Puerh is a large leafed tea from the Yunnan province in China, and has been famous as a medicinal tea. Here shown to you is Raw purple buds puer tea.As the buds, leaves, and stalks on the top of tea bush are all in purple color, and the liquor is also purple.Puerh tea has the higher quality and smoother taste. Purple puerh tea is unique not only because its purple buds, leaves, stalks, and its good taste, but also a special function of health care obtained. Research has proved that Purple puerh tea has 35.52% tea polyphenol, which has a special function for lose weight ,and blood pressure lowering and fat reducing.

Puerh tea can be devided into either raw/green (sheng) or ripened/cooked (shu), depending on processing method or aging. Raw puerh can be roughly classified on the tea oxidation scale as a green tea, and the shou or aged-green variants as post-fermented tea.Unlike other teas that should ideally be consumed shortly after production, puer can be drunk immediately or aged for many years; puerh teas are often now classified by year and region of production much like wine vintages.

Puerh tea has greater health benefits than other teas, Puerh tea goes through a special fermentation process that makes it very beneficial to the digestive system. Puerh tea has the ability to reduce this internal dampness by invigorating the Spleen and the Stomach to work in harmony, aiding proper digestion and elimination. It is often used medicinally to lower cholesterol, remove toxins from the body, cure dysentery, induce weight loss, improve eyesight and promote blood circulation.

How to brew this tea:
Brewing Puerh must control the water temperature, which greatly effect the aroma and tasty of the tea soup.
1. Put 3-5g into teacup
2. Fill with boiled water of temperature 90℃
3. Stay for about half minutes you can begin to drink.
4. It can be brewed for 7-9 times.