Grown in the Cangyuan area, of Yunnan Province. our organic Small Leaf is a "ripe" Pu-erh. Notably small chocolate-brown leaves open to a rich, clean, mushroom-like aroma, offering a full-bodied cup, rich in flavors - an excellent choice for an invigorating breakfast beverage.
Lot Notes. The origin tea fields first harvested Pu-erh in 1948. The factory produces Pu-erhs, green and black teas primarily for the domestic China market. Note the uniformity of the leaves and their rich appearance. Lot is certified organic. Harvest date is 2025.
Tea Facts. An organically grown, Shu or "ripe" Pu-erh, the leaf opens to rich, mushroom-like and earthy aromas. The leaves are a rich, tan-brown color. This is an excellent choice as an everyday Pu-erh. It can be brewed quite strong to a cup color resembling espresso, yet it will never get bitter, just stronger. This tea does very well as a breakfast tea and certainly a complement to any dessert!
Tasting Notes. If you enjoy a strong cup of Pu-erh, this tea will brew strong and offer plenty of body with a clean, refined taste. You will note nuttiness and soft, naturally sweet notes. Some hints of mushroom. It is not a "deep" or earthy tasting Pu-erh but is more refined, offering a rounder body and smooth mouth feel. The aftertaste is clean, sweet.
Brewing Suggestions. For 6 ounces of water, use about 5 grams or 2 tablespoons of leaf. Use boiling water, rinse the leaves briefly to awaken them, pour off and re-infuse. We recommend a steeping time of 3-4 minutes. Or, if time allows, rinse briefly, pour off and wait a few minutes and let the leaves "steam", then re-infuse. This will enhance the flavors and aromas of your first sip. This tea should steep 3 times.
SKU: P-NP8-O-3
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.