Pu-erh originated thousands of years ago in the Yunnan Province of China, where large-leaf tea trees (Dayeh) grow. Its history relates closely to the tea trade between China and other nations (notably Tibet), and it is named for the town from which it was originally sold en route to other countries (Pu'er City). It was originally compressed into shapes for more efficient transit, and it acquired its dark color and flavor due to natural fermentation in transit to its final destinations. For many years, pu-erh has been aged. The aging process results in a slow fermentation and it can take about 15 years for a 'raw' (unfermented) pu-erh to get the dark color and flavor that pu-erh drinkers desire. However, in the 1970s, a style of processing called shou processing (or 'cooking') was developed to expedite the fermentation process. Pu-erh Tea's Flavor Good quality pu-erh tea has a deep, rich flavor that many consider to be earthy or mushroomy. Bad quality pu-erh often tastes muddy or moldy. Good quality pu-erh often appeals to coffee drinkers and pairs well with rich desserts. The flavor and reputed health benefits of pu-erh tea also make it a great option for drinking as a digestif after a heavy meal; indeed, in China and Hong Kong, it is often consumed during and after heavy or greasy meals, like dim sum. Pu-erh Tea has long been valued in Chinese herbalism for its vast benefits. Pu-erh tea contains high levels of polyphenols (flavonoids, catechins and theaflavin), which are known for their antioxidant activity. These powerful chemicals speed up fat burning as well as reduce stress and heavy metal consumption due to the cell repair compounds found within. The theanine and flavoids found within pu-erh just so happen to aid in digestion after meals by acting as a sponge and accelerator for fat burning. However, of the five main types of tea (white, green, oolong and black being the others), pu-erh stands apart from every other one.
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