TOP TIPS: Starting a Puerh Tea Collection

 
A collection of old teas

Comparative Exploration of the Old & Modern Style of Puerh Gushu - Early Stage of Ageing

 

Gushu raw material is the most highly prized and sought after for puerh tea. The raw material is harvested from big trees that can be well over a hundred and even a thousand years old. Old gushu represents a natural origin of tea leaves that is rich in nutrients, possessing a depth of character and layered in complexity making the characteristics of old gushu very unique and compelling. The transition from the old to modern style of puerh gushu is representative of the changes within the industry shaped by time, the limitation of natural resources against growing demand, changing traits to entice growth into new markets, new technology and the pursuit for quick profits.

Visiting an Ancient Salt Mine

During man’s early years salt was a vital ingredient for survival. It meant food could be preserved and thus made available during lean times. This importance made salt highly prized and the salt trade brought immense riches to merchants who would coin the saying “salt was more valuable than gold”.

Natural Fermentation – Local Black Mushrooms (Hed Tup Tal)

In Thailand these mushrooms are locally known as Hed Tup Tal (aka เห็ดตับเต่า) and if there was to be a mushroom version of puerh tea this local delicacy would be hard to beat. Very much in line with ripe puerh tea, Hed Tup Tal possesses an intensely dark color that varies from brown to black and despite their strong appearances both have gentle and mild characteristics. The mushroom tastes mildly earthy with a deep mushroom flavor.

Natural Fermentation w/ Honey and Banana

 Day 1: Sliced elephant bananas preserved in raw honey

Local Bananas in Thailand – A Rare Find

Little (lady) and large (elephant) the size of both easily differentiates each from the other. 

Natural Fermentation – A Bad Batch

A Bad Batch - After 2 months this batch became slimy, forming clusters of floating matter and reeking of a sour and putrid smell. The taste was quite stomach turning and horrible.

Natural Fermentation w/ 1970s Fuzhuan Brick – Part 2

i) The above photo shows the result of 2 months of fermentation at room temperature. The color of the tea brine has lightened considerably from the first day in mid Nov 2015. ii) To stabilize the batch the jar was refrigerated. The reduced state in the follow up photo shows that I have been actively testing the results for the past month.

Natural Fermentation w/ 1970s Fuzhuan Brick Part 1

 

A new batch of fermentation using tea brewed from the1970s Fuzhuan Brick (People’s Unification Tea)

Natural Fermentation – Amla in a Tea Brine Solution Part 2

 

Cured meat with pickled Amla and some crackers.

I am happy and relieved to report that the outcome of the pickled Amla did not go down the drain. The process of natural fermentation progressed very smoothly without any UFOs (unidentified floating objects) appearing and igniting my imagination for the worst. The jarringly sour, bitter and astringent character present in the fresh fruit has been totally transformed. These little pickled fruits remind me a lot of traditional salted olives and this is how I have been eating them.

Natural Fermentation – Amla in a Tea Brine Solution Part I

Embarking on a new adventure can bring new thrills and excitement. This is how I feel about this particular fermentation project. It is the first time that I will be attempting to use freshly brewed tea to naturally ferment food and perhaps create a healthy probiotic tonic as a bonus. Unlike kombucha I will be attempting to ferment freshly brewed tea with only salt combined with a vegetable or fruit. If you have done something similar I would dearly love to hear from you. It is not only to share in the experience but to have the comfort of knowing that there are others perfectly sane, normal and intuitive people who commonly carry out this activity :)

Amla packs a strong punch in taste. The fruit is jarringly sour, bitter and astringent to the point of bringing puckered faces to the newly initiated.

Natural Fermentation – The Pickled Cucumber

For many people I know including myself at times “maintaining health” is one of the most overlooked aspects in everyday life. We live in a fast paced world, the demands are many and the distractions are endless. We are simply too busy that good health is habitually taken for granted and undervalued. It is only when under painful or extreme adversity caused by terrible illness that the true value of good health emerges. It is during those dark days that all the wealth in the world will appear insignificant by comparison to simply alleviating relief and regaining the freedom of our physical and mental normalcy. Good health allows us to better appreciate all the things around us including the tea we drink. Good health provides us with the capacity to live a fuller life adding color and joy to our journey through life. With more research pointing to the importance of maintaining a healthy gut flora (Ref 80% of our immune system is in our gastrointestinal (GI) tract), this is where I will begin with the humble pickled cucumber.

In my books what you see before you is a superfood awaiting transformation (... think Clark Kent and Superman). The above picture show freshly prepared cucumbers  (w/ dill and red peppers) immersed in a salt brine solution awaiting natural fermentation to take place. By selecting the most natural ingredients available, you create an environment for natural bacteria and beneficial microbes to thrive. Natural fermentation does not require heating or pasteurization and is kept free from artificial preservatives in order to maximize the benefits. In this case only salt, water and fresh cucumbers make up the essential ingredients.