No that’s not hasish it’s tea. Pu’er tea. Pu-erh (or Pu’er tea) is made from a large leaf variety of the tea plant Camellia sinensis and named after Pu’er county near Simao, Yunnan, China. In the Cantonese language, it is known as pou lei. And it’s bloody delicious.
I got this from ‘Teatrail’ an interesting little blog doubling as an online shop (all done in wordpress I might add) where you can buy good pu’er tea as well some beautiful Chinese tea sets. Worth a look.
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hi,
i have purchased some puerh tea and i just cant get used to the taste and also ive stopped drinking normal tea replacing it with puerh tea, can you please tell me if i can possibly add soy milk to the tea? i used to add soy milk to my normal cups of tea before and i loved the taste, was hoping i cud add the same soy milk to puerh tea, hope to hear from you
soon.
j.rai
My company supplies a whole range of loose leaf and blossom teas as well as a selection of herbal infusions. WE just got in a range of pu-erh tea bricks that are small enough for a single serve. Most of these tea bricks are much bigger and you just break off the required amount. We are very proud of our range of teas and tea wares that we import directly from China, India, Sri Lanka and Japan and we have a special service where you can blend your own tea from our premium ingredients. Looking forward to helping you find your perfect cup of tea!
why not add some lemon to your pu erh tea? i get coin shaped pu erh from http://www.teacuppa.com and i add lemon to them. makes a wonderful cup!
Wow, this is the first NZ site that features a pu-erh beeng I’ve found (well, thanks to your link I then found Tea Trail and a lot more pu-erh related stuff).
Good stuff, isn’t it, a good pu-erh! I’m somewhat of a late convert since my first (and probably always deepest) love are first flush Darjeeling teas but I’ve been getting into pu-erh a lot lately. We had a few youngish (2004) beengs and bricks sitting around our teahouse (www.yayateahouse.co.nz) and recently acquired some slightly older (1999) and reasonably old (mid-1980s) pu-erhs that sparked my interest again.
The old cakes are divine (as could be expected) and I have to say that the year or so of aging since I last tried some of the 2004 sheng pu-erh have mellowed it a lot. What vintage is the cake you are drinking? Make sure to put some of it away to try in a few years time and see what happened to it.
Janet: Adding lemon to pu-erh? That doesn’t seem right. But then, adding milk or lemon to ANY tea doesn’t seem right to me.
BTW, thanks for this great blog. I was attracted by the pu-erh but I found many other interesting things here. Seems your views are right down my alley…
The photo reminds me of a tour I took last year in Lijiang in Yunnan province, a major tea-growing region. We stopped at a tea seller’s and they gave us a presentation and tasting of something like eight different teas, including several much like this one. I was astounded at the variety of tastes, as well as the complexity of the preparation rituals. I don’t think any member of the tour group left that store without a couple boxes of tea under their arms.
Hello
i did try many tea; Black Tea, green tea, and many chinase the. than i did understand best the, black tea.
i driking 15-20 cup Turkish black the every days , and i also suggest to you.
This website offers both raw and ripened Pu-erh tea with some background info and preparation instructions.
Now that looks weird, I know of the Tea variety however have never seen it presented in this fashion.. certainly worth some more research.
Regards Lorraine
This website offers both raw and ripened Pu-erh tea with some background info and preparation instructions.