Not Too Deep With Pu'er Tea
To deep or not to deep is not a question. Learn about pu'er tea with these simple facts.
2000 years of history, the only tea that is actually fermented.
A “living tea” which ages well like wine, a slimming and naturally safe dieter's tea.
With these many hats, no wonder Pu’er is one the most well-known eastern teas in the world.
The raw Pu’er goes through a handling process like green tea, after that it is carefully stored and aged for future consumption.
Within 10 years, the longer it’s aged the better it tastes, and the less caffeine it contains.
The ripe Pu’er undergoes a faster, deeper aging process that consists of piling it together and adding moisture to encourage oxidation and fermentation.
This process takes only a few months and tea only needs to age for two to three years to reach the best taste it could be.
After that, depending on the storage condition, the tea has the potential of developing a richer taste.
The two Pu’er teas we picked are of great taste and great values.
Satisfying Sticky Rice Pu’er
Made of ripe Pu’er and an herb with sticky rice aroma, detoxifying and satisfying
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