Puer (Pu-Erh) Teas
Our selection of new and aged Puer Tea (or Pu-erh, Puerh, Pu'er), Sheng Puer (or Raw Puer) and Shu Puer (or cooked, ripe Puer). Tea includes many highly sought after and delightful varieties that are all characterised by their own distinct sometimes complex flavours that can include strong, earthy yet clean and smooth flavours, with dark amber liquor when brewed and an aroma that is reminiscent of rich garden soil.
Puer tea is a variety of post-fermented tea and made from large-leaf varietal of Camellia Sinensis in Yunnan Province, south-east of China. There are two types of Puer Teas: Sheng Puer is translated as raw or green which has a very long history. The tea was traded through The Ancient Tea Route. To making the Sheng Puer, tea leaves are heated, rolled and then sun-dried and compressed. The Sheng Puer benefits the most from ageing by keeping in natural environment, changing from a very light liquor to and increasingly orange/golden, and red colour. Shu Puer is also known as cooked or ripe puer. It was invented in 1973 by Kun Ming Tea Factory. Shu Puer is undergoing the complex process of the mould fermentation for about 40 - 60 days. The colour of tea changes to dark brown and it gives a mellow taste with thick body, distinctively earthy flavour and warm feel. Puer tea is traditional compressed blocks in varying sizes and forms such as cakes, bricks, tuos and mushroom because Puer can be aged for decades or longer.
