Wat is Pu-Erh thee?

What is Pu-Erh Tea?

Pu-erh tea originates from the Yunnan province of China and is named after the market town where it was first developed.

Pu-erh tea is post-fermented, meaning the tea leaves undergo a microbial fermentation process after being dried and rolled, which darkens the leaves and changes their flavor. Due to the ripening under high humidity, sufficient moisture and enzymes remain present for fermentation.

Not only does this process allow the tea to improve with age like a fine wine, but many pu-erhs can keep their freshness for up to fifty years!

Puerh tea is typically made from a larger leaf stem of the Camellia Sinensis called Dayeh. These are old trees with mature leaves that are said to be between 500 and 1000 years old. These trees are usually grown in temperate regions and while they can be harvested all year round, the appropriate time to harvest is mid-spring. Various conditions and environmental factors can affect the flavor profile of pu-erh, resulting in a rich experience for the tea drinker's palate of this bold tea that can be smooth, fruity, peaty, grassy, ​​musky, spicy and earthy.

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