Featured Collection of
Chinese Pu-erh Tea

Brief Introduction to
Chinese Pu-erh Tea

Pu-erh tea are originally produced in a place called Xishuang Banna, located at the south end of Yunnan Province. Historically, Pu-erh tea was produced for own consumption by the minority races, and sometimes it was exported to Tibet, Mongolia or South East Asia. Xishuang Banna is situated on the Southern end of Yunnan which borders on Myanmar, Vietnam and Laos. The ancient route of Tea and Horse (Chama Gudao 茶马古道) begins from a town called Yiwu (易武), and it connects all the way up to the North. Tea was once gathered and traded at a town called Pu-erh. It was the hub for Pu-erh trading and logistics. This is why the minority’s tea was named as Pu-erh. In the history, Pu-erh tea was rather considered as an ethnical tea mainly made and drunk by minority races.

While most teas, by and large, are best consumed soon after production to retain both their flavor and antioxidant value, Pu-erh can be aged and refined like wine. It undergoes a post-fermentation process where microbes act on the tea leaves over time, causing the leaves to darken and the flavor to change, becoming smoother. Depending on the conditions and environment of aging, the taste can transform through various stages of being fruity, nutty, grassy, herbal and earthy.

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