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 a forgiving tea to brew. You'll notice the depth of color in both the leaves and the liquor. Loose leaf rather than compressed, and can withstand multiple re-steeps. Every cup offers a rich, robust taste and texture, 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 tea for Tibetan horses centuries ago. Transported across treacherous passes carried by people on foot, the tea fermented, developing layers of complexity.
Although modern transportation moves puerh now, manufacturing processes rely on ancient methods. This ensures the complex flavor you've grown to love. 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.
China
Grown on farms we know by name, then blended in small batches at our tea bar in Missoula, Montana.