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Pu-erh Tea
Production:
Greatly oversimplified, the process is as follows: pu-erh teas are first made into a primary tea, green (also called uncooked) or black (also called cooked). The leaves are then pile fermented with controlled moisture and temperature levels. They are then allowed to age.
Leaf Style:
Various leaf styles. Pu-erhs are best known for being pressed into dense cakes, which can assume a variety of forms and shapes. Also available as a loose leaf tea.
Cup Characteristics:
Known for earthy, musty aroma with a rich, and thick, smooth taste. Many improve with age provided they are stored properly. A few have delicate and very sweet cups and aromas. Liquor colors vary from golden-green to coffee black.
Production Area:
Southern China
Additional facts:
1tsp. per 8 oz. of water and steep for 3 to 4 minutes
Water should be at 195 degrees
20% caffeine content of coffee
Health Benefits:
The caffeine tea acts as a gentle stimulant to the heart and circulatory system, Helps keep the walls of the blood vessels soft, Prevents heart disease and strokes, Helps with cholesterol by preventing of cholesterol into the blood stream, Assists with blood pressure levels