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["black seasoned","black tea","special tea"]
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Pu-Erh tea is a famous Chinese post-fermented and usually aged type of tea. Pu Erh is its own tea type, not black tea like some may claim. There are two sub-categories of Pu Erh: Ripe (Shou in Chinese), and raw (Sheng in Chinese). This cake is raw. After picking of leaves, Pu Erh is processed like other teas, but before drying, the leaves are pressed into desired shape.
At this point, the cakes are made either into Sheng or Shou. Sheng cakes are just placed into storage, whole Shou cakes are heated up by roasting or steaming. After processing, the cakes are placed into special storage and left to age and ferment, usually for multiple years.
The result is usually a very earthy, fruity flavour. Contrary to other tea types, Pu Erh never goes bad due to age. It just gets slowly better. That's why Pu Erh is sometimes called "The wine of the tea world." The oldest and rarest, multiple decade old cakes can fetch tens thousands euro in auction!
Zhao de Chan Pu Erh tastes in its own unique way slightly tart and fruity. The texture in mouth is dry, like white wine.
Pu-erh lowers cholesterol very efficiently. Thanks to the fermentation process it contains loads of nutrients that aid stomach and heart. It also gives the feeling of being sated and shields the veins from harm. Pu Erhs are popular teas for meditation due to their simultaneous calming and energizing effect.
100°C 1-5 min
Break off a small piece of the cake with a knife or a sharp pick. Take care not to break the individual leaves too much. We recommend using 3g/2dl, but experiment and find what you like!
First, pour some boiling hot water on the leaves for a few seconds and dscard the water. The water rinses the leaves and prepares them for being brewed more, making future infusions taste smoother. Brew the same leaves multiple times! You can't get even half of their flavour out of them in the first steep before they go bitter, so you have to do multiple steeps. Usually the third and fourth steeps taste the best.
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