About Japanese Pu Er Variety
This tea is made with leaves from a combination of first and second flush harvests. In a germ free clean environment, organic brown rice yeast is added artificially to the pan-fried leaves for fermentation for a period of 4 to 5 days. Then, a small amount of fresh leaves are added for oxidization for another 2 days. As only one type of culture (brown rice yeast) is added to the tea, it retains some catecine, unlike traditional Chinese Pu-Er which is aged in a natural environment.