PUERH AND ITS BENEFITS
Puerh is processed in a special way to encourage microbial fermentation after the leaves are dried, ages more dynamically than any tea out there. For a tea to be called puerh, it must be made from the large-leaf subspecies Camellia sinensis var. assamica and grown in Yunnan Province in China's southwest, where Han Chinese as well as many ethnic minorities share borders with Burma and Laos. However, there are many tea growers, in Thailand, Laos and Burma, who make Puerh but due to geography trademark, they must be named differently. With trained eyes, you can spot good puerh tea growing in this region.
So far, very few studies have tested the health effects of puerh tea in humans. Still, there’s some evidence that puerh tea shows promise in the treatment of certain health conditions.
So far, very few studies have tested the health effects of puerh tea in humans. Still, there’s some evidence that puerh tea shows promise in the treatment of certain health conditions.
- Lower cholesterol
- Metabolic Syndrome such as lower blood sugar, reduce obesity, and boost immunity
- Reduce bodily toxins
- Aid digestion
- Reduce stress
- Improve sleep quality by regulating your sleep
- Manage blood sugar
Bulang Raw Puerh Tea
$12.95
Bulang is one of the larger tea-growing mountains in Xishuangbanna. The name of “Xishuang Banna” is originated from Thai language. The ancient route of Tea and Horse started from the Southern end of Xishuang Banna. The raw pu-erh tea was invented and introduced during the dynasty of Ming which was about 700-800 years ago. Ripe Puerh was invented in 1970s.
The pu-erh tea consists of two completely different categories. One is called “Raw pu-erh Tea” and another is “Ripe pu-erh Tea”. To simplify it, it goes from pan-frying, rolling, drying, and aging it in the storage for raw pu-erh tea. As for ripe pu-erh, it is fully fermented by mold rather than aged in a storage. Normally, people dislike pu-erh because of the moldy flavor which is caused by the poor quality of the tea. The earthy flavor in pu-erh tea does not only give an unpleasant drinking feeling, but also causes health risks. This is why we are carefully selected pu-erh from a trusted tea farm.
INGREDIENT: 100% Camellia Sinensis (Tea)
CAFFEINE LEVEL: Medium-Heavy
BREWING DIRECTION: About 7g/95ml yixing or less frequently 4g/60ml gaiwan. Double rinse and short steeps. Multiple brew.
TASTE & AROMA: Clean, round, complex of fruity,light earthy yet floral pungency.
ORIGIN: China
The pu-erh tea consists of two completely different categories. One is called “Raw pu-erh Tea” and another is “Ripe pu-erh Tea”. To simplify it, it goes from pan-frying, rolling, drying, and aging it in the storage for raw pu-erh tea. As for ripe pu-erh, it is fully fermented by mold rather than aged in a storage. Normally, people dislike pu-erh because of the moldy flavor which is caused by the poor quality of the tea. The earthy flavor in pu-erh tea does not only give an unpleasant drinking feeling, but also causes health risks. This is why we are carefully selected pu-erh from a trusted tea farm.
INGREDIENT: 100% Camellia Sinensis (Tea)
CAFFEINE LEVEL: Medium-Heavy
BREWING DIRECTION: About 7g/95ml yixing or less frequently 4g/60ml gaiwan. Double rinse and short steeps. Multiple brew.
TASTE & AROMA: Clean, round, complex of fruity,light earthy yet floral pungency.
ORIGIN: China
Puerh Tuo Cha
$8.95
It comes in a small coin-like individual wrapped. This tea is a ripe Puerh tea that has undergone a "wet piling" process. Wet Piling is a way to fast age raw pu-erh. It is smooth like a fully aged raw pu-erh. It always reminds us of when the rice is cooking. When it brews, it gives a dark hue and can be brew several times.
INGREDIENT: 100% Camellia Sinensis (Tea)
CAFFEINE LEVEL: High
BREWING DIRECTION: Pour boiling water onto it. Let it mini steep for 30 -45 seconds (You may do the first brew a little longer to open up the tea). Multiple brew.
ORIGIN: China
NOTE: 1 tea box has 10 puerh coins.
Pu-erh Tangerine
$14.95
A ripe pu-erh tea stuffed into a whole tangerine created a tangy and citrus-y of orange peel aroma and taste. Dried tangerine is used to fortify spleen and eliminate dampness and inflammation.
The pu-erh tea consists of two completely different categories. One is called “Raw pu-erh Tea” and another is “Ripe pu-erh Tea”. To simplify it, it goes from pan-frying, rolling, drying, and aging it in the storage for raw pu-erh tea. As for ripe pu-erh, it is fully fermented by mold rather than aged in a storage. Normally, people dislike pu-erh because of the moldy flavor which is caused by the poor quality of the tea. The earthy flavor in pu-erh tea does not only give an unpleasant drinking feeling, but also causes health risks. This is why we are carefully selected pu-erh from a trusted tea farm.
INGREDIENT: 100% Camellia Sinensis (Tea) , Dried tangerine
CAFFEINE LEVEL: High
BREWING DIRECTION: No need to peel tangerine. Open the top of tangerine and pour boiling water onto it. Let it steep for 1-2 minutes. Multiple brew.
ORIGIN: China
NOTE: 1 tea box has 5-6 tangeriens.
