Pu-er Teas

Oxidized, fermented, and aged. Damp leaves are placed in the hot sun to wither. They are then pile fermented and aged in either dry or humidity-controlled conditions for a time ranging from 4 months to many years.

 

China (Sheng [Raw] Pu-er Teas)

Qing Bing Cha

The Xishuangbanna jungles of Southern Yunnan are renowned for their impressive variety of flora and fauna, including many ancient Camellia Sinensis trees. This green or “uncooked” pu-er is a combination of wild tea and cultivated tea. One can taste in each cup the earthy, herbal tones of wild tea within the astringent and muscatel layers of cultivated tea.

Sheng Pu-erla – Sheng Xiao Wan

A mini nest variety of green pu-er with a mild, yet smokey flavor that is reminiscent of long journeys across high snowbound mountain passes.

Lao Shu Bing Cha – Old Tree Pu-er

From the Lao Shu tea gardens in the Xishuangbanna jungles of Southern Yunnan, this large variety of pu-er sun is marked by its abundance of wild tree leaves. The newly harvested leaves and buds are taken from the ancient forests and left to wither and dry in the sun on bamboo mats. The leaves are then steamed before they are pressed into large suns. Experiencing the sweet-and-sour amber brew of Lao Shu Bing Cha is like taking a stroll through the old tea trees of the jungle — humbling and invigorating all at once. Perhaps, if lucky, one might even catch the aroma of the Xishuangbanna hills at sunrise or the feeling of seeing The King of Tea Trees, standing proud at 1700 years old, deep in the Yunnan jungles.

Bai Ya Bing Cha – White Pu-er – Sheng (raw) cake

Our interest for Bai (“white”) pu-er grew during our 2007 visit to China, where we sampled many quality white pu-ers and enjoyed their smooth, inviting, and slightly sweet flavor. White pu-er is “raw” like green pu-er, but mostly tips are used to make it, and the leaves are not allowed to wither as long as they are for green pu-er. It’s a bit more earthy than our Bai Mu Dan white tea with a flavor reminiscent of a Darjeeling.

 

China (Shou [Cooked] Pu-er Teas)

Shou Puer Mao Cha

We offer this loose-leaf variety from the province of Yunnan. Long, dark-brown leaves with a dim luster gather in the teapot to produce a garnet colored brew that can turn as black as coffee with prolonged steeping. With a rich aroma of old temples, its distinctive taste is chthonic and deep, like holy soil. After the first unusual taste, many drinkers become addicted by its nostalgic flavor.

Chi Tse Bing Cha

A large “cooked” pu-er, processed through special fermentation, aging, steaming and compressing. Following fermentation, the leaves are pressed into discs called suns, which are the most popular form of pressed pu-er in China. This variety is particularly quenching, even down to the roots of the body, and has a deeply refreshing texture.

Meng Hai Tuo Cha – Shou Pu-er Nest

This large nest variety shares the shape of pu-erla but is much larger and is one of our darker, ruddier pu-ers. It has a strong earthy flavor, sweet and wet in the mouth, reminiscent of underground caverns where treasures are kept secret.

Zhuan Cha – Shou Pu-er Brick

This dense, fully oxidized brick is the most flavorful and down-to-earth pu-er in house. Hints of tempered, bittersweet flavors give this pu-er a unique twist on the traditional flavor and aroma.

Shou Pu-erla – Yunnan Xiao Wan Cha

These tea leaves are pressed into miniature bowl shapes (Xiao Wan) resembling little sweets. It requires longer than average time for steeping, and then produces an infusion almost as dark as coffee. The first sip is often a surprise, but then the earthy, authentic taste captivates the drinker. A rare delicacy for gourmets.

Liu Bao Hei Cha (Loose Leaf) – Guangxi Dark Tea

A loose leaf variety of cooked style pu-er, known for its damp stored conditions, Liu Bao is said to be one of the oldest examples of Shou (cooked) style tea proccessing. From the Guangxi province in the Wuzhou area this tea is processed and kept secret from many foreign travelers. We were honored to discover this tea’s production process after a long night of singing Chinese karaoke!

Liu Bao Bing Cha

A variety of Liu Bao that has been pressed into small, dense “pucks”. It has a dark and rich flavor with a touch of ocean brine. A good tea to steady the will before a long sea voyage.

Cha Tou Shou Cha – Pu-er Nuggets

A variety of Liu Bao that has been pressed into small, dense “pucks”. It has a dark and rich flavor with a touch of ocean brine. A good tea to steady the will before a long sea voyage.

Bamboo Pu-er

Traditional “ripe” pu-er packed into the hollow center of bamboo and then roasted over an open fire. This Pu-er possesses a sweet, wood imbued flavor with a thick, creamy mouth-feel.

Mandarin Puer

Traditional cooked pu-er cha packed into mandarin rinds and stored so as to take on an allure of citrus. Beautiful in both presentation and in substance, this delicious pu-er gives the sensation of being enfolded in a keen shell of deeply nourishing satisfaction.

Ginger Pu-er

A spicy twist on traditional pu-er cha tea! This is the ultimate digestive infusion. It is suitable for after a meal or to warm and revitalize the body on a cold winter’s day.

Chrysanthemum Pu-er

We are proud to offer this traditional pairing of dark, earthy pu-er with the subtly sweet and floral chrysanthemum. A nice compliment to a light meal or dessert, or during warm, hearty conversations with close friends.

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