A deep woodsy aroma, earthy character with wilted flower notes and a faint dark chocolate texture. Mellow and grounding.
Pu Erh Poe is extremely versatile - you can steep it for as little as 30 seconds or 30 minutes, whatever pleases your palate. It won't get bitter and is great for multiple infusions. Pu erh Poe makes an excellent digestive tea and can be consumed all through the day due to its low stimulant nature.
Pu-Erh, also called Puer or Puerh, is one of the five main varieties of tea. Unlike all of the others, a Pu erh tea is aged and goes through a natural fermentation process. This fermented tea creates a taste with no astringency and an extraordinarily rich, deeply smooth body.
This tea contains a high level of caffeine | Steep at 100°C for 3-5 minutes.
Explore a variety of teas with our popular sampler set.
Four teas included are:
golden spring, keemun rhapsody, pu-erh poe, yunnan gold,
premium teas of China
4 x 10-cup samples
Meet our pu-erh dante farmer, Xiao Zhang Luo
To ensure the best quality and value, we import our teas directly from the
countries in which they are grown, working closely with the farmers who tender
them. Our Roots Campaign connects our customers with the rich stories and the farmers
behind some of our most popular teas.
How long have you been growing tea and what got you started?
“I began to work in tea when I graduated from middle school when I was 18. My whole family are dealing with teas by several generations.”
Can you describe a typical day out in the field?
“I have to get up early in the morning. After a simple breakfast I will go out to pick up tea leaves. Then in the afternoon I will work in the factory to make pu erh. During tea season I usually very busy. Sometimes I have to work overnight.”
What is your favorite part of growing tea?
“I love picking. I love to climb the mountain and breathe the fresh air.”
Pu'erh tea gets its name from a county located in southern Yunnan. There are two types of pu'erh tea: sheng ('green' or 'raw') and shou ('ripe' or 'cooked'). Historically, raw pu'erh was created first. It takes years to slowly age, and if properly stored (pu'erh is essentially a 'living tea', much like wine), holds its value and flavour for decades. Due to extreme demand for this tea, the ripe variety was invented about 40 years ago to speed up the aging process. The tea leaves are piled in gently warmed heaps and allowed to carefully ferment. Ripe pu'erh is usually much darker than the raw pu'erh and often smoother. Raw pu'erh tasted when too young (less than several years old) can be incredibly astringent. This quality mellows out dramatically with age. Both are widely revered in China for their soothing, purifying qualities unmatched by other teas.