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Pu'erh Tea
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From Peony Tea S.

Hanyu Pinyin: pu er
Production area: Xishuangbanna, Yunnan
Harvest time: 2009


‘Ripe pu-er’/ Shu pu (熟普)


Long before the words ‘speculation’, ‘investment’ and ‘bubble’ ever appeared in the same breath as Pu-er, the Chinese- particularly those from Guangzhou and Hong Kong have been drinking it to aid digestion and ‘wash down’ meals. Commonly found in Dim Sum restaurants, Pu-er’s popularity emerged as it helped patrons recover faster from binging on those delectable but oily offerings.

Pu-er continues to be popular everywhere as it is a mellow and especially suited for older folks as it does not ‘excite’ the stomach as much.


Smooth, woody and pleasant aftertaste


Dark maroon with shiny, lustrous surface


Pleasant and affable, like the best friend of the girl you have a crush on, you find yourself opening up to her. Before you realize it, Pu-er moves from being an afterthought to an integral part of your life, such is her sublime charm.

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2 Tasting Notes

15 tasting notes

Today in class we had Pu er tea. I think it is a black tea. We learned that the older the pu er tea is, the better the quality, higher the price, and happier the person drinking it (typically). We gave it a strong taste when we brewed it, It also tasted of earth, like the oolong teas.

Cameron B.

Puerh is actually its own classification of tea – sometimes called dark tea.

The ripe version (called shou puerh) is more similar to black tea while the raw version (sheng puerh) shares some characteristics with white tea.

Miku Hatsune

Oh I see, thanks for clearing that up!

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2 tasting notes

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