Explore Rare Teas in China

Pu’er 普洱 is a type of tea from Yunnan province, located in southwest China, where tea plants originated thousands of years ago. With a history spanning over a millennium, Pu’er tea is primarily made from Yunnan's large-leaf tea variety, using traditional methods such as withering, Sha Qing (killing the green), rolling, drying, and pressing into cakes or other shapes. The tea leaves come from both large ancient trees and small shrubs, with leaves from hundred-year-old trees considered especially precious.

Pu’er tea comes in two main types: raw Pu’er 生普洱 and ripe Pu’er 熟普洱. The introduction of the Wet Pile 渥堆 method in 1973 allowed the fermentation to occur during the process. Prior to this, only raw Pu’er existed and was simply referred to as Pu’er.

What makes Pu’er tea truly unique is its ability to improve with age. Raw Pu’er undergoes a natural fermentation and oxidation process over time, transforming the tea's chemical components, such as polyphenols, amino acids, and soluble sugars. As the tea ages, the bitterness and astringency of the raw Pu’er mellow, and its taste becomes smoother and sweeter. In contrast, ripe Pu’er, having undergone a more controlled fermentation during process, becomes mellower and sweeter more quickly.

Pu’er can be aged for years, decades, or even centuries—provided it is stored under the right conditions. For those with patience, aged Pu’er is often referred to as a "drinkable antique," and it is said in China that "the older, the better."

The quality and price of Pu'er tea can vary greatly. The most sought-after Pu'er teas come from ancient trees in the villages of Bingdao 冰岛 in Lincang region, and Lao Ban Zhang 老班章 in Xishuangbanna region, which are known as the 'Queen of Pu'er' and 'King of Pu'er,' respectively.