Pu-erh tea is made from Yunnan large-leaf varietal of Camellia Sinensis. It is typically processed into compressed cakes, bricks and tuos. Pu-erh is particularly special because it can be aged for decades or longer, always changing and developing more depth and texture. Aged pu-erh is prized among collectors and aging pu-erh yourself is an experience we highly recommend for all pu-erh lovers!
Yunnan Sourcing Brand Pu-erh Tea was first produced in 2009! We select the finest Ripe Pu-erh tea (熟茶 Shou Cha) and Raw Pu-erh tea (生茶 Sheng Cha) from Yunnan province and offer them to our customers at a very reasonable price. Our Raw Pu-erh tea productions are produced mostly from single village or mountain sources in small batches. All our raw cakes are processed at every stage in the traditional method to ensure the best possible long term aging outcome! Our ripe pu-erh teas are selected based on their taste profile, fermentation degree, leaf quality and future aging potential! Yunnan Sourcing's mission is to bring high quality pu-erh teas to the customer at an affordable price!
- Raw Pu-erh Tea (生茶) or Sheng Cha is the traditional form of Pu-erh, and is sun-dried maocha (rough tea) that is then compressed into different shapes such as: cakes, bricks and tuos. This tea is prized for its ability to be aged and the depth and complexity that develops from aging. With that said, many enjoy drinking fresh or young raw pu-erh for its fresh flavors and powerful energy (cha qi). It's also a good practice to taste young pu-erh to help you develop a palate for identifying flavors that will age well for you taste. We love young sheng cha!
- Ripe Pu-erh Tea (熟茶) or Shou Cha is a sub-type of Pu-erh tea that has undergone a "wet piling" process. Wet Piling aka "wo dui" was originally applied to Pu-erh in the 1970's as a way to fast age raw pu-erh (sheng cha), making it more palatable and smooth like a fully aged raw pu-erh. The process is accomplished by piling sheng pu-erh mao cha (uncompressed sheng puer) about a meter high in a covered clean space where it is kept wet and allowed to ferment for 45 days. The pile is often covered with large cloths to retard evaporation of the water and the pile is turned every few days so that the inner contents are not overly fermented, allowing a consistent level of fermentation for the entire batch. The wet piling process has many other factors that impact the quality of the end product. The water used to keep the pile wet is very important. It is said that Menghai Tea Factory Brand Ripe Pu-erh teas have such a sweet taste due to the sweetness of the well water on their property. The ambient temperature and humidity level in the immediate area where the wet piling is done can also impact the process. The size and turning of the pile must be well regulated and the frequency of the turning is largely determined by the "wet piling master" who oversees the whole process.