Pu Erh tea is like no other and well known in Chinese traditional medicine for its therapeutic benefits. Bitterness-free with low level of caffeine and tannins, this tea is recommended for people with sensitive stomachs.
Two production processes with different post-fermentation periods currently exist: one for Pu Erh Sheng and the other for Pu Erh Shou tea. Pu Erh Sheng aged green teas are mostly found in compressed cake of variable shapes. After the harvest, their leaves are stored and undergo a crucial post-fermentation that can last for many years. This fermentation is not enzymatic but rather caused by the presence of micro-organisms. Their effect is a slow developing aroma; earthy flavours with a subtle woody, smoky or mineral taste.
On the other hand, to make Pu Erh Shou tea, fresh leaves are manipulated similarly to preparing black tea by withering, drying and rolling. The precious leaves are then spread for a few days in a room kept at high temperature and humidity, thus accelerating the post-fermentation process
9.50 $ CAD
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Pu Erh tea can be quite disconcerting at first and lends itself to patient discovery. Aged for 1 year, this tea has a characteristic earthy taste and is bitter-free. With its low level of caffeine and tannins, Pu Erh tea is recommended for people with sensitive stomach.
To make Pu Erh Shou tea, fresh leaves are manipulated similarly to preparing black tea by withering, drying and rolling. The precious leaves are then spread for a few days in a room kept at high temperature and humidity, thus accelerating the post-fermentation process. .
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Tea per quantity of water | 2 tsp / 500 ml |
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Steeping time | 4-5 minutes |
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Steeping temperature | 95 °C |
| Type of | Red |
| Origin | China (Yunnan) |
| Caffeine content | Low |
| Tasting and aroma | Woodlands, earthy, bold taste, sweet finish |
10.50 $ CAD
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This golden Pu erh offers a rich and complex taste with woody and delicate chocolate flavors. Its velvety infusion, free from bitterness and low in theine and tannins, is a dense and deep brick red. Lovers of aged teas will adore this tea as it was post-fermented for 5 years. Its flavour is reminiscent of leather and plums.
To make Pu Erh Shou tea, fresh leaves are manipulated similarly to preparing black tea by withering, drying and rolling. The precious leaves are then spread for a few days in a room kept at high temperature and humidity, thus accelerating the post-fermentation process.
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Tea per quantity of water | 2 - 3 tsp / 500 ml |
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Steeping time | 4 - 5 minutes |
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Steeping temperature | 95 °C |
| Type of Tea | Red |
| Origin | China (Yunnan) |
| Caffeine content | Low |
| Tasting and aroma | Woody, leather, plum, chocolate, complexe, rich |
7.95 $ CAD
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In order to achieve this delicately flavoured Pu Erh, the tea leaves are placed in the peel of a mandarin before the fermentation is complete. As the tea ages, it absorbs the characteristic citrus aroma. This allows the taste to be much less earthy than the traditional Pu Erh, and instead the flavour is woodsy with hints of sweet orange. It does however retain its complete lack of bitterness and amazing digestive properties. This unique Pu Erh is definitely worth a try!
The same tea leaves can be infused 2 to 3 times according to the suggested method of preparation.
Each mandarin content approximately 18 to 35 g.
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Tea per quantity of water | 2 tsp / 500 ml |
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Steeping time | 4-5 minutes |
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Steeping temperature | 95 °C |
| Type of Tea | Red |
| Origin | China (Yunnan) |
| Caffeine content | Low |
| Tasting and aroma | Woodlands, sweet orange, bitter free |
