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The liquor is light, offering both vegetal and woody nuances. A tea from the terroir of the Bada mountain. To prepare at 95°C for 4-5 min.
also called "raw", this is the traditional Pu-erh. It is "naturally" post-fermented, so that the development of the bacterial fermentation (spécific to these teas) automatically starts after the treatment of the leaves. Pressed or loose, the leaves, still green at the start of the process, are "worked" (fermented) with time by micro-organisms. It results an evolution (oxidization) more or less slow of the colour, flavours and aromas of the tea. According to the conditions of preservation, this type of tea can take several years before coming to maturity.
Tea and health
Pu-erh, oxidized and fermented teas, have long been an essential of Chinese traditional medicine and for the minorities and nomadic populations living in distant areas or in the borders of China. These populations were mostly eating very fat dried meat and butter, to help the body resist the cold, altitude and the lack of fruits and vegetables. Pu-erh teas helped them regulate their diet by fighting against the accumulation of fat. Western researchers also admit now the qualities of Chinese dark Pu-erh teas, their depurative properties, they capacity to balance the organism, help digestion and eliminate bad cholesterol.
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