Pu'Er teas date back thousand of years. These teas get better as they get older, as for vintage wines. Both of these teas form what the Chinese call the « black teas » category, (because our French black teas are called « red teas » in China).
Here, it's a cooked Pu'Er, that is to say fermented after the oxidation.
It's a full-bodied tea, resulting in an earthy liquor and dark-coloured infusion.
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