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
10.05 $ 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. .
Tea per quantity of water | 2 tsp / 500 ml | |
Steeping time | 4-5 minutes | |
Steeping temperature | 95 °C |
Type of | Red |
Origin | China (Yunnan) |
Caffeine content | Low |
Tasting and aroma | Woodlands, earthy, bold taste, sweet finish |
10.95 $ 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.
Tea per quantity of water | 2 - 3 tsp / 500 ml | |
Steeping time | 4 - 5 minutes | |
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.
Tea per quantity of water | 2 tsp / 500 ml | |
Steeping time | 4-5 minutes | |
Steeping temperature | 95 °C |
Type of Tea | Red |
Origin | China (Yunnan) |
Caffeine content | Low |
Tasting and aroma | Woodlands, sweet orange, bitter free |
12.00 $ CAD
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Superb red tea reminiscent of wood bark with an earthy profile. The finish is mild and slightly sweet with a peppery finish. This Pu Erh SHOU from 2016 comes in a flat round shape. The tea leaves are pressed together (in a miniature version of the traditionnal large bing cha disc form) during the post-fermentation process wich lasts several years. The idea of an aged tea can sometimes surprise. This portioned version contains just what it takes to serve 1 liter of tea at a time. Therefore, it is perfect to try it and discover the red tea category.
To prepare the tea: remove the paper envelope, place the intact mini bing cha in the infuser of your teapot and pour a little bit of hot water (95 degrees Celsius) to rinse the leaves. After 15 to 20 seconds, discard the water. Fill the teapot with one litre of hot water (95 degrees Celsius), then let steep for 5 to 7 minutes. Meanwhile, the leaves will gradually separate and release their aromas. Free of bitterness, low in caffeine and tannin, red tea is excellent after meals.
The method to create Pu Erh SHOU teas: fresh leaves are manipulated similarly to preparing black tea by withering, drying and rolling. The precious leaves are then kept and spread under large canvases in a room at high temperature and humidity, thus accelerating the post-fermentation process.
The total weight is approximatly 32g for 4 miniature discs (mini bing cha). The weight can slightly vary.
Tea per quantity of water | 1 bing cha / 1 liter | |
Steeping time | 5-7 minutes | |
Steeping temperature | 95 °C |
Type of Tea | Red |
Origin | China (Yunnan) |
Caffeine content | Low |
Tasting and aroma | Earth, wood, tree bark, mild |