Pu-erh Tea

Pu-erh tea (普洱茶) is a unique category of Chinese tea originating from Yunnan province. Known for its deep, complex flavors and aging potential, pu-erh has been produced for centuries using traditional fermentation methods.

Raw Pu-erh (Sheng 生茶)

Raw pu-erh is processed traditionally - sun-dried and aged naturally. It starts with fresh, astringent notes and develops complexity over years or decades. Young raw pu-erh has floral, fruity notes while aged raw pu-erh becomes smooth with woody, leathery characteristics.

Ripe Pu-erh (Shou 熟茶)

Ripe pu-erh undergoes accelerated fermentation (wo-dui 渥堆) developed in the 1970s. It offers earthy, smooth flavors immediately, making it popular for everyday drinking. Notes of wood, soil, dates, and subtle sweetness are common.

Famous Tea Mountains

Yunnan's tea mountains each produce distinctive flavors: Lao Banzhang (powerful, bitter-sweet), Bingdao (elegant, honey-like), Yiwu (floral, gentle), and Mengku (fruity, brisk). The terroir significantly influences the tea's character.