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Pu-erh is a fermented tea from Yunnan, China, valued for its earthy depth and its ability to change with age.
Té Pu-erh
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About pu-erh tea
Raw (sheng) pu-erh, such as 2020 Jingmai Mountain Raw Pu’erh, starts bright and floral and mellows over years. Ripe (shou) pu-erh is fermented before pressing for a smooth, dark, earthy cup; try Pu'erh Ripe Menghai Tuo Cha or 2009 Menghai 1st Grade Ripe Pu'erh.
Collectors can explore our pu-erh cakes and bricks and aged teas like Aged 20 Years Vintage Pu'erh. For something easier to start with, our pu-erh blends pair the earthy base with cocoa, vanilla or chai spices.
Pu-erh tea FAQ
What is the difference between raw and ripe pu-erh?
Raw (sheng) pu-erh is pressed and left to age naturally, so young raw tea tastes fresh, floral and sometimes astringent. Ripe (shou) pu-erh goes through an accelerated, controlled fermentation before pressing, so it is dark, smooth and earthy right away.
How do I brew pu-erh tea?
Use about 1 teaspoon (3 to 5 g) per 8 oz and water at 205 to 212°F. Many people rinse the leaves first with a quick 5 to 10 second pour of hot water, discarded. Then steep for 2 to 4 minutes, or use many short steeps gongfu style.
How do I break up a pu-erh cake?
Slide a pu-erh knife or a blunt letter opener into the side of the cake and gently pry off layers. Work from the edges and try to keep the leaves whole rather than crushing them.
How should I store pu-erh?
Keep it away from light, strong smells and humidity extremes, ideally in paper or a clay jar rather than airtight plastic. Unlike most teas, pu-erh can keep improving for years when stored well.