Other Types of Tea
Pu-erh Tea
This type of tea comes from the Yunnan Province in southern China . It is fermented after processing and then aged. This is the only tea which is intentionally aged - the others are always better fresh. The aged tea, often formed into bricks or cakes of different shapes and sizes tends to get smoother and richer with age. Rare Pu-erh can be 30 years old. There are many health benefits associated with this tea, from China and also studies in France
Black Pu-erh Beencha
Produced in: Yunnan Province, China
This is a large, circular pressed brick of tea, slightly smaller than a Frisbee. Its creation is still an official state secret of the People's Republic of China. This beencha is a strong, earthy tea that will improve with age. A wonderful tea after a large meal. A tea for the adventurer in each of us.
Green Pu-Erh Beecha
Produced in: Yunnan Province, China
A wonderful tea after a large meal. The slip from the tea factory states the following: �It also aids your digestion and quickens your recovery from fatigue or intoxication.� With an aroma of freshly cut bamboo, its taste is sweeter than other pu-erhs.
Aged Pu-erh Leaf
Produced in: Thailand
This tea is made by a Chinese family living in northern Thailand. The area known as the golden triangle evokes images of steep sloped poppy fields and stories of the drug trade. Its fragile ecosystem needs crops that don'st cause more erosion. Tea as it turns out, is a great replacement crop for the poppy as it isn'st pulled out to harvest. Rewarding us with a rich and earthy bouquet, this tea has a full flavor.
Pu-erh Leaf
Produced in: Yunan Province, China
This pu-erh is made from an early-picked leaf that is then processed with a post-fermentation process unique to all the pu-erh teas. The flavor is rich and strong - often well liked by coffee drinkers. Easy to use and measure because of the loose-leaf form, this is one of our most popular pu-erhs.
Pu Erh Toucha
Produced in: Yunnan Province, China
This tea is compressed into a nugget shape and wrapped in white paper (which you remove before using). The rich earthly flavor of this tea is a good example of pu-erh tea and is very popular with people who like a lot of flavor and a dark brew. It � s best with very hot water, and the leaves are good for several infusions (the tea is often used to help ease a hangover). People from Scotland like to drink this tea with a spot of milk and Bavarians enjoy it with honey and lemon.
Tibetan Pu-erh
Produced in: Yunnan Province, China.
This mushroom-shaped pu-erh cake makes a dark brown liquor with an earthy, brown sugary aroma. It's made up of large leaves, grown in Yunnan Province, China. Flake off the leaves and brew as you would a loose tea, first rinsing them for a few seconds with boiling water. In Tibet, this tea would be churned with butter and salt to make its famous butter tea.
Tuancha
Produced in: China.
Tuancha, meaning 'tea balls' are made in differing sizes, the smallest is about the size of a table tennis ball. These little balls of tea give an earthy flavour and aroma.
Tuocha
Produced in: China.
Originally from Yunnan province, it is compressed into a bird's nest shape by pressing the tea leaves into a bowl and has a similar earthy, elemental taste.
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