Picking. Sorting. Steaming. Firing. Twisting. Oxidizing. All of these techniques and more are used to produce the best tasting tea. Learn more about how the perfect leaf becomes the perfect sip. All tea is made from the same plant. Yes, you read right, all tea, whether it’s black, oolong, green, white, or pu-erh, comes from […]
Like wine, fine Oolong Teas vary in flavor and style, depending on the climate and processing of its geographical origin. Oolong teas range in level of oxidation, which results in a range of infusion colors and a complexity of flavor profiles.
Fully oxidized, hearty, and high in caffeine, Black Tea originated as Chinese Hong Ta, or “Red Tea”, but the black leaf color and demand of the West helped it make a more popular name for itself.
Named after the market of the city of Pu-erh in Yunnan Province, China, the spot this tea was historically brought for sale from surrounding farmlands, the multifaceted Pu-erh can be raw or cooked, undergoing a fermentation process that instills complex layers of pungent earth, moss, damp wood and sweetness within.
A lot of customers have been asking about Pu-erh tea, so, I thought I would provide a bit of insight into this really magical brew…
Pu-erh is a category of tea, just like Black tea is a category of tea.