Free Shipping automatically applied at checkout.
These are teas that have traveled with merchants, nomads and lover's of tea for centuries. Pu-erh, varietal Camellia Assamica, is processed to a myriad of shapes and styles. Our sampler offers two Shou or "ripe" teas and a Sheng or "raw" style. Sampler provides a range of Pu-erh flavors from sweet and earthy to malty and floral. Our sampler includes:
- Camel's Breath - Tuo Cha - nuggets of ripe Pu-erh open to earthy mushroomy flavors and a strong cup of tea long enjoyed by travelers on on the Silk Road. (2 oz.)
- Small Leaf Pu-erh - Xi Ye - nutty, naturally sweet notes, hints of mushroom, offers a round full body and smooth mouth. (2 oz.)
- Mao Cha (Mao Cha) - a Sheng or raw style grown in the mountains near the village of Danjian, Yunnan Province. Opens to lightly sweet, biscuity aromas, taste is herbaceous with a clean, soft finish. (2 oz.)
SKU: P-PTS-5
Pu-erh & Heicha
Add 30 seconds for each successive steep — flavors evolve.
Pu-erh is the only fermented tea. Known as “aged teas” or black teas, Pu-erhs owe their renown to their processing which allows their flavors to enrich over time. Made in two general styles – raw or uncooked known as Sheng; and cooked or ripe, known as Shou or Heicha. Both styles, loose leaf and compressed, are enjoyed as cakes, bricks, and nuggets.
Shou Pu-erhs have an earthy flavor, with a bouquet of peat, roots, mushroom, and malt. Sheng Pu-erh has a wonderful and complex mouthfeel offering earthy aromas of raw beet, potato, and malt. We recommend rinsing the leaves briefly with boiling water before steeping to open the leaves. Ripe Pu-erh does not get astringent, just stronger. It is best to experiment with raw Pu-erh to find your favored taste profile.