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Aged teas become mellow, loosing the tannins that cause astringency. The flavor of the tea also changes, sometimes subtly as with black teas, or drastically as with white teas. Tea aged 7 years or more is highly prized for the complexity of their flavor. Our flavored pu-erh teas contain only natural flavoring.

Many pu-erh teas can be steeped for an indefinite amount of time without becoming bitter. However, always experiment with a small amount of leaves first as some younger and raw pu-erhs will become bitter.

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Golden Pu-Erh Tea Five Years Old Golden Pu-Erh Tea Five Years Old

50 grams of ripe black tea with a bit of earthy character. Compared to young pu-erh this tea is quite mild. Brews almost black

Our Price: $8.99
Sale Price: $6.00 for 50g (1.75oz)
16 in stock!
Large Toucha Pu-Erh Tea Large Toucha Pu-Erh Tea

From Yunnan Province, China. A 100 gram compressed raw green tea pu-erh.

Our Price: $18.99
Sale Price: $13.99 for 100g (3.5oz)
4 in stock!
Mini Toucha raw green Pu-Erh tea pressed into a bowl shape. Mini Toucha Pu-Erh Tea

50 grams of compressed raw Pu-Erh from Yunnan Province, China. Full bodied with a hint of oak. Each nest weighs approximately 5 grams.

Our Price: $3.99
Sale Price: $2.00 for 50g (1.75oz)
1 in stock!
Bai Mu Dan white tea, 300g Cake, 2009 Bai Mu Dan 300g Cake 2009

A 300 gram cake of woody, sweet and slightly earthy white tea harvested in 2009.

Our Price: $67.99 for 300g (10.5oz)
5 in stock!

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. Sheng teas can be very astringent.

Shou, or Ripened Pu-Erh undergoes the same process with extended oxidation. Shou teas are usually extremely mellow as the tannin has vanished.

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 that might affect the flavor. The end consumer could then '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 5-20 times. Each infusion will create a slightly different flavor profile.