Pu’er (also called pu’erh, pu-er, pu-erh ) is the most famous dark tea 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 raw Pu’er tea comes from Nan Nuo Mountain, Xi Shuan Ban Na area in Yunnan Province. The leaves are from old trees of more than 300 years old. It is harvested in the year 2008, and it was only under sun-dried which allows it to keep the original taste from the leaves. The long-lasting aftertaste is its most charming characteristics compare to other teas.
This tea is not recommended to starters who may not get used to strong tea flavor. It will keep on fermenting naturally under certain climate condition (enough temperature change and humidity). Thus, tea quality including the leave shape, color, soup, aroma and taste will change year after year.
Some areas in the west may have difficulties to get the same strong after taste from raw Puér, because of water condition, especially if your water contains too much mineral content. I would suggest you to filter your water or try bottle water from different brand. You will be surprised how much water changes your tea. -- Minyi
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
