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 puer tea tuocha. Tuocha is one of the oldest type of compressed chinese puerh tea.
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. This tuocha is 2008 year aged puer tea.
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.
