Tea Atelier 8 views ♡

A loose-leaf ripe (shou) pu-erh from the high-altitude tea gardens of Yunnan, the ancestral home of the tea plant, and the only region whose fermented dark teas can bear the name pu-erh. Unlike raw pu-erh, which ages slowly over years, shou pu-erh is post-fermented through a controlled wet-piling pr...

A young shou (ripe) pu-erh from Yongde, a region in Yunnan quietly regarded as the modern hub of Chinese post-fermented tea. While most of Yunnan is celebrated for its raw sheng cha, the green, unfermented style of pu-erh that ages slowly over decades, Yongde has built its reputation on the opposite...

A young sheng (raw) pu-erh from the remote forests of Yongde, in the Lincang prefecture of southwest Yunnan. Where the shou style is deliberately fermented to give ripe, earthy character from the outset, sheng cha takes the opposite path, pressed young and left to mature slowly over years, sometimes...