Yunnan Pu-erh (Tuo-Cha) 5 years

Description

Pu-erh 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, or black 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 traditionally begins as a raw product known as “rough” Mao Cha and can be sold in this form or pressed into a number of shapes and sold as “raw” Sheng Cha. Both of these forms then undergo the complex process of gradual fermentation and maturation with time.

Pu-erh is considered to have control of gastrointestinal, oily solution functionality. Japan and France have shown Pu-erh- have lower cholesterol and blood lipids, cardiovascular disease care is helpful. It is perfect drink with heavy meal or after.

How to Brew

1. Place 1 Pu-erh (Tuo-Cha) into a pot (1 Tuo-Cha for 1 cup).
2. Pour boiling water into the pot until the leaves are covered and pour it out immediately. (This step refers to as ‘awakening and cleaning the leaves’).
3. Pour boiling water into the pot and infuse for 2-3 mins then pour all of the tea into the cup.

The same tea leaves can be brewed for 3-5 infusions.

For more information please visit our How to Brew page.