This organic Pu-Erh Tea offers the best of both worlds - classic pu-erh flavor and aroma at an affordable price. Plus, it is now Fair Trade Certified! The larger-sized organic tea leaves render a dark red-brown infusion with moderate body. A great everyday organic Chinese tea, and perfect for those just being introduced to pu-erh teas!
Ingredients: organic Chinese pu-erh tea
Serving Size: one level teaspoon per 8 oz cup of water
Sarah Says: Pu-Erh is a wonderful tea. I had never had Pu-Erh before working at Arbor Teas and I am so glad to make its acquaintance! Aubrey made me a glass of iced Pu-Erh, which began my love affair with Pu-Erh…
Posted by Bryan Rose on 19th May 2015
I agree with the reviewer that stated mildly "Fishy" scent wise. I disagree however with the person who stated this has no body.
I am not the best when it comes to Tea reviews, but this tea definitely has a "body". Reminded me of a Pu Erh Tea I bought from Adagio a long time back and which was my only experience into this tea bracket. Very potent smell which is very "dry" smelling or something of the sort.
Im at a loss for how to describe this thing taste wise. But I wouldnt call it "bad". Its pretty good, has allot of "umph" though and better than adagios play on whatever this particular tea is. 4/5
Posted by Unknown on 4th Jul 2013
I find this has an odd "earthy" flavor to it. I might even say "fishy." Oh well, It is part of the tea adventure.
Posted by Unknown on 15th Dec 2012
This is the third time I have purchased this tea. I keep coming back, even while I am still trying new variants of this tea. The bold, yet non-bitter taste allow me to have this tea without the normal bite of a regular black tea. I cannot get enough! I usually have upwards to 14 cups a day.
Posted by Parker on 20th Oct 2012
I have been drinking tea for many years. After trying to find the perfect tea, I happened to stumble upon this loose leaf tea. I have tried different teas of this kind grown at several different altitudes, differernt areas of the U.S., different countries of origin. This is it. This is the perfect and most fantastic tea that I have had in the loose leaf variety. I am able to brew it exactly to the specifications; it is smooth and wonderfully bitter free! I love this tea, and I am on my 2nd round of the 10 oz. bag. I am even going for the tin this time to see if this helps keep the freshness!
Posted by Suzanne P. on 23rd Jul 2012
I have been drinking this Puerh for several months and really enjoy it! I had to write this review because I don't agree with the other reviewer who called this tea "insipid". I first learned about this tea from Dr. Oz. I find it to be very mellow and smooth. I steep mine for 10 minutes and enjoy every drop! PS - I've done lots of price comparisons for organic Puerh and this is a deal!
Posted by Joseph Paulson on 19th Jul 2012
From the first encounter with the dry leaf, this tea disappoints. The leaves are light brown, I anticipated they would be much darker if not black. The scent of the leaves is remarkably thin for such a notoriously "stinky" tea. It does brew a dark, reddish liquor, true to form. But that's where its similarity with true Pu Erhs ends. The liquor has a dingy aroma. Bland, characterless, dingy. Don't mistake this for an oversight, I am familiar with the "cave-floor", wonderfully earthy aromas and flavors that this tea can deliver. This was not that. This tea is utterly insipid. Lacking in any and all complexity. Absolutely no body. There was nothing I could do to coax a single pleasing quality from this tea.
I feel like many vendors sell weak, middling Pu Erhs to customers because Pu Erh is a bit of an acquired taste, and the true qualities of Pu Erh can put off an average tea drinker. So to head them off at the pass they present mediocre offerings in the hopes they won't be found as offensive. Keep in mind, some varieties are known as "Camel's Breath". Most Earl Grey sippers wouldn't want anything to do with that sort of thing. But I think Arbor should present a better representative of this nuanced and incredible tea. If they must list an "Every-Man's Pu Erh" or a dumbed-down version, they should state it plainly. Something to the effect of, "An option for those looking to try a very different type of tea." Even if this was presented as a Pu Erh for Pu Erh virgins, it should still have more going on.
I have to add that one of the finest exemplars of Pu Erh I've ever encountered was purchased in a Chinese convenience grocery in Montreal for 3.99 A POUND! Okay, so it wasn't organic, but it should give the reader an idea that there are very low priced Pu Erhs available that are much truer to form. Don't spend your hard-earned money on this brown water.
Posted by Kirsten VT on 29th May 2012
WOW! I so enjoyed this flavor! I plan to order a lot more!!
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one level teaspoon per 8 oz cup of water
Water temperature: use water that has been heated to a full rolling boil (212° F)
Steeping time: 5-10 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our step-by-step guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.
A Chinese tea egg is a traditional snack food commonly sold by street vendors or in markets throughout Chinese communities. It’s a hard-cooked egg steeped with tea leaves and traditional Chinese spices, which adds a savory, slightly salty tone to a normally neutral flavored source of protein. Try serving these sieved over roasted fresh asparagus or a salad of spring greens, deviled with whole-grain mustard and cream fraiche, mashed with olive oil and sea salt, or stirred into a sauce gribiche. Check here to view the full recipe for Chinese Tea Eggs!
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.
For information on other traditions or to submit your own tea tradition visit our Tea Traditions section.