|About Leaf Pu-Erh - Pu-Erh Tea
Pu-Erh tea has been around for centuries, perhaps millennia. Fables referring to the drinking of Pu-Erh date back to 1000 B.C.E. It has been used traditionally as a digestive aid and is believed to help lower cholesterol. All Pu-Erh teas come from the Yunnan Province of China and are made from a large leaf variety of the Camellia sinensis plant. Pu-Erh tea is gently composted and can be aged from one to well over fifty years. It is often pressed into cakes of different shapes and sizes. Our Pu-Erh is in loose leaf form has been aged for at least 2 years.
A Few Words On Taste
Pu-Erhs are noted for their full-body and dark, opaque amber liquor. This loose leaf Pu-Erh is no different. You will note that the liquor is smooth, has a silky mouth-feel, and is a touch sweet. This tea is usually enjoyed without the addition of milk or sugar, as these ingredients would distract from its complex, woody aroma and flavor. However, if you need to satisfy a sweet tooth, a touch of a natural sweetener and a dollop of milk makes it a treat.
- Fill your kettle with freshly drawn water from the purest available source.
- Heat the water to boiling.
- Measure 1 rounded tsp. of tea per 6 ounces of water.
- Place the tea in your preferred brewing vessel: teapot, filter basket, large tea ball, etc.
- Pour the heated water over the tea, thoroughly wetting all the leaves. Steep for 2-3 minutes, then serve.
- Note: This tea will have a better flavor if you quickly rinse the leaves before steeping. To do this, simply cover the leaves with boiling water in your brewing vessel, let sit for 10-15 seconds then pour off the water. Then steep as directed.
- Steep this tea 2 or more times. The 2nd and 3rd infusions are often the best.
Ingredients: Pu-Erh tea from Yunnan, China. Contains caffeine.