Authentic Pu-erh tea comes from the Yunnan province of China. It can be found as loose-leaf tea or processed into round cakes or bricks. As well as the well-known traditional dark red tea, it can also be found as white or green tea variants. Pu-erh is particularly special because it can be aged like a fine wine for decades. As time marches on, it develops a more complex depth of flavour which is often very rich and earthy.
As Pu-erh tea is supposed to be good for the body, eliminating toxins and fat from it, and being a good aid to digestion. It is supposed to reduce cholesterol and clear the arteries of a plaque build-up. It is even supposed to be good for those who may have a hangover, and if you look at it after it has infused, it does look like a good strong cup of coffee! After the over indulgences of Christmas, is it any wonder I’ve gone back to drinking it!
The tea packs a punch, it is strong and earthy with a scent and taste of the autumnal forest. The smell of mushrooms, damp soil and leaves, combine well with the addition of chrysanthemum flowers in this blend. The flowers have added detoxicating benefits and a sweet, floral scent, which makes for a rich, complex sweet and spicy taste.
Pu-erh tea is also good value for money, as you can get several infusions from the same tea. You do need to take care when brewing however, as if left too long, the tea can gain a bitter, coffee-like after taste, so all the beautiful complex flavours are lost. Stored properly in a dark, dry environment, Pu-erh tea can last for many years.