Collection: Chinese Puerh Tea 普洱茶

Puerh tea is a post-fermented tea from the Yunnan province, which is known to preserve and enhance its quality through aging. Aged puerh forms a mellow flavour and taste. The tea leaves originate from the Si Mao and Xishuangbanna area in Southern Yunnan – a region in a tropical and wet climate with high levels of plant-diversity. The most famous species of Puerh tea tree, known as the Yunnan Dayezhong (big leaf species), is a type of wildly grown Puerh from an area that benefits from its climate and therefore tends to develop better quality. The process of making Puerh is distinguished by two methods - raw or cooked. The raw method is a naturally oxidization process in which the tea colour and the unique mellow taste is gradually formed and fortified depending on the length of aging and storage environment. The process of cooked Puerh goes through an artificial fermentation cycle, which allows it to be consumed without aging. After 45-60 days of fermentation, the tea colour turns brownish red and the taste becomes mellow and smooth. The taste will also become sweeter with further aging.