Pu-Erh Tea

Pu erh tea is a little like the whisky of teas. It is processed in a special way to encourage microbial fermentation after the leaves are dried, so the tea can further develop flavour as it ages.

Made from the large-leaf subspecies Camellia sinensis var. assamica, Pu erh is only grown in Yunnan Province in China’s southwest, where Han Chinese as well as many ethnic minorities share borders with Burma and Laos.

Pu erh is more vegetal and fragrant with gentle bitterness when younger, with gentle bitterness and a tickling sun-dried pungency, developing more mellow, smoky flavors with age.

Try it as your next cuppa, or include it in a batch of kombucha.