Collection: Ripe Pu-erh Tea

Pu-erh tea is a type of fermented tea traditionally produced in Yunnan, China. It undergoes microbial fermentation and oxidation after the leaves are dried and rolled, giving it a rich, earthy flavor that improves with age.

Yes, pu-erh tea contains caffeine—typically 30–70 mg per 8 oz cup, depending on how it is processed and brewed. It offers a gentle energy lift, making it a great coffee alternative.

To brew pu-erh tea, rinse 1 tsp. of tea leaves with hot water, then steep in 200–212°F (93–100°C) water for 2–5 minutes. For traditional Gongfu style, use short steeps (10–30 seconds) in a gaiwan or Yixing pot.

Pu-erh tea may support digestion, reduce cholesterol, and help regulate blood sugar. Its probiotic fermentation also benefits gut health, especially when consumed after meals.

Raw pu-erh (Sheng) is naturally aged and has a more astringent, floral, and complex flavor that evolves over time. Ripe pu-erh (Shou) undergoes an accelerated fermentation process, producing a smooth, earthy taste with dark, rich liquor. Raw pu-erh ages like wine; ripe is ready to drink right away.