It's All About Tea — ripe pu-erh

A Historic Tea: Liu Bao Hei Cha

Posted by Path of Cha on

A Historic Tea: Liu Bao Hei Cha
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)

Read more →

What The Numbers On Pu-erh Wrappers Stand For. Pu-erh Recipes.

Posted by Path of Cha on

What The Numbers On Pu-erh Wrappers Stand For. Pu-erh Recipes.
When buying a pu-erh tea cake in its original packaging, you may notice 4 numbers located on the front of the wrapper. In this article, we will clarify what these numbers mean and why they were initially used. (Read more)

Read more →

Hei Cha vs Pu-erh

Posted by Path of Cha on

Hei Cha vs Pu-erh
Both Hei Cha and Pu-erh are known as post-fermented teas so many wonder what is the true difference between the two tea types. Read on to find out! (Read more)

Read more →

How Aging Affects Raw And Ripe Pu-erh

Posted by Path of Cha on

How Aging Affects Raw And Ripe Pu-erh

Many of us were lead to believe that it is reasonable to pay an extremely high price for a pu-erh aged 20+ years. Most often it is actually unreasonable.
In fact, older age does not equal better taste, and although there are some longer-aged pu-erhs out there with an exceptional taste, in general, this should not be your area of focus when looking to buy a delicious cake. (Read more)

Read more →

The Legend of our Fermented Friend — Pu-erh

Posted by Path of Cha on

The Legend of our Fermented Friend — Pu-erh
The popularity of Pu-erh spread like wildfire near its region of origin in Southern Yunnan. Soon enough, the famed Tea Horse Road (Chamadao) found itself as a most popular trade route between Yunnan locals and the Buddhists of Tibet. The Chinese nobles were in need of horses for the transportation of goods, and the monks were more than grateful for the fermented tea... (Read more)

Read more →