Pu-erh is a post-fermented tea originally from China. It is distinguished by its velvety taste and bright aroma. Tea leaves are dried and processed – during this time the taste and chemical composition change. The longer the aging, the better the properties of pu-erh. The bar manager of the Meraki restaurant in the gastronomic quarter “Three Stations. Depot” told Pravda.Ru readers about how to brew pu-erh correctly. Vasily Roganin.

“There are shen puer and shu puer. In the first case, the tea leaves are not subjected to heat treatment, in the second, a procedure is carried out to artificially age them. However, this does not mean that shu puerh has fewer beneficial properties. It has a tonic effect, relieves inflammation and normalizes blood sugar levels. Tea has a cleansing property, heals the digestive tract and liver. One of the attractive effects of pu-erh for consumers is weight loss. It’s all about the tannin that is part of the tea – it speeds up metabolism and removes waste and toxins from the body.” , says the expert.

How to brew pu-erh correctly

To prepare pu-erh, you need to pour boiling water over the leaves, leave for 10-20 seconds and drain the water. This is necessary to get rid of dust that settles on the tea leaves during storage. Then add water again, let it brew for 1-2 minutes and pour into cups or bowls.

You should drink pu-erh in small sips. You can’t do this on an empty stomach – it’s better after eating, 30-40 minutes later. The taste of the tea is a little tart, with smoky notes, so do not overpower it with too sweet or sour foods: sugar, honey, lemon. To pair with puer, choose dark chocolate and dried fruits.