Pu Erh tea is nicknamed "Chinese penicillin" and is sometimes attributed with miraculous properties. Let's take a closer look at this tea gem. It is a large-leaf tea from Yunnan, which, unlike traditional green and black teas, is produced by additional oxidation. First oxidised chemically, then by special moulds and bacteria. This is why it is also sometimes called "double fermented" or "multi-fermented".
Pu Erh tea is characterized by a very dark, almost deep black colour and a strong, almost earthy and "loamy" taste. The tones and shades of flavour range from heavy and coarse to very mild and sweet. Pu Erhs are very stimulating and warming, have strong antioxidant properties, are good for the digestive tract, cleanse the stomach wall, prevent various diseases including cancer and are excellent for weight loss.
Pu Erha teas are available loose or pressed into a variety of shapes and sizes. Less well known but no less exceptional is the so-called Sheng or green Pu Erh, whose leaves are only allowed to wilt. This tea does not have a typical earthy taste.