The Healing Elixir: Exploring the Medicinal and Cultivation Properties of Pu'er tea.
- Dao Hut
- Jan 9
- 6 min read
Pǔ'ěr Chá (普洱茶, also often written as Pu Erh) is more than tea, more than water on leaves. Sitting with a bowl of this incredibly diverse, often rare and aged, tea brings with it immense meditative, cultivation, and medicinal experiences. It is an elixir; every preparation, every breath, and every sip of pu'er is a journey through Chinese history, through its magical mountains, and through its unique health system. Originating from the ancient leaves of the camellia sinensis plant, this fermented tea offers a unique flavour and a wealth of health benefits that have been cherished for centuries. As we explore the many facets of pu'er tea, from the regions where it is often grown in Yunnan (雲南省), to its varying storage and preparation methods, we will paint the picture of this near-perfect, beautifully complex yet radically simple, tea.
Origins of Pu'Er Tea
Studying the origins of pu'er tea really entails studying the origins of all tea. The camellia sinensis plant is the root-origin plant of all quality tea globally, a plant that flourished in growth in the intersecting region in the south-west region of China, where regions of China, Tibet, North-west India, and Myanmar intersect. A region of immensely quality soils, high mountains, and unique humidity. The perfect mixing pot of environment allowed this plant to not only grow to perfection but to transform as needed with altitude, region, and other external influences. These influences allowed for what are now know as tea varietals, and include not only region of harvest, but seasonal impact and cooking preparation of said harvest. This in turn gave birth to the many known tea categories: green tea, oolong tea, white tea, and of course pu'er tea, to name a few. Historically the use of leaves in water (a.k.a. tea) is accredited to Shénnóng (神農) the "Divine Farmer", essentially the first emperor and the one responsible for teaching his people the art of agriculture. The legend goes that after a decree instructing his people to boil water prior to drinking it some leaves of the camelia sinensis fell into his bowl, changing the colour, aroma, and taste and thus tea was born. This would date tea some 4-5000 years BCE. Pu'er's origins, however, seem to trace back to the original storage and fermentation processes of the Han (漢) era of early China (divided into western-Han 202 BCE - 9CE and eastern Han (25 - 220CE). These 400 (approx.) years were some of the most innovative, contemplative, and explorative of all of human-kind. During the Han immense advances in agriculture, military, architecture, politics, philosophy, sciences, and above all medicine was at an extreme height. It was during this time brewing, preparation, and decoction methods, as well as the materia medica and formula design of individual herbs was truly developed (evident by the texts the Shenning Bencao Jing, Tangye Jing, and Shanghan Zabing Lun). Han-era China was infatuated with plants, roots, animals, minerals, and more as medicine, and the development of tea as medicine was no different.
Health Benefits of Pu'er Tea
When discussing the health benefits of pu'er tea most of the blogs we come across do so in a matter of regurgitating modern pseudo-scientific ideas, or borderline corrupt scientific studies along with some very solid ones, showing its benefit for heart, lung, and cholesterol health. However, this is Dao Hut, and it is run by David White, a classical Chinese medicine practitioner and Daoist practitioner. So in light of that when discussing the health benefits we must keep to our principles and practices, and also our own world of being - this includes the language in which we may discuss disease and so forth. Having said that, this article is not for practitioners and those knowledgeable in classical Chinese, so the we also aim to keep this generic, so that lay-people can benefit and begin to practice from these ideas. Firstly, one of the greatest benefits of tea is the time and space it allows us. Brewing tea is something that requires, even for just a small moment, patience. Patience requires practice. Boiling the water, preparing the leaves, choosing a cup or bowl, waiting for the right temperature, and taking that first sip - these are all part of the immediate meditative processes associated with tea. Some may take this further, the process becomes a deep meditation training tool, all actions become extremely slow, ones breath is engaged, ones mind is stilled, and the brewing, the serving, and the consumption all become a single moment of unity. Here we aim to enact four key ideals in our practice, in our simple cup of tea:
Eliminate all sensory perception
Eliminate the conscious mind
Cultivate pure experience
Cultivate pure reflection
These may seem extreme or overly deep, however, the concept is rather straightforward (it is the attainment that takes time). The idea here is to sit into your experience, and through elimination, one gains. We are not dumbing ourselves down through eradicating perception and mind, rather we are creating clarity so that a natural, innate, and as-it-is-so (a concept called Zìrán 自然) experience is manifested within us. Posture, ritual, breath, and time allow such things to manifest - something achievable by all.
