Pu Erh tea with cinnamon

Pu Erh tea with cinnamon

Pu Erh tea with cinnamon. Pu’er or pu-erh, as it is commonly known, is a type of fermented tea traditionally produced in China’s Yunnan province. It owes its name to the town of Pu erh, the ancestral commercial centre of Yunnan province .

In the terminology of traditional Chinese tea production, fermentation refers to microbial fermentation (called wet piling) and is generally applied after the tea leaves have been sufficiently dried and rolled. When tea undergoes controlled microbial fermentation, it also continues to undergo fermentation. This process produces a tea known as hichá (), which translates as “black tea”, although it is commonly called “dark tea” in English to distinguish it from English-language black tea (hóngchá, lit.). In Chinese, it is called “red tea”.

The benefits of pu erh tea: Pu erh tea is rich in polyphenols (catechins and flavonoids), powerful antioxidants that counter excess free radicals and give tea its many benefits. Pu erh tea can improve cardiovascular health. Pu erh tea helps protect the liver from hepatic steatosis. It also has a positive effect on blood sugar levels and triglycerides. Pu erh tea may also have a beneficial effect on cholesterol levels, helping to keep them at healthy levels. In terms of flavour, this blend features cinnamon, apple, cardamom and orange peel.

Thanks to its low theine content, this rare and delicate composition based on Pu Erh from China can be enjoyed with the whole family during winter afternoons or evenings by the fireside.