Although PU ERH tea originally originated from Yunnan Province in China, it is possible to find PU ERH outside China. This PU ERH tea comes from the island of Jeju in South Korea.

In Korea, you typically find the fermented tea in the form of compressed teeth. The Akyang Myeon region of Hadong County, Gyeongsangnam-Do, has a long history of growing tea trees dating back to the Joseon dynasty. In this area, the tea leaves were picked, after which they were allowed to wither over a period of time, then compressed and fermented to create tea with colors from red to black. This fermented tea was used for various purposes, such as quenching the thirst, it was served to guests, was offered as a refreshment to workers and drunk for weddings and other ceremonial occasions.

Organic PU-ERH "Jeju" presents himself beautifully dark and reddish in the cup with a soft taste and a sweet undertone in the aftertaste. It has a balanced body that is full and not too heavy, with powerful notes of smoke, wood and a touch of coal.

PU-ERH should be brewed after the gong-fu the way in a gaiwan, glazed teapot, or a small clay pot that is not used for other types of tea. Take off the boiler at the same moment the water starts to boil - it must not boil. Use a teaspoon of tea (3-5 grams) per cup (250 ml). Rinse the tea leaves by pouring boiling water over them and then discard the water.

Brew the tea with new hot water for up to 1-2 minutes for the first infusion, and gradually increase the time for subsequent infusions. Drink slowly to enjoy the complex flavor of the tea.

PU-ERH is particularly suitable for finishing a good meal.

The leaves can be re-brewed up to 5 times.