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. In the making of Pu-erh the tea is only partially fired, allowing the leaves to retain moisture. The slightly moist tea is then piled allowing the natural bacterium on the leaves to create a reaction similar to that of composting. The tea is then aged, in special underground caves. 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