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Yi Minority Shu Pu erh

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Pure Pu Er

The Pu erh reached Europe in the 1970s with the Tuo Cha (tea compressed into the shape of a nest) where the leaves were compressed and a part was cut off to be infused. For a few years now, tea bags can be widely found under the name of "slimming tea" or "fat-burner". Produced for several centuries in Yunnan province, this post-fermented tea has an accelerating effect on the liver, proven by numerous studies. This leads to a faster elimination of fats and lower cholesterol as from an intake of 3 cups a day. But it is not a miracle diet drink! It only supports the day to day work of the liver. We talk of Pu erh "Shu" or boiled or black when the tea leaves have fermented for several months under a strict control of the temperature and moisture and lead to these earthy undergrowth and mushroom fragrances. This very surprising fragrance may not be appreciated initially (I'm not going to drink that). But the sweetness of the beverage and its multiple facets quickly wins over tea lovers and transform the Pu erh into a regular end of meal companion (or is highly appreciated the day following a late night) first of all (it does me a world of good); then into a daily companion (you acquire a taste for it). Produced by villages of the minority Yi race, our Pu erh, loose, in the form of discs or individual nests not only respect the ancestral traditions and methods but also the workers (strict specifications and small productions).

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