Pu-erh tea a variety of fermented tea traditionally produced in Yunnan Province, China and it stands out from other true teas due to its unique production process. There are two major styles of Pu-erh production: Raw Pu-erh (Sheng puerh) and Ripe Pu-erh (Shu puerh). Raw pu-erh undergoes a natural longer fermentation process while Shu ( ripe) Pu-erh uses a high-humidity wet-piling method to speed up the fermentation process. The result is a similar flavor to pu-erhs that age for years, without the long wait. Palace Pu-erh is aged for more than 15 years to produce a rich, bold, earthy flavour and a dark reddish brown liquor. Aged Palace Pu-erh can be steeped multiple times. 

Ingredients: Mao Cha

Fermentation: Full

Steeping Time: 1.5-2 minutes 

Water Temperature: 95°C- 100°C (203°F- 212°F)