Pu-erh boasts a deep bold body that is smooth and earthy with hints of malt. This rich, energizing tea is deeply satisfying as a coffee alternative. Numi is proud to reveal the centuries old tradition of pu-erh. About Pu-erh Tea: Pu-erh Tea has a rich, smooth malty taste, & energizing healthy properties. In China it is called the “skinny girls’ tea” because it is traditionally known to improve digestion & metabolism. Also called puerh, pu-erh, puer, pu-er, pu er, & bolei
About Numi: Numi is a labor of love by a brother and sister. She is the artist and he is the alchemist behind all of Numi’s blends. Their exceptional-tasting teas are captured in unique blends that use the highest quality organic, non-GMO ingredients sourced directly from Fair Trade Certified gardens. Numi combines premium full-leaf quality teas and herbs with only 100% real fruits, flowers and spices. “Through authenticity, creativity, and commitment to people and planet, Numi brings you the purest, best tasting organic tea”
Puerh (pû-ĕr) is an ancient healing tea known for its medicinal properties and rich taste. Numi’s organic pu∙erh comes from 500-year-old, wild tea trees grown in China’s Yunnan Mountains. Unlike traditional teas that are oxidized over an 8-hour period, pu∙erh undergoes a unique 60-day fermentation process resulting in a bold, earthy flavor with hints of malt. This rich, energizing tea is deeply satisfying as a coffee alternative.
Brewing Instructions: To awaken and restore, steep 4-5 minutes. Enjoy with or without milk. For iced tea, steep 2 tea bags, cool and pour over ice.
PU-ERH TEA AND GRUYERE RISOTTO
5 cups water
2 heaping tablespoons Numi loose-leaf Emperor's Pu·erh tea
5 spring onions, plus more for serving
1 cup Arborio or other risotto rice
½ cup dry white wine
1 cup finely grated Gruyere cheese
1 tablespoon butter
2-3 tablespoons extra virgin olive oil
Salt and pepper to taste
1.Bring 5 cups water to a boil. Turn off the heat and steep pu-erh tea for 10 minutes, covered. Strain and set tea leaves aside. If you need more tea for this recipe or if you are doubling the recipe, you can re-steep the same leaves once more. Keep tea warm on a low heat.
2.Finely chop spring onions. In a large skillet, sauté spring onions in extra virgin olive oil. When they are tender, add the rice and stir on high heat for a couple of minutes until evenly coated in oil. Add the wine and stir until evaporated.
3.Reduce the heat to medium and add just enough tea to cover the rice, stir, then add one ladleful of tea at a time, waiting until the rice absorbs it before adding more. Stir vigorously. This helps the starch from the rice to be released and makes risotto creamier. It will take between 15-20 minutes.
4.Check if rice is done and season to taste with salt and pepper. Turn off the heat, add butter and Gruyere cheese (reserving 2 tablespoons for garnishing) and mix thoroughly. Cover and let stand for a couple of minutes to allow the cheese and butter to melt completely and the flavors to mingle. Sprinkle with the reserved grated Gruyere cheese and sliced spring onions.
5.Serve and enjoy!
- 24.00 Ounces
- Gift wrapping:
- Options available