Pu'er tea undergoes an aging process that provides a distinct, dark, smooth flavor. Pu'er dates back to Yunnan, China. It was traded as currency on the Silk Trade route in Tibetan Mongolian regions. Its production had been a guarded secret making it a valuable commodity. A careful balance of moisture and fermentation during processing ensure the leaves lose most of their acidity, which keeps Pu'er from over-steeping. Fermented leaves are formed into bricks or left loose. Aging time ranges from one and forty years, with flavor becoming smoother with time.
Steeping Time, Temperature & Infusions
steep in 190˚ natural spring water
up to 3 infusions
Pu'er tea pairs well with fried and spicy foods.