| Pu-erh, a Yunnan based large leaf variety of the Camilla Sinensis, teas have been praised in China since the Tang dynasty for their medicinal properties. Current studies seem to underline their effectiveness in cleansing the blood, lowering cholesterol, triglycerides and reducing body weight. |
| The most reserve Pu-erh teas are aged and develop their character over the course of many seasons. Good Pu-erh teas get better with age, like some fine wines. |
| Pu-erh Tea is the perfect tea after a heavy meal, it helps relieve any indigestion and aids in the digestion of fatty foods. Pu-erh teas are low in tannins and have a rich, unique earthy flavor and handles multiple steepings. |
| All pu-erh teas have in common a certain "elemental", earthy flavor. Its deep red amber color and rich underlying hardiness is appealing to many coffee drinkers yet it is low in caffeine. |
| Tuo Cha tea leaves are pressed into small cakes shaped like bowls or "birds nests." |
| According to traditional Chinese Medicine, Pu-erh tea has a warm and potent property. It is known to dispel grease and toxins from a diet rich in beef and other meats. |
| Pu-erh Teas are great for coffee drinkers. brew long and strong 15-20 min. |
| Pour rapidly boiling water over the tea leaves and steep for 20 seconds. Discard this first steeping immediately as it is not to be drunk. This rinses the tea and prepares it for proper steeping. |
| The best tea is only as good as the water in which it was prepared. Use filtered or bottled water that is clear of too many hard minerals (e.g., Calcium). Hard or distilled water can destroy a good tea. |
