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Pu-erh tea (also commonly known as 'puer,' 'pu'er) is a semi-rare type of tea that is made in Yunnan, China. In the West, pu-erh tea is known for its health benefits.
Shou puerh processing involves the application of heat and moisture, as well as the inoculation of the tealeaves with beneficial bacteria. It takes about a year for harvested tealeaves to become 'ripened' or 'finished' pu-erh.
Yunnan Aged Pu Erh Tea For Weight Loss, A Grade Famous Chinese Dark Tea Pu'er
How to make pu her tea
Recommend using water that's around 95 and steeping for 15 to 30 seconds (if using a yixing teapot or gaiwan) or three to five minutes (if using Western teaware). Or fully boiling water for a stronger flavor.
Year 2013
Origin Menghai, Yunnan
Size
357g
User’s snapshot
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Description:
Pu-erh or Pu'er tea is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark tea. The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Pu'er tea can generally improve in taste over time (due to natural secondary oxidation and fermentation). Teas that can be aged finely are typically:
1. Made from high quality material
2. Processed skillfully
3. Stored properly over the years
How to steep tea--for one teaspoonful
| Tea Type | Temp | Water | Steep/Infusion min | |
| Green tea | 85 | 300ml | 45sec--1min | |
| Black tea | 90-95 |
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