Traditionally it was carried in shoulder baskets through long winding paths to the market town from which it gets its name.

The precious tea was so highly valued that it was frequently smuggled into town by basket carriers in their pockets.

Puerh is very dark and rich in colour and during processing, is wetted then left to ferment and oxidise. It is then cooked in a hut over a fire until dry.

Puerh, like wine, gets better with age. Leaving the Puerh to mature improves the character and taste.

We want you to enjoy your Roasted Puerh at its best, so here are our tips:

- Use freshly drawn cold water
- Use water at a “rolling boil” (100?C)
- Use 1 teaspoon per person and one for the pot in a teapot
- Steep for 2 to 3 minutes (or to your taste)
- This earthy tea is best drunk black, but adding a twist of lemon gives it a refreshing edge
… and for freshness every time, keep your tea somewhere cool, dark, dry and airtight!

Black tea, just like green tea, comes from the Camellia Sinensis plant.

- After plucking, the leaves are laid on drying trays & withered to remove some moisture and make more pliable
- The leaves are then rolled and laid out and a heady mixture of warm air, aromatic juices, bacteria & enzymes leads to oxidation (a natural reaction that affects strength & colour)
- Oxidation is stopped by firing (with hot air) when the leaves are the right (brown) colour depending on the region
- The leaves turn black as they dry
... and finally, are sorted or graded by size

Black tea is a natural source of antioxidants that may help protect the body from damage caused by free radicals

Ingredients:

- Black Tea