This raw Pu-erh (sheng), compressed in the shape of a bird's nest, offers a clear and amber infusion. Its vibrant vegetal flavor is punctuated by fruity and mineral notes, in a delectable roundness on the palate.
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, native 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 no 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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