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Our comments on taste

Black Pu-Erh tea, fruity & peppermint notes

Why we say its great

The tea Oolong, Pu-Erh tea base has long been used for both digestive & weight. A good morning tea with it's small caffeine content

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Steeping Guide

1 teaspoon (2.5 grams) or tea bag per 8oz. cup

Fresh Water Boiling Hot

Steeping Time 7 -10 Minutes


Energize Me Weight Herbal Tea

Some Caffeine in Pu-Erh & Oolong


Weight: 50G

  • 50G
  • 100G
  • 250G
  • 500G
  • 1KG
  • 50G: { 16-20 cups (8 oz/240 ml) of hot tea}, 100G: { 32-40 cups (8 oz/240 ml) of hot tea}, 250G: { 80-100 cups (8 oz/240 ml) of hot tea}, 500G: { 160-200 cups (8 oz/240 ml) of hot tea}, 1KG: { 320-400 cups (8 oz/240 ml) of hot tea},
  • 50G: { 12-15 cups (8 oz/240 ml) of hot tea -ADD ICE}, 100G: { 24-30 cups (8 oz/240 ml) of hot tea -ADD ICE}, 250G: { 60-75 cups (8 oz/240 ml) of hot tea} -ADD ICE, 500G: { 120-150 cups (8 oz/240 ml) of hot tea -ADD ICE}, 1KG: { 240-300 cups (8 oz/240 ml) of hot tea -ADD ICE},

This blend is a semi-fermented Oolong and post-fermented Pu-Erh that forms an exciting flavour base for this fresh-and-fruity tea composition. Oolong's and Pu-erh's are among the noted 'slimming' teas.

SKU: 1205-50
Product Nitty-Gritty
  • AllergensNone
  • IngredientsRosehip shells, apple, Oolong tea (12 %), peppermint, hibiscus, Pu-Erh tea 8% fermentation, beetroot, spearmint, rose petals, flavour, strawberry pieces.
Peter's Pick
This tea is equally at home in both the Herbal and Pu-Erh collections of tea although we list it under herbals. Many of the weight reducing type teas include both these caffeine teas. The caffeine content is less than 1/5th of a regular Oolong tea.

Brew Ha-Ha

Herbal and Fruit Tea (Tisane)

The English word "tisane" originated from the Greek word πτισάνη (ptisanē), a drink made from pearl barley. Technically, the name 'herbal tea' is incorrect because they are not made with real tea (Camellia sinensis), but by infusing other plants.

Herbal teas can be made with fresh or dried flowers, leaves, seeds, roots and dehydrated fruit by pouring boiling water over the Herbal Tea (tisane) and letting it steep covered for 10 minutes. The tisane is then strained, sweetened if so desired, and served.

Steeping Guide

1 teaspoon (2.5 grams) or tea bag per 8oz. cup

Fresh Water Boiling Hot

Steeping Time 7 -10 Minutes



Scientists from Japan's University of Tokushima School of Medicine found that people who regularly consumed Oolong tea experienced more than twice the calorie burning results compared to those who drank green tea.

Weight Loss

A study published in the Journal of Medical Investigation found that women who consumed Oolong tea directly after a meal increased energy expenditure by 10%. This compared to an energy expenditure of 4% for green tea drinkers and 0 for water drinkers.

Researchers at the Suntory Research Center in Osaka, Japan found that drinking Oolong tea 15 minutes before eating foods high in carbohydrates curbed rises in insulin, thus reducing some of the fattening effects of carbohydrate intake.

Researchers from Japan's Shiga University of Medical Science found that drinking Oolong each day helps to clear up skin problems within one month.

Skin Condition

Dr. Kenichi Yanagimoto and colleagues from the University of California found that people who drank Oolong tea on a daily basis experienced a fifty-percent reduction in free radicals within 15 days.

Free radicals are damaging substances in the body that contribute to signs of aging, including wrinkles and dark spots that are caused by ultra-violet rays, chemical food additives, pollution and stress.


Healthy Teeth

A study by the Department of Dentistry at Japan's Osaka University showed that regular consumption of Oolong tea strengthens teeth and helps prevent tooth decay by inhibiting the build-up of plaque.


Stronger Immune System

According to a study published in Antioxidants & Redox Signaling, test subjects who consumed Oolong were found to have stronger immune systems and a reduced risk for infections.

Brew Ha-Ha

Generally, 2.5 grams of tea per 8 ounces/240 ml of water should be used. Oolong teas should be prepared with 180°F to 190°F (82°C-87°C) water (not boiling) and steeped 3-4 minutes. High quality Oolong can be brewed multiple times from the same leaves, and unlike green tea it improves with reuse. It is common to brew the same leaves three to five times, the third steeping usually being the best.


