“If you are new to pu er. Or have tried pu er and just… can’t… STOP! And try this one. For starters, you don’t need to break this one up with a knife. And second, there is no worry about fishy...” Read full tasting note
“2021 Homemade Advent Calendar Swap – Day 5 From Skysamurai. I’ve fallen a day behind in my Advent swap, so I’m starting my day with yesterday’s tea. I’ll forever be in awe of those of you who do...” Read full tasting note
A ripe Puerh tea stuffed into a whole tangerine created a tangy and citrusy orange peel aroma and taste. Dried tangerine is used to fortify the spleen and eliminate dampness and inflammation.
Puerh tea consists of two completely different categories. One is called “Raw Puerh Tea” and another is “Ripe Puerh Tea”. To simplify it, it goes from pan-frying, rolling, drying, and aging it in the storage for raw Puerh tea. As for ripe Puerh, it is fully fermented by mold rather than aged in storage. Normally, people dislike Puerh because of the moldy flavor which is caused by the poor quality of the tea. The earthy flavor in Puerh tea does not only give an unpleasant drinking feeling but also causes health risks. This is why we are carefully selected Puerh from a trusted tea farm.
INGREDIENT: 100% Camellia Sinensis (Tea), Dried whole tangerine
TYPE: Pu’erh Tea
CAFFEINE LEVEL: High
BREWING DIRECTION: No need to peel a tangerine. Open the top of the tangerine and pour boiling water onto it. Let it steep for 1-2 minutes. Multiple infused.
ORIGIN: Puerh region, China
GOOD TO KNOW: Keep away from strong odor and sunlight.
OTHER INFO: Strong dark tea finished with citric flavored. Multiple infusions by removing the leaves from your tea and set them aside until you are ready to resteep.
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