Taste & Benefits Of all the types of tea you can find in the world, Shu puerh tea is among the most mysterious. While other types of tea are categorized by their level of oxidation, Shu pu-erh tea represents a category of fully-oxidized tea, fermented and ripened by time. Mengku Rongshi shu puerh, it is made from 3 years aged ripe pu-erh tea and pressed in 2014, so as of 2017 it's 6 year old tea. Pancake smells a aged aroma, bright red tea soup is thick, taste is smooth and woody aroma, with a active sweetness that gradually mellow with each brewing. Tea bottom is tender and bright, color bright red and brown, complete tea leave shape. Studies have shown that pu-erh tea can help your health when combined with a healthy diet and exercise. Pu-erh tea suppresses the synthesis of fatty acids, which can help your body stop producing higher levels of fat.
How to brew ripe pu erh tea? Warm up the tea pot with boiling water, put about 5-8g pu-erh tea loose leaf, swirl and discard the water. This helps to damp tea leaves, wash and help them to start steeping, repeat the rinse of the tea leaves once more. After that pour 8 fl.oz of boiling water that about 90-95ºC (195-205ºF) and cover tea pot for 2-4 minutes, and then enjoy it! Note: Don't allow the tea leaves in your teapot continue to steep.
