Pu-erh tea (also commonly known as 'puer,' 'pu'er,' 'po lei' and 'bolay' tea, and known as 'dark tea' or 'black tea' in China) is a semi-rare type of tea that is made in Yunnan, China. Good quality pu-erh tea has a deep, rich flavor that many consider to be earthy or mushroomy. Good quality pu-erh often appeals to coffee drinkers and pairs well with rich desserts.The flavor and reputed health benefits of pu-erh tea also make it a great option for drinking after a heavy meal to aid digestion; indeed, in China and Hong Kong, it is often consumed during and after heavy or greasy meals, like dim sum. Recommend Brewing Instruction: Gently pry off about a teaspoon or two of leaves. You can use a pu-erh knife (available from most pu-erh retailers) or another small, dull knife to do this. Quick rinse to remove the dust that has formed as the pu-erh has fermented, as well as to 'awaken' the leaves (prepare them for infusion). To rinse your pu-erh, place the tea leaves in a brewing vessel, pour near-boiling water over them and then quickly discard the water. After you've rinsed your pu-erh, you're ready to steep it. We recommend using water that's around 212 degrees Fahrenheit/100 degrees Celsius and steeping for 15 to 30 seconds (if using a yixing teapot or gaiwan) or three to five minutes (if using Western teaware). Some people prefer to use fully boiling water for a stronger flavor. Temperature: 212 degrees Fahrenheit/100 degrees Celsius Rinse (1-2 sec) 1st Brew (10 sec) 2nd Brew (10 sec) 3rd Brew (20 sec) 4th Brew (30 sec) 5th Brew (40 sec) 6th Brew (1 min) 7th Brew (1.5 min) 8th Brew (2 min)
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