PUERH TEA

Pu'er or Puerh is a variety of fermented tea (or hēichá in Chinese) traditionally produced in Yunnan Province, China. 

Two main styles of Puerh production exist a traditional, longer production process known as shēng (raw) Puerh; and a modern accelerated production process known as shóu (ripe) Puerh. The main processes of raw Puerh tea include: picking, withering, killing green, rolling, sun drying, weighing,steaming, drying, and finally packaging the finished product. Ripe Puerh tea is piled up after sun drying, splashing water to make it undergo microbial fermentation reaction, thereby reducing the bitter and astringent substances in the tea leaves, emitting a special aroma, and making the tea soup more mellow.

Clinical experiments by relevant experts have proved that Puerh tea has various functions such as reducing blood lipids, losing weight, inhibiting bacteria, helping digestion, warming the stomach, producing body fluid, and detoxifying. Therefore, in many countries around the world, Puerh tea is considered a healthy drink.