Our Tea Blog | Camellia Sinensis


Pu er: aged tea, but also old tea

28 October 2010

at 10:40 by Manuel Legault-Roy

Map of Pu Er, Yunnan, China

This is probably one of the oldest forms of tea still available today, as its history goes back to the Tang Dynasty (唐代) (618-907 A.D.), a time when tea was consumed boiled and added to soup. Pu er (普洱 市) is a town in the Chinese province of Yunnan (云南). In the past, this is where crops from neighboring mountains were sent for export elsewhere in China or abroad, in the form of compressed bricks, by the tea road. All the tea that passed through Pu Er was systematically considered Pu er tea, hence the name is still used today and has become a controlled designation of origin (appellation contrôlée). Other provinces in China, and other countries, produce post-fermented tea (黑茶), but, of course, cannot use the term “Pu er”


A little light on dark teas

20 October 2010

at 11:20 by Manuel Legault-Roy

Pu Er in a Yixing Teapot

Dark or black teas (黑茶) (so called by the Chinese), also known as Pu Er (普洱茶), are teas which are post-fermented by a non-enzymatic oxidation. We consider them a full family of tea, which is characterized by a processing method of aging the tea so that it improves with time. During this aging there occurs a fermentation by bacteria and yeasts that grow naturally, or, are added to the leaves during their processing (see Distinction Between Pu Er Sheng and Shou).

These teas have primarily earthy flavors and aromas, mineral notes, rustic characteristics such as root vegetables … This full and deep infusion also has excellent medicinal properties (see Pu Er and health).

Our Pu Er.



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