Gourmets and food professionals understand Âthe pleasures of aging wine, cheese, vinegar and select meats.  Aging fine teas, however, is almost unknown outside of China. Naturally aged teas have a rich history that reaches back over a thousand years.  Now, a rising generation of classic tea masters is bringing sophisticated aged teas to North American palates.

Teas crafted for natural aging are called Black teas in China.  Chinese Black teas are unfermented and should not to be mistaken with the western definition of black tea that refers to fully fermented tea.  In fact, Chinese tea culture categorizes fully fermented teas as Red tea.

Not all teas can withstand and benefit from years of aging.  Most types of teas lose their aroma and flavor, and even turn rancid if left on the shelf for years.

Chinese Black teas possess an inherent potency that enables it to not only endure the effects of time.  They benefit with layers of flavor, aroma and improved texture as years pass.

Pu’er Tea

The most famous and highly collected style of Black tea is Pu’er tea.  Produced from China’s western province of Yunnan, the history of crafting Pu’er tea dates back over 1,000 years to the Tang Dynasty (AD 618-907) when it was first formalized.  Throughout history, the demand for Pu’er teas has extended beyond Mainland China to regions such as Mongolia, Tibet, Russia the Middle East and beyond.  To make Pu’er tea easier to transport, the loose leaves were compressed into various sizes and shapes such as cakes/disks, bricks, or round bowls.  These traditional shapes and techniques of crafting Pu’er teas are upheld to this day.

Aging & Tasting

Pu’er teas begin with a flavor profile similar to green tea while possessing a livelier and a richer character.  Through aging, the color of the leaves transforms from green to amber and finally to a dark teak-hence the category name Black tea.

The bright and vivacious character of young Pu’er offers a mouth-watering freshness. Distinctly brisk, its sharpness varies in intensity depending on the region and preference of the artisan.  Flavors and aromas range from warm and citric, to grassy and herbal.

As Pu’er ages, it evolves through many stages of fruit notes, herbal aromas and earthy tones.  An emerging rosewood brew will shed the innocent grassy youth to express mature and grounded flavors with refined and supple textures.

Black teas age best in cool, dry environments and without the need for airtight storage. This means they can be sampled throughout the aging process.  Being able to taste the different stages of maturing is one of the most enjoyable facets of collecting Pu’er teas.

Investment Rewards

More than just a connoisseur’s indulgence, Pu’er teas are a rewarding investment.  Particular Pu’er tea returns have outpaced most equity and real estate indexes over the last twenty years.  The famous 1950’s Red Chop tea disk currently demands over CAD$11,000 for each piece that averages 357g. During the last eighteen years it has risen over 22,000% from its 1988 price of CAD$50. Merchants and connoisseurs are now investing in high quality pu’er teas to emulate-and even exceed-the financial returns of teas like the Red Chop.

In the vast and intricate world of authentic tea art, Pu’er tea stands out as one of the most complex and rewarding facets of premium Chinese tea.