The tea come from the Yunnan,China The
tea leaves are picked, rolled, withered in the hot sun, after which they are steamed , The steaming process generates some
moisture and when compressed (without drying) into the cakes, in the course of time the tea takes on a musty and earthy character.
Pu-erh that gets somewhat moldy before it naturally dries is considered the best. Pu-erh is then stored for years. As with
wine, young pu-erh is considered the least valuable whereas pu-erh 5 years or older is more high price. Pu-erh tea is famous
for its medicinal properties. Pu-erh is often taken for relief of indigestion and dysentery but has also been reported very
useful in the reduction of cholesterol. The taste has been described as mellow.
brewing hint: Place 1 teaspoon of tea for each cup into
the teapot. Pour the boiling water into the teapot.
Cover it and let it steep for 1 to 3 minutes according to taste (the longer
the steeping time the stronger the tea).
