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AAA Grade Cooked Pu Erh Tea / Puer Tea Cake From Yunnan, China

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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.

 

AAA Grade Cooked Pu Erh Tea / Puer Tea Cake From Yunnan, China

 

 

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  2011

 

Origin  Manzheni, Yunnan 

 

Size 

200g

 

Product Rating   

 

 

User’s snapshot

 

I think it was a good choice. Before brewing the dried tea has a very pleasant aroma reminiscent of leather and aged pipe tobacco. On brewing, the color is a deep, clear red with a strong and pleasant scent.

 

 

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
AAA Grade Cooked Pu Erh Tea / Puer Tea Cake From Yunnan, China

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