Pu - Erh Tuo Cha & Tuo Cha Chrysanthemum Pressed PuErh Nest
Pu-erh Tuo Cha and Pu'er Tuo Cha chrysanthemum - variety of fermented and aged dark tea produced in Yunnan province, China. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha , commonly translated as dark, or black tea (this type of tea is different from what in the West is known as "black tea", which in China is called "red tea". The best known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Puerh Tuo Cha is made of pu-erh tea leaves that are individually compressed and wrapped in a single serving. Weight of each nest is approx. 6g
*Appearance of nests may vary from batch to batch
Pu-Erh how to brew?Here are several tips for you to get the most from your Pu-erh tea:
- Using hot water to pre-warm your cup and utensils for brewing not only clears away any dirt or flavors from previous teas brewed, but it also keeps the tea at an ideal temperature.
- Washing or rinsing your tea leaves before brewing can remove any impurities so that you can enjoy the pure authentic flavor of the Pu-erh tea.
- Since Pu-erh tea only steeps for a very short period of time, you only need to steep the first cup for about 15 to 20 seconds. Each time you re-brew the leaves, simply add another 15-20 seconds of brewing time for each additional brewing of the leaves.
There are many different types of Pu-erh tea, and each type can be steeped multiple times. The higher grades of Pu-erh tea can be brewed up to ten times, and each time you will gain the health benefits of the Pu-erh tea.
As we all know, Puerh will get a better and more mellow taste after being stored for a long time. However, to store puerh in a proper way is the most important.
Description
Coveted for its preventative and curative properties, Pu-Erh has been used in traditional Chinese medicine for generations for removal of toxins, weight loss, promoting blood circulation, and recently discovered that it lowers bad cholesterol and increase good cholesterol.
Overview
Pu-erh tea is made from the leaves and stems of the Camellia sinensis plant. This is the same plant that is used for making green, oolong, and black teas. Though the same source plant is used, the different teas are made by using different processes. Green tea is not fermented, oolong tea is partially fermented, black tea is fully fermented, and Pu-erh tea is post-fermented. This means Pu-erh tea’s processing includes both fermentation and then prolonged storage, or “aging,” under high humidity. Pu-erh tea that is aged for a longer period of time is supposed to taste better. However, it can also smell musty or taste stale because mold and bacteria will sometimes attack the tea during the long aging process. Pu-erh tea is produced mainly in the Yunnan district in the southwestern part of China. It has also gained popularity in Taiwan. Pu-erh tea is used as medicine. Pu-erh tea is used for improving mental alertness and sharp thinking. It is also used for reducing high cholesterol. How does it work? Pu-erh tea contains caffeine, although not as much caffeine as other teas. Caffeine works by stimulating the central nervous system (CNS), heart, and muscles. Pu-erh tea also contains antioxidants and other substances that might help protect the heart and blood vessels. There is interest in using pu-erh tea for lowering cholesterol because, unlike other teas, it contains small amounts of a chemical called lovastatin. Lovastatin is a prescription medicine used for lowering cholesterol. Investigators think that bacteria that sometimes contaminate pu-erh tea may somehow make the lovastatin in the course of their normal life cycle. Animal research suggests that pu-erh tea might lower certain blood fats called triglycerides as well as total and “bad” low-density lipoprotein (LDL) cholesterol. It might also raise “good” high density lipoprotein (HDL) cholesterol.
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