The raw or green Sheng Pu Er (or Pu-erh) is made from wild Mao Cha. After drying, the unfermented tea is lightly steamed and pressed into one of the traditional moulds that give it its trade names. The most common cake-shaped form is known as ‘Bing’. These characteristic hand-made ‘tea pucks’ have a diameter of 18 cm, are about 2 cm thick and weigh about 340 grams. Gradually the Pu Er ripens in this form due to the Mao Cha’s natural bacterial flora – from an initially unfermented green tea to a fully fermented dark tea. This process takes between eight and ten years. Up to thirty years can pass before Sheng Pu Er is fully aged. While Sheng Pu Er is still fresh and young, it has a pleasant earthy taste, but has a tendency to become astringent and bitter. As it grows older, it develops a milder and more balanced bouquet.
Health benefits

Pu Er has been valued for its therapeutic qualities ever since the time of the Tang Dynasty nearly 1500 years ago. Numerous studies suggest that it lowers levels of cholesterol and blood pressure. It reduces triglycerides and helps prevent heart and liver disease caused by high blood fat levels. Pu Er is also known to detoxify the liver. It helps cure indigestion and infections of the digestive system and, due to its high antioxidant content, prevents cancer. It has an energising effect, which is why it is particularly popular in autumn and winter.
Preparation
Quantity 5 g per 1000 ml
Water temperature 90° C
1st infusion The first infusion is intented to soften and clean the leaves and should be poured away
2nd infusion 2 minutes
3rd infusion 5 minutes

Preparing Pu Er is an elaborate ritual and a delight for anyone who enjoys Chinese tea culture. Before steeping, hold the cake over boiling water for a moment in order to loosen the Pu Er and prevent it from crumbling, then carefully flake off one layer at a time. When serving the tea, always leave about 20 to 30 % in the pot, so that the Pu Er can continue to hold and unfold its flavour in the remaining water.
Origin

Pu Er comes from the town of the same name in the Yunnan Province, where most of the over 320 varieties grow of the tea plant. Among them is the wild ‘King of Tea Trees’ that is over 30 metres tall and nearly 1700 years old.

Hi,
This tea has a unique sweetness and fruity flavor not found in other grades of Sheng Pu-erh. Its flavor is sweet and fruity with a floral aroma and nuance of white tea. The first clear amber infusions give way to brilliant, deep and clear red infusions that are full of flavor and wonderful energy. Its smooth mouth feel suggests honey and lingers on the palate with notes of Chinese red date and persimmon. This vintage can and should be infused many times.Green Pu-erh tea from Yunnan Province is one of the oldest teas in China with a history of over 1700 years. It's wide-ranging characteristic and complexity makes green Pu-erh one of the most popular Chinese teas amongst tea connoisseurs. Ageing is a common element associated with green Pu-erh, especially with young teas that contain ferocious tannins resulting in harsh and raw characters. The benefit of ageing helps remove the less desirable flavors found in a young tea while introducing more desirable flavors and mellowness. Ageing is a time consuming process and one that can not be easily accelerated. The maturation of green Pu-erh can be profound and involves extensive changes to its flavors and aromas as well as to the body and texture of the tea. A well aged antique tea will come to possess a soft and mellow body with a uniquely smooth and silky mouth feel.

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