Pu'erh - Old Style Tuo Cha (75g)


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The Pu erh are teas originating from Yunnan, southwest of China, more exactly from Xishuangbanna, a region that is at the frontier of Burma and Laos. Their leaves come from a Camellia sinensis with very large sheets, often wild Camellia sinensis which are many hundred years old. These teas were compressed in order to facilitate transport by caravans. It is the oldest type of tea that we know. It gained renewed interest because of its medical properties and the evolution of public taste in the last two decades.

Unlike the other types of teas, the Pu erh undergoes a post-fermentation in a cellar which is just as important for its taste as the manufacturing process.

Taste note

Smooth, mellow, aged woody flavour.

Health benefits

Pu erh have the power of eliminating fat and helping with digestion. Animals that drank pu-erh tea had lower cholesterol and triglyceride levels, which are often associated with obesity. Pu-erh tea also increased their good HDL cholesterol which can reduce risk of heart disease. Studies have shown that pu-erh tea can combat cancer and prevent the growth of new cancer cells.

  • Choose good quality water when brewing your tea. This should be preferably bottled or filtered water. Infuser:
  • You can use any kind of tea pot, but small 140ml yixing (ZiSha) tea pot is ideal. A small gaiwan will do. Very small infusing vessels – as little as 50ml are not uncommon.
  • Warm up the tea pot with boiling water, use 2-5 grams of tea, and pour small amount of the boiling water into the pot and pour out, then pour 225-250 ml of boiling water and cover for 1 minute before serving. The shorter the steep the milder the tea will be, so adjust to your own taste.
  • Boiling temperature – 95-100°C (203-212°F)
  • You can use this amount of tea 12 to 15 times, but for each additional brew you should add 30 seconds to the steeping time.
  • You must fully drain the teapot each time to stop the tea leaves from brewing.