Puer Tea
Puer tea is post-fermented tea and is exclusive to Yunnan province in south-west China. Puer tea is made from large leafed variety of Camellia Sinensis. There are two types of puer tea: Raw Puer (or Sheng Cha) and Cooked Puer (Shu Cha).
Raw puer is the traditional form of Puer tea and the plucked fresh leaves are briefly pan fried, rolling, sun-dried and then typically compressed into cake, brick or tuo shape, slowly changing over time through a natural fermentation process until it becomes "cooked".
Cooked puer is the sun-dried leaves been piled up for about 40-50 days under-going a fermanting process that causing a dramatic chang to speed up the aging process.
Cooked Puer
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2007 Lao Hei Cooked Puer Tea (400g per cake) - £42.00 |
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2007 Nan Jian Wu Liang Shan Cooked Puer Tea (400g per cake) - £19.50 |
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2006 Long Sheng Cooked Puer Tea (357g per cake) - £25.00 |
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2005 Long Sheng Cooked Puer Tuo Tea (100g per tuo) - £8.40 |
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2004 Jian Shen Cooked Puer Tuo Tea (100g per tuo) - £15.00 |
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Zhong Cha Cooked Puer Tea (100g per cake) - £15.00 |
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2002 Zhong Cha Cooked Puer Tea (357g per cake) - £60.00 |
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1999 Meng Hai Cooked Puer Tea (250g per brick) - £35.00 |
Raw Puer
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2010 Early Spring Raw Puer Tea (357g per cake) - £25.00 |
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2009 Old Tree Silver Tip Raw Puer Tea (357g per cake) - £35.00 |
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2007 Xia Guan Raw Puer Tuo Cha (100g per tuo) - £4.50 |
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2007 Wild Ban Zhang Raw Puer Tea (357g per cake) - £85.00 |
