Famed for its health properties and having a character described as elemental, musty and with dank earthy tones.
The leaves are picked, rolled, withered in the hot sun, after which they are steamed and pressed into cakes. This Pu-erh is broken up out of the cakes to make it easier to deal with. The steaming process generates some moisture and when compressed (without drying) into the cakes, in the course of time the tea takes on a musty and earthy character. Pu-erh that gets somewhat mouldy before it naturally dries is considered the best. Pu-erh is then stored for years. As with wine, young Pu-erh is considered the least valuable whereas Pu-erh 5 years or older is more highly prized. The taste of Pu-erh becomes more mellow with age and perhaps more acceptable to the western palate.
The flavour has been described as mellow, however, those not accustomed to it might not enjoy the old character.
Origin: ChinaIngredients: Black tea (Pu-erh style)
Region: Yunnan Province
Caffeine Guide: Medium
Growing Altitudes: 1500 – 4900 feet above sea level
Antioxidant Content: Medium
Grade: Pu-erh 1 year vintage
Infusion Colour: Dull, black
Process: Special Pu-erh process, Handcrafted.
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Iv never tasted this tea before, it's truly unique like all your teas , wonderful taste I have it as my first cup of tea in the morning, and occasionally during the day. I drink probably far too much tea of different sorts freon Tea cakes, so I limit myself to two of Pu - erh to leave room for other favourites .