It's All About Tea — pu-erh

While butter tea usually causes confusion in most not familiar with it, it actually has a rich and interesting history. It has been a staple for people living in the Himalayas for centuries and continues to be so.

Butter tea has many names in different languages, but is commonly known as po cha. It originated in the Tibetan Himalayas but is now commonly enjoyed throughout Tibet, Nepal, Bhutan, India, western China, and Mongolia. To make butter tea, four ingredients are needed: tea leaves, butter, water, and salt. (Read more)

Hei Cha is a post-fermented tea from China (and Shou Pu-erh is one of its forms), that underwent microbial fermentation - a process distinct from oxidation.

Hei Cha (黑茶) translates as "Black Tea." We also sometimes refer to it as "Dark Tea" to not confuse it with what we call "Black Tea" in the West. That's right, Hei Cha is China's 'real' Black Tea. The history of this tea goes back to the late Ming / early Qing dynasties. Although processing methods of Dark Tea have evolved over time, people throughout China still highly revere this tea as a regional specialty and historical attribute. (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)

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