Made from the large leaf tea variety, Pu-erh falls into a category of its own. A long rolled dark brown leaf with a grey luster on the surface, this tea is distinguished by its specific, earthy odor.  The taste has been described as mellow and earthy, and after the initial surprise, can be captivating. The two main classifications of Pu-erh are green and black. All types of Puerh tea start from mostly unprocessed green tea regarded as raw Puerh. The tea may then be compressed, in it's raw state to allow for an aging process to occure, or it is made to undergo a finishing process meant to simulate the aging process. The tea is piled and watered, allowing the natural bacterium on the leaves to create a reaction similar to that of composting. The tea is then compressed and stored in a manner that promotes the continued aging process. Pu-erh gets better over time, becoming mellower the longer it is aged. Pu-erh tea is famous for its medicinal qualities.

Brewing: First rinse the leaves by using boiling fresh water, and quickly pouring them out. This washes off the leaves and opens them up. For black Pu-erh, use boiling fresh water, and let steep for 5 minutes or longer. Black Pu-erh can't be over brewed. For Green Pu-erh, use 190°F water infusing the leaves for 3-4 minutes. Resteep by gradually increasing steeping time.

infusions Puerh tea selections

China Puerh

Puerh Blends