Pu Erh

Pu Erh tea, native to Yunnan Province, China, stands out for its specific, somewhat unusual taste. Pu Erh also stands out in its production process - initially the tea is prepared as green and then fermented in a natural or accelerated way, thus obtaining the aroma of caramel, wood and fruit flavors. The colour of the prepared tea is dark red, almost black. Most teas are recommended to be consumed in the first year after production, while Pu Erh, on the contrary, acquires better and higher quality over time.

In the past, Pu Erh tea leaves fermented naturally because there was no rapid transport and the tea began to ferment already during transport. With the advent of mechanical transport, teas are delivered quickly, so artificial fermentation is used to make this tea - the leaves are stacked and soaked in hot water to speed up the fermentation process.

This tea has long been considered in Chinese folk medicine as beneficial to health: facilitates digestion, lowers blood cholesterol, has antimicrobial properties.

Pu Erh Tea Preparation

Serving Size: 3 - 5 g.

Pour 150 ml of 95-100℃ water for a short time on the tea for 5-10 seconds, pour off and pour again for 20-30 seconds.

For cold tea: 3 - 5 g of tea, 150ml of water, keep in the refrigerator for 6 - 8 hours and then the tea will be prepared.

Origin: Yunnan