Shop Teas Tea Type Pu-Erh

This is a shou, or "ripe," Pu-Erh from Xishuangbanna in Yunnan Province, the region in China where the first tea plants were found. Shou Pu-Erh is set apart from sheng, or raw, Pu-Erh by its fermentation: the Chinese pile the leaves in warm, moist rooms in a method called "wo dui," which accelerates an aging process that would otherwise take years. This one comes from Brown Mountain, where ancient tea plants yield leaves prized for pressing into flat cakes, or bings. We break those large cakes into more manageable chunks. Being a young tea, it carries plenty of vigor, with the depth and body that give Pu-Erh its reputation. It stands up to repeated infusions. For each additional brew, steep an extra 15 to 30 seconds.

A sheng, or raw, Pu-Erh from Manwei Village in Menghai, part of the Xishuangbanna prefecture of Yunnan Province, the region where the first tea plants were found. Unlike shou Pu-Erh, which is aged by an accelerated process, sheng Pu-Erh ferments naturally over time, given the right conditions, so its character continues to develop year after year. This cake comes from Lao Ban Zhang, an area long prized among Pu-Erh drinkers for the depth and clarity of its teas. What sets it apart is its size: at 96 grams, it's a fraction of the standard 357-gram bing. That makes it a rare find and a way to get to know what sheng Pu-Erh has to offer without committing to a full cake.

This is a shou, or "ripe," Pu-Erh from Yunnan Province, the region in China where the first tea plants were found. Shou Pu-Erh is set apart from sheng, or raw, Pu-Erh by its fermentation: the leaves are piled and kept warm and moist, a method the Chinese call "wo dui," which accelerates an aging process that would otherwise take years. The result is the mellow, earthy character that gives Pu-Erh its reputation. What makes this one distinctive is its form. Rather than the flat cakes or bings most of our Pu-Erhs arrive in, this tea is pressed into small nests called "tuo cha," each one a single serving that opens up over several infusions. The starchy, rice-like notes soften with each steep, giving way to something deeper and more full-bodied.

An ancient tea from Yunnan, Pu-Erh's earthy pleasures have a passionate group of followers. This particular version is a dark, savory cooked Pu-Erh and makes for a striking brew. Brigitte Harney is especially a fan. This Pu-Erh is shou style. Shou Pu-Erh is differentiated from sheng Pu-Erh in that it is fermented before it is packaged, compressed, and sold for consumption.