Pu’er (also called pu’erh, pu-er, pu-erh ) is the most famous dark tea and originates in Yunnan. Pu’erh is classified by shape, processing method, region, cultivation, grade, year and season; and each of those has impact on the tea’s taste. Just like red wine, most non-cooked pu’erh matures as they grow in age; which affects the tea’s taste, quality and price. The source and best pu’erh teas come from the famous six mountains located in Xishuanbanna (Yunnan, China) and since all the mountains have a slightly different climate it affects the taste of each tea.
This classic pu’erh tea comes from Nan Nuo Mountain, Xi Shuan Ban Na, and has been processed to closely imitate the taste of aged and furmented Puér. As such the price of cooked pu’erh teas are lower, but the taste and quality of the same tea aged for years can be reached without waiting.
This tea is recommended for people new at pu’er tea who want to try out a pu’er tea without investing too much money, the tea brews very easy and is very forgiving when you don not use timed brewing.
Brewing Instructions
- Recommended amount per person: 3~5 g
- Dry leave weight (g) : Water amount (ml) 1:50
- Water temperature: 95-100°C
- Refill times: 10-15 times
Health
- Weight loss
- Prevents heart diseases
- Helps against blood solidification
- Cholesterol control
- Reduces high blood pressure
- Anti-aging
- Digestive aid
- Reduces chance on cancer, tumor
- Increases blood rate of flow
- Helps cure hangover
- Detoxify liver
More Information
Dark Tea:
Dark tea (Hei Cha in Chinese) can be directly translated to Black Tea. The name dark tea is not so familiar in the west because most dark teas are consumed among the minority nations as daily drink in remote areas in China (also called border area tea). However, dark tea is getting well known late years because of its approved distinctive benefits for health and its appreciated value along time growth.
The value of dark tea grows along with its age, a perk very different from most of other teas. While aging under proper condition, dark tea will not lose its quality like other teas but instead, the leaves color, infusion color, aroma, flavor and quality will improve. You can consider aged dark tea as antique, some teas should be kept for decades. Stocking dark tea, especially fine Pu’er, has become one of the popular investments and makes for an ideal gift just like red wine in Europe.
Process Steps: Withering → Rotating → Long fermentation→ Drying
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Customer Reviews
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very nice and earthy
Review by Jerome, 5/6/11 - I like the earthy undertone of this tea, it drinks easily at any occasion and I can refill up to 15 times before the taste gets less! Great tea
