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Organic Traditional
Chinese Pu-Erh Tea

Organic Traditional Chinese Pu-Erh Tea

Produced only in China, pu-erh processing is a closely guarded secret. Each tea garden has a unique recipe and prides itself on its own distinctive creation. Properly cared for, pu-erh tea is actually alive as enzymes in the tea are allowed to age, greatly enhancing the tea’s flavor over time. This is accomplished by introducing a small amount of moisture at the end of the manufacturing process and allowing the retention of that moisture in the final tea leaf; then aging the leaf in a controlled environment. Pu-erh is the only “aged” tea, and can be fully-oxidized like black tea or unoxidized like green tea. Qing Cha (sometimes referred to as “raw” or “green” pu-erh) is the oldest and most famous version of pu-erh processing. Shu Cha (“ripe” or “cooked” pu-erh) is an accelerated version of Qing Cha that was developed in 1972 to help meet consumer demand. Both methods can produce an excellent tea that improves in value and taste with time, and can be finished as loose leaf tea or pressed into shapes. Pu-erhs that have been aged for 10, 15 or even 25 years and beyond are typically unavailable outside China and served only to high ranking officials and dignitaries. Click on the following links to purchase the teas traditionally used in this custom:

  • Organic Ancient Green Tuo Cha Pu Erh Tea
  • Organic Chocolate Pu Erh Tea
  • Organic Pu Erh Tea
  • Organic Pu Erh Tea Sampler
  • Organic Wild Tree Mini Tuo Cha Pu Erh Tea