Pu'erh Teas: A tale of Fermentation and Tradition

Pu’erh tea, also known as pu-er or hei cha, has a storied history that spans centuries. Originating from the Yunnan Province in China, this unique tea has left an indelible mark on tea culture.

Pu’erh tea’s roots trace back to the late Ming period. It was during these ancient times that the tea leaves were first crafted into what we now recognize as pu’erh. 

Pu'erh undergoes a unique process of controlled microbial fermentation. After the tea leaves are sufficiently dried and rolled, they continue to oxidize and ferment until the desired flavors develop.

Just like wine, pu’erh can be stored and allowed to age and mature. It’s common practice to label pu’erh with the year and region of production. The aging process adds depth and complexity to the tea, making each cup a journey through time.

CHINESE PU'ERH TEAS