Puer tea Mini Tuo Cha Shu 2012, made from the antique tea trees found there, uses the Shu Cha or cooked method of manufacture whereby the Puer undergoes an additional oxidation step that speeds up the aging process and improves in taste over time. Taste is full of high, deep ripe aroma, soft & smooth tea liquid. The longer it stores, the better aroma & taste it will become. Each Puer Mini Tuo Cha is individually wrapped in 5-6 gr and perfect for a small teapot or can be broken apart to accommodate a single serving.
PLACE OF ORIGIN:
this Puer tea is made in ManÕen Village, Mengzhe, Menghai. It comes from the China province of Yunnan.
Puer 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 has created endless confusion. Only tea, such as Puer, that has undergone microbial processing can correctly be called a fermented tea.
Puer 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. This tea 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.
Puer is generally expected to be served Gongfu style, generally in Yixing teaware or in a type of Chinese teacup called a gaiwan. Optimum temperatures are generally regarded to be around 95 °C for lower quality Puers and 85 – 89 °C for good ripened and aged raw Puer. 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.