It's All About Tea — pu-erh

Diving into the world of tea unveils a vast spectrum of experiences, flavors, and knowledge, each variety holding its unique story and essence. In this article, we'll compare Raw Pu-erh tea (or Sheng Pu-erh) with Green tea. These teas, each revered in its own right, originate from the same plant but differ markedly in their journey from leaf to cup, offering distinct narratives of taste, aroma, and experience.

At first glance, both teas might seem very alike. They use similar processing; ongoing discussions in the tea world question whether Raw Pu-erh tea belongs to the Green tea category; even Chinese farmers, when translating to English, sometimes write "pressed Green tea" on Pu-erh tea cakes. However, Raw Pu-erh tea and Green tea remain two distinct tea types.

We'll get to know the distinguishing features of these teas, exploring their regional origins, the raw materials used, the unique processing stages they undergo, their oxidation levels, and their transformation over time. We will also delve into their contrasting tasting parameters, including color, aroma, taste, brewing resistance, and varied tea leaf shapes. Let's explore the differences that set them apart, each in its own category. (Read More)

In this blog post, we continue our exploration of non-native Chinese teas produced in Asia.

Our destination is Laos - a country on the crossroad between China (more specifically, Yunnan), Vietnam, and Burma, among others. Nestled in the cradle of tea, Laos is a country with an ancient tea heritage, pristine forests, and age-old tea trees. Let's explore its merits and discover the Laotian tea that increasingly draws the interest of tea drinkers by the year. (Read More)

We continue our subject on Chinese teas produced in Asia, with Vietnamese tea, specifically Pu-erh tea, produced in Vietnam.

We know Pu-erh tea is a type of Chinese fermented tea originating in Yunnan Province. Yunnan has a millennium-long history with tea, which has exerted a profound influence on China's neighboring countries, particularly Vietnam. Not to mention, the region's geographical and administrative boundaries were not the same as they are today. So, let's explore the culture and legacy of Vietnamese tea, with a focus on Vietnamese Pu-erh tea. (Read More)

In the 300 years following the late Ming dynasty, the Six Ancient Tea Mountains in Yunnan experienced major ups and downs. They were due to the changing eras in China and the neighboring countries that purchased tea from the mainland. Slowly, the focus of tea production has shifted to the new Six Major Tea Mountains.

In this article, we'll see how the main Pu-erh tea production areas have transformed over time and how that has impacted their terroirs. (Read more)

Today we're talking (again) about Pu-erh – a tea like no other.

Few (if any) among the six main tea types enjoy the popularity and special place that Pu-erh has in the hearts of tea lovers throughout the world! We'll explore the main production areas for Pu-erh tea and see how they affect the taste, aroma, and flavor of one of the most beloved tea types! (Read more)