Pu-erh tea is the most famous type of tea made in Yunnan. This simple way of processing tea leads to an incredible diversity of tasting profiles. Depending on where the tea was grown and how it was processed, the result in the cup can be very different, from smooth and sweet to bitter and astringent. This tea can be aged, just like wine. The leaves are typically compressed into cakes.

Pu-erh tea is enjoyed by a strong community of hardcore tea drinkers. The main interest of this tea is its rich mouthfeel and Huigan (freshness felt in the throat, similar to camphor) and the way it stimulates the body. 

Our Pu-erh teas come mainly from Jingmai mountain. Other famous areas for Pu-erh tea include Yiwu, Lao Banzhang, Bingdao, Bulang Shan... actually dozens of places; and the list gets longer as new terroirs are discovered and put under the spotlight every year. We offer our Jingmai-made cakes as well as teas from other producers that we like.

Most of our cakes are raw Pu-erh, a.k.a Sheng Pu-erh, which means they look quite like green tea when young, and oxidize along the years to become aged raw Pu-erh tea. Another type is Shu Pu-erh, also known as ripe Pu-erh. This second type is fermented after its production in order to give a taste remotely similar to an aged raw pu-erh.