Pu-Erh is one of the oldest varieties of tea, originating in the Yunnan province of China, the very birthplace of tea, where the first tea plants were discovered in the wild and later cultivated. The truly unique, earthy, mineral-laden flavor of Pu-Erh belies its definitive smoothness. Pu-Erh is one of the only teas to undergo an aging process. During this process, a culture is introduced to the tea and over time enzymes develop in the tea, which are purported to be the cause of its digestive properties. It has remarkable powers for breaking up oil and fat in the digestive tract when consumed with or after a meal, not to mention soothing the sting of spice. Due to the minimal tannic content in Pu-Erh, it rarely becomes bitter when steeped for long periods like other tea and is intended to be steeped multiple times.
Tuocha – A cooked Pu-Erh that is shaped into small nest-like cakes and wrapped in paper, Tuocha is one of the most popular forms of Pu-Erh – cooked or raw. Earthy and smooth. Come in for a pot after your next big meal.
Pot: 7 Large Cup: 3.75/ Small (to-go only): 3.50 Loose: 4.25/oz
Golden Pu-Erh * – A darker and fuller-flavored brew than the Tuocha, Golden Pu-Erh is a cooked loose leaf Pu-Erh exhibiting an earthiness reminiscent of clay. Surprisingly smooth, this tea stands up to several steepings.
Pot: 7 Large Cup: 3.75/ Small (to-go only): 3.50 Loose: 4.50/oz
Wild Pu-Erh – Wild Pu-erh has earthy flavors of birch bark, Brazil nut and tamarind. It is comprised of small compressed pieces that make for easy brewing. Just add 3 or more chunks to your cup or teapot and steep. In making the Puer, tea leaves are processed with a fair amount of moisture so as to allow a natural fermentation to occur and darken their color. Some tea processors will let the leaves undergo this fermentation for a month to achieve the desired flavor. This style of puer is called the Wo-dui style, or cooked leaf style puer.
Pot: 9 Large Cup: 4.75/ Small (to-go only): 4.50 Loose: 7/oz
(*= Certified Organic)