Puer tea is a specially fermented form of tea produced in Yunnan province, China and named after puer city. Puerh tea can be devided into either raw/green (sheng) or ripe/cooked (shu), depending on processing method or aging. Here shown to you is shu puer tea cake from Menghai. And it is a 2008 year aged tea.

The raw material of this puer tea cake is from Menghai tea zone, after 8 years of storage and natural fermentation, the tea got a better taste, smooth and soft, high fragrance. 

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 more than 10 times.