Originally from China, Pu-erh is considered one of the best creations for its special fermentation process. It is characterised by its spicy and earthy flavour, as well as its darker brown colour.
It is also known as the "Emperor's Tea", as in the past, it was reserved exclusively for the rulers.
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There are two main ways of preparing Pu-Erh-tea. The most common, known as traditional or raw Pu-Erh, is made by pressing the leaves into a rectangular or square tea cake.
This cake is then wrapped in fine, porous paper. Finally, it is placed in a cellar for maturation in humid conditions in order to obtain a superior quality of tea, equivalent to the Grand Cru of wines or cheeses. This Pu-Erh tea is also called “Sheng-Cha”.
The second method is usually called post-fermentation. The maturation process is accelerated by wetting the leaves under the combined action of microscopic fungi, yeasts and bacteria. This Pu-erh tea is called “Shou-Cha”.
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The ancient ceremony called Gong Fu Cha, which literally means "taking time for tea", is a method of preparing Pu-Erh tea.
This ceremony allows the necessary time for revealing all of the flavours by infusing the tea leaves until their aromas are fully released.
Loose leaf red tea can also be pressed in different ways according to how it will be used or according to the country. For example, the "Bing Cha" cake is the most common form, the "Tuo Cha" bird's nest is also very popular and is available as part of our range of Pu-Erh teas, and there is the "Jin Cha" fungus, which was used by Tibetan monks.
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