Pu'er (Bolay) Tea
- Origin: Yunnan Province, China
Type: Ripe/Shou - aged 8 years, vintage 2012
- Alternative Names: Heicha, “dark tea”
- Flavor: earthy, mushroomy
Temperature: 195°F - 205°F
- Caffeine: 60-70 mg per cup
- Weight: 25 grams (3.5 oz) of Pu'er tea
- Makes: 12-18 cups
- Price per cup: $1.10
Pu'er tea 普洱茶 (also commonly known as 'pu-erh,' 'puer,' 'pu'er,' 'po lei' and 'bolay' tea, and known as 'dark tea' or 'black tea' in China) is made in Yunnan, China.
Health Benefits of Pu'er (Bolay) Tea
According to traditional Chinese medicine, pu'er tea opens the meridians, 'warms the middle burner' (the Spleen and Stomach), purifies the blood, and aids digestion.
For these reasons, it is often consumed after heavy meals.
Some studies have shown that pu'er tea may:
- lower cholesterol
- lower blood pressure
- increase the metabolism
- invigorate the spleen to promote digestion
- remove fat and oil from the blood
- treat nausea and vomiting, cough with copious whitish sputum
- clear toxins in the body
Additional health benefits of pu'er (bolay) tea
Pu'er is occasionally touted as a 'diet tea,' but like all teas, we don't recommend it as a weight loss tool, but rather as an enjoyable part of a healthy diet.
In western society, the popularity of pu'er tea is growing among the mainstream population of tea drinkers, due to its many health effects. It is only a matter of time before the beauty and benefits of pu'er tea become commonplace household knowledge.
We encourage you to consult a doctor before drinking the teas we sell for their researched health benefits. No information on this site should be relied upon to determine diet, make a medical diagnosis, or determine treatment for a medical condition. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
Radiant Shenti's high quality pu'er tea has a deep, rich flavor that many consider earthy or mushroomy. Pu'er flavor often appeals to coffee drinkers and pairs well with rich desserts. The rich flavor and health benefits of pu'er tea make it a great option for drinking as a digestif after a heavy meal; indeed, in China and Hong Kong, it is often consumed during and after heavy or greasy meals, like dim sum.
How to Brew Pu'er (Bolay) Tea
Measure out the quantity of leaves you want to steep, you'll want to 'rinse' them because our Pu'er tea is aged. While it's true that 'rinsing' removes dust that has settled on the tea during the aging process, it is more importantly used to 'awaken' the leaves before you infuse them. To rinse your pu'er, place the tea leaves in a brewing vessel, pour near-boiling water over them and then quickly discard the water.
After you've rinsed your pu'er, you're ready to steep it. Bring your water to just boiling, that's around 205 F, and steep for 15 to 30 seconds (if not using a tea holder) or three to five minutes (if using a tea holder). Some people prefer to use fully boiling water for a stronger flavor.
The 2012 Pu'er tea is my new absolute favorite tea. It is so, so smooth. Even if over-brewed for a bit, it never has a bitter after taste. I don't know anything about good bourbon, but I have wondered if this is what sipping a fine bourbon is like.