SPECIAL PU-ERH-3 YEARS OLD

 Many things in life actually get better with age, contrary to what Hollywood elites would have you believe. Just give it some thought. The comfort level of old jeans far exceeds that of new ones. Over time, friendships tend to strengthen. Older goods, from cheese to wine to vintage films, may frequently provide greater bodily and spiritual satisfaction than their more modern counterparts. That’s how it is with Pu-erh tea.

Máochá, a green tea variety native to China’s Yunnan province that is used to produce Pu-erh, is largely unoxidized. Numerous studies have shown its health advantages, and its taste is robust and earthy.

Complex, mellow flavour that improves with age because to its earthy base. Pu-erh already benefits from the ageing process from the get-go. Instead of using young leaves like traditional teas do, Older, broader leaves are preferable for the fermentation process, and you may get those by picking the leaves and buds from the shrub.

The finest leaves, after fermented, are matured in the same way that wine is stored in a French castle or cheese is kept in a Swiss barn: in dark, cool places. The end result is a musty, earthy flavour that distinguishes this tea from its more modern rivals.

Research suggests that Pu-Erh’s potential to reverse some of the symptoms of ageing itself is the icing on the cake of all the advantages accrued through its lengthy ageing process.

Traditional Chinese medicine holds that drinking aged Pu-erh may help one lose weight, combat cancer, preserve the kidneys, and even avoid potential diseases. The question then becomes, “Why wait?” The time to start living is now, so make a pot of Pu-erh and relax.