Pu'er tea, otherwise known as dark tea, is an ancient form of tea usually pressed into cakes. Traditionally, this was done as a preservation method for teas traveling long and far. The flavors of Pu'er are known to improve with age by way of fermentation. There are two main categories of Pu'er tea, ripe (shu) and raw (sheng). Our Pu'er Sheng is made from leaves grown at 1200 meters, where the leaves are left to ferment on their own. Sheng Pu'er has a lighter body, compared to Shu. This Pu'er was produced in 2005.
Ingredients: Pu-erh tea
Tasting notes: Earthy, dewy, slight bitterness, mild sweetness
Brewing Tips: Dislodge, chip, or break 1 teaspoon of the Pu'er cake with a tea pick or your hand. Use 1 tsp. of tea per every 6 oz. of boiling water. Steep for 2-5 minutes (200 degrees). Re-steep as many as 2-4 times or until the flavor becomes too weak.
357 g (Approximately 100 cups of tea)
This Pu'erh tea is naturally caffeinated
Origin: Yunnan Province, China
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This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. Always consult with your doctor before making any changes to your diet, especially if you are pregnant, nursing or have existing conditions.