Aged ripe puerh tea with 30 tea bags loose leave puer tea: Type. Ripe, Cook. Weight. each pack with 30 tea bags, each bag with 2.6-3.3g. Production Date: 2014year. Raw Material. Yunnan Large Leaf Tea. Process Way. By Handmade. Expiring Date: Pu-erh Tea can age well if you keep it well.It is similar to vintage wine. Storage WayPu-Erh Tea is a famous and popular beverage in Canton province and Southwestern China. It is a post-fermented tea. When brewed Pu-Erh tea has a dark reddish color with a strong, full and earthy taste. Water at boiling point should be used for steeping. Here you find Pu-Erh tea and tea blends in tea bags and loose Pu-Erh tea in a variety of grades.Pu erh tea is a made up of tea leaves that had been plucked from tea trees growing in the Yunnan province. It was here that this type of tea had originated from. It must be produced in the Yunnan province for it to be an authentic pu erh tea.Yunnan, China This Pu-erh Cake Tea was made in 2013. Compressed into round, flat, … aged ripened pu-erh tea leaves. This is how Chenpi Pu-erh tea is made. It combines the …Pu-erh tea is prepared according to an ancient tradition from Yunnan province in China, whereby the black tea is slow fermented and aged before being stored in tightly packed bricks or cakes. Pu-erh teas are usually drunk without milk, perhaps with the addition of a little lemon juice or honey.The Yunnan Province is a popular mecca for tea and well-known for it’s quality teas around the world. Because Pu-erh tea is a finely aged tea, similarly to wine vintages, Pu-erh tea grows in flavor and value over time, and acquires special aromas and color with aging. Puerh tea health benefits and weight losePu-erh teas are available as a cake of compressed tea leaves, loose tea leaves or in tea bags. For one cup of water, about one teaspoon of leaves, or one tea bag, is needed. Traditionally, this variety of tea is made using a yixing teapot or a gawain teabowl.Pu’er or pu-erh is a variety of fermented tea produced in the Yunnan province of China. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled. This process is a Chinese specialty and produces tea known as 黑茶 hēichá (literally, ‘black tea’) commonly translated as ‘dark tea’.