Puerh 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 ripened/cooked (shu), depending on processing method or aging. Here shown to you is shu puer tea cake from Laobanzhang. And it is a 2012 year aged tea.

Lao ban zhang puer tea is called as the king of puer tea. Here with the ancient tea trees more than hundreds of years. Laobanzhang puer tea are standard large leaf type puer tea, and tea leaves are fat and bold, with a wild charming feeling, and obvious old tea's fragrance of orchid and honey, height aroma long lasting. Quick sweet after taste. 

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.