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Our Selection of Pu-Erh Tea

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2009 Shou Mei White Tea dry leaves. Shou Mei White Tea 2009

Slightly earthy, toasty, sweet.

Our Price: $9.99 for 50g (1.75oz)
91 in stock!
Golden Pu-Erh Tea Golden Pu-Erh Tea

Bitter free with a bit of earthy character. Compared to young pu-erh this tea is quite mild.

Our Price: $10.99 for 50g (1.75oz)
33 in stock!
Premium Loose Leaf Young Pu-Erh Tea. Young Pu-Erh Tea

Musty, earthy character sometimes described as old or elemental.

Our Price: $3.99 for 50g (1.75oz)
6 in stock!
Large Toucha Pu-Erh Tea Large Toucha Pu-Erh Tea

From Yunnan Province, China. A compressed raw green tea with a faint origin distinct character.

Our Price: $18.99 for 100g (3.5oz)
4 in stock!
Mini Toucha raw green Pu-Erh tea pressed into a bowl shape. Mini Toucha Pu-Erh Tea

Raw Pu-Erh from Yunnan Province, China. Full bodied with a hint of oak.

Our Price: $2.99 for 50g (1.75oz)
6 in stock!
Bai Mu Dan white tea, 300g Cake, 2009 Bai Mu Dan 300g Cake 2009

Slightly  earthy, woody and sweet.

Our Price: $57.99 for 300g (10.5oz)
6 in stock!

True Pu-Erh comes from Yunnan province, China. It was here that tea makers perfected its manufacture and storage thousands of years ago.

To make Pu-Erh, selected leaves are picked and may be allowed to wilt. The leaves are then baked in the sun or ovens to remove some water. After frying in a pan to stop most enzyme activity and to hinder oxidation, they are rubbed, rolled and shaped and then finally left to fully dry in the sun.

Sheng, or Raw, Pu-Erh is then pressed into various shapes (generally bricks, bowls or discs) and stored in caves or another area where the temperature and humidity can be controlled for an amount of time ranging from six months to many years. During this time, the flavor of the tea changes. Most agree the older the tea, the better the flavor.

Shou, or Ripened Pu-Erh undergoes the same process with extended oxidation.

Before a tea can be labeled Pu-Erh, it must have been aged at least six months.

These pressed teas were originally designed for ease of transport. They were carried over the Himalayas by foot, to Russia by camel and Mongolia on ponies. During the transport, the tea would be exposed to different environmental situations so the end consumer could 'taste the journey' in the tea.

When brewing, it is recommended to first quickly rinse the tea with boiling water. This can be achieved by adding just enough boiling water to cover the leaves and then immediately pour the water off.

The flavor of Pu-Erh is truly unique and memorable and a favorite of many. Our selection of Pu-Erh teas can be infused 10-20 times. Each infusion will create a slightly different flavor profile.