How we receive and perceive information from both our external and internal environment impacts the core of our experience. In Chinese thought and medicine, this is called shén (神), poorly translated as "spirit", more correctly associated with the illumination of activity. How does this relate to health practice? When these concepts are enacted, when the shén is moving freely, calmly, and with the natural expression of the seasonal breath around us, then health is maintained. Tea, more-so, the act of tea, is one of many practices that allows this to happen. So can one not drink tea and sit in meditation on cushion instead? Sure, other paths and journeys will often lead to the same destination. For tea, however, the consumption is what differentiates it, the drinking of pure water, old, aged, fermented leaves, leaves from sacred places on high. The process calms the shén, the consumption enacts what is called the "grains" or in Chinese the shuigǔqì 水穀氣 ("shwaygoochee") the water and grain qi acquired through the consumption of food and fluids that enact our defence mechanism, our immunity, and nourish our vessels and organs.
Regions Where Pu'er Tea is Grown
The heart of pu'er tea lies in Yunnan Province, China, where the unique climate and rich soil have been ideal for tea growth for centuries. Yunnan’s diverse terrain and altitude contribute to the distinct flavours of pu'er tea.
Notable regions within Yunnan include the city of Pu'er, which is central to the tea market. Lincang and Xishuangbanna are also significant producers, each crafting their own unique flavor profiles due to slight variations in climate and altitude. For example, teas from Xishuangbanna are often characterised by a naturally floral aroma, while those from Lincang may have a more robust, earthy flavour.
The local conditions, including high altitudes and specific microclimates, result in some tea plants aging over a thousand years. These ancient trees not only enhance the flavour but also impart traditional wisdom that has been passed down through generations. The following is a map of regions where tea is frequently harvested in this region:
What Does Pu'er Actually Mean?
The name "Pu Er" (普洱) has roots in the local town of Pu'er, which served as a historic trading hub for tea. The first character, “Pu” (普), means "universal" or "common" (and even in modern Chinese "sunset") while "Er" (洱) refers to the nearby Erhai Lake. This naming highlights both the local culture and the essential role of tea in the region’s commerce.
The term began to encompass various types of fermented tea over time, mostly produced in Yunnan, although later found in other regions where tea production is common. This rich history reflects pu'er's significance as a vital part of Chinese daily life and commerce for centuries.
Variations of Pu Er Tea
Pu'er tea is typically classified into two main types: raw (生 Sheng) and ripe (熟 Shu, often written as Shou).
普洱生茶 (Pǔ'ěr Shēngchá) Raw Pu'er tea experiences minimal fermentation, allowing it to age naturally. The flavor profile can change significantly with age. Younger Sheng teas might have bright, floral tones, while older varieties provide deeper, earthier characteristics. This aging process is similar to fine wine, and enthusiasts often seek aged versions that can be worth hundreds to thousands of dollars.
普洱熟茶 (Pǔ'ěr Shúchá) Ripe Pu'er tea, on the other hand, undergoes a quicker fermentation process known as "Wo Dui." This technique enhances the tea's richness and smoothness. Ripe Pu'er has a deep colour and a bold flavour, making it a popular choice for those who enjoy a hearty cup without the astringency of younger teas.
Both types also offer unique variations based on the production methods and specific sourcing areas. You may find flavoured versions that include ingredients like fruit, spices, or flowers, appealing to different taste preferences.
Dao Hut will be providing tea-ducation, ceremony, meditations, and more in the future once our beautiful mountain side clinic is completed in 2026. In the meantime, follow us on instagram for ideas, instructions, and more on tea, cultivation, meditation, and medicine.
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