Pu'er or pu-erh or is a variety of fermented tea produced in Yunnan province, China, and named after Pu'er City.
Pu-erh tea (pronounced POO-air) is the most oxidized form of tea, often aged, and sometimes very expensive. Unlike other teas, which get stale over time, pu-erh can mellow and improve with age like fine wine. Some pu-erh teas are more than 50 years old, and rare pu-erh teas sell for many thousands of dollars in Asian specialty stores.
Pu'er is a micro-bialy fermented tea obtained through the action of molds, bacteria and yeasts on the harvested leaves of the tea plant. It is thus truly a fermented tea, whereas teas known in the west as black teas and in China as Red teas have only undergone large scale-oxidation through naturally occurring tea plant enzymes. Only tea, such as pu'er, that has undergone microbial processing can correctly be called a fermented tea.
I cube make 12 cups of tea!
1) Boil Water
2) Break the tea apart and place it into the pot
3) Rinse the tea- A rinse with boiling water will “wake up” the leaves and loosen them from their compressed state.
4) Steep the tea- steep very briefly (1-3 seconds) and pour it in the cup immediately.
5) Continue the tea sessions and make adjustments according to your taste.
P.S- Every tea comes in a handmade packaged jar and i put my utmost care and love to pack every single tea that is shipped.