Pu-erh Tea – The Living Legacy of Fermented Tea

"Aged to Perfection, Timeless in Tradition"

Core Origins & Styles

Key Production Regions:

• Yunnan Province (Birthplace)

  • Xishuangbanna: Ancient tree Pu-erh (200+ years)

  • Lincang: Wild arbor tea forests

  • Pu'er City: Modern fermentation hub

Processing Types:
▸ Raw (Sheng) Pu-erh: Sun-dried, naturally fermented
▸ Ripe (Shou) Pu-erh: Pile-fermented (invented 1973)

Aging Potential:

• Raw: 10-30+ years (develops honey → camphor notes)

• Ripe: 3-5 years optimal (earthy → sweet profile)

Traditional Craftsmanship

Raw Pu-erh Process:

1. Kill-Green: Wok-fired at 280°C

2. Sun-Drying: 3 days on bamboo mats

3. Stone-Pressing: Traditional circular cakes

Ripe Pu-erh Fermentation:

• 45-day controlled microbial pile (湿度60-70%)

• Turned every 7 days for even fermentation

Health Benefits

• Gut Health: 400+ microbial strains aid digestion
• Cholesterol: Statin-like compounds (Lovastatin)
• Detox: Theabrownins bind heavy metals

Brewing Guide

Traditional Method:

• 5g : 100ml @100°C

• 2 quick rinses → 15s first infusion → +5s each steep

• Yields 10+ infusions

Grandpa Style:

• 1g : 150ml in thermos → refill all day

Cold Brew (Summer):

• 3g : 500ml → refrigerate 8hrs

Flavor Evolution