Discover Fermented Tea

Fermented tea (also known as post-fermented tea or dark tea) is a category of tea that has undergone microbial fermentation through the impact of molds, bacteria, and yeasts naturally present on the harvested leaves.

Unlike other tea categories (Black Tea, Green Tea, White Tea, Oolong), where teas are processed through the control of the oxidation reaction between oxygen in the air and enzymes within the leaf cells, in fermented teas exposure to oxygen is minimised and the leaves undergo microbial fermentation in anaerobic conditions.

The length of the fermentation process varies from several weeks to many years depending on the method used. Modern production methods used to produce Ripe Shou Puerh have reduced the time needed for fermentation, whilst traditional methods used to create compressed teas such as Raw Sheng Puerh tea cakes and Fu Tea Bricks results in the natural fermentation process continuing over a longer period.

Whilst fermented teas are traditionally known for their deep, earthy flavours it is also possible to find lighter style fermented teas made from leaves and buds harvested from White Tea cultivars.

Health Benefits 

Drinking fermented tea regularly is known to help the digestive system and body function. Steeping the fermented tea leaves in boiling water kills the probiotics within the tea, however it does not affect the beneficial prebiotics and these continue to support the bodies digestive system when the tea is consumed ... making fermented teas a great choice to enjoy after food.

Origin

The great majority of fermented teas are produced in China. The Puerh region in Yunnan province, Western China is most famous for producing fermented teas, although excellent fermented teas are available from other regions of China such as Fu Tea (Fuzhuan cha) from Anhua County, Hunan Province which contains the probiotic Golden Flowers fungus, (Eurotium cristatum). In recent years specialist producers such as the innovative Satemwa tea estate in Malawi, Africa have also produced small batches of fermented tea.

Native tea plants in the Puerh region of China are closely related to the large leaf Camellia sinensis assamica varietal found throughout this wider geographical area of Yunnan, and over the border into neighbouring countries including, Myanmar, ... and most notably Assam in India where leaves of the same varietal are used to make strong black oxidised teas. 

The large leaves of the Camellia sinensis assamica varietal make them ideal for producing both oxidised black tea and fermented dark tea. Puerh fermented tea has Protected Geographical Indication (PGI) status meaning that by law fermented tea labelled as Puerh must come from Yunnan province.

Fermented Tea Categories

Shou Puerh (Also known as Ripe Puerh) is a relatively modern innovation developed in the 1970's. The leaves are processed using a faster fermentation process that enables the tea to be produced to a high quality to meet worldwide demand at an affordable price point. The tea is available in various formats including Loose Leaf, Toucha (Individually wrapped compressed tea cakes), and traditional large compressed tea cakes. The loose leaf format is also used to create blended teas such as our delicious Puerh Sweet Chai tea.

Sheng Puerh (Also known as Raw Puerh) is generally available in the form of compressed tea cakes, but also in Loose Leaf and Toucha formats. The leaves are naturally fermented and take longer to mature, developing more nuanced flavour profiles. However because of the natural variability of this process the flavour and quality can vary greatly from exceptional to undrinkable and care needs to be taken in the brewing process. The price of good quality Sheng Puerh tea is relatively high compared to other equally good teas. For this reason Sheng Puerh is often regarded as a tea to be enjoyed by connoisseurs, especially those interested in Gong Fu brewing methods. Like vintage wine, the flavour of rare or aged Sheng Puerh can continue to evolve and improve with age and the finest aged examples can attract very high prices.

Fu Tea (Fuzhuan Tea) - The leaves of this naturally fermented tea are compressed into bricks. Fu tea originates in Shaanxi province but in recent years production has moved to Anhua County, Hunan Province in central China. The leaves are harvested when plants are growing strongly during the summer season. The fermented tea contains the probiotic Golden Flowers fungus, (Eurotium cristatum) which is known to be beneficial to the digestive system.

Interested in our range of Fermented Teas? ...

Search for: Shou Puerh, Puerh Toucha, Puerh Sweet Chai, and Fu Tea Bricks