Rise and Shine

Pu erh Tea

• Most Unusual Type of Tea
• Fermented and Oxidized Tea Leaf
• Approx 1% of Coffee Caffeine
• Helps to Lower Cholesterol
• Promotes Melatonin Production - helps to sleep
• Help Aid Digestion - Probiotic
• High Antibacterial Activity
• Great way to boost Metabolism
• Help Manage Blood Sugar
• Calorie-free, Fat-free, Gluten Free

When talking about the many types of tea, Puerh is not as well known or available as the other teas but has an amazing following.  Puerh is only produced in one province in South Chinna called Yunnan and is considered one of the oldest forms of tea. There are still areas today where Puerh is used as a currency!  Pu erh is a part of the Camellia Sinensis plant but is processed differently...it is the only tea leaf that is oxidized and fermented. The fermentation that occurs in the pu erh leaf is very similar to what happens when you would make your own compost, yogurt and cheese.  With this dual processing this tea becomes a great option for the digestive system creating probiotics.

There are two categories for Puerh - Raw (Sheng) or Ripened (Shou).  We carry only Ripened Loose Pu Erh in our stores...because they produce such a rich taste.  Our Ripened Pu Erh does undergo a faster, deeping aging process. The Black Tea Leaves that are oxidized are piled together, Some are are wet and some are dry and they are stirred together and covered to encourage fermentation.  This can take about 3-6 months. After this is complete...many of the teas will set for 5-7 years creating a flavor that tastes very aged and oaky. The cup of tea has a really dark colour making it a full bodied and lots of layers of flavor.  It can be described as having an earthy, woodsy aroma, like a damp forest after the rain, with flavors like fresh hay. but the texture and aftertaste is smooth and soft.

Pu erh is also very forgiving when steeping, you can steep the leaves with boiling water for 10 minutes or several hours because it will not get bitter.  The flavor just gets richer and richer making it great to add a bit of milk to for a full bodied cup of tea.

Yerba Mate Tea

• National Drink of Argentina, Paraguay and Uruguay!
• Comes from the Ilex paraguariensis plant
• More Popular than Coffee in these countries
• Traditional Served in a Gourd and Metal Straw
• Rich in Antioxidants known as Polyphenols and Catechins - Higher than Green Tea
• High Caffeine - 80% of Coffee Caffeine
• Enhance Physical Performance
• High Antibacterial Activity
• Boosts Metabolism
• Calorie-free, Fat-free, Gluten Free

When talking about the many types of tea we sell, Yerba Mate is not a part of the standard Camellia Sinensis plant but from a holly plant called Ilex Paraguariensis plant that is indigenous to South America.  Yerba Mate comes in two versions - Green (non roasted) Yerba Mate or Roasted Yerba Mate,   both coming from the same plant but different types of processing. The finest yerba mate is shade grown in the subtropical rainforest, sheltered from direct sunlight to produce dark, hunter green leaves rich with flavor and nutrients. Seeds are planted in the shade of taller trees and the leaves and stems are harvested and dried by hand. After a flash heating process which preserves nutritional properties, the leaves and stems are dried at low temperatures and aged in cedar chambers for up to one year which produces a smooth, rich flavor.  When talking about Traditional Yerba Mate, the standard drink for people of South America, it is the green or unroasted version of Yerba Mate. While we offer a lot of Yerba Mate, our clients prefer to drink Roasted Yerba Mate.