Pu-erh is one of the most controversial tea categories out there. Today we are exploring a popular topic of debate: pu-erh caffeine. A common misconception is that the darker the tea is — the more caffeine it contains. This could not be further from the truth. Perhaps it's because darker brews of tea resemble the highly caffeinated culprit coffee? While in fact we know that often times the freshest, youngest green teas usually have the higher caffeine contents. (Read more)
Pu-erh is a post-fermented tea known for its rich, earthy flavor, abundant health benefits, and unforgettable tea high. With its ever gaining popularity, the myths that surround this tea also gradually keep increasing. We will tackle the top 10! (Read more)
Breaking up pu-erh a cake is easy once you know how. Pu-erh tea is fermented and tightly compressed, therefor we need some skill to pry it loose. Furthermore, we can't simply do it with our hands. To break off a piece of pu-erh we must use a special pu-erh tea needle and carefully wiggle it loose. (Read more)
In China and parts of Southeast Asia Pu-erh tea has been consumed for centuries. It was a significant export product on the Tea-Horse Road, but even back in its homeland of Yunnan people did not dismiss the amazing Pu-erh tea benefits.
While in Tibet this tea was popular with monks for its amazing energizing qualities, in China people would always drink it after a meal, especially an oily one, to aid with digestion. (Read more)
Liu Bao is a tea of history. It is one of the oldest styles of tea preparation that is still preserved and drank to this day. It is believed that the processing methods of Liu Bao served as the base for modern-day Ripe Pu erh preparation. In fact, the two teas go through very similar processing partially because they are both part of the Hei Cha tea category. (Read more)