Pu-erh Tea – has a musty, earthy character that is sometimes described as old or elemental.
The tea leaves are picked, rolled, and withered in the hot sun. Afterward, the tea is steamed and pressed into cakes. It is then broken up out of the cakes to make it easier to deal with. The steaming process creates some moisture, and when the cakes are compressed without drying, the tea takes on a musty, earthy character. Pu erh that gets slightly moldy before drying is actually considered the best.
As with wine, Pu erh tends to get more valuable as it ages, and Pu erh that is 5 years or older is rarer, and therefore, more highly prized.
A study in Japan indicated that all teas lower cholesterol, but that Pu erh is more effective than green tea. Some followers of “Chinese tea for health” believe that Pu erh can “cut the grease, help digestion, promote body fluid secretion, quench the thirst, invigorate the spleen, and dispel alcoholic toxins.”
2 oz bag