Puer Cakes

Puer teas are elemental and mysteriously dark, fermented teas which are robust, earthy, rich and grounding. Puer is often a favorite tea of the truly dedicated tea drinker. This aged tea usually begins with a variety of leaf from exceptionally broad-leaved tea trees.  This tea either left loose or compressed into cakes is then permitted to retain barely enough moisture content that the tea continues to ferment slowly over time. For this reason, puer is best stored open so that oxygen can continue to refine the tea.

There are two general types of puer: Shu (black, or cooked) and Sheng (green, or raw). The raw or Sheng (green) puer is made from mao cha this is lightly steamed and pressed into cakes. It is the sheng puer that demonstrates the miracle of puer. The microbes present in the mao cha that are not destroyed during sun drying work their magic and over 8 to 10 years until raw puer tea is transformed to cooked, green to black. It is the sheng that is most valuable over time and starts to reach is full maturity after around thirty years. 

Shu, or cooked/black puer is more complicated. In 1973, because of a shortage of old cakes caused by the destruction of all things old during the Cultural Revolution, a process was developed for uniformly speeding up the aging process. This process has been well guarded in the past but is relatively simple, but not without skill. Large piles of maocha are wetted and then covered with a large canvas cloth, creating a kind of composting effect. The water drains off as does some of the natural moisture through the weight of the pile. Inside of the pile heat is produced. The pile becomes a rich environment for microbes that thrive in the tea leaves of the Yunnan rain forest.

The tea master’s skill comes into play when the pile needs to be turned. The turning needs to come at the right time, and there are clumps of growth that occur at the bottom of the heap and must be broken up and evenly distributed throughout the pile. When to turn and the attention paid to the details of turning are critical, so that the pile adds a pleasant fragrance to the tea. A poor level of skill turns the heap into an unkempt barnyard smell, flatteringly called ‘earthy’ in the West, and ‘old house smell’ in China.  After the the tea is cooked it is sorted for grade, and then lightly steeped and pressed into cakes, bricks, etc.  Read more...


Green Puer
15 products

Black Puer
8 products

Products

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Seven Cups Sheng Bing (Green Puer Cake) 2008 400g

A lot of care went into the basic ingredients in this cake. The first thing to consider in this tea is the picking and an effort to preserve the leaf configuration in the making process. The blend of maocha comes from three different locations...


Our price: $56.12
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2005 Tuocha Black Puer 250g

Tuocha is a famous compressed tea that originated around the year 1902. It is made from a special sun-dried green tea called mao cha of the Yunnan big leaf tea bush. The name Tuocha is partly derived from the Chinese word “tuo” which translates loosely as “bowl”.


Our price: $30.68
Market price: $38.35 save 20%
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Small Ma Guo Tou (Green Puer Cake) 2010 100g

Our Small Ma Guo Tou Green Cake has Lin Cang's rich, robust flavor and a long finish. It also has a high, complex aroma that fills your mouth and nose, which is characteristic of Jing Gu puer. These characteristics are immediately apparent on the first sip. When infused, the relaxed leaves are tender but thick, resembling live leaves still on the bush.


Our price: $16.85
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Jing Gu Xiao Fang Zhuan (Black Puer Brick) 2013 100g

Exceptionally smooth flavor, with a rich and sweet body with no acid bitterness. The fermentation for this tea was done entirely without adding moisture to the leaves, instead allowing them to ferment for a longer period of time – almost ninety days.


Our price: $15.00
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Jing Gu Xiao Fang Zhuan (Green Puer Brick) 2009 100g

When brewed, this tea shares a lightly sweet aroma. The color of the liquid resembles fresh apricots and is very clear and clean; there is no murkiness or dust. This tea's mao cha comes from the Lin Cang tea area in west Yunnan. The mao cha from this area is very robust, giving a very strong personality to the finished puer. The flavor covers your whole mouth and creates a long finish. After a few cups, you can easily find a smooth lightly sweet flavor on the back of your tongue and throat.


Our price: $14.85
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2013 Little Tuocha 100g

A great tea to save and age, but those who drink it now will have still plenty to appreciate in its fresh floral aroma and deep, complex flavors.


Our price: $13.50
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2013 Little Rose Puer Black Tuo Cha

This is a good choice for people new to puer wanting the richness of puer with a lighter taste. This tuo cha is made from mid-grade black puer mixed with rose petals.


Our price: $8.55

Zao Xiang Xiao Shu Tuo (Date Fragrance Mini Black Tuo Cha) 2007

Zao Xiang Xiao Shu Tuo (Date Fragrance Mini Black Tuo Cha) was created especially for new puer tea drinkers. Each piece weighs 3 grams, yielding a mild cup that is more approachable for new puer drinkers. The producers used 5th grade maocha, carefully fermenting it to give a lightly-cooked Chinese Date fragrance. The flavor is more fruity and less earthy than other puers with a smooth, sweet character.

Our price: $7.90

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