Pu erh Brick ( Ripe )

This " Pu erh Tea Brick" is compressed into a "Brick" shape, and hence the name.

How to prepare

use a bit of the tea ( about 5g )

Washing:

Put tea leaves into a cup or a teapot, pour in boiling hot water to cover all tea leaves for a few seconds.
Pour out all water immediately.

Brewing:

Pour 300ml of 95~100°C boiling water into teapot.
Let the tea ball be infused for 1~2 minutes.
Pour out all infused tea to serve.
The tea leaves can be infused for 4~5 times or more.

Note: Please do NOT let tea leaves be infused for more than 10 minutes at a time.

You can adjust the amount of the tea on your own favor.

The brewed tea is darkly red, and has a bold, earthy taste. Because of the prolonged fermentation and slow oxidization, pu erh teas often lack the bitter, astringent properties, and also can be brewed much stronger and repeatedly.

StorageThe tea is compreseed into a round shape and permitted to retain a bit of moisture-content that the tea continues to ferment slowly over time. For this reason, pu erh tea can be stored open so that oxygen can continue to refine the tea. The longer a Pu erh tea is stored, the better its taste becomes.

Introduction and History
Pu erh tea can date back as early as Tang Dynasty(over 1000 years ago) in China, and it has been considered as a healthy and medicinal tea. Recent researched show that it helps to lower cholestrol level, lose weight and increase metabolism.

Pu-erh tea is traditionally made with leaves from old wild tea trees of a variety known as "broad leaf tea" (TraditionalSimplified: , d y) or Camellia sinensis var. assamica) in Yunnan province of China. The shoots and young leaves from this varietal are often covered with fine hairs, with the pekoe (two leaves and a bud) larger than other tea varietals.

Pu-erh tea is available as loose leaf or as compacted tea.
The compressed tea can take various traditional forms, many of them still being produced. A dome-shaped nugget of 100g (standard size) is simply called tuch (), which is translated several ways, sometimes as "bird`s nest tea" or "bowl tea." A small dome-shaped nugget with a dimple underneath just enough to make one pot or cup of tea is called a xio tuch (; the first word meaning "small") which usually weighs 3g5g. A larger piece around 375g, which may be a disc with a dimple, is called bngch (, literally "biscuit tea" or "cake tea"). A large, flat, square brick is called fngch (, literally "square tea").

In ancient Yunnan, people produced pu erh tea and traded the tea to the western and northern parts of China. Compression of the tea into brick shapes, bird`s net shapes and other shapes likely eased horseback transport and reduced damage to the tea.

Production

After the leaves are picked, they are sunshine withered, and then, still slightly moist, they are heaped into piles to further mature. The tea leaves undergo "ripening" for several months prior to being compressed to produce ripened pu-erh (also commonly known as "cooked pu-erh"), or be directly compressed to produce raw pu-erh.

To produce a compreseed Pu erh tea, ground or whole tea is first steamed, then placed into one of a number of types of press and compressed into a solid form. Such presses may leave an intended imprint on the tea, such as an artistic design or simply the pattern of the cloth with which the tea was pressed. The pressed blocks of tea are then left in open air to dry in storage until a suitable degree of moisture has evaporated.

Pu-erh is well known for the fact that it is a compressed tea and also that it typically ages well to produce a pleasant drink. Through storage, the tea continues to ferment slowly over time, and typically takes on a darker colour and mellower flavour characteristics.

Healthy Benefits
It aids in digestion and metabolism and is for sure a great tea to include in a balanced weight loss plan. You are sure to enjoy our high quality and smooth tasting Pu-erh teas.