Rose Puerh brings a light touch to the world of fermented tea. Most people associate shou (or ripe) puerh with deep, musty flavors. The addition of rose petals elevates this tea, with soothing floral notes and a texture reminiscent of fresh strawberries. The brightest aromatic notes linger long after each sip, nearing a fruity tang. All the while, the puerh tea maintains an unobtrusive, full-bodied presence.
We enjoy puerh and other dark teas for many reasons. Fermentation creates a probiotic, gentle cup, lower in caffeine than a black tea. Puerhs don't turn bitter or astringent, even after long or repeated steeps. They can soothe upset stomachs, while tasting rich enough to stand in as a coffee substitute. Rose Puerh makes a perfect introduction to the world of puerh teas.
Read more about the ancient tea trees and the Chinese farm on Jingmai Mountain in southern Yunnan that produces our puerh teas.
A made in Montana tea.
China
Grown on farms we know by name, then blended in small batches at our tea bar in Missoula, Montana.