From Shengcha to Shu Cha, a Microbial Change
Shengcha pu’er looks and tastes differently from its dark colour cousin, shu cha pu’er. Yet...
Pu-erh
“Raw” Puer or “Cooked” Puer?
The expression “shengcha” initially refers to the dried tea leaves of the puer variety that were meant to go through further processing, such as steaming for compressing or post-fermentation…
Pu’er
Pu’er ( Chinese: 普洱 ) is the name of a municipality in the province of...
Post-fermented Tea (dark tea)
• orientation • production • tasting notes • origin • buying tips • tea list...
Puer, a Post-fermented Tea
Puer, formally spelled as Pu’er (pǔ-ěr) 普洱, aka Po Lei, Bolay, Pu-erh, Pu Er, Chinese restaurant tea...
Pu’er: Myth of Origin & Reality of Blending
Differentiating facts from myths The pu’er that I have grown up with in Hong Kong...