Pu-erh teas are the most famous type of dark teas. They are made mostly in China’s Yunnan Province. Tea enthusiasts love this tea for its earthy, full-bodied, smooth and lingering aftertaste character.
To make pu-erh, the tea (called maocha) needs to develop bacteria and fungi, in a process called fermentation. During fermentation, the tea develops probiotic properties that support digestion and the immune system.
There are two types of pu-erh teas. Raw (sheng) pu-erh is aged naturally for 5-10 years. It is much more expensive than cooked (shou) pu-erh. This type is made by adding water to the tea to speed up ageing. The tea is then left to ferment for several months in a humidity-controlled environment.
Pu-erh teas are compressed in many shapes and sizes, the most common being a flat, round disk. Cooked pu-erh can also be sold loose.
Rinse the tea to clean it from any fermentation residue before the first infusion. Then brew it at 95-98°C for 3-4 minutes.
Best to serve it after meals given its digestive properties.
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