Pu-Erh Tea

Pu-erh tea is a unique type of fermented tea traditionally produced in Yunnan Province, China. The leaves undergo a microbial fermentation process after they have been dried and rolled, which can last from several months to many years. This results in a tea with a deep, complex flavor and dark color.

Origin: Yunnan Province, China
Plant: Camellia sinensis var. assamica Processing: Fermented and aged

Types of Pu-erh:

• Sheng (Raw) Pu-erh: Undergoes a slower, natural fermentation process
• Shou (Ripe) Pu-erh: Undergoes an accelerated fermentation process

Flavor Profile: Pu-erh teas are known for their deep, earthy flavors. Young pu-erh can have a bitter and astringent taste, while aged pu-erh develops smooth, woody notes with hints of sweetness. Some describe the flavor as reminiscent of damp earth or mushrooms.

Health Benefits: Pu-erh tea is valued not only for its unique taste but also for its potential health benefits:

• May aid in digestion and help reduce cholesterol levels
• Could assist in weight management by increasing metabolism
• Rich in antioxidants, which may help combat free radicals in the body
• Potential to improve blood sugar regulation

Preparation: Pu-erh is often sold in compressed cakes or bricks. To prepare, break off a small amount and rinse briefly with hot water before steeping. Use water at a full boil (212°F / 100°C) and steep for 30 seconds to 5 minutes, depending on personal preference. Multiple infusions are common, with the flavor evolving with each steeping.