Pu’erh tea is mainly made in Southwestern China and Taiwan. Pu’erh can generally be brewed up to
eight times and it does contain caffeine. Pu’erh is the most oxidized form of tea, often aged and
sometimes very expensive. Pu’erh is like a fine wine in that the more it ages the better it is. These teas
are highly valued in china where the processing methods have been a well-guarded secret. After the
leaves are picked they are fermented then they age and are packed into bricks or cakes.
Pu’erh tea is brewed the same way that you brew black tea and oolong tea. Proper brewing entails
heating the water to a vigorous boil, pour the water over the tea leaves, wait 10 seconds, then discard
the water. This opens the leaves. Add more water and steep long enough to develop color and flavor
but not so long that the tea becomes bitter tasting. For pu’erh, two to five minutes is best. The color of
the brewed tea can be pale yellow, golden, red, or dark brown. Some brewed pu’erh varieties look like
coffee and taste very earthy, but connoisseurs often dismiss these as low quality. You can reuse good
quality leaves several times; tea lovers say the subsequent infusions taste better each time.
Pu’erh Benefits : promotion of weight loss, reduction of serum cholesterol and cardiac protection
