A tea of worldwide historic interest and value. Pu’Erh tea is a post-fermented dark tea named after its origin city of Pu‘erh (普洱) in Yunnan(云南) province of China, the world’s oldest tea region.
Our Pu’Erh Royal Ripe truly ages with grace. It exhibits a full-bodied, smooth, and earthy taste with rich, complex overtones ranging from plum to dark chocolate. The tea imparts a stronger, amber nectar-like flavour and a more mesmerising, sophisticated, deep, and lingering taste.
It's a must-try for those who have long been fascinated and intrigued by the mysterious world of Chinese teas.
Read more about Pu'erh tea in our blog here
Tasting Details
Flavour: Reminiscent of dark chocolate in winter, a smooth nutty mouth feel, depth of complexity to the taste buds
Aroma: A pronounced earthy woodland scent with a plum fruit musky note
Infusion Colour: A deep amber clean
Specification
Caffeine Level: Very low
Antioxidant Level: High
Production process: Slowly and highly oxidised microbial fermentation processes under controlled conditions, hand-crafted
Leaf Appearance: Reddish-brown, dark, compressed leaves
Origin: Grown from mountainous terrain that dominates the area, with elevations ranging from 376m to 3,306m in Yunnan(云南) province, China.
Storage: Store in a cool, dry place, away from sunlight. Re-seal the packaging between uses. The longer it is stored/ages, the better aroma & taste it will become.
How to Brew
- Use 1 teaspoon of leaves (roughly 3g) for each person you are brewing tea for.
- Boiling water is best for infusing Pu'Erh tea, around 95-100 degrees is perfect.
- Steep for 3-5 minutes according to taste.
- Reuse the leaves a further three times by simply adding more hot water.
Tea facts and brewing
- Tea style
- Ripe Pu-erh
- Body
- Full-bodied and earthy
- Finish
- Earthy smooth
- Water temperature
- 95–100°C
