Pu-Erh Tea

PU-ERH TEA - indulgence requires patience

Centuries ago Pu-Erh tea was reserved for the privileged Chinese. This tea is re-hydrated after fermentation in order to enable a second fermentation, leading Pu-Erh teas to be called post-fermented teas. Pu-Erh reveals its character layer by layer; unlike most green and black teas, its quality and flavour enhance with age. Its maturation process takes at least five years when produced using traditional methods. It is also called ‘red tea’ because of its reddish colour in the cup and is known for a very strong, earthy, slightly sweetish flavour. The older the Pu-erh, the more precious it becomes.

Chinese medicine still draws upon the health-promoting properties of Pu Erh tea today. It is said to bring the Yin and Yang of the body into harmony. The leaves of Pu Erh come from the Qingmao tea trees of the city of Pu'er in the Chinese province of Yunnan. This ancient tea variety has been grown there for almost 2,000 years.