Organic Japanese Dark (Pu Er) tea
This tea is made with leaves from a combination of first and second flush harvests. In a controlled environment, organic brown rice yeast is added artificially to the pan-fried leaves for fermentation for a period of 4 to 5 days. A small amount of fresh leaves are then added for another two days of oxidization. As only one type of culture (brown rice yeast) is added to the tea, it retains some caatechins, unlike traditional Pu-Er, which is aged in a natural environment. Its pleasant and slightly spicy taste is unlike anything you’ve experienced before. This Japanese Pu-Er is from Shizuoka prefecture.
Tenryu, Shizuoka Region
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