How Pu-ehr Tea can help you survive a long winter

Thoughts on Tea by Erick Smithe — Cloudwalker Tea

"Tea makes me better at everything. But, non sequitor is an integral part of the ethose of tea, of zen, music and other advanced disciplines. Non locality and linearity may be the reliable companion to the drinkers of coffee.

Coffee having the quality of speeding up what is already present, already apparent. Tea enters into the realms of the possible, the uncharted, the non-local, and the creative in the purest sense of the word. Some individuals are content to follow along, while others exist entirely incapable of it.

I drank coffee until a couple of weeks ago and acknowledge its usefulness as a tool for certain types of jobs. The predictability of certain types of experiences, is inherently boring after certain point.

Tea, of the kind which some of us are devoted to, is a touchstone type experience. Good tea is different at each moment, and form every angle of approach. It is new and fresh in every instant — even when it is a century old.

We must do our part in order to receive the experience of a tea honestly. Busy minds generally make rather unnaproachable tea. Busy in body having nothing to do with the state of one’s mind.

Meditation practice is often recommended, but not required. Some people come to meditative states much easier than others. Some might arrive at it by a gust of wind, while others need to be locked away before the desired result takes hold. I’m of the second group, though I take to it willingly — mostly — like Odysseus tied to the mast of his ship.

Thoughts on Tea from Kevin Path Walker - Tea makes me better at everything

Tea is Qi

Good Tea = Good Qi

Good Qi = Good me

I was never good at math.

This type of intellectual pendantry seems to bring out the best in me… It helps that I’ve had about 10 pots of tea from my little 100ml teapot. I’ve just sat down from a Heaven and Earth qigong practice between a fork in a small stream on the edge of Kennedy lake — on Vancouver Island.

The stream continues on unimpeededly and I’m reminded of the strong dredging of my energy channels have undergone over the past hour and a half. I’m sitting here sipping a wonderful raw puerh from my friend Erick.

Although the practice of qigong is one of opening and closing the gates of the body. At the moment it feels like a time for remaining open, affirmative. The “yes” statement is clearly felt. It suggests that everything we apply tea to will be applified ever more in the positive direction. Even contrasting experiencing, the negative — the yin — is experienced differently. It is appreciated, and it’s sting softened by welcoming openness.

The context of the experience doesn’t seem to matter, in light of the Naturalness the Tao brings to it. Whether ushered into deep states of cultivation or simply being reminded to slow down, breathe and come into presence — to be a more conscious participant in the act of life. This is what tea brings to me in this moment.

Tea will ultimately make our own experience of life, and the experience of those whose lives we touch, better.

Here’s to good tea and all the words of Love that it has the potential to express and broadcast into the world.

What is the difference between Pu-erh tea raw (sheng) and ripe (shou or cooked/fermented)?

Pu-erh tea is unique in that it comes in two main categories: raw (sheng) and ripe (shou or cooked/fermented).

The primary difference between these two types lies in the processing methods, aging, and resulting flavors.

Pu-erh Tea

Here's an overview of the distinctions:

Raw Pu-erh Tea (Sheng):

• A minimal processing of the tea leaves for Raw Pu-erh:

Raw pu-erh undergoes minimal processing. After plucking, the leaves are typically withered, pan-fried, and then sun-dried. The tea is then compressed into various shapes, such as cakes, bricks, or tuo cha (bowl-shaped).

• A long and natural aging process for Raw Pu-erh tea:

Raw pu-erh is often aged naturally over time. The aging process allows the tea to undergo gradual fermentation and oxidation, leading to a transformation of flavors. Many tea enthusiasts appreciate the evolving and complex taste profile of well-aged raw pu-erh.

• A grassier and more complex flavor profile:

When young, raw pu-erh often has a more astringent and grassy taste. As it ages, the flavor becomes smoother, and complex notes such as honey, floral, and fruity tones may develop. The aging potential of raw pu-erh is one of its distinguishing features.

• Appearance of the leaves:

The leaves of raw pu-erh are usually more loosely compressed, and the color of the leaves can range from green to brown.

Ripe Pu-erh Tea (Shou or Cooked/Fermented):

• Processing fermented Pu-erh tea:

Ripe pu-erh undergoes a deliberate fermentation process to replicate the aging effects of raw pu-erh in a shorter time. After the initial processing steps (withering, pan-frying, and sun-drying), the leaves are piled, moistened, and covered. This encourages microbial fermentation, which darkens the leaves and changes their flavor.

• A shorter aging process:

While ripe pu-erh can be aged further, it is usually ready for consumption more quickly than raw pu-erh. The fermentation process accelerates the aging, giving the tea a mellow and earthy character.

• A dark and rich flavor profile:

Ripe pu-erh tends to have a dark, rich, and smooth flavor profile. The fermentation imparts earthy, woody, and sometimes sweet notes. The resulting liquor is often dark red or brown.

• A darker appearance:

Ripe pu-erh leaves are tightly compressed, and the color is typically darker than that of raw pu-erh.

How is Raw Pu-ehr and Ripe Pu-erh tea storaged?

• Raw pu-erh is often stored in conditions that allow it to age gradually, with some enthusiasts opting for controlled humidity and temperature to influence the aging process.

• Ripe pu-erh, while it can benefit from aging, is generally considered more stable and suitable for storage in various conditions. It is often chosen for its more immediate, mellow characteristics.

Both raw and ripe pu-erh teas have their unique qualities, and the choice between them often depends on personal preference.

Some tea enthusiasts enjoy the evolving complexity of raw pu-erh over time, while others appreciate the smooth and earthy character of ripe pu-erh. The tea-drinking experience can be highly subjective, and exploring both types can offer a well-rounded understanding of pu-erh tea.

Where does the name Pu-Ehr Tea come from?

The name "Pu-erh" tea is derived from the region in China where this tea originated. Pu-erh tea is named after Pu'er County, which is situated in the Yunnan province of southwestern China. The tea has been produced in this region for centuries, and Pu'er County was a significant trading post for tea during ancient times.

Pu'er (Simao) is an area of Yunnan in China

The pronunciation of "Pu-erh" may vary, and you might also encounter alternate spellings such as "Puer," "Pu'er," or "Puerh." The name is often associated with both raw (sheng) and ripe (shou) varieties of Pu-erh tea.

Pu-erh tea has a rich history and cultural significance, and it is known for its unique fermentation process and the resulting complex flavors. The tea leaves undergo a microbial fermentation and oxidation process, contributing to the distinct characteristics of Pu-erh tea. The name reflects its connection to the specific region where it has been traditionally produced for centuries.

The Ancient Tea Horse Road, also known as the Southern Silk Road or the Southwest Silk Road, was a network of trade routes that connected the tea-producing regions of Yunnan in southwestern China with Tibet, India, and beyond.