Pu-erh, an ancient form of tea, comes in a compact form. The flavors of the tea improve with age by way of fermentation. Also described as post-fermented tea, there are two main categories of pu-erh - ripe (shou) and raw (sheng). The latter is the traditional method where the leaves are left to ferment on its own naturally, whereas ripe pu-erh are made from leaves where fermentation has been accelerated by way of "wet-piling" the leaf. Sheng puerh generally has lighter body, compared to shou that is richly earthy.
DESCRIPTION A blend of puerh (ripe) tea and spices that yield a bright, flavorful cup with earthy tones in fine balance. A warming tea, wonderful... View full product details
DESCRIPTION Our tuo-cha or bird's nest come in handy 5 gm size - convenient for a cup or a gaiwan. Over multiple steeps the tea... View full product details
Rich notes of chocolate, mushroom, leather, wet dirt abound in this smooth pu-erh cake. Made by Menghai tea factory - a leading producer of quality... View full product details
When raw or sheng pu-erh is aged well it acquires a depth that seems almost endless. This pu-erh from Mengku region of Yunnan is a... View full product details
DESCRIPTION From the mountains of Meng Song in the Menghai region of Yunnan, this award-winning raw pu-erh (sheng) cake packs a complexity of flavors that... View full product details
A very rare pu-erh made from matured leaves or Huang Pian of Yi Wu, a top-notch pu-erh making area of Yunnan. This is one the... View full product details