Pu-Erh or Pu-er teas are teas whose leaves after fermentation are re-hydrated, to enable a further fermentation; they are called post-fermented teas. There are different methods, each following centuries-old traditions. After production, these teas are stored in cool cellars or dug in the ground for one to several years. Our quality is the most popular and best-sold worldwide. The dark to light brown Sinensis leaf develops a strong, spicy and earthy taste and - depending on the drawing time - an earthy and woody flavour. The infusion has a dark red colour.
1-5 minutes 100° C 4-5 heaped tsp./1 litre