Most highly priced Pu'er is Mao Cha found at the bottom of the tea pile during fermentation. This allows multiple tea leaves to compress into "Mao Cha". Leaving the tea loose means in comparison to pressing Pu’er once brewed will leave a darker and stronger flavour. Earthy mushroom-like flavours slightly herbaceous and never bitter.
Rich earthy character with an extensive depth of flavours. Mushroom characters with a very sweet aftertaste. A great tea to be enjoyed after a big meal!
The microbial ageing of Pu’er tea can result in the production of lovastatin a natural statin. Statins are used to lower cholesterol levels. Has shown to reduce blood sugar improve circulation and is a tea rich in antioxidants with strong evidence for cancer risk reduction. According to traditional Chinese medicine Pu’er aids in weight loss has anti-inflammatory properties (can help alleviate pain for arthritis & asthma) helps with anxiety stress digestion and reparation of the eyes. For those who have trouble falling asleep Pu’er helps with that too.
- Place 1 1/2 of tea spoon of tea in tea pot.
- Boil Water to 100℃ (Pref Filtered Water).
- Brew tea up to 20 seconds (remove tea after brew time).
- Repeat the brewing up to 12 times.