It's All About Tea — pu-erh

Cha Gao literally translated means tea paste. However, the substance is not at all pasty and is more like a solidified rock, which dissolves in hot water. Although it is a form of instant pu-erh, it is not a low quality product. In the Qing Dynasty Cha Gao was produced only for the elite class. Although the production methods were mostly abandoned after the Qing Dynasty, it is slowly being revived. Drinking Cha Gao provides you with a concentrated amount of all the usual pu-erh tea benefits. (Read more)

Today, we are exploring a popular topic: Pu-erh tea caffeine content. Pu-erh is one of the most controversial tea categories out there. Many people believe that Pu-erh is particularly high in caffeine. And among those many, some assume that the darker the tea, the more caffeine it contains. Perhaps it is because darker brews of tea resemble the highly caffeinated culprit coffee? Though we know that the freshest, youngest green teas often have higher caffeine content. While it's true that Pu-erh is an excellent energizing tea, is it that high in caffeine? And does the color of the brew matter? (Read more)

Pu-erh is a post-fermented tea known for its rich, earthy flavor, abundant health benefits, and unforgettable tea high. With its ever gaining popularity, the myths that surround this tea also gradually keep increasing. We will tackle the top 10! (Read more)

Breaking up pu-erh a cake is easy once you know how. Pu-erh tea is fermented and tightly compressed, therefor we need some skill to pry it loose. Furthermore, we can't simply do it with our hands. To break off a piece of pu-erh we must use a special pu-erh tea needle and carefully wiggle it loose. (Read more)

In China and parts of Southeast Asia Pu-erh tea has been consumed for centuries. It was a significant export product on the Tea-Horse Road, but even back in its homeland of Yunnan people did not dismiss the amazing Pu-erh tea benefits.

While in Tibet this tea was popular with monks for its amazing energizing qualities, in China people would always drink it after a meal, especially an oily one, to aid with digestion. (Read more)