Originating in China, Pu-Erh tea is celebrated for its unique fermentation process. It's renowned for its distinctive spicy and earthy flavor, along with its deep, dark brown hue. Historically, it earned the moniker "Emperor's Tea" because it was exclusively reserved for rulers. Explore the finest Pu-Erh teas designed for business clientele, featuring both pure and blended varieties made with top-quality ingredients.
So, how is Pu-Erh tea crafted?
There are two primary methods for preparing Pu-Erh tea. The first and most common approach, known as traditional Sheng Cha or raw Pu-Erh, involves pressing tea leaves into compact rectangular or square cakes, which are then enveloped in delicate, porous paper. These cakes are carefully stored in cellars under humid conditions to facilitate maturation, resulting in a premium Pu-Erh tea that can be likened to the Grand Cru of wines or cheeses.
The second method is commonly referred to as post-fermentation, where the maturation process is expedited by moistening the leaves and subjecting them to the collaborative action of microscopic fungi, yeasts, and bacteria. This variation of Pu-Erh tea is known as Shu Cha.
Embracing the concept of taking time for tea, the ancient Gong Fu Cha ceremony, which translates to "savoring tea leisurely," is a meticulous method for preparing Pu-Erh tea. This ceremonial approach allows the tea leaves to infuse slowly, gradually revealing all their nuanced flavors until their aromas fully unfold.
Pu-Erh tea can take on various forms, depending on its intended use or the region of production. For instance, the "Bing Cha" cake is the most prevalent form, while the "Tuo Cha" resembling a bird's nest is also highly favored and offered as part of our Pu-Erh tea selection. Additionally, there is the "Jin Cha" fungus, historically cherished by Tibetan monks.
In summary, Pu-Erh tea is a treasure with deep Chinese roots, celebrated for its exceptional taste and production techniques, making it a must-try for tea enthusiasts.