4 oz. package. Our Royal Tibetan Pu-erh is Grade A (highest grade) and aged 4 years. The special aging process undergoes a second fermentation process which produces the unique medicinal property that pu-erhs are known for. Pu-erh's may also be green (not fermented or aged or even classifed a white, though one still may fully sense the richness of the pu-erh traditional flavor. They are also pressed in a great many shapes, like our Golden Melon. These shapes aslo serve to further the fermentation process. Therefore there are three special qualities that one seeks in choosing a pu-erh tea; the section and quality of the leaf. (usually 12 grades) the shape of the tea (loose, brick, etc) and the age of the pu-erh. According to Traditional Chinese Medicne, it is this unigue pressing and aging process that develops the unique medicinal quality (as well as the taste) to a pu-erh tea. It is this special charcter that makes pu-erh tea the most Yin of all Chinese teas. (Yin of Yin) and therefore indicated for all liver inbalances.
Makes about 60 cups of tea. There are roughly 30 grams per ounce. Each 4-ounce package makes about 10-14 gallons of tea
According to Traditional Chinese Medicine Pu-erh gives warmth and energy to the Middle Burner (Spleen and Stomach). Supports the distribution of fluids and digestate and eliminates stagnate dampness. Aids the Gallbladder and ensures good metabolism by removing fats (dampheat) from the blood without decreasing energy. With good digestion, detoxication is achieved. help produce saliva and slake thirst, dispel the effects of alcohol and refresh one’s mind. Pu-erh tea has functions of lowering the triglyceride, cholesterol andhyperuricemia Those with chronic illness of lungs, stomach and liver or a weakness of these organs can greatly profit from this tea. This tea is often served in Southern China after meals.
In the 1970's, Chinese doctors in Kumming reported clinical experiments in which drinking Pu-erh was shown to lower cholesterol levels in the bloodstream. French researchers at St. Antoine Hospital in Paris found that three cups of pu-erh a day for a month brought lipids down 25 % in 20 hyperlipidemia patients, while those on other teas showed no change. These tests showed pu-erh performed at least as well as cclofibrate, the most advanced medicine for the purpose, without the drug's side effects. It has since been shown to help reduce body weight, lower blood alcohol after drinking, relieves any overstuffed feelings and aids digestion by stimulating secretions of the digestive organs.
This is a favorite of kombucha enthusiast as its claimed to enhance the kombucha teas overall affect notable in the body aches and pain section. Another advantage is in the teas natural sweetness and less sugar may be used. It’s a ideal tea to use for beginners as this tea does not sour as quickly and hold its pleasant taste a few days longer than typical teas. It is also economical. You need only about 1/2 of what is typically used without sacrificing in taste. It is also the easiest tea for beginners to brew as its almost foolproof. You can use a little bit of tea or a lot. You can steep it briefly or overnight. And when its comes to when is the brew ready, it’s the most forgiving tea you can use. Fantastic in the continuous brewing setting, or the single stage method. Its “window of opportunity” I mean the day that a particular batch of kombucha tea is just perfect: delivering the best in taste and benefit. For example on the 7 day of an 80F ferment. That window is the widest. If day 7 is perfect, day 8 and even day 9 will still be just as good. The sourness, associated with other teas from over-fermenting (more so in green teas) is just not that apparent. All kombucha will become sour (almost undrinkable) over time; its just pu-erh teas are more forgiving. The better grades pu-erh (ten grades plus Grade A and B, grade A the highest) plus the age (the older the smoother) the better the ferment.
As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the quicker the steeping time should be. Steeping time remains a personal preference but when brewing kombucha a longer steep time releases more sterols, which in turn favor, the yeasts over the bacteria. Since kombucha brewing is a balancing act a long steep time favors the yeasts, short steep time favors the bacteria side of the equation.
Green teas tend to produce bitter brews if steeped over 5 minutes. Our premium grade White Tea, (White Teas are in the category of Green Tea) do not become bitter and may be steeped 15 minutes or more similar to Black Teas. Our Pu-erh Teas (a category of Black Tea) may be steeped until the cows come home and rarely loose their natural sweetness - but they do become very strong! Additional information on package and accompanying booklet.
Many folks find combining teas into their own blends as well as adding pieces of fresh or dried fruit and herbs; Hawthorne, Elderberries, Wolfberries, Ginseng, to name just a few. We recommend Harald Tietze (herbalist, kombucha enthusiasts) book as he offers hundreds of wonderful flavorful and healthy combinations.
A home decaffeinate water-process: Immerse the tea in one cup of boiling water. Wait 30 seconds and remove the tea. Discard that water. Now use the tea in your regular water. 80% of caffeine is naturally extracted in hot water within the first 30 seconds. It is debated the role or benefit that caffeine plays in our lives as well as that in the life of the kombucha. Most kombucha brewers believe that some caffeine is necessary for kombucha brewing.True, depending upon the balance of the ferment as well as the time fermenting some - of the caffeine is reduced.
It is often suggested to rinse Pu-erh first is hot water first before serving. Bring the water to a full boil. Add the tea and continue boiling. A small amount goes a long way and may be re-used several times. Some folks leave the pu-erh in over night. Nice, never bitter. Strong flavorful, sweet and rich.
For kombucha brewing; Bringt the water to a full boil. Add the pu-erh tea and continue to boil according to your prefernce. Remove the tea. Then add the sugar. The water only has to be hot enough to disoolove the sugar. Allow to cool. Then briskly stir or whip the water to re-introduce oxygen and carbon dioxide back into the water as the prolonged boiling reduces these elements that are benefical for premium kombucha brewing.
Becomes better with age. Pu-erh should NOT BE stored in plastic bags, as condensation and futher oxidation may develop and spoil this tea. Store in a cool dry place and wrap in paper tied tight. Traditionally Pu-erh is wrapped in bamboo leaves. Many folks buy the younger tea and simply store away for the future. Check the prices of a good grade pu-erh that is 10-20 years old !
Po Cha (Tibetan Butter Tea) A typical Tibetan drink.
Ingredients: (serves 4)
Pu-erh Tea 5 grams (1 TSP or 3-4 t-bags )
Water: 5-6 cups
Salt: 1/4 teaspoon
Butter 2 tablespoons
Milk: 1/2 cup or 1 teaspoon milk powder or 1/2 and 1/2
Of course in Tibet the diary (butter & milk) is from the YAK
Boil water, add tea boil for a few minutes strain into a butter churn or blender or a container with a lid. Add salt and butter and Churn, blend or shake for two or three minutes serve warm.
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