Pu Erh Tea
Ancient Fermented Tea from Yunnan's Ancient Trees
Discover the deep, rich character of our Pu Erh tea, traditionally crafted in China's Yunnan Province. This remarkable tea undergoes natural fermentation that develops its distinctive earthy profile and dark, full-bodied liquor. Made from leaves of ancient Dayeh tea trees, some centuries old, this post-fermented tea offers a complex flavor journey with notes of earth, wood, and mature fruits. Like a fine wine, our Pu Erh continues to develop character and depth with age.
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Pu Erh Tea
Heritage Leaves from Yunnan's Ancient Gardens
Pu Erh Tea China
This authentic Pu Erh comes from the large-leaf Dayeh variety tea trees of Yunnan, some between 500-1000 years old. The mature leaves undergo careful fermentation, creating the characteristic dark color and rich flavor profile that has made Pu Erh legendary among tea connoisseurs.
Traditional Brewing Method
- Begin with a brief rinse of the leaves to "awaken" them
- Use 4-5 grams (about 2 teaspoons) per cup
- Heat fresh water to 100°C/212°F
- First steep: 30 seconds
- Subsequent steeps: Gradually increase steeping time
- Can be steeped multiple times, with each infusion revealing new flavors
Traditional gongfu preparation uses shorter steeps with more leaf. Western-style brewing can use longer steeps of 3-5 minutes. The liquor will be dark and full-bodied with a smooth, earthy character.
Time-Honored Benefits of Fermented Tea
The unique fermentation process of Pu Erh tea creates distinctive wellness properties:
- Contains beneficial compounds that may support healthy digestion and metabolism
- Traditional use after rich meals to aid digestion and comfort
- Introduces beneficial probiotics through natural fermentation
- May help maintain healthy cholesterol levels
- Provides gentle, sustained energy without jitters
- Contains antioxidants that support overall wellness
- May help maintain healthy blood sugar levels
- Traditionally used to support weight management goals
Legacy of the Tea Horse Road
Pu Erh tea carries centuries of history from the ancient Tea Horse Road trading routes. Originally compressed into cakes for transport to Tibet and beyond, the tea would naturally ferment during the long journey, developing its characteristic dark color and rich flavor.
This tea gained prominence in Pu'er City, a major trading hub that gave the tea its name. For generations, it has been prized by tea connoisseurs for its unique aging potential and complex character. In traditional Chinese tea culture, aged Pu Erh is particularly valued, with some vintage cakes becoming highly sought-after collectors' items.
