Pu-Erh Tea /Puerh Tea -Chinese Yunnan Loose Leaf Tea /Loose Tea Bags
TenRen Pu-erh (Puerh /Pu'er) Tea /Whole Leaves Tea Bags /10-Count /30g /1.06oz
Pu-Erh Tea is a famous and popular beverage in Canton province and Southwestern China. It is a post-fermented tea. When brewed Pu-Erh tea has a dark reddish color with a strong, full and earthy taste. Water at the boiling point should be used for steeping. TenRen's Pu-Erh tea is a convenient way to enjoy a cup of loose leaf Pu-Erh tea.
- Premium Pu-Erh Whole Leaves /Loose Tea Bags.
- Full bodied flavor with a fragrant aroma.
- TenRen is the largest and best known tea manufacturer in the Far East.
- TenRen's TEA passed the ISO 22000 and HACCP verification, also is the only tea company that gets ISO 22000, HACCP, ISO 9002 three kinds of verification in the tea industry.
- It's really simple to enjoy a good cup of Puerh Tea.
We recommend that you allow the Pu-Erh to brew for two or three minutes. The water used to steep this tea should be about 185-195°F or 85-90°C. This allows the flavour to fully develop. The whole leaves tea bags may be steeped multiple times.
Pu-erh is a variety of fermented and aged dark tea produced in Yunnan province, China, and named after Pu'er City. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves after they have been dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is different from what in the West is known as "black tea", which in China is called "red tea"). The best-known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.
Pu-erh traditionally begins as a raw product known as "rough" mao cha and can be sold in this form or pressed into a number of shapes and sold as "raw" sheng cha. Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The WO-DUI fermentation process developed in 1973 by the Kunming Tea Factory created a new type of Pu-erh tea. This process involves an accelerated fermentation into "ripe" Shu-Cha which is then stored loose or pressed into various shapes. The fermentation process was adopted at the Menghai Tea Factory shortly after and technically developed there. The legitimacy of Shu- Cha is disputed by some traditionalists in contrast to aged teas. All types of Pu-erh can be stored to mature before consumption, which is why it is commonly labeled with year and region of production.