PU ERH TEA

8 Item(s)

  • Shou Pu erh Tea Cake
    Brewing difficulty: General difficulty Best season to taste: Winter. Origin: Xishuangbanna, Pu'er and other places of Yunnan Province. Recognizing: The new imperial Pu’er tea is rather fresh with golden fuzz and thick taste. The stale imperial Pu’er tea turns from maroon into dark brown after long-term oxidation. In addition, the wrapping paper of the old imperial Pu’er tea has become obsolete and slightly yellow as time goes by. The buyer can identify the tea according to the hand wove of the paper and the aging degree of the print. Water temperature: boiling water of 100℃. Tea sets: purple sand teapot, porcelain, tureen, etc. In addition, it's better to choose a bigger cup to taste the tea. Amount of tea: ratio of tea and water is 1:50 to 1:30. Infusion times: usually 10 or more infusions for fermented Pu'er tea. Tasting notes: Softening as they are rinsed, the leaves give off an intense bouquet of peat, roots and sweet potato. A strong animal undertone suggests wet wool. The liquid is a very dark red-brown. The smooth and unctuous mouthfeel has aromas of ripe fig, spruce and tar. Hazy notes of maple wood, brioche and dark chocolate caress the palate. The gentle persistence of burnt sugar and flint soothes the finish. Recommended infusion method/accessory: The gong fu cha technique (see page 144) and a zhong or teapot.
    $39.98
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  • Jinggu White Pu erh Tea Cake
    Brewing difficulty: General difficulty Best season to taste: Spring Origin: Jinggu county of Yunnan Province Shape: elegant appearance, tight robust with white fuzz Liquid: color bright and green Aroma: fresh and clear Taste: mellow Brewed tea leaves: fat, soft and tippy Water temperature: about 95℃ Tea sets: glass Amount of tea: Should not be too strong, the general 150 ml water in 5 grams of tea is enough Infusion times: 4-5 times
    $39.98
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  • Sheng Pu erh Tea Cake
    Brewing difficulty: Easy Best Season to taste: Summer Origin: Xishuangbanna, Pu'er and other places in Yunnan Shape: tight strips with white fuzz, dark green color, the color turns brown with time passing by. Liquid: bright and light green. Aroma: thick and sharp. Taste: raw, astringent, and irritant. Brewed tea leaves: yellow-green, smooth and soft. Recognizing: The fresh tea leaves should be stored in a natural way after harvest. Tea without fermented is unfermented tea whose quality is very fierce and irritating. The tea which is newly-made has a strong sense of astringency and its color is light or yellow green. Water temperature: be sure to use boiling water because Pu'er tea is very coarse. Tea sets: it's better to use purple sand teapot or pottery and choose the pot with big abdomen to accommodate the thick tea soup. Amount of tea: the aroma of unfermented Pu’er tea is very thick and sharp, so there will be some irritation to the stomach. You have to get accustomed to it at the beginning. Don't put too many tea leaves. Tea moistening: Pu’er moistening is necessary. If it is the tea stored for many years, then repeat for many times with boiled water. And the water must be flushing in order to wake up the tea and eliminate the smelly odor. Tasting notes: The medium-sized leaves, ranging in color from dark to light brown, give off the fragrance of beaten earth in the sun. The deep, very dense liquid has an astonishingly fine texture.The mouthfeel is complex, offering earthy aromas of raw beet and potato. These are mixed with more succulent notes of dark chocolate, salty caramel and ground cherries. The long finish leaves a refined mineral sweetness. This is a generous tea whose primitive beauty has been polished by time. Recommended infusion method/accessory: The gong fu cha technique and a zhong or teapot.
    $39.98
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  • Chrysanthemum Pu erh Tea
    Brewing difficulty: General difficulty Best season to taste: Summer Origin: Guangzhou city and Zhanjiang city, both of Guangdong province Shape: tea cake, tight strips with chrysanthemums Liquid: thick and red Aroma: old fragrance with scent of chrysanthemums Taste: taste mellow, entrance sweet and cool, the fragrance of chrysanthemums Brewed tea leaves: pu'er is maroon; chrysanthemums is tender petal Water temperature: hot water at 100 °C or 212 °F Tea sets: with teapot or Gaiwan Amount of tea: 6 gram (0.2 oz) of tea leaves Infusion times: can be steeped multiple times
    $35.90
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  • Rose Pu erh Tea Cake
    Brewing difficulty: General difficulty Best season to taste: Summer Origin: Yunnan Province Shape: tea cake, tight strips with rose Liquid: thick and red Aroma: old fragrance with scent of rose Taste: taste mellow, with the fragrance of rose Brewed tea leaves: pu'er is maroon; rose is tender petal Water temperature: hot water at 100 °C or 212 °F Tea sets: with teapot or Gaiwan Amount of tea: 6 gram (0.2 oz) of tea leaves Infusion times: can be steeped multiple times,can be based on personal taste, add a right amount of honey.
    $35.90
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  • Aged Pu erh Tea
    Brewing difficulty: General difficulty. Best season to taste: Winter. Origin: Xishuangbanna, Pu'er and other places of Yunnan Province. Shape: clear,stout and free of impurities. Liquid: the tea soup is bright red and thick. Aroma: in an old taste, but not in the musty or tidal taste. Taste: thick taste, and old fragrance. Brewed tea leaves: deep maroon. Water temperature: boiling water at 100℃. Tea sets: purple clay tea set. Amount of tea: about five grams. Infusion times: 3-4 times.
    $29.98
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  • White Pu erh Tea
    Brewing difficulty: Easy Best season to taste: Summer Origin: Yunnan Province Shape: the upper is white and the lower is black, as if the bright moon shone on the tea teeth Liquid: bright green or faint yellow, clear,the more times brewing tea, the more clear the color. Aroma: at the beginning of the tea soup, drifted with the smell of honey, and then with the fragrance of the fruit or the fragrance of the flower Taste: mellow and warm. After drinking, the buccal fragrance of the teeth is fragrant and sweet, with the fragrance of oolong tea and mellow of pu'er tea. Brewed tea leaves: fairly thick and fat Water temperature: both boiled water, warm water can be Tea sets: Gaiwan or Purple clay teapot Amount of tea: 5-8 grams Infusion times: 10-15 times
    $19.98
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  • Pu erh Tuo Tea
    Brewing difficulty: General difficulty Best season to taste: Autumn Origin: Yunnan and Sichuan Province Character: From Xiaguan factory in Yunnan province, this raw puerh gives a vibrantly rich but subtle liquor that breathes hints of smokiness and finishes with the gentle sweetness of apricots and peaches. Liquid: orange or light yellow, bright and clean. Aroma: thick. Taste: thick, with sweet aftertaste. Brewed tea leaves: between green and brown, the texture is soft with freshness. Water temperature: boiling water. Tea sets: try to use the comparatively large teapot for continued infusions, not affecting the water temperature. Brewing Tips: Place 1-2 mini cakes in a teapot or cup, add near-boiling water and rinse the tea for 4-5 seconds then pour that first water away. Add boiling water and allow to infuse for 2-3 minutes. Strain and add more water for five to six further infusions, allowing less steeping time for each infusion. Drinking recommendations: Drink without milk as a digestif after meals or at any time of day or evening.
    $29.98
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