Raw Pu-erh tea is naturally fermented, which means that the tea leaves go through a microbial fermentation process after they have been dried and rolled, causing the leaves to darken and change in flavor. This process allows the teas to not only improve with age like a fine wine, but many pu-erhs are able to retain their freshness for up to fifty years! Puerh tea is very nice to drink after dinner, as the fermentation process both breaks down the caffeine levels in the tea, but also helps with digestion. HOW TO BREW: Either break off a small chunk of tea from the puerh cake to make one cup, or toss the whole cake into a teapot. Pour 85 degree C water (not quite boiling) over the cake, and let steep for 3 minutes. Watch the leaves unfurl in the hot water! Multiple steeps will bring out different notes of flavour.
Steep Temprature: 90-100 Celcius Degree