Yunnan Pu Erh Tea Tasting Note:

The aroma is rich and deep and the brewed tea has a soft, smooth sweetness with notes of dried fruit. It is a comforting and warming tea.

Authentic, Old-Growth Pu-Erh Tea

This Pu-Erh tea is grown and processed in the famous Lincang region of Yunnan Province, from the well-known Mengku tea variety, and produced in Feng Qing, Yunnan. The tea trees grow semi-wild. Our Pu-Erh tea meets EU standards for pesticides; it is clean and healthy.

Shou (Cooked, Ripe) Pu-Erh

Shou Pu-Erh is a newer form of Pu-Erh invented in the late 1970s. To make Shou Pu-Erh, the finished maocha is kept damp in large, covered piles for 3-5 months to promote a quicker post-fermentation, a process called wo dui. The timing of the wet-piling process must be closely controlled by the tea master, and stopped at the right moment for the best tea aroma and flavor. The water used for wo dui must be pure; our ripe Pu-Erh is made with fresh, clean, local spring water for the best results.

History of Pu-Erh Tea

Many believe that Pu-Erh was the first tea used as a beverage. Pu-Erh tea has been drunk for at least 1,000 years, since the Tang dynasty, and became widely popular 400 years ago in the Qing dynasty. Pu-Erh is said to offer health benefits to the digestive and circulatory systems. (Please note, we are tea people, not doctors! Please consult a health professional for any serious conditions.)

Brewing Directions:

Our Automatic Tea Brewer (12oz water):
Tea Leaf: 6 grams
Water Temp: 205°F

Glass & Porcelain Teapot: (6oz water)
Tea Leaf: 6 grams
Water Temp: 205°F
Infusion: 30 sec – 1 min

Yixing Teapot: (300ml-350ml)
Tea Leaf: 6-9 grams (cover bottom of pot)
Water Temp: 205°F
Infusion: 30-45 secs
Notes: Pre heat the teapot before placing tea inside.
Quickly rinse the tea before starting to steep the tea