In the past they used to bury this tea in the soil to obtain the earthy taste that characterizes it.
Nowadays after fermentation, the leaves are moistening again and are stored in dark cellars for more than a year to undergo further microbial fermentation thus obtaining a unique taste.
- Non Alcoholic beverages
- Characteristic taste
For the proper preparation of pu erh tea, infuse in hot water of 90o -100o Celsius, carefully.
To bring out the real taste and aroma of the tea, its extraction in hot water should be 3 to 5 minutes.
The water should be clean, chlorine free and filtered.
For a 200-250ml cup 1 full teaspoon or 15g for each liter.