Pu-Erh Tou Cha

This "second crop" (er shui) Pu-erh, harvested in June and July, is known for its plump, succulent leaves which aree pressed into small, convex Tou Cha shapes. Renowned for its distinct earthy flavor and medicinal properties, Pu-erh is a large-leaf tea from Yunnan province. It takes its name from the market town of Pu-er, where the tea was first processed and sold. The leaves are carefully cultivated at high elevations and then painstakingly carried down from the mountains in shoulder baskets through forests to the town.

Traditionally formed into bricks or cakes, Pu-erh was once even used as a form of currency. Our Pu-erh is meticulously pressed into small bowls (bird's nest), a tradition dating back centuries.

Aged for several years, its palate softens to unveil aromatics of earthy plum. Heavily collected by connoisseurs, Pu-Erh is akin to first-growth Bordeaux wines when carefully aged in cellars.