Loose pu-erh tea is an ancient Chinese category of black losse pu erh thee tea that is fermented and aged, resulting in bold flavour profiles, energising properties and a whole host of health benefits. Pu-erh tea is made from large-leaf Camelia sinensis tea trees grown in the Yunnan province of China which is famous for its rich, earthy brews.
We use premium pu-erh tea leaves from our family-owned farms in Simao, Yunnan which is ideally situated to grow these rare large-leaf tea plants. The high elevation, warm summers and rich rainfall are ideal for these trees to thrive – producing tea leaves with plenty of umami (flavour) and the characteristic earthy, musty aromas that give pu-erh its distinctive character.
Exploring the Rich Flavors of Loose Pu-Erh Tea: A Journey into the World of Fermented Elegance
Whether raw or cooked, a good quality pu-erh can be smooth and refined with a lovely earthy umami taste profile that is full of woody, smoky, fruity or even chocolaty notes. Unlike most other styles of black tea, pu-erh is low in tannins and does not become bitter as it ages.
Pu-erh can be crafted into a wide variety of shapes and sizes, known as bingcha or tea cakes which are traditionally pressed into dense bricks or ‘cakes’ then stored and aged to produce the ultimate loose pu-erh tea experience. The aging process allows the tea to develop an incredible complexity, often with notes of wood smoke and dark chocolate.
We also offer some ripe pu-erh tea, which has been ‘wet-pilled’ (the leaves have undergone an initial wet fermentation to speed up the ageing process) and then dry-pilled (the leaves are shaped and pressed again). Ripe pu-erh can be blended with raw pu-erh to add more fruity or floral notes to the finished tea.