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Puer Tea

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    SHENG PUER - 2007 "Quan Ji" Raw Puer Tea

    Origin: Yunnan Province, China
    Harvest: March 2007
    Tea leaves: One bud with two tender leave, compressed
    Taste: Strong aroma and taste with lingering sweet after taste

    Weight: 250 grams

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    £38.00

  2. SHENG PUER - 2015 Nan Nuo Mountain Raw Puer Tea

    SHENG PUER - 2015 Nan Nuo Mountain Raw Puer Tea

    Origin: Nan Nuo Mountain, Yunnan Province, China
    Harvest: 28th March 2015
    Tea leaves: One bud with two tender leaves, compressed cake shape
    Taste: Green, mellow, round and fruity with sweet camphor aromas and pleasant astringency

    Weight: 250 grams

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    £55.00

  3. SHENG PUER - 2016 Meng Hai Raw Puer

    SHENG PUER - 2016 Meng Hai Raw Puer

    Origin: Yunnan Province, China
    Harvest: 8-9th April, 2016
    Tea leaves: One bud with two tender leaves, compressed
    Taste: Rich, bold and complex taste with lingering sweet aftertaste

    Weight: 250 grams

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    £45.00

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    SHU PUER - 2008 "Zhong Hua Dragon" Cooked Puer

    Origin: Yunnan Province, China
    Harvest: Spring 2007
    Tea leaves: Compressed round and flat shape
    Taste: full-bodied but not too heavy, hints of wild mushroom, gentle sweetness in the aftertaste

    Weight: 250 grams

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    £42.00

  5. Front Front

    SHU PUER - 2011 Guai Bian Lao Zhai Ripe Cake 357g

    Origin: Yunnan Province, China
    Harvest: Spring 2011
    Tea leaves: young leaves with mature leaves
    Taste: Woody and earthy taste with aged fragrance

    Weight: 357 grams

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    £38.00

  6. SHU PUER - 2013 "Gu Mu Ya Yun" Cooked Puer

    SHU PUER - 2013 "Gu Mu Ya Yun" Cooked Puer

    Origin: Nannuo Mountain, Yunnan Province, China
    Harvest: Spring, 2013
    Tea leaves: Compressed round and flat shape
    Taste: thick and smooth taste with beatiful complex nature woodland aroma

    Weight: 250 grams

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    £45.00

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Puer tea is post-fermented tea and made from large-leaf varietal of Camellia Sinensis.  Puer tea is exclusive to Yunnan province in south-west China.  Puer is either left loose or compressed into a variety of shapes and then allowed to retain barely enough mositure content that the tea continues to ferment slowely over time, in most case changing and developing more depth and texture.

There are two types of Puer: Sheng (Raw or Green) Puer and Shu (Cooked or Ripe) Puer, according to the different methods on making procedures.

Raw Puer is the traditional form of Puer, and is made from sun-dried leaves and lightly steamed and pressed into cakes.  The microbes present in the tea that are not destroyed during the sun drying work with the moisture content in the tea and the oxyen and over 8 to 10 years the tea is transformed from green to black.  It is the Raw Puer that is most valuable over time and starts to reach is full maturity after around thirty years.

Cooked Puer is fermented during a 40-50 day period  for speeding up the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions. 

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