Pu'er

What is Pu’er Tea

Pu’er is a post-processed tea made from Camellia sinensis leaves that undergo aging or fermentation. Over time, its flavor becomes deeper, smoother, and more complex.

Flavor Profile

• Full body - Thick and grounding
• Earthy notes - Wood, soil, or forest-like character
• Smooth finish - Low bitterness when properly prepared

Processing

• Withering - Leaves lose moisture after harvest
• Fixing (Kill-Green) - Heat stops oxidation and stabilizes the leaf
• Shaping - Leaves are left loose or compressed into cakes or bricks
• Fermentation/Aging - Microbial activity and time transform flavor and texture

Regions

• Yunnan, China - The origin of Pu’er, producing both Sheng and Shu styles from large-leaf tea varieties

Types of Pu’er Tea

• Sheng (Raw) - Slowly ages over time, starting brighter and becoming deeper and smoother
• Shu (Ripe) - Undergoes accelerated fermentation, producing a darker, richer, and more earthy profile

Aging

• Time - Sheng Pu’er can age for years or decades, gradually becoming smoother and more complex
• Storage - Temperature, humidity, and airflow affect how the tea develops over time. Proper storage conditions are essential to maintaining and improving quality
• Shu Pu’er - Benefits significantly from resting or aging to reduce wet pile (wo dui) notes and develop a cleaner, smoother profile

How to Brew

• High temperature - Near boiling water extracts full depth
• Multiple infusions - Pu’er is well-suited for repeated steeping
• Optional rinse - Helps open compressed leaves and remove surface particles

Next Steps

• Explore Brewing Guides
• Discover Tea Recipes

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