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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.
Smooth, mellow, aged woody flavour.
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.