Black and Pu’erh tea are oxidized 90-100% and produce a heavy, dark, and potentially astringent cup. Pu’erh is especially unique because the leaves are allowed to ferment and age, producing a deep earthy flavor profile. Black and Pu’erh tea can be very strong but is best made with boiling water and allowed to steep for 2-5 minutes.
Nanhuoshan Pu'erh Tea
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