Origin: Yunnan, China

Plucking Season: Summer

Puer’s origin is the small town of Puer in Yunnan, where teas from the surrounding mountains were brought, pressed into bricks and cakes and sent out across the continent. This delicious loose leaf Puer is from Cangyuan, Yunnan.

Puer teas traveled along the Silk Road as far as Tibet, Japan and Europe. To reach its destination the tea traveled though a range of climates and weather, often by horse and camelback.

For this reason, Puer became known for an aged, earthy quality that it developed along the way.

Puer Velour is made using characteristically large and mature leaves of the tea plant

Located at the southwestern most corner of China, Yunnan province is considered the place of origin for the tea plant. Home to the famous Puer teas, it is also renowned for its tremendous biodiversity, ethnic diversity and breathtaking mountainous landscape.

Wo Dui
Nowadays, this earthy character is encouraged by a ‘Wo Dui’ process. Pu-er tea leaves are moistened (wo) with water and stacked (dui) in piles to undergo a unique post- fermentation giving the tea a dark, inky color and rich, smooth flavor.

Brewing Instructions:

Water Temp: 190°F (88°C)

Quality of Water: Best with Spring water/Filtered water

Quantity of Leaf: 2 tsp per 8oz water

Steep Time: 2-3 minutes

Infusions: 4-5

We recommend two teaspoons of leaf per eight ounce cup, rinse the tea briefly with hot water then steep with 190 to 200 F water for 2 to 3 minutes. This should provide at least 3 to 4 good infusions, although some Puer will give many more.

Dark, cooked pu-er are characterized by their rich, earthy smoothness and require higher temperature water to infuse. Their unique lack of astringency keep them from over-steeping and make them ideal for long, low-maintenance infusions and steeping Chinese style in a cup or pot.