as complex and nuanced as a fine scotch whiskey - as a memory itself. And like caviar, pu-erhs are highly revered - but can also be polarizing.

 

What’s this have to do with kombucha?

 

In fermenting a fine tea, you’re supercharging its nutritive potential, contributing to its flavor, and of course making it additionally refreshing (with refrigeration and carbonation from a nice bottle conditioning). Pu-erhs are considered highly medicinal - supposedly helpful in weight loss, cholesterol reduction and cleansing the blood. At KBBK, we love to drink pu-erh kombucha to give us a great boost of energy, detoxify our bodies, and provide a very unique and conversational experience.

 

 Types of Pu-erh

 

Imperial Pu-erh Imperial Pu-erh

Pu-Er was the name of a Chinese town of antiquity which was known for being a center of commerce from which this type of tea was regularly exported. Of pu-erhs there are two distinct categories - the one photographed above is a "shu," or ripe pu-erh. Specially conditioned to recreate long-aged teas, it is "cooked" - tea handlers essentially compost the leaves in a very controlled environment. Tea producers began to utilize this process to attempt to satisfy the high demand for aged pu-erhs - the original, singular style of pu-erh - until the "cooking" process was developed in the late 20th century. While in cooking the result isn't exactly the same as you would achieve through aging, it creates, no less, a very distinct and unique product that isn't really so far off from "sheng" pu-erhs.

 

Sheng pu-erh from 1992, kombucha flavoring Sheng pu-erh from 1992

Sheng pu-erhs are considered raw - the tea is not composted or fermented quickly, but over time and through closely-guarded methods. This is a style of the old days, long pre-dating the Mongol invasion of China, and it is still considered an integral part of the culture. It is well known among enthusiasts that the best pu-erhs are consumed after decades of aging. The one pictured above has seen nearly a quarter of a century pass.

 

In our experience, longer-aged sheng pu-erhs are much mellower and less astringent than are younger examples of the style (though still remaining enigmatic, startling, and delicious).

 

Bamboo-aged pu-erh, pu-erh knife, and a pu-erh cake Bamboo-aged pu-erh, pu-erh knife, and a pu-erh cake

 

Pu-erh Kombucha

 

However, when we are brewing our pu-erh teas into kombucha, we need not worry about bitterness. This is due to the unique ability of the culture to eliminate the tannic bitterness you might notice in a tea before fermentation. So, out of a pu-erh kombucha you are left with a complex, highly medicinal and refreshing beverage, a giant and healthy SCOBY; not to mention a chance to step into a distant memory or illusion elicited by the tea's terroir, processing, and especially in the case of pu-erhs, age.

 

Silver Bud Pu-Erh Silver Bud White Pu-Erh

If this sounds enticing, you simply must taste for yourself. A great place to start exploring pu-erh kombucha is with our office favorite, the sheng Silver Bud White Pu-erh. While usually made from older leaves, this unique variety has been made with the buds of the tea tree. And while only aged for 11 years, you'll notice a distinct fruitiness in this tea that is strongly reminiscent of sweet prunes, tobacco and honeydew. For a convincing pu-erh brew, look no further, and remember - this is kombucha flavoring at its simplest and most effective. So, brew up some pu-erh kombucha, sip with your eyes closed, and see where the tea and your imagination can take you!

7 thoughts on “Re-Thinking Kombucha Flavoring, pt. 2: Pu-erh, Caviar of Teas”

  • […] Another tea to consider when making a high energy kombucha is a style called pu-erh. You may have read my blog post on pu-erhs posted back in March. If not, check it out here. […]

  • […] To read more about Pu-erhs, check out the blog post here. […]

  • Christine Schmidt
    Christine Schmidt February 2, 2015 at 9:22 am

    I'm real excited about trying pu-erh kombucha but I have several questions.

    I was curious if one prepares the Pu-erh tea any differently from any of the other teas. I've read that when preparing it to drink, you usually rinse the leaves with hot water for few seconds and throw away the rinse. If making kombucha from it, does the pu-erh need to be rinsed? Does it still steep for 5-6 minutes? Can you reuse the pu-erh leaves for making more tea?

  • Chris

    Hi Christine, I usually do rinse the leaves, no matter if I'm making kombucha or just drinking the tea! Steep a pu-erh many times and your brew will be rich and flavorful. Steep at least 10 minutes with each new addition of hot water. As far as re-using the leaves, I'd only suggest steeping multiple times for a single brew. Hanging on to steeped leaves can be a chore and it's not nearly as fresh as that first series of infusions.

  • […] more information on pu-erh, see this blog post about this fantastic […]

  • Rosa

    I'm about to order this tea for making kombucha..is the brewing time of 7-10 days the same for this tea.?

    Thanks

  • Chris

    Hi Rosa, pu-erhs generally brew a little bit faster than a lot of teas, though I'd say 7-10 days is still accurate. Taste your brew frequently so you'll know when it's ready!

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