What Is Pu-erh Tea?
Pu-erh Tea – is a specially fermented form of tea, and both shu and sheng pu-erh types are made from a sun-dried green tea called saiqing mao cha. Like Champagne or other regionally specific foods and beverages, pu-erh is a geographically indicated (GI) product. And it can only be produced and fermented in Southern Yunnan with sun-dried green tea from certain tea varietals found in Yunnan, Laos, Burma and some parts of Thailand and Vietnam. Pu-erh tea, with its unique bold and earthy character, is becoming very popular all over the world as a health and wellness tea. It is regarded as a slimming and naturally safe dieter’s tea throughout Southeast Asia. Where it is an integral part of the food culture.
We offer various grades of both sheng and shu pu-erh types, all of which are tailor-made for us through our partnership project with the Organic. Fair Trade Certified™ Mannong Manmai Ancient Tea Co-op located in a 1,500 year-old tea garden in Yunnan. The sun-dried green tea produced by the Mannong Manmai Ancient Tea Co-Op for Rishi’s organic pu-erh is fermented and produced in a USDA-NOP / EU organic certified facility in Pu-erh City, Yunnan.
Storing Pu-Erh Tea
Both green and black varieties of Pu-Erh tea can be stored for long periods of time. In fact the longer the storage, the better the tea gets. We recommend storage in unglazed clay containers, either for long term holding or for drinking, since they “breathe” and reduce temperature fluctuations. The best clay containers are made from the same Yixing clay as the famous . If these are not available, a sealed cardboard box can suffice or even a paper bag. But make sure these have no chemical odours from manufacturing.
The best location for storage is a cool, dry place. Away from temperature fluctuations and odours, such as those from the kitchen. As tea absorbs odours and this will affect the flavor of the tea.
For tea that is to be stored long term, simply leave it in the original paper wrapping or packaging. For tea that is to be consumed, break the tea into small pieces using a strong dull knife. Since more of the surface of the tea is now exposed to air. Oxidation will develop the complexity of tea more rapidly. This is called “waking up the tea”. If you do not intend to drink a tea before 5 years, it is best to leave it stored and unbroken.