It's All About Tea — pu-erh

We've already spoken well in-depth about pu-erh and even about the differences between ripe pu-erh and raw pu-erh. Unlike the brisk, fruity, floral, vitalizing raw pu-erh, ripe pu-erh is undoubtedly more of a grandpa of the tea world. Ripe pu-erh is unmistakably earthy, usually with strong notes of tobacco and firewood, cocoa, as well as dried stone fruits. Today, let's take a deeper look into grandpa pu-erh. (Read more)

Most commonly, Chen Pi (citrus peel) is associated with Pu-erh or aged White teas. It is no wonder that particularly post-fermented and aged teas go best with the dried citrus peel. Both have deep, earthy flavors that complement each other, with Chen Pi adding brightness and sweetness to the tea’s depth. Aside from tea, its use is widespread in Chinese medicine. Many people choose to drink Chen Pi tea precisely because of the benefits it brings, according to Chinese medicine. (Read more)

In China, fermentation is a vital part of the food culture. Sauces and condiments, tofu, pickles, wine, and even nuts. You will find at least one fermented ingredient on every dinner table in China. It is no wonder that fermentation made its way into China's extensive and well-developed tea culture. (Read more)

Many tea enthusiasts wouldn't consider pu-erh which is not grown and produced in Yunnan, China, to actually be pu-erh tea. We could argue that this topic requires more examination. After taking into account the geographical location of Yunnan and neighboring countries, as well as political discrepancies, we can consider the pu-erh from Guo Gan, Myanmar, to actually be called pu-erh tea. If nothing else, it is a truly aromatic, floral, and sweet tea worth the time of any pu-erh lover! (Read more)

Cha Gao literally translated means tea paste. However, the substance is not at all pasty and is more like a solidified rock, which dissolves in hot water. Although it is a form of instant pu-erh, it is not a low quality product. In the Qing Dynasty Cha Gao was produced only for the elite class. Although the production methods were mostly abandoned after the Qing Dynasty, it is slowly being revived. Drinking Cha Gao provides you with a concentrated amount of all the usual pu-erh tea benefits. (Read more)