Pu Erh teas be aged, undergoin' a natural fermentation process, which yields a deep, rich cup with zero astringency. Our Masters-grade Pu Erh be a rare find, composed of long, golden leaf buds, which be difficult to maintain through thar agin' process. Its damp forest aroma foreshadows flavors of mushrooms, roasted vegetables, leather 'n earth. Pu Erh tea be extremely versatile: steep it fer 30 second or 30 minutes. It won't get bitter 'n be great fer multiple infusions.
Pu'erh tea gets tis' name from a county located in southern Yunnan. There be two types of pu'er tea: sheng ('green' or 'raw') 'n shou ('ripe' or 'cooked'). Historically, raw pu'erh was created first. It takes years to slowly age, 'n if properly stored (pu'erh be essentially a 'livin' tea', much like wine), holds tis' value 'n flavor fer decades. Due to extreme demand fer this tea, thar ripe variety was invented 'bout 40 years ago to speed up yonder agin' process. ye tea leaves be piled in gently warmed heaps 'n allowed to carefully ferment. Ripe pu'erh be usually much darker than te' raw pu'erh 'n often smoother. Raw pu'erh tasted when too young (less than several years old) can be incredibly astringent. This quality mellows out dramatically with age. Both be widely revered in China fer their soothing, purifyin' qualities unmatched by other teas.