Introducing: Pu-Erh


 Purchasing new teas is an incredible experience as you get to try new blends or families of tea that you might have otherwise overlooked. It can also be a stressful experience, especially if you don’t know the basic differences between all the different families. In previous blog posts we have explained what tea is and what your tea type may be. However, neither of these give a clear definition of all the different types of teas that we have available. To make your tea shopping experience better and help you decide exactly what type is for you, there will be a post weekly covering the different types. This week is our strongest tea type, Pu-Erh.

     Pu-Erh (pronounced pu-uhr) as mentioned before, is the strongest and darkest type of tea available at Infuse. Although Pu-Erh can vary in from yellow to green to brown depending on the type and how long you choose to steep it for. Pu-Erh tea comes from the Yunnan province in China, the leaves are picked and then mixed into a tea that is sundried, maocha. This unique process is continued with the tea being fermented.

     Although Pu-Erh is packed with caffeine, they still have a large amount of anti-oxidants. You can wake yourself up while still taking care of your body. Teas belonging to this family are often good for digestion, weight loss, lowering cholesterol, and assist in dealing with stresses and insomnia.  

      Many people find that Pu-Erh has a ‘earthy’ taste to it but it can also be very sweet especially when blended with other flavours; our Vanilla Mint Chai is a perfect example of a sweet but powerful Pu-Erh. If sweet isn’t for you there is also the more traditional Ancient Pu-Erh Classic.

     To make the best cup of Pu-Erh tea, you should pour a little bit of water over the leaves causing them to release more flavour. After you strain the small amount of water out of the cup, fill up the cup and allow the tea to steep for 2-4 minutes.  


Write a comment

Comments are moderated