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Puerh is an aged tea from China prized for its medicinal properties. It has a natural "musty" flavor since it is deliberately aged with bacteria cultures (the more pleasant term is probiotics). To mute some of these musty elements without losing the heaviness, this blend contains peppermint, clove, and a little bit of licorice root. Puerh can be brewed almost indefinitely: 5 minutes, 10 minutes, 20 minutes, even 50 minutes. When Puerh is steeped a long time it can become as full-bodied and dark as coffee, but it never turns bitter, acidic, or astringent. It just gets stronger, thicker, fuller, and sometimes sweeter. Coffee drinkers love this tea. Use 1 rounded teaspoon (3 grams) per cup (8 oz) of boiling water (212 degrees). Steep for 7 - 10 minutes and then enjoy! Our 2 oz bag makes approximately 24 cups of tea. For Iced Tea, use 2 rounded teaspoons steep as normal and pour over ice.
Note: All tea may be steeped at least twice and still retain most of its flavor.
What is Puer?
Puer is a subcategory of dark tea. It is an aged tea from the Yunnan province of China. It has an active (probiotic) bacteria that deepens the flavor of the tea over time. In theory, the older it is, the better and more valuable it becomes.
What does it taste like?
Puer can have an earthy, rich, and dark flavor. It can also be sweet and floral with a tingling sensation.
How do they age it?
The specifics of aging are closely guarded trade secrets.
What types are there?
There are two types of puer: shou (or cooked: black/ripe) and sheng (or uncooked: green/raw). Shou puer goes through an accelerated secondary oxidation process resulting in a deeper, darker brew. Sheng puer is oxidized naturally and gradually over time, initially producing a much lighter, more "green" brew. Puer can be loose leaf, or it can be compressed into cakes or bricks.
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