Pu Erh Tea

Leafy red tea obtained from tea gardens growing on the mountainous provinces of China is considered one of the most exclusive and elegant varieties of teas in the world. The title type of tea is collected from unique - Asian Pu-Erh shrubs using the traditional method. After brewing, the drink gains a specific brown-red color. The greatest advantages of the title tea include the depth of flavor and the intensity of the aroma.

Health benefits: Pu Erh Tea is considered the most aromatic of the teas, with a spicy taste and specific smell. It undergoes light fermentation, which is interrupted when the leaves turn slightly red. Fermentation processes take place in red tea less than in black, so it contains more enzymes and polyphenols. It owes them slimming properties. Polyphenols (tannins) regulate bile secretion and facilitate digestion, and accelerate the conversion of fat into energy. And what is very important - they lower cholesterol. All varieties of tea contain a lot of minerals and microelements, as well as caffeine, polyphenols (tannins), manganese, calcium, fluorine (which is why tea protects teeth against caries), essential oils and proteins. They improve memory, normalize pressure and have diuretic properties. The infusion of Pu Erh Tea promotes digestion and removes the feeling of an overfilled stomach. Stimulates the secretion of gastric juices, thereby improving digestion. The mixture of polyphenol components contained in teas is effective against bacteria and viruses, thanks to which teas can be used both to counteract and to support the treatment of infectious diseases, e.g. influenza, colds, diarrhea or inflammation of the oral mucosa or gums.

How to make a Pu Erh Tea?

Put 1 teaspoon of Pu Erh Tea into 200 ml of hot water (90-100 degrees Celsius), cover and leave for 1-2 minutes. You can add some sugar or honey