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Pu-erh Collection



Welcome to the Pu-erh Collection!

In this box, you'll discover the unique world of pu-erh tea. Crafted only in China's Yunnan Province, pu-erh is the darkest style of tea, traditionally crafted by fermenting or aging fresh tea leaves for a rich body and earthy finish. In this collection, we've included three fermented shou pu-erhs to explore, plus one unfermented maocha highlighting the origins of this style.



Lincang Shou Pu-erh 2012



tea
water
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1g per 1oz at 212°F for 1m
Produced in Cangyuan County in southwest Yunnan Province, Lincang Shou Pu-erh 2012 offers balance, texture, and a remarkably complex flavor profile. This tea is harvested from a pristine high-elevation grove of tea trees and expertly fermented to produce notes of bing cherry, grass jelly, and molasses. The brewed tea has an impressive clarity, with a luxurious texture and persistent finish that appeals to new tea drinkers, seasoned pu-erh aficionados, and everyone in between.

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Emperor Shou Pu-erh 2008



tea
water
temp
time
1g per 1oz at 212°F for 1m

Our Emperor Shou Pu-erh was gathered in Menghai County, Yunnan in the spring of 2008 from young tea leaves and leaf buds. This region's history is deeply tied to the pu-erh trade, with the ideal environment for tea cultivation. As a shou-style pu-erh tea, Emperor Shou Pu-erh 2008 was treated to an accelerated fermentation after harvest: the leaves were piled in a humidity-controlled process that accelerates the aging of the tea, doing in several months what would normally take more than 10 years to achieve if the tea was allowed to age on its own. The result is a bold, earthy taste with a rich notes of chocolate mint and grass jelly.

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Imperial Shou Pu-erh 2012



tea
water
temp
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1g per 1oz at 212°F for 1m

"Imperial-grade" pu-erhs like this crop and our Emperor Shou Pu-erh are harvested only from the youngest leaves, a crafting style once reserved for tribute to the imperial household; nowadays, imperial-grade pu-erhs like this are typically fermented in the shou style. Harvested in 2012 in Yunnan's Menghai County, this relatively young pu-erh has already developed a bold character, with a taste that brings to mind wood and walnut skin.


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Jingmai Raw Pu-erh



tea
water
temp
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1g per 1oz at 190°F for 2m
Jingmai Raw Pu-erh is a spring-harvested example of maocha, the un-aged "raw" pu-erh from which aged and fermented styles are made. Harvested at over 1400 meters above sea level on an organic farm, this raw pu-erh lacks the bitterness we often expect from maocha. Instead, our Jingmai Raw Pu-erh offers a bright, herbaceous aroma of meadow flowers and hay, with a finish akin to raw sugarcane and dried apricot. 

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