Imperial Pu'erh - 125g Loose Leaf Tea
Loose Leaf Black Tea
Origin
Yunnan Province in South West China is home to the Pu'erh style of aged tea. Yunnan translates as 'south of the cloudy peak mountains', an apt description of this moist, mild and mountainous region, where conditions are ideal for growing tea. Our tea is from the Xishuangbanna area, where the finest Pu'erhs are found.
Tea Description
Pu'erh has been drunk for its reputed benefits for centuries. This tea is picked, processed and partially fired allowing the leaves to retain some moisture, and compressed into cakes before maturing for between 3 and 10 years, in special underground rooms or caves. Full-bodied and dark, its earthy flavour gets stronger, thicker and more sweet the longer you brew it.
Original: $22.00
-70%$22.00
$6.60More Images
Imperial Pu'erh - 125g Loose Leaf Tea
Loose Leaf Black Tea
Origin
Yunnan Province in South West China is home to the Pu'erh style of aged tea. Yunnan translates as 'south of the cloudy peak mountains', an apt description of this moist, mild and mountainous region, where conditions are ideal for growing tea. Our tea is from the Xishuangbanna area, where the finest Pu'erhs are found.
Tea Description
Pu'erh has been drunk for its reputed benefits for centuries. This tea is picked, processed and partially fired allowing the leaves to retain some moisture, and compressed into cakes before maturing for between 3 and 10 years, in special underground rooms or caves. Full-bodied and dark, its earthy flavour gets stronger, thicker and more sweet the longer you brew it.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Loose Leaf Black Tea
Origin
Yunnan Province in South West China is home to the Pu'erh style of aged tea. Yunnan translates as 'south of the cloudy peak mountains', an apt description of this moist, mild and mountainous region, where conditions are ideal for growing tea. Our tea is from the Xishuangbanna area, where the finest Pu'erhs are found.
Tea Description
Pu'erh has been drunk for its reputed benefits for centuries. This tea is picked, processed and partially fired allowing the leaves to retain some moisture, and compressed into cakes before maturing for between 3 and 10 years, in special underground rooms or caves. Full-bodied and dark, its earthy flavour gets stronger, thicker and more sweet the longer you brew it.
