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Our tea is traditionally made with leaves from old wild tea trees of a variety known as "broad leaf tea". The tea leaves have conducive mirerals and facts because the roots of Puer trees are grew very deep into the wild and natral soil in the west of China.
About Ripe Tea
Ripened puer tea is pressed that has been specially processed to imitate aged raw puer. Although it is more commonly known as "cooked puer". So the flavour is very mild and soft, the colour is usually in ember. Ripe puer can be mixed milk and fruits.
Keep this Puer Tea in an airtight container and store in a cool, dry place avoiding direct sunlight.
Puer is well known for the fact that it is a compressed tea and also that it typically ages well to produce a pleasant drink. Through storage, the tea typically takes on a darker colour and mellower flavour characteristics.
Health Benefits of Pu erh Tea: Pu'er Tea is known in China as a Tea. It has the benefit of lowering blood fat, reducing weight, lubricating the stomach, invigorating the function of the spleen, aiding digestion. It is good for anti-inflammatory, bactericidal, lipid-lowering and lower blood pressure, anti-atherogenic, and reducing one's cholesterol levels. Moreover, it can prevent cancer, containing amino acid, catechin, chlorophyll, vitamin C and other ingredients than those in other tea and more nutrient-rich.
Take 2-3g from Puerh Cakes and put into Tea Pot. Brew with boiling water about one minute and drain the water (washing the tea). Then, fill with boiling water (over 90 Celsius) again to brew the tea. Pour into Tea Cups after one minute.
Puer tea can generally improve in taste over time (due to natural secondary oxidation and fermentation). Teas that can be aged finely are typically:
The common misconception is that all types of pu-erh tea will improve in taste—and therefore get more valuable as an investment item—as they get older. There are many requisite variables for a pu-erh tea to age beautifully. Further, the cooked (shou) pu-erh will not evolve as dramatically as the raw (sheng) type will over time from the secondary oxidation and fermentation.
As with wine, only the finely made and properly stored ones will improve and increase in value. Similarly, the percentage of those that will improve over a long period of time is only a small fraction of what is available in the market today.