This quality, matured Pu-erh has beautiful leaves garnished with golden buds (Golden Tips) served in bulk. Its earthy taste is fine and sweet, distinguished by a slight marine note.
Pu-erh tea or PuErCha (普洱茶) in Chinese, originated in the province of Yunan, in the city of the same name, and refers to a family of teas that have undergone anaerobic fermentation. The leaves of the Camellia Sinensis tea plant, indigenous to this region of Asia, are pressed into cakes, nests or even in bulk and will ferment without oxygen for a long time. The result is a lively tea, improving with age, with a characteristic taste and without bitterness, whose virtues are prized. Pu-erh is divided into two categories: matured Pu-erh (shu), where the tea has been previously fermented (in piles) and raw Pu-erh (sheng), which is, according to the ancestral method, immediately compressed. .
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