Description

Shou Puerh, or “ripe” puerh tea, presents a bold, earthy flavor with a smooth texture. The fermentation process removes the astringency you’ll find in other tea varieties, making puerh very forgiving to brew. You will notice the depth of color in both the leaves and the liquor. Whole-leaf rather than pressed, our Shou Puerh can be spooned out to any size serving, and brewed multiple times. Every cup offers a rich, full-bodied taste, making this an excellent coffee replacement.

This tea comes from Jingmai Mountain, in the Yunnan province of China, where the ancient tea trees grow in a natural, rainforest environment. The tea farm lies along the ancient tea horse trade route, where people traded Chinese puerh and Tibetan horses centuries ago. As the tea traveled many miles and across treacherous passes (often carried by people on foot), the tea fermented and developed layers of complexity. Although puerh tea no longer travels in this way, this complexity of flavor has been maintained over time. Puerh tea today is just as exotic and nuanced as it was during ancient trade route days, and still boasts the rich flavors of the past.

Consider using this tea to brew kombucha.

Lake Missoula Tea Company commits to direct-sourcing teas and botanicals from sustainable farms. First we choose organic ingredients, and then we create our blends in small batches. In short, we love to drink this stuff, and we’re proud to share with you the tastiest, freshest tea possible. Store away from light and oxygen, and your teas will keep for a good long time.