Japanese Puerh (Organic)
The Japanese have made some of the more interesting variations in tea such as genmaicha, houjicha, and kukicha. Now they have turned their attention to pu-erh.
This tea, developed and produced in the Isokawa area of the Shizuoka Prefecture uses first and second flush tea leaves. The tea is mixed with a concoction of malted brown rice and the yeast it forms and left to ferment over the next 3 to 4 days. Then fresh leaves are added and the tea ferments for 2 more days before being pan fired. Japanese puerh is pan fired like a Chinese green tea instead of being steamed like most Japanese teas. Unlike puerh teas from China, which have an earthy, barnyard like aroma, the Japanese puerh has a nutty, slightly sweet aroma.
Japanese style organic puerh tea, yeasted malted brown rice