Detoxifying CBD Pu-Erh with herbs
Discover the healing power of Detox CBD Pu-Erh with herbs – a unique combination of traditional tea and the power of CBD. The basis of this drink is Pu-Erh tea, which has been used in China since time immemorial to detoxify the body internally. This tea is enriched with CBD infusion to improve your overall health without containing intoxicating THC.
Pu-Erh’s characteristic earthy flavour, sometimes slightly sweet, intensifies with age, while longer steeping makes the tea even richer and earthier. The fresh and full flavour of this drink is great for making iced tea, offering you a delicious and healthy treat.
CBD tea Pu – Erh is an herbal blend designed for the preparation of delicious tea. It contains a blend of herbs used in folk medicine to detoxify the body and induce a normal, calm state of mind. The base is Pu-erh tea, which has been used in China since ancient times to cleanse the body internally. The blend is enriched with CBD infusion but does not contain intoxicating THC.
Ingredients: red tea PU ERH STD, hemp blend.
Infusion and taste of tea:
Pu Erh has a typical earthy taste, sometimes slightly sweet. The older the tea, the more delicate it tastes, but the longer it steeps, the coarser and earthier it becomes. The infusion is very dark to opaque in colour. The aroma is fresh, astringent. Pu Erh is perfect for making iced tea.
Origin of tea: organic Sencha
This ancestor of all teas has an extremely interesting history and production process. What is also surprising is the fact that, unlike other teas, Pu Erh does not lose quality with age. On the contrary, the older it is, the more delicate its taste. The name is probably derived from the town to which the women brought the tea for processing. Phu-er County is located in southwest China’s Yunnan Province. It is known for its relatively high altitude and specific climate influenced by monsoon rains. Perhaps equally or even more important than the area of cultivation is its method. Pu Erh can come from various forms of Chinese tea trees (Camellia sinensis). The lowest grade of tea is considered to be that produced from tea bushes grown from seeds or cuttings and growing at relatively low altitudes. The bud with 3-4 leaves is collected, as the older leaves are essential for the properties of Pu Erhu. Processing is still mostly manual and based on so-called slow fermentation. If the weather permits, the leaves are spread out in the sun or in a ventilated room where they wither. If it rains, farmers use their heating. The next step is “killing the green” – the leaves are heated and rolled in a dry pan. This will stop the enzyme activity. The leaves are then blended, rolled and dried in the sun. Such tea is called Mao Cha. It is either sold on the market or further processed. Moisten, pile into heaps and leave to ferment. Thanks to the natural action of Aspergillus, Penicillium and many yeasts, the tea matures to a great quality. The ripening time depends on the desired result and the tea garden, sometimes days, sometimes months or a year. When it is over, the leaves are sorted, steamed and pressed. The result is bricks, cakes, nests or tables. The tea is referred to as Shu Pu Erh. Pu Erh can be found on the market under the names Pchu er, Pu´er, Pu-Erh.
Ingredients: pu-erh tea, hemp mix.
Preparation instructions:
Pour boiling water over the Pu – Erh herbal mixture, in the ratio of 1 teaspoon per 1.5-2 dl. Add an extra 1 teaspoon to make tea in a teapot. Infusion time 3-5 minutes (covered cup), then strain.
