Yunnan Province, in the southwest corner of China, is believed to be the birthplace of tea. Certainly the origin of many teas we drink today, but is most famous for its Puer (Pu’er, Pu-erh) tea. Deep, rich, earthy, this aged tea has become very popular in the west. Unheard of just a few decades ago, it is now prized for its medicinal properties, mushroom-y depth of flavor, and its story. We are intrigued to think that of this tea being hand-picked from ancient trees far away in remote areas, untouched by modern technology; produced and aged for us to enjoy on the other side of the world.

Puer tea is the tea in The Tea Girl of Hummingbird Lane by Lisa See. This is the fictional story of Li-Yan, her family and community, growing and producing tea in a very remote village in Yunnan. However, it is told against a rich background of historical and cultural facts that are engaging, pulling the reader into a world that helps add to our understanding about this wonderful tea.

If you enjoyed this book, please check out this article in ​the Tea Journey​ magazine, Of Family & Tea: Novelist Lisa See’s Tea Journey​, by Arris Han. She shares with us Lisa See’s family’s story and Ms. See’s own particular journey that resulted in the writing of ​The Tea Girl of Hummingbird Lane​.

Are you a Puer junkie? For a deeper understanding of this tea, I suggest: ​Puer Tea: Ancient Caravans and Urban Chic (Culture, Place, and Nature). Well researched, very detailed, with some surprises, to me, on this tea. The modern story of puer tea is complex and sometimes confusing. Raw or Ripe? Where should the tea be aged for the best flavor? Does it really matter? Is it really being produced in the old way from ancient trees or is it just slick advertising? How do I know I getting the real deal?

​If you are a beginner in drinking puer tea, here are a few basic tips in steeping. Whether using formed or loose tea, you will need about 2 grams per 6-7 ounce of spring water. About a rounded teaspoon. Pour boiling water over the leaves to cover; swish around and drain water off the leaves. This is “washing” the leaves and you do not want to skip this step. It really makes a difference to the flavor. After the rinse water is drained, pour boiling water high over the leaves and let steep about 2-5 minutes. (This is your chance to use the beautiful Gaiwan you purchased just because you liked the way it looked!) Puer tea can be re-steeped 5-6 times or more, adding on a minute for each steep.