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Pu Erh is made from varieties of tea indigenous to Yunnan Province. Raw Pu Erh is similar to green tea but can be can be aged like wine changing flavour considerably. Traditionally, raw Pu Erh is allowed to darken gradually under natural conditions over many years. More recently a "cooking" process has been developed to ripen the tea more rapidly.
More Sizes Available
£8.50
• Our Cooked Pu Erh Special Grade is a exquisite example of what is known as "Shu Cha" or ripened tea
• The unfinished green pu erh tealeaves undergo a process of heating and turning in humid conditions with added bacterial and fungal cultures.
• Each factory has a slightly different technique and mixture of cultures making the finished product considerably different
• Pu Erh tea is grown in the rich soil of the Yunnan Mountains in Southern China
• When infused, the liquor is dark brown with a pleasant, refreshing taste.
• You can make this pu erh tea in a normal teapot or mug but the best flavours come from Gong Fu Style brewing where the tea leaves can be infusion multiple times.
• Our Cooked Pu Erh Special Grade is packed by hand in Edinburgh using infinitely recyclable aluminium caddies with a plastic free inner or resealable stand-up pouches
| Where is it from?: |
Yunnan Province, China
|
Brewing Instructions
 |
 |
 |
 |
| 5g (3 tsp) |
100°C |
200ml | 1-2 mins |
More Sizes Available
£10.00
Jing Mai Ancient Trees Cooked Pu Erh is made from trees that grow wild in the high mountains of Jing Mai in Yunnan province. Some of these trees are hundreds of years old and are cultivated completely organically and bio-dynamically. This is an exquisite cooked pu erh that contains many complex tasting notes. Earthy notes are complimented with a smooth mouth feel and sweet aftertaste.
| Where is it from?: |
Yunnan Province, China
|
Brewing Instructions
|
|
|
|
| 5g (3 tsp) |
100°C |
200ml | 1-2 mins |
More Sizes Available
£8.00
Jing Mai Ancient Trees Raw Pu Erh is made from trees that grow wild in the high mountains of Jing Mai in Yunnan province. Some of these trees are hundreds of years old and are cultivated completely organically and bio-dynamically. The tea leaves undergo minimal processing with light steaming and then sundrying and sorting being the only processes applied.
We are very lucky to have some of this exquisite tea as most of the production of this small Dai tribe factory goes to be pressed into Beeng Cha or to be cooked and put into teabags.
| Where is it from?: |
Yunnan Province, China
|
Brewing Instructions
|
|
|
|
| 5g (3 tsp) |
100°C |
200ml | 1-2 mins |
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