Description
- The large, broad leaves of authentic Pu-Erh tea are harvested from ancient trees located in Yunnan Province of Southwestern China. Its heritage is rich stemming back to the times of Imperial China. Pu-Erh tea is of the post-fermentation variety and there are two categories: raw and ripe. The latter at times is also referred to as cooked.
- The taste, aroma, and complexity of authentic Pu-Erh tea are unparalleled. The brew is smooth and earthy and has greater dimension than other teas - the flavor improves and changes over time due to the aging process. The nuances of this tea make it difficult to articulate and can only be appreciated by savoring it. Pu-Erh tea can be brewed several times and each time a hidden dimension of flavor is revealed.
- Pu-Erh tea comes in many forms and preferably the leaves are pressed into the shape of cakes, bricks, squares, small domes, and even mushrooms and gourds. High-quality Pu-Erh teas typically are accompanied by certification of authenticity which is pressed in with the leaves.
- Ripe Brick (7581), 2007 from Menghai Xishuangbanna, Yunnan Province Ripe Pu-erh tea is aged for 30 to 40 days by covering them with a cloth and turning them daily, a delicate fermenting process. This oxidation results in a deeper and darker leaf and brew.
- The health benefits of regular consumption of Pu-Erh tea are profound. Some of which are thought to be engendered by the fermentation process as well as aspects of the leaf itself. Weight loss is one of the reported benefits and there have been interesting studies regarding the tea's anti-microbial nature and high polyphenol content. Many attest to the tea's healing properties. At Tea Vue, we carry Pu-Erh teas only of the utmost quality. Our tea is brought to you straight from the grower and is certified for authenticity with the appropriate seals and designations. We carefully store Tea Vue Pu-Erh teas to maintain the integrity and age the teas properly.
Ripe Brick (7581), 2007 from Menghai Xishuangbanna, Yunnan Province Ripe Pu-erh tea is aged for 30 to 40 days by covering them with a cloth and turning them daily, a delicate fermenting process. This oxidation results in a deeper and darker leaf and brew.
