Pu Erh Tea

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Indulgence requires patience

The legendary Pu Erh tea comes from the Chinese province of Yunnan. For Pu Erh, the same applies as for high-quality wine: the older, the better.

Pu Erh is considered a delicacy amongst connoisseurs. Due to its special fermentation process, it differs from both the classic green tea and black tea. Characteristic features are the spicy-earthy flavour and the reddish coloured infusion. In earlier times, the enjoyment of drinking Pu Erh was reserved for the Chinese rulers, which is why it is also known as “the Emperor’s tea”.

 


Chinese medicine still draws upon the health-promoting properties of Pu Erh tea today. It is said to bring the Yin and Yang of the body into harmony. The leaves of Pu Erh come from the Qingmao tea trees of the city of Pu'er in the Chinese province of Yunnan. This ancient tea variety has been grown there for almost 2,000 years.

Pu Erh reveals its character layer by layer; unlike most green and black teas, its quality and flavour enhance with age. Its maturation process takes at least five years when produced using traditional methods. The time-consuming process is worth it, even when newer procedures allow it to be drunk after just a few months.