Brewing hints: Brew one of these delightful little cakes in hot but not boiling water for a couple of minutes. This tea has been composted as part of the production process and because of this it is IMPERATIVE to pour away the first infusion of the leaves. It is possible to re-brew these three or even four times.
Leaf: Small cakes of compressed cave tea.
Origin: Pu’Er, Yunnan, China.
Characteristics: The second infusion, after disposal of the first, will give a very dark liquor and earthy tasting tea with hints of red plum. Second and subsequent infusions will be milder and lighter in both flavour and colour.
Serving suggestions: Enjoy with distinguished Chinese guests or with anybody who appreciates the Chinese art of tea-making.
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Pu’Er is a strong, earthy and distinctive tea with an acquired taste reminiscent of a wet woodland after fresh rain. This tea has been composted as part of the production process and because of this it is IMPERATIVE to pour away the first infusion of the leaves.
Its broad leaves and unique fermentation process give it cholesterol-lowering properties and recent research suggests it may aid slimming by helping the body to break down fat and boost the metabolism. The tea is compressed into small discs resembling little bird nests. This tea unusually brews in less than a minute resulting in a dark red infusion with the unique Pu’Er taste. Made from the Da-Ye or ‘Big Leaf’ sub variety of Camellia Sinensis Assamica (one of 260 sub varieties of Camellia Sinensis found in Yunnan and 320 found in China), Pu’Er is named after a town in central Yunnan. This town marked the beginning of the perilous Tea Horse Route between China and Tibet.
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