Pu-erh or Pu'er is a variety of fermented and aged dark tea produced in the Yunnan province, in southwestern China. It is made from the leaves and stems of the Camellia Sinensis Plant. This is the same plant that is used for making Green, Oolong, and Black teas. Though the same source plant is used, the different teas are made by using different processes. Green Tea is not fermented, Oolong tea is partially fermented. Black tea is fully fermented, and Pu'Erh Tea is post-fermented. This means Pu'Erh Tea’s processing includes both fermentation and then prolonged storage, or “aging,” under high humidity. Pu'Erh Tea that is aged for a longer period of time is supposed to taste better. HISTORY The history of Pu'Erh tea is fascinating. Pu'Erh Tea is one of the oldest types of tea in China with a rich history of over 1700 years that can be traced back to the Eastern Han Dynasty (25-220 AD). During it's height of popularity, Pu'Erh tea was freely traded and even used as money for bartering goods. Premium Pu'Er tea was offered as a tribute tea to the Emperor of China and to this day Pu'er tea remains a highly valuable commodity. HEALTH BENEFITS Pu'Erh tea is revered in China as a traditional medicinal tea with many health benefits. Especially the promotion of weight loss, reduction of cholesterol, aiding digestion, and cardiovascular protection. Pu-erh tea contains caffeine which works to stimulate the central nervous system, and muscles. Pu-erh tea also contains antioxidants and other substances that help protect the heart and blood vessels. BREWING METHOD To break Pu-erh cake, always start from the side. Use Pu'Erh knife or Flat-head screwdriver. Insert the knife into the edge of the cake. Gently work up and down until loosens. Pick about 5g~7g and put it into Yixing teapot (130cc~150cc) or Gaiwan. Pour boiling water, wash leaves once for about 20 seconds. Tea can be poured into a pitcher, ready to be served. Repeat again-extending infusion times-20s,15s,10s
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