{"id":565,"date":"2018-11-07T17:00:51","date_gmt":"2018-11-07T17:00:51","guid":{"rendered":"\/archive\/teageek\/\/?p=565"},"modified":"2018-11-07T16:50:21","modified_gmt":"2018-11-07T16:50:21","slug":"an-introduction-to-pu-erh","status":"publish","type":"post","link":"\/archive\/teageek\/\/2018\/11\/07\/an-introduction-to-pu-erh\/","title":{"rendered":"An Introduction to Pu Erh"},"content":{"rendered":"
Last week I reviewed\u00a0Pu Erh Chorange, which was the first time in a long time I had made any Pu Erh tea. It’s something I tried once a long time ago, didn’t really care for and then moved on. About two years ago though, I started to get into drinking it again and picked up a sampler from Adagio with a few different varieties, and really liked most of them. If you are unfamiliar with it, it is a tea whose leaves are allowed to ferment, giving it a lot of character (and “aroma”)<\/p>\n
I’ve been struggling with what to write about here other than just reviewing teas, and think that Pu Erh might be an interesting topic to explore, so I will be focusing on it for the next few weeks. I’ll be reviewing some more samples I have and hitting up my local tea shops to hopefully find a few more. I’ll also explain how the tea is made and maybe a little bit of the culture behind it. (What can I say, I get excited about weird things sometimes.)\u00a0 I’ll be updating this post with links as I write so it can be a starting place for anyone interested in learning more about Pu Erh.<\/p>\n