One of the five main types of tea (white, green, oolong and black being the others), pu'erh tea stands apart with its uncommonly soft earthy flavor and woodsy tones. Unlike all other teas, pu'erh (pronounced 'poo-err') is actually aged. The tea leaves go through a natural fermentation process before the tea is gently dried. This creates a cup with zero astringency and a deep, rich body. Pu'erh is extraordinarily smooth and deeply refreshing. Our Pu'erh Poe (the shou variety of pu'erh) gives a clean, woodsy aroma, warm hay inside a barn, mushrooms and savory vegetables. Wilted flower notes and a faint dark chocolate texture. Mellow and grounding. If the flavor is too strong for you, simply dilute with water (which, interestingly, doesn't work for many other teas!) Pu'erh is extremely versatile - you can steep it for as little as 30 seconds or 30 minutes, whatever pleases your palate. It won't get bitter and is great for multiple infusions.
This tea contains a high level of caffeine | Steep at 212° for 3-5 minutes.
Pu'erh tea gets its name from a county located in southern Yunnan. There are two types of pu'erh 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 the 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.
Meet our pu-erh dante farmer, Xiao Zhang Luo
To ensure the best quality and value, we import our teas directly from the
countries in which they are grown, working closely with the farmers who tender
them. Our Roots Campaign connects our customers with the rich stories and the farmers
behind some of our most popular teas.
How long have you been growing tea and what got you started?
“I began to work in tea when I graduated from middle school when I was 18. My whole family are dealing with teas by several generations.”
Can you describe a typical day out in the field?
“I have to get up early in the morning. After a simple breakfast I will go out to pick up tea leaves. Then in the afternoon I will work in the factory to make pu erh. During tea season I usually very busy. Sometimes I have to work overnight.”
What is your favorite part of growing tea?
“I love picking. I love to climb the mountain and breathe the fresh air.”