This matured Pu-erh tea comes from Man Nong Mountain (曼弄山) in Yunnan Province, China. Compressed in disc form, it combines flavors of wood, fruit and hazelnuts, in a unique creaminess.
Pu-erh tea or PuErCha (普洱茶) in Chinese, was born in the province of Yunan, in the city of the same name, and designates a family of teas having 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 period. 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, where the tea has been previously fermented (in a heap) and raw Pu-erh, which is, according to the ancestral method, immediately compressed.
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