Called the "edible antique" in China as it is a dark tea with a mature flavor and texture. The leaves are originally prepared like Green Tea, with minimal oxidation. However, after processing, the leaves are post fermented. This second oxidation period may last several months or even years. This technique was accidentally developed in the ancient tea trade when tea was transported by caravan on camels for sales in other regions of China. They discovered the long journey exposed the tea to humidity and oxygen which altered the aroma of the tea and transformed any bitterness to a sweet, mellow flavor and pleasant mouth feel. It is produced in the Yunnan Province. The tea leaves have a reddish-brown appearance before they are steeped. After infused, the color of the liquor is red, dense and bright. Pu-erh is famous for its feature of "longer steep time, better aroma" which is its most important feature that distinguishes it from other teas.
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