Pu-erh Tea Tips & Preparation Pu-erh tea is often steeped in a Yixing teapot or a gaiwan tea bowl. Pu-erh is brewed gongfu style, meaning that the tea leaves are only immersed in hot water for a short time before the tea is poured into another container. The best Pu-erh teas can be steeped up to 10-12 times before beginning to lose their flavor.. Like black and green tea, pu-erh tea is loaded with beneficial antioxidants. Research shows that pu-erh specifically contains epicatechin, flavonoid, ascorbic acid, and polyphenolic compounds, which can help to protect the body from oxidative damage. 6. Anti-Cancer Properties. Pu-erh tea just may be an anti-cancer beverage.

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Pu-erh tea (also commonly known as 'puer,' 'pu'er,' 'po lei' and 'bolay' tea, and known as 'dark tea' or 'black tea' in China) is a semi-rare type of tea that is made in Yunnan, China. In the West, pu-erh tea is known for its health benefits, but there are many misconceptions about pu-erh's flavor, processing, and other attributes.. If you are in a rush or just want to drink your pu-erh tea easily, you can use the cup method. First, preheat your teacup with hot water, and then discard the water. Brew 2 teaspoons (2g) of tea with 8.8oz (250ml) hot water (210°F/ 100°C). Brew it for 3-5 minutes. There you go, your pu-erh tea is ready!