Pu Erh Flat Tea Cakes Aged 2015 in Glass Jar - 11 Cakes

Pu Erh Flat Tea Cakes Aged 2015 in Glass Jar - 11 Cakes

  • 2015 Aged Pu Erh tea with a sticky rice aroma
  • From Yun Nan Province.
  • The tea leaves are dried, steamed and pressed into various shapes. Then they are stored to go through a natural gentle aging process that is called post fermentation.
  • Like fine wines, Pu Erh teas’ value and benefit increase dramatically the longer they age
  • Traditionally used to benefit metabolic, cardiovascular and cognitive functions
  • Pressed into small tea cakes for easy carrying and dispensing
  • Cakes individually wrapped in traditional Pu Erh tea paper
  • 7 grams/tea cake
Item No: 28040
$16.00
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Product Description

Pu Erh tea comes from Yun Nan Province. The tea leaves are dried, steamed and pressed into various shapes. Then they are stored to go through a natural gentle aging process that is called post fermentation. Pu Erh facilitates digestion and is used to reduce body fat. It is considered in Asia to be very beneficial to the cardiovascular system.*

Flavor: Rich full bodied dark tea with robust earthy flavor and mellow woodsy note

Directions: Add the amount of botanicals per a recipe, as desired, or as directed by a health practitioner. The proper way of extracting botanicals depends on parts used. Flowers, fruits and leaves can usually be steeped or decocted (boiling over fire) while stems, barks and roots typically require decocting.

In a Desktop Botanical GardenGlass Tea & Elixir Maker, add 1 part botanical(s) and 5-8 parts water, steep or decoct for 5-20 minutes. You can boil water directly in the Elixir Maker. Repeat this process for 2nd or 3rd extraction until all active constituents have been extracted.

Ingredients: Pu Erh Tea

Traditional Function
Promotes Longevity, helps digestion, simultaneously gently stimulating and mildly calming.
Specifications
11 cakes
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*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.

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