A variety of fermented tea produced in Yunnan province, China. Puer teas typically are aged and are prized in China for their medicinal properties and earthy flavor. In the context of tea production, fermentation involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled.
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This a combination of classic Pu'er with a widely used Chinese herb called Nuo Mi Xiang. This gives the tea the flavor of "sticky rice" - a delicacy known in Asian restaurants around the world. The cup is smooth, rich, slightly sweet, and earthy.
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There is a small amount of raw pu-erh material mixed in with the ripe material giving it a nice little kick and smooth after-taste. Nice tea liquor and mouth-feel. Can be infused about 5 times.
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Tippy material produces a bold, rich cup with a briny aroma that can be steeped many times. Here is a tea that can be savored now or saved for later when it has mellowed with maturity.
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Very tippy material, which is good for multiple steepings. Smooth and rich with a pleasant aftertaste.
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Traditional aged black tea (pu'er) packed into mandarin rinds and aged to infuse citrus-y flavor. **Sold individually. Each tea filled orange peel weighs approximately 30g (~1 oz.) and makes 8-10 cups of tea.
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Organic Yunnan F.O.P. is a thick, rich tea with a deliciously sweet aroma. Neither too soft or too intense, this tea is a general crowd pleaser. Its hints of molasses and roasted barley give it plenty of layers to keep it interesting.
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Hint of mustiness with elemental notes. Aged deep in Yunnan's mountain caves.
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Hint of mustiness with elemental notes. Aged deep in Yunnan's mountain caves.
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Scottish Caramel Pu erh combines the traditional musty, earthiness of pu erh with the sweetness of caramel. The combination renders a sweet, burnt, sugary flavor that feels like dessert in a cup!
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Pu'er tea produced in Yunnan province has a sweet aftertaste and a distinctive unique aroma
