Feature:
Type: Pu’er tea is a fermented tea, which is divided into raw Pu’er and cooked Pu’er. After careful grinding, what is obtained is Pu’er tea powder.
Production process: Pu’er tea undergoes a series of picking, withering, rolling, fermentation and aging, and then grinding.
Appearance: Dark brown to black powder.
Smell:
Taste: rich in layers, with a certain earthy and woody taste.
Taste: Distinctive fermentation flavor, slight bitterness and sweetness.
Odor:
Distinctive earthy and woody aroma, sometimes with hints of leaves or herbs.
Origin:
China
Cooking dishes:
Baking and Desserts: Ideal for combining with chocolate or other rich-flavored ingredients to make cakes, cookies or puddings.
Soups: Suitable for some traditional Chinese stews to add layers of flavor.
Stir-fries or stews: Use as a seasoning in stir-fries or stews, providing subtle flavor and aroma.
