Puerh is typically made from large leaves, picked from long-lived tea bushes that grow in Yunnan Province of China. The most famous region of Yunnan for these types of bushes is an area known as the "Six Famous Mountains". Many of the tea plants in this region are hundreds of years old, and produce some of the highest quality Puerh teas.
Puerh teas are classified in 2 major categories: oxidized ("cooked") and nonoxidized ("raw"). The tea leaves are air-dryed, and then fired quickly in order to remove surface moisture and slow the oxidation process. "Raw" puerh is fired longer, in order to stop oxidation completely, while "cooked" puerh is fired for a shorted period to allow some oxidation will occur during aging. In either case, enough moisture is retained to allow fermentation to occur during final aging process. Loose Puerh is spread on racks and turned regularly during the fermentation and aging process. Puerh "cakes" (beeng cha) are formed by pressing the fired leaves into special forms, and the resulting tea cakes are allowed to ferment and age in dry storage.
Typically, the longer a high-quality Puerh ages, the better the flavor (and the higher the price), but there are some good Puerh's in the 2-5 year age range.A very limited-production premium Raw/Green cake made from Spring arbor leaves. Harvested and processed in the Mansa Region of the Yiwu area of China.
Genxiang 2009
A limited production cake made from leaves of old treesÊharvested in the Spring of 2009 in the Bangmu, Mengku area..
Jin Mai Green - 2007
Made from hand-picked and stone-pressed leaves from ancient puerh tea trees that are 500 to 800 years old.
Jin Yu Xuan Black - 2006
From the famous NanNuo Mountain in Yunnan. A stone-pressed cake made from wild ancient puer tea trees that are 500-800 years old.
Jinggu Dabaicha Green 2008
This large-leaf tea is processed from centuries-old arbor tea trees located on a private reserve. The brew is strong and smooth, with some special floral scent, a delight to drink.
ORGANIC
Mengku Black - 2007
A hand-picked, stone-pressed tea cake. Made from the finest "Emperor" leaf size picked from ancient tea trees.
Mengku Green - 2007
Hand-picked and stone pressed tea cake from the three finest leaf sizes picked from old-growth trees.
One-Sprout Two-Leaves Green - 2007
The finest textured leaves picked from end of the branch and harvested in the Spring, before the rains.
Silver Bud White 2007
Early Spring silver buds are picked, sun-dried and compressed into a cake. A sweet vegetative and floral flavor, with just a hint of astringency.
Third Grade Black - 2006
A mild, smooth-tasting black (Shu) puerh made from the leaves of old trees.
Third Grade Black - 2007
A mild, smooth-tasting black (Shu) puerh from the leaves of old trees.
Thousand-Year Wild-Tree Green - 2007
A rare cake from leaves of 1000-year-old wild tea trees. Incredible rich, fruity bouquet.
Wenlong Green - 2007
A high-quality tea from the finest Spring leaves, picked from end of the branch.
Yi Wu Green - 2007
A hand-picked, stone-pressed cake from tea trees that are 500to 800 years old.
Youle Arbor 2008
A Shu/Ripe tea cake composed of 100% Spring Arbor Tree Pu-erh from Youle.Ê A single-sourcedÊpremium quality tea cake.
