One day, an article about a tea! Today we're going to talk about pu'erh tea; this tea isn't the most well-known, but it really deserves to be!

In this article, you'll find everything you need to know about this tea: its origin, properties and benefits, preparation…

THE Pu-erh tea is originally from China, more specifically from the city of Pu'er which is part of the YunNan Da Ye Zhong province in China.

This small town in China used to use this tea as currency. The tea was compressed to facilitate its transport to Tibet. A unique characteristic of this tea is that it improves with age, like fine wine! The older it is, the more pronounced the flavor becomes, but it can be enjoyed both young and old.

Pu-erh is a tea made from large-leaf tea trees. These trees grow in 3 regions:

There are two main types of products in the Pu-erh family:

Unfermented Pu-erh (Cheng Cha) These are the same roots, but this one is prepared with young shoots. The leaves will then undergo a natural fermentation called post-fermentation, which takes place in a natural environment.
Fermented Pu-erh (Shu Cha): These are ripe leaves. They are naturally fermented and undergo further fermentation during their natural transformation under natural conditions.
Due to its particular roasting process, the caffeine level decreases, and this is essential to preserve the quality of the leaves.

Like other teas, pu'erh tea has numerous health benefits.
Among the known virtues we find:

Preparing this tea is very easy:

Infuse your pu'erh in water at 95°C for 4 to 5 minutes. If the water isn't hot enough, the leaves won't release their full aroma; the longer you infuse, the stronger and more robust your tea will be!