Pu Erh teas are aged, undergoing a natural fermentation process, which yields a deep, rich cup with zero astringency. Our Masters-grade Pu Erh is a rare find, composed of long, golden leaf buds, which are difficult to maintain through the aging process. Its damp forest aroma foreshadows flavors of mushrooms, roasted vegetables, leather and earth. Pu Erh tea is extremely versatile: steep it for 30 second or 30 minutes. It won't get bitter and is great for multiple infusions.
Pu'erh tea gets its name from a county located in southern Yunnan. There are two types of pu'er tea: sheng ('green' or 'raw') and shou ('ripe' or 'cooked'). Historically, raw pu'erh was created first. It takes years to slowly age, and if properly stored (pu'erh is essentially a 'living tea', much like wine), holds its value and flavor for decades. Due to extreme demand for this tea, the ripe variety was invented about 40 years ago to speed up the aging process. The tea leaves are piled in gently warmed heaps and allowed to carefully ferment. Ripe pu'erh is usually much darker than the raw pu'erh and 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 are widely revered in China for their soothing, purifying qualities unmatched by other teas.