Pu’erh (pronounced “p’ware”) is a dark and earthy tea. It is a post-fermented Chinese specialty and is sometimes referred to as dark tea, black tea (different from our North American black tea), or red tea. Pu’erh is known in China to help in digestion and breakdown of fat. This tea takes its name from a town in the Yunnan Province of China (similar to champagne getting its name from the Champagne region of France). Like wine, it improves with age; some pu-erhs are still drinkable after 50 years! The tea leaves are processed like green tea, then heaped into piles or formed in bricks. Heat is then combined with moisture to encourage natural bacterial fermentation. When the tea is ready, it is only partially fired. This stops enzyme activity, but leaves the tea moist enough to continue to age.
This tea can be brewed several times – some say as many as 10 times! Do not over-steep. Oversteeping can result in a bitter taste. Recommended steeping time: 2-3 min.

Try some Gingerbread pu’erh from Steeped Tea. http://ow.ly/i/naKpT http://ow.ly/i/naKu0

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