EN DE

Pu'er tea is strong and intense. It often tastes earthy and tart. Pu’er are the best-known of the dark teas.


How Pu'er is made
Processing begins like green tea: the leaves are heated, shaped and dried. Pu'er is subdivided in Sheng and Shu:

  • Sheng Cha (raw tea), once dried, is softened by steam and pressed into cakes. Over years it develops its typical earthy flavour.
  • Shu Cha (ripe tea) is fermented over several months in order to somewhat resemble in a relatively short time the taste that Sheng Cha develops over decades of aging.
Yiwu 2014 (Gushu) from 24.50 €
Bingdao 2013 (Gushu) from 20.00 €
Mannuo 2011 from 11.00 €

Mengsong Sheng 2015 from 1.50 €
Nannuoshan 2013 (Gushu) from 22.50 €

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