This Raw Pu’Er Cake Has “Returning Sweetness” (Hui Gan). This Is A Lingering, Cooling Sweetness That Builds With Each Cup You Drink.

Tea Type Or Tisane | Flavors: Dark (Pu’Er) Raw | Sweet, Vegetal, Rich Body

Tea Tips: The Chinese Believe Pu’Er Lowers Blood Pressure, As Fermentation Produces Statins (Blood Pressure-Lowering Compounds).

Ingredients: China, Yunnan Province Pu’Er (Dark) Tea

How To Steep: Western: Use 3 G Of Tea For 8 Oz Of Water. Steep At 190°F For 3 Min. Continue Until The Flavor Fades. Eastern: Use 5 G Of Leaves Per 6 Oz Of Water. Rinse The Leaves Once With 190°F Water And Discard. Steep For 10 Sec For The First Three Steepings. Then Add 10 Sec For Each Additional Steeping. Continue Until The Flavor Fades.

Fun Fact: Like Champagne, This Tea Must Come From A Specific Region In Yunnan Province To Be Called “Pu’Er.”

Similar Teas: 2016 Premium Raw Pu’Er Cake