Brewing up an international brand

Big push for Pu'er tea on the global stage as growing methods improve

It is a conventional wisdom among Chinese people that after a heavy meal, a cup of Pu'er tea will help to cut the grease and remove excessive fat from the body.

Now China's giant medical group Tasly has taken the ambitious step of trying to make it "the third coffee" for people in the West.

"It has a good taste, is good for one's health and it does not affect sleep. Some of our distributors in the United States said it would be a perfect substitute for the third coffee in the afternoon," said Jia Lihui, general manager of Tasly Deepure Tea Technologies Co.

The company is wrapping up the construction of a huge manufacturing base in Pu'er city, in Southwest China's Yunnan province, with an output capacity of 1,000 tons of tea a year.

Traditional Pu'er tea is made into biscuits or bricks, which need to be broken before being mixed with hot water and drunk. Hundreds of years ago traders would travel thousands of miles on the ancient Tea-Horse Road (chamagudao in Chinese), to transport Pu'er tea to Tibet and Southeast Asia. It became a vital drink for Tibetans who had little fruit and vegetable in their daily diet to decrease lipids in the blood and fight arteriosclerosis.

Pu'er city, the starting point of the ancient Tea-Horse Road, is also the home of Pu'er tea.

Pu'er is a special kind of tea grown in southern Yunnan. The tea is so well known that the local authorities decided five years ago to change the name of their hometown from Simao to Pu'er.

Tasly uses modern extraction processes to make highly purified Puer tea extract and completely remove any possible heavy metals, pesticide residues and foreign substances.

"Based on Pu'er's effective function in lowering lipid levels, helping weight loss and reducing blood pressure, we want to make Pu'er tea a kind of fast-moving consumer good. We expect a lot from the overseas market, especially the US," said Jia.

Tasly's subsidiary company in the US is preparing for Food and Drug Administration's tests so it can start to promote the product widely.

"If we succeed, we would be ushering in a new era of Pu'er tea, an ancient crop that has grown on this land for thousands of years," said Liu Lun, deputy director of the Tea Bureau in Pu'er city.

According to He Jitang, owner of Longsheng Pu'er Tea factory, while the drought has made the leaves thinner, weaker and less attractive, it has also made the quality better because the picking was delayed and, therefore, the spring tea had time to gather more strength.

Zhang Baosan, president of the Yunnan Pu'er Tea Trade Association, said many people find that the taste, fragrance and health benefits of Pu'er get better after it matures.

"Pu'er tea used to be matured naturally while being transported on horseback from Yunnan to Tibet," Zhang said. "But now that maturing process can be controlled and standardized."