Pu Erh Red Tea

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Description

The tea variety "Pu Erh"

Pu ErhPu Erh is unique. Its aroma and structure have a certain attraction. In the long history of Chinese tea, Pu-Erh tea, which is one of the oldest varieties, has a special place. There are many myths surrounding this mysterious tea. Since the Han dynasty (25-220 AD), the tea, obtained and ripened in an elaborate and time-consuming process, was traditionally offered to the emperor as an exquisite present and was reserved for the aristocracy for many centuries. At some times the precious item was even used as a means of payment that was certainly outweighed by gold.

Pu Erh is traditionally obtained from the leaves of old, wild tea trees that grow in southwest China in the Yunnan province, but also on the tropical border areas with Burma, Vietnam and Laos. The leaves are much larger than those of the other tea plants and have a slightly different chemical composition.

Pu Erh comes in countless variations. There are not only different shapes and sizes, but also different degrees of fermentation, leaf quality, age, storage types. Basically the following

Manufacturing

Harvesting Pu Erh Tea The preliminary stage of both types of Pu Erh is the "máochá". The freshly picked leaves are treated very carefully to avoid breakage and unwanted fermentation. Depending on the weather conditions, they are either laid out under the sun or in a well-ventilated place to wither to reduce the water content. When it rains, the leaves are withered with the help of hot air: this subtle difference in production significantly influences the quality of "Máochá" and later of Pu Erh. After wilting, the leaves are roasted in large woks or iron pans, thereby stopping the activity of the enzymes (fermentation). The "máochá", a green tea, was created.
Now the leaves are either pressed into its shape as “green, unprocessed Pu Erh”, where it matures naturally over the years, or it is further processed into “artificially matured” Pu Erh.
For the artificial aging of the Shou Pu Erh, the tea leaves are subjected to certain processes such as "moist layers on top of each other" in order to let the tea age faster. This process was developed to imitate the naturally ripened green pu erh. Such a tea can be sold after a few weeks.

Taste

The young green Pu-Ehr teas have a very aromatic infusion with a light but clearly pronounced camphor note, taste like herbs or have floral nuances. Often the aromas of dried fruits such as plums can be recognized. Sometimes the teas can be bitter, but still leave a pleasant, sweet aftertaste.
The matured Pu Erhs should never taste moldy and musty. The taste should be very soft with a touch of tartness and no sour elements. The infusion is very strong and thick.

Healing effects of Pu Erh


There are many myths and misconceptions about the health effects of Pu Erh tea. It is praised for its digestive support and as a "fat burner" Pu Erh stimulates fat burning, lowers cholesterol and even counteracts the unpleasant side effects of high alcohol consumption. Neither these nor any other effects have ever been scientifically proven.

PREPARATION

It should be brewed for 3 to 7 minutes, preferably pouring soft water. Due to its efficiency, it can be brewed several times. Pu Erh is a very aromatic tea with a distinctive taste and earthy aroma.

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