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raw pu-erh

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Ingredients: Tuo Cha style, premium pu-erh tea (raw)

Cup Characteristics: A delightful cooked rice taste

Options: Not suggest adding anything extra

Benefits: In traditional Chinese herbalism, pu-erh tea is considered to open the meridians, 'warm the middle burner' (the spleen and stomach) and be beneficial to 'blood cleansing' and digestion. For these reasons, it is often consumed after heavy meals or drunk as a hangover cure or preventative. Pu-erh is also known for lowering cholesterol, lowering blood pressure and increase metabolism.

Fun to know: Pu-erh originated thousands of years ago in the Yunnan Province of China, where large-leaf tea trees grow. Its history relates closely to the tea trade in China, and it is named for the town from which it was originally sold en route to other countries (Pu-erh City). It was originally compressed into shapes for more efficient transit, and it acquired its dark color and flavour due to natural fermentation in transit to its final destinations.

For many years, pu-erh has been aged. The aging process results in a slow fermentation and it can take up to 15 years for a 'raw' (unfermented) pu-erh to get the dark color and flavour that pu-erh drinkers desire. However, in the 1970s, a style of processing called shou processing (or 'cooking') was developed to expedite the fermentation process. Tuo Cha or “dome-shaped bowl tea” is a compressed tea, usually made of pu-erh. The shape resembles a bird’s nest and Tuo Cha range in weight from 3g to 3kg or more.

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