Green tea fermented twice (just like some of the fine wines) and aged for up to 15 years this rich earthy flavored well renowned tea originated from the Yunnan province of China is famed for its medicinal qualities. It is good for digestion and weigh reduction and is low in tannins. May assist in lowering cholesterol and good for the heart. Reputed as a “diet” tea since studies show it aids your body to digest fat and saturated oils. Pu-erh tea is not as strong as black tea and is black, brown, or red in color. It gives a sweet taste in the mouth after drinking. Pu-erh tea can be kept for a long time. The longer it is stored, the better it tastes and the higher its quality becomes. It tastes best if brewed with spring water. Great bedtime soother.
Rich, earthy, nutty and densely flavorful fermented tea.
Steep tea for three to five minutes. If you are using black tea, water should be boiling before it is poured. For oolong tea, it should be slightly cooler (190 210 oF), and for green tea the water should be cooler still (180 oF). Green tea tastes bitter if overheated or over steeped. Tea contains far less caffeine than coffee. Black tea usually contains about half the caffeine of coffee, green tea only one-sixth. Tea can be decaffeinated by discarding the first pour of hot water over the tea after one minute.
Its the processing that decides what type of tea is produced, with variations in the procedure determining whether a tea is green, oolong, black, or variation such as a blended or flavored tea. Green tea is the least processed of all the tea types. For black tea, the plump, moist, and freshly picked leaves are spread out on vast trays in an airy, shaded area for up to twenty-four hours to wither. As the moisture evaporates, the leaves shrivel until they are ready for the next stage, rolling, where they are rolled and twisted lengthwise by huge rotary machines or, in the case of fine teas, rolled by hand. Rolling starts the process of oxidation, known as fermentation, when the leaf turns a coppery color. Its during fermentation that the classic characteristic of the individual teas develop, and generally the longer the fermentation, the deeper the flavor. To stop the fermentation, the leaves are fired-heated to dry and give them their distinctive color. The process of withering, fermentation, and firing take great skill. The moisture content of the leaves varies daily. Under or over estimating any one of these stages can soil the tea.