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 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... View full product details
Picked up from the highest elevations of the famed Yi Wu region during spring, this stone-pressed fruity-earthy tea is a good representative of a young... View full product details
DESCRIPTION This cake is a blend of leaves that were picked from the Nan Nuo mountain area villages. Nan Nuo mountains are believed to be... 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
DESCRIPTION Purple tea is a special cultivar whose leaves are reddish-purple yield a unique vegetal-fruity flavor. Made from a spring 2007 harvest, the cake is... View full product details