Pu-Erh is produced in Yunnan province of China. Centuries ago, this tea was only reserved for the privileged Chinese and was traditionally buried in the soil in order to develop the typical taste.
Today, the tea leaves undergo a unique microbial fermentation process. The result is this well-established quality Pu-Erh, renowned for its dark brown leaf and a strong spicy, earthy and woody taste.
This microbial ageing of Pu Erh tea can result in the production of a natural statin known as lovastatin, which is used to reduce bad cholesterol. Hence, Pu Erh has traditionally been used as a natural remedy for maintaining good health.