Puerh

puerhPuerh was my dad’s favorite tea with dim sum and it wasn’t because of it’s taste.  It’s deep, earthy quality is definitely an acquired taste.  I learned that he drank it because it cut the oil and aided digestion. I couldn’t get past the smell.

Puerh tea is made from broad leaf camellia sinensis found in Yunnan province, China.  Typically, the tea is formed into flat cakes which makes for easy storing.  Most puerh on the market come in pressed form but there is also loose leaf puerh.  “Raw” puerh brews a milder cup with yellow-golden hues.  “Ripe” puerh undergoes a fermentation process in which microbial activity changes the composition of the tea and yields a dark, sinister tasting cup.  That’s what dad drank!

Like scotch and whiskey, aged puerh is more expensive the longer it’s been stored.  People drink puerh religiously to reduce choloesterol.  English packaging says drinking puerh quickens recovery from fatique and intoxication.  Ah, hang over remedy…ancient Chinese secret.

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About The Leaf Lover
Aloha, my name is Byron Goo. I started our company in 1995 in my garage. Tea has taken me all over the world since then and I continue to be a student of the leaf and of life. The Leaf Lover is a way for me to share about my passion for tea and our small business. I wear many hats including CEO of the company but I think of myself simply as a tea maker.

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