Pu’er (1st Class)

Product Information

Pu’er, Pu-erh, Puer or Bolay tea is the most traditional and loved tea by Cantonese to accompany their daily dim sum breakfast.  It is relatively mellower in taste and darker in colour.  Due to the mallow flavor of the tea, many like to add a few Chrysanthemums or a pinch of Osmanthus to add a different interest to the tea. 

You can also add a few rose buds to Pu’er. 

It is believed to be an effective hang-over cure. Pu’er tea is also believed to have a wide range of health benefits such as anti-aging, prevention of heart disease and cancer, diabetic control, detox, aiding digestion, slimming, improving the eyesight and blood circulation.

Pu’er is a made from a "large leaf" variety of the tea plant Camellia sinensis and named after Pu'er county near Simao, Yunnan, China. Pu’er tea can be purchased as either raw/green (sheng) or ripened/cooked (shou), depending on processing method or aging. Sheng Pu’er can be roughly classified on the tea oxidation scale as a green tea, and the shou or aged-green variants as post-fermented tea.

The "green tea" aspect of Pu’er is sometimes ignored, and the tea is often regarded solely as a post-fermented product. Unlike other teas that should ideally be consumed shortly after production, Pu’er can be drunk immediately or aged for many years; Pu’er teas are often now classified by year and region of production much like wine vintages.

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Price: £5.35 £4.95

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