Pu Erh Super Organic

Brew & Taste

This pu erh is exquisitely delicate. There are earthy notes, of course, but they are pleasant and balanced. The aroma is fresh and astringent. The infusion is dark orange to very dark brown in color, so much that it may resemble black coffee.
Organic Pu Erh Super is excellent for iced tea.

Origins

Pu erh traditionally belongs to the Chinese province of Yunnan. It is true that it is also produced in Vietnam, Laos or Burma, but we stick to the classics and offer pu erh directly from its homeland. Yunnan provides excellent conditions for the growth of Chinese tea trees (Camellia sinensis), with hilly terrain and frequent rainfall.

The tea trees used for pu erh have unusually large leaves. They are harvested several times a year –⁠⁠⁠⁠⁠⁠ the most prized tea is from the spring harvest, rarely are the leaves for pu erh plucked in winter. Usually, however, the harvest takes place in the summer. Pu erh is produced in a very special way. The exact recipes are guarded by the farmers like the greatest treasures. Basically, there are two stages in the production process. First, Mao Cha is prepared –⁠⁠⁠⁠⁠⁠ after harvesting, the leaves are left to wilt in direct sunlight. Then they are heated in a dry pan, where they are rolled and rolled with the skilled movements of the farmers. The high temperature stops the enzymes from working. The leaves are then dried and rolled again. The second stage is the production of Sheng Cha. This takes much longer, several days even up to years. Mao Cha is moistened and left to ferment. The fact that many bacteria and fungi exist on the leaves makes this process completely natural. It makes the tea mature. Finally, it is sorted, steamed and pressed into different shapes. They can be nests, bricks, bars, cakes... Often they are embossed with a whole tea leaf, flower, etc. Their weight varies from 3g to 3kg.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.