Loose leaf Shu Puer tea 2000

Loose leaf Shu Puer tea 2000 tea is one of the most classic ripe Puer products.

A good management of fermentation is essential to get an ideal flavor of aged Shu Puer tea. Mellow taste and long sweetness. It has been stored for more than 15 years. With years its age aroma appears and tea liquid becomes more smooth and soft. Puer tea can be stored for a very long time, the longer you keep better it tastes and the higher its quality becomes.

PLACE OF ORIGIN:

Menghai, Yunnan, Cina.

PRODUCTION:

Loose leaf Shu Puer tea 2000

picked up from small leaves, an extremely rare and beautifully aged loose leaf cooked Puer from the 2000’s, riped by fermentation. Puer shu tea is a macrobiotically fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves of the tea plant. It is thus truly a fermented tea, whereas teas known in the west as black teas (known in China as Red teas) have only undergone large scale-oxidation through naturally occurring tea plant enzymes. Mislabelling the oxidation process as fermentation and thus naming black teas, such as Assam, Darjeeling or Keemun, as fermented teas has created endless confusion. Only tea, such as aged Puer Shu, that has undergone microbial processing can correctly be called a fermented tea.

INGREDIENTS:

tea puer

BENEFITS

:

Loose leaf Shu Puer tea 2000

is a wonderful tea for weight loss. It has been known for centuries for its ability to help break down fat in the body, digest fatty foods, increase your metabolism and reduce cholesterol levels in the blood. Puer is also ideal for those who are looking for long term weight loss maintenance when combined with a healthy diet. One scientific study shows that Puer tea also contains polyphones which attack free radicals and toxins in the body, helping to prevent many diseases.

PREPARATION

Loose leaf Shu Puer tea 2000  is generally expected to be served in Gongfu style, generally in Yixing (clay, ceramic or porcelain) teaware or in a type of Chinese teacup called a gaiwan. Optimum temperatures for are generally regarded to be around 95 °C for quality. The tea is steeped for 12 to 30 seconds in the first few infusions, increasing to 2 to 10 minutes in the last infusions. The prolonged steeping sometimes used in the west can produce dark, bitter, and unpleasant brews. Quality aged Puer can yield many more infusions, with different flavor nuances when brewed in the traditional Gong Fu method.

STORAGE:

we recommend to store

Loose leaf Shu Puer tea 2000

in a cool, dry and dark place.