OUR PU-ERH TEA OFFERINGS
BEENG CHA PU-ERH PIE     PU-ERH FORMED BLACK TEA
Pu-erh ​ teas undergo a unique fermentation process giving them their defining musty character. The traditional method of preparing Pu-erh tea is to compress it into a brick or cake. BEENG CHA is compressed into a Tuocha style brick and then aged two years. Earthy with musty notes.
​KUNMING PU-ERH PIE     PU-ERH FORMED BLACK TEA
Prior to blanket fermentation, the leaf is pre-fermented using heat. Like its raw cousin, the cup is wholesome bold and elemental with a striking character. Once broken off the cake the tea can be brewed a number of times. Rich with deep notes of earth, malt and gentle musk.​
GUANGNAN PU-ERH PIE     PU-ERH FORMED GREEN TEA
A wonderful example of green Pu-erh  tea with the characteristic, subtle earthy tones you would expect from a quality, smooth Pu-erh. Long leaves of the Yunnan tea variety are lightly fermented before being pressed and steamed. Mellow sweetness with earthy tones.
YOUNG PU-ERH     PU-ERH LOOSE BLACK TEA
Pu-erh teas are from the Yunnan Province of China and undergo a unique fermentation process that infuses them with their defining musty character. Pu-erh is often taken for relief of indigestion and is useful in the reduction of cholesterol. Elemental with an 'old' character.
SCOTTISH CARAMEL PU-ERH     PU-ERH FLAVOURED LOOSE BLACK TEA
The sweet profiles of Caramel and Toffee blend in perfect harmony with Pu-erh. The perfect afternoon tea. Warm, thick cup offers layers of damp sweet earth with notes of burnt caramel and cream with balanced astringency and medium finish.
XANTOU MANDARIN PU-ERH     PU-ERH SPECIALTY BLACK TEA
This Pu-erh is packed in the hollowed out peel of a mandarin orange before fermentation and individually wrapped in paper. As the tea ages and ferments it absorbs the flavour of the peel, layering the musty flavour beneath sweet notes of citrus. A unique introduction to Pu-erh.