Imperial Pu-erh Tea (2011)

• 3gr/200ml
• 100°C
• 2-4 min infuse

This (Shu) Pu-erh tea comes from yunnan province in China. This loose, fermented tea dates from 2011 and has already matured for 9 years. Unlike other teas that become stale and evaporate over time, pu-erh improves with age as with wine. Pu-erh gives a brownish-red liqueur that is reminiscent of black tea, and has a rich, earthy taste.

Pu-erh tea is highly valued in China, where processing methods have been a well-guarded secret for centuries. Pu-erh’s distinctive taste stems from the fact that after picking the leaves, it is processed into a sun-dried base tea called “maocha” and then fermented. After that, the leaves are matured for years and then it can be packaged in bricks or pastries. This method is the method of the Shu Pu-erh. Shen Pu-erh is usually sold unripened and you cannot drink immediately after buying.

You make the pu-erh tea in the same way as black and oolong tea. You can reuse these good quality tea leaves several times, it is intriguing how the taste is constantly evolving.

Because Pu-er tea is fully oxidized, it has a lower antioxidant content than white or green tea. The Chinese also attribute all kinds of health benefits to it. However, there are not many scientific studies on Pu-erh tea.