Pu-erh Tea 1 lb

Pu-erh is a unique and unusual tea, famed for its medicinal qualities. It is unusual because unlike other teas, it is post-fermented and often aged. Pu-erh is the most oxidized form of tea, and can mellow and improve with age like fine wine.

Pu-erh's distinct flavor comes from the fact that after the leaves are picked, they are made into a sundried base tea called maocha, and then fermented. It produces a dark red liquor with a full-bodied, earthy taste.

Pu-erh tea is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is the process in which tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. There are two different fermentation methods: a slow fermentation where the tea is aged for many years and an accelerated fermentation process known as The Wo Dui process.

This shorter process approximates long-aged Pu-erh Tea by prolonging bacterial and fungal fermentation in a warm, humid environment under controlled conditions which involves piling, dampening, and turning the tea leaves (Wo Dui means “wet piling” in English). The process ensures even fermentation. Pu-erh Tea can be further aged after the fermentation process.

Starwest Pu-erh Tea undergoes the accelerated, Wo Dui fermentation and is slightly aged post-fermentation. This tea is generally aged for 1/2 to 1 year's time. Bacterial and fungal cultures vary, but consist of multiple strains of Aspergillus spp, Penicillium spp, yeasts, and a wide range of other microflora.

Pu-erh Tea 1 lb