The Pu Erh tea is still a well-kept secret. Despite its great popularity in China, where it has several virtues including the reduction of bad cholesterol and a beneficial effect on high blood pressure, it remains little known here. Discovering it is adopting it. It may very well serve as an appetizer before a meal.
Pu erh tea is post-fermented. Different methods exist to transform it. In the case of cooked Pu erh (or ripe), the tea leaves are dried under the sun before being rehumidified, forcing accelerated fermentation, for several days, under the action of micro-organisms. The leaves are then compressed in various forms.
You can enjoy it now or keep it for many years so it improves in taste and value. This tea gives a red-black infusion. It has a sweet and fragrant taste. This tea is very generous as a portion of tea leaves allows 4 to 6 infusions in the same day.
N.B. You should rinse the tea leaves for 20 to 30 seconds with boiling water before throwing out this first brewing.
