Palace Pu'er Ripe 2012

Pu'er tea is fermented, giving it deep, earthy tones and many infusions. This batch from 2012 was modeled after tribute-style teas presented to the Imperial court over 150 years ago. Smooth and full-bodied, this probiotic tea is a great coffee substitute and for pu'er beginners. Note: Although not certified organic, no chemical fertilizers, pesticides, or herbicide was used in the production of this tea.  Tea Type or Tisane | Flavors: Dark (pu'er) | full-body but very smooth, sweet tobacco Tea Tips: Try this tea with a couple of balls of Chrysanthemum tea for a soothing and flavorful infusion! Ingredients: Jinggu County, Pu'er City, Yunnan Province, China, pu'er tea Cultivar: Yunnan Large Leaf (Yunnan Dayezhong ) How to Steep: 2 tsp, 8 oz water, 212°F, good for 5 infusions or more, start at 3 min. for the 1st and 2nd steep, then 5 min, 8, and 10 min. Fun Fact: Each batch of shu pu'er uses 6–20 tons of tea leaves, covered with cloth and lightly moistened. As they heat up, natural microbes grow inside the piles from the rich microbial environments of the Pu’er processing units. Factory workers check the tea daily and move the piles every few days to prevent the leaves from overheating. This cycle repeats until the leaves turn dark brown, a process that takes about 60–90 days. Then they are dried and sometimes compressed.  Fun Fact 2: The tea helps regulate blood pressure and blood sugar. Similar Teas: Menghai , Laoman'e, Sticky Rice