Pu-erh (pronounced POO-air) is a unique tea that is only just starting to become known in the Western world. Pu-erh has a heavy, earthy and musty flavor profile, with some pu-erhs tasting similar to a strong espresso. It is an unusual tea because, unlike other teas that are consumed shortly after production, it is usually aged at least one to four years -- improving with age, owing to the specific type of oxidation that affects the tannins, much like wine.

In fact, part of its romance is associated with its manufacture, which is a closely guarded secret today, just as it was during the Ming dynasty when death was the penalty for trespassing on the mountain gardens where it was produced. As the story goes, the "secret" manufacturing process developed when the tea was transported by caravans of horses from the mountains to the town of Pu-erh. The caravans traveled through tropical rain forests where the moisture in the air caused the teas to ferment -- or rather, turn moldy, thereby enriching their flavor.

The processing of Pu-erh is similar to that of black tea, with a few differences. It is picked, processed and partially fired, which allows the leaves to retain some moisture. At this point, the tea is piled up and the natural bacteria on the leaves create a reaction that mimics a compost pile. After this process, the tea is aged in underground rooms or caves to further add to its character.

As with many varieties of tea and coffee, Pu-erh is named after the region where it was first harvested. One of the more ancient styles of tea from China, Pu-erh hails from the Yunnan Province, an area that is famous for its ancient, prehistoric tea trees. This large-leaf tea variety is revered for its medicinal value, and is reported to have soothing properties and aid in digestion. Research also indicates that Pu-erh teas lower cholesterol, have blood-cleansing properties and aid in weight-loss efforts. In China, Pu-erh is traditionally consumed with or after meals as a digestive that is known to eliminate cholesterol.

Pu-erh tea is available in black, brick green, oolong and white, and is typically available as loose leaf or as cakes of compacted tea. Pu-erh teas typically found in the U.S. are blended with herbs and other flavors to make the flavor more palatable.

The ritual of enjoying Pu-erh starts with an initial rinsing of the leaves. After the first water is poured on, the tea is drained off. At that point, the cup should be brought to the nose so that the freshly released aroma of the leaves can be enjoyed. After experiencing the aroma, cover the leaves with just-boiling water, cover the cup and steep the leaves for five to seven minutes.


Herb Keepers
Have you ever had trouble keeping fresh herbs fresh? Does your cilantro and parsley go limp or dry after a few days? Using a fresh herb keeper is one way to keep the herbs you purchase at the grocery store or even leftover herbs that you harvested fresher, longer.

A fresh herb keeper works by providing an environment that the herbs can be preserved in for a longer period of time than just leaving them in the supermarket bag or package. The benefit of keeping herbs longer is that instead of just using them for that one particular dish, as most of us do, you are now able to keep them fresh longer and experiment.

Most herb keepers feature a water reservoir to provide constant hydration, while a center tube holds herbs upright, promoting air circulation. Storing herbs upright keeps delicate leaves out of the water and allows air to circulate, keeping herbs and asparagus fresh. The water well irrigates your fresh herbs, allowing the stems to draw up fresh water.