Pu'er Dark Tea

Pu’er

Pu’er (普洱茶) is an extraordinary tea (as well as the name of an ancient tea-trading city in Yunnan), that involves a unique process of microbial fermentation. With it’s rich & earthy flavour profile, Pu’er is considered to be within the black tea (黑茶) category. This is distinct from the highly oxidized varieties popular in the West, such as Assam or Ceylon. Typically, Pu’er teas can be separated into two categories; ripe (熟普洱) & raw (生普洱). Our Pu’er is ripe, meaning it has undergone a process known as “wet piling” (渥堆) which involves layering, moistening and repeated turning for up to two months, to ensure even fermentation. This process encourages natural microbial growth (Aspergillus niger), which in turn, encourages the development and bioavailability of polyphenols & probiotics. 

Our Pu’er is grown in the Pu’er City district of Yunnan. This is a mountainous region within the Lancang River valley, part of the upper Mekong watershed that originates in the Qinghai-Tibet plateau. It is far from heavy industry. Mountainous terrain and high altitude make it ideal for tea cultivation. Pu’er’s terroir is known to produce robust flavours, and the valley is home to many ancient tea trees.