An additional widely used method of brewing Oolongs in Taiwan and China is called gongfucha. This method utilizes a small brewing vessel, such as a Gaiwan or Yizing clay pot, with a large tea to water ratio. Multiple short steeps of 20 seconds to 1 minute are done and are often served in small tasting cups about the size of a thimble.

Caffeine level

Contains Caffeine

Tasting Notes

In Chinese tea culture, semi-oxidized oolong teas are known as qīngchá (Chinese: "blue-green tea"). Oolong tastes more like a green tea than black tea- it does not contain the sweet smell of black tea but, at the same time doesn‟t have the grassy, earthy flavours that are associated with green tea. Oolong is usually prepared to be strong and bitter, but leaves a sweet aftertaste. Many types of Oolong, and among those the famous „Wuyi‟ produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan, are a few of the most famous Chinese teas.

The English name, Oolong tea, comes from the Chinese name which is pronounced as O-liông tê and is translated as "black dragon tea". There are three ideas about how the Chinese name happened:

The "tribute tea" theory suggests that Oolong tea descended from the Dragon-Phoenix Tea Cake tribute tea, which Oolong tea replaced when loose tea came into fashion. It was called the Black Dragon tea because the tea appears dark in colour, long and curled, like the mystic Black Dragon.

The Wuyi story says that Oolong tea came from Wuyi Mountain. Poems written in the Qing dynasty, such as Wuyi Tea Song (Wuyi Chage) and Tea Tale (Chashuo) describe this type of tea.

The third theory is that a man named Wu Liang discovered Oolong tea accidentally when he was distracted by a deer after a hard day's tea-picking, and by the time he remembered about the tea it had already started to oxidize.

Steeping Guide

1 teaspoon (2.5 grams) or tea bag per 8oz. cup

Temperature for steeping is 190F

Steeping Time 3 - 5 Minutes


Drinking Pu-erh tea is purported to reduce blood cholesterol. It is also widely believed in Chinese cultures to counteract the unpleasant effects of heavy alcohol consumption. In traditional Chinese medicine, the tea is believed to invigorate the spleen and inhibit "dampness." In the stomach, it is believed to reduce heat and "descends qi".

Pu-erh tea is widely sold as a weight loss tea or used as a main ingredient in such commercially prepared tea mixtures. Though there is as yet no empirically backed evidence as to how Pu-erh might facilitate weight loss, the widely proposed explanations include that the tea increases the drinker's metabolism, or that the high tannin content in the tea binds macronutrients and coagulate digestive enzymes, thus reducing nutrient absorption. Although evidence is still sparse, it has been shown that rats experience reduction in body weight, blood triglycerides, and blood cholesterol following a diet containing Pu-erh tea.

Brew Ha-Ha

Pu-erh's are the only fermented teas, whereas other Black teas are only oxidized. Although Pu-erh teas are usually classified as post-oxidation or, just simply as Black teas, Pu-erh teas can be placed in three types of processing methods, namely: green tea, oxidized tea, and secondary-oxidation. Pu-erhs can be green teas if they are lightly processed before being pressed into cakes. This type of Pu-erh is referred to as maocha if unpressed and as "green/raw Pu-erh" if pressed. While not always pleasant tasting, green Pu-erhs are fairly inexpensive and are known to age well for up to 30 years. Pu-erh can also be an oxidized tea if it goes through slow process oxidation for up to a year. This Pu-erh is referred to as ripened or cooked Pu-erh, and has a more mellow and pleasant flavour. Aged Pu-erhs are secondary-oxidation and post-oxidation teas. If aged from green Pu-erh, the aged tea will be mellow in taste but still clean in flavour.

Brewing Pu-erh Tea

Preparing a Pu-erh brick or cake involves first breaking off compressed tea for brewing. There are many ways to do this: by flaking off pieces of the cake or steaming the entire cake until it is softened up; using Pu-erh knife (similar to an oyster knife or a rigid letter opener) to pry large flakes of tea off the cake to reduce leaf breakage.

Pu-erh is generally expected to be served Gongfu style, generally in a Yixing tea pot or in a type of Chinese teacup called a gaiwan. Optimum water temperatures are generally regarded to be around 95 degree Celsius for lower quality Pu-erhs and 85-89 degree Celsius for good ripened and aged raw Pu-erh. Steeping times last from 12-30 seconds in the first few infusions, up to 2-10 minutes in the last infusions. Generally, the higher quality aged Pu-erhs can produce multiple infusions, each with a different flavour when brewed in the traditional Gong-Fu method.

Tasting Notes


Steeping Guide

1 teaspoon (2.5 grams) or tea bag per 8oz. cup

Fresh Water Boiling Hot

Steeping Time 3 - 5 Minutes

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