Puer Mini TuoCha from Menghai area, Yunnan province, made from the antique tea trees, uses the Shu Cha or cooked method of manufacture whereby the pu-erh undergoes an additional oxidation step that speeds up the aging process and improves in taste over time.
PLACE OF ORIGIN:
Puer tea is produced in the Chinese province of Yunnan, exactly in Menghai.
Pu’er Mini TuoCha is a microbially 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 have created endless confusion. Only tea, such as Pu’er, that has undergone microbial processing can correctly be called a fermented tea.
Pu’er tea 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. Mini TuoCha 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 Pu-erh tea also contains polyphones which attack free radicals and toxins in the body, helping to prevent many diseases.
Pu’er Mini TuoCha is generally expected to be served Gongfu style, generally in clay or purion (very porous) teaware or in a type of Chinese teacup called a gaiwan. Optimum temperatures are generally regarded to be around 95 °C for lower quality Pu’ers and 85 89 °C for good ripened and aged raw Pu’er. 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 Pu’er can yield many more infusions, with different flavor nuances when brewed in the traditional Gong-Fu method.