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It's All About Tea — sheng pu-erh

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)

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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)

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