That said, pu-erh tea is at its best after a heavy meal. This tea, renowned for its medicinal properties, has beneficial effects on digestion… as well as detoxifying the system. It's ideal after the holidays: it burns fat, helps with hangover recovery, and soothes the stomach. And that's not all!

However, its intense, full-bodied flavor might surprise some. At least the first time. The woody notes, strongly reminiscent of forests and soft soil, make it a sought-after fragrance. What gives off such powerful aromas?

The origins of Pu-erh tea lie on a road in China, between a farm in Yunnan and the Emperor's palace. Peasants were compressing green tea for transport on horseback: this tea was destined for the Emperor as part of the tribute. However, in contact with the heat of the animals, the compressed tea leaves began to ferment. The same fermentation phenomenon can be observed in hot and humid regions. Little by little, the Chinese developed a taste for this distinctive aroma.

Today, fermentation and roasting processes are automated. But while an accelerated fermentation process emerged in 1960, pu-erh enthusiasts still prefer aged teas. According to experts, aging pu-erh enhances both its flavor and its medicinal benefits. The oldest pu-erh teas can reach 100 years old! Like a fine bottle of wine, the older a pu-erh "vintage" has aged, the more luxurious it is considered. Cheers!