From ancient groves to pressed cakes
Pu’er originates in Yunnan’s mountainous south, where assamica tea trees grow wild and ancient, some centuries old. The picking season begins in spring, when buds and tender leaves are gathered, withered, pan-fired (kill-green), rolled, and sun-dried to produce máochá — the unfinished leaf. For sheng pu’er, this raw material is steamed and compressed into cakes, bricks, or tuo, then set aside to age naturally over years, even decades. Over time, enzymatic and microbial activity deepens its character, turning astringent youth into mellow complexity with notes of camphor, dried fruit, and wood. Shu pu’er takes a faster route: máochá is piled, dampened, and carefully controlled to accelerate fermentation over 45–60 days, resulting in a dark, earthy brew that is smooth and ready to drink immediately. Both styles share a common thread — the tea is never truly finished; it continues to breathe and change when stored properly. At our shop, each cake has been selected for its origin story and aging potential. Learn more about the science of fermentation on thetea.app, or deepen your practice with pu-erh brewing techniques in a live session at tea.school.
This season’s pu-erh selections
From a vibrant Yiwu sheng to a meticulously cellared vintage Bulang, these four pressings represent the breadth of pu-erh — and our commitment to direct sourcing.