90
pu erh dante
based on 1273 reviews
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Pu Erh Dante in bulk available for wholesale. One of the five main types of tea (white, green, oolong and black being the others), pu'erh tea stands apart with its uncommonly soft earthy flavor and woodsy tones. Unlike all other teas, pu'erh (pronounced 'poo-err') is actually aged. The tea leaves go through a natural fermentation process before the tea is gently dried. This creates a cup with zero astringency and deep, rich body. Pu'erh is extraordinarily smooth and deeply refreshing. Our Pu'erh Dante (the shou variety of pu'erh) gives a clean, damp forest aroma, dried mushrooms, leather and earth. Some sweetness of figs or dates and a slight creamy flavor. Mellow and grounding. If the flavor is too strong for you, simply dilute with water (which, interestingly, doesn't work for many other teas!) Pu'erh is extremely versatile - you can steep it for as little as 30 second or 30 minutes, whatever pleases your palate. It won't get bitter and is great for multiple infusions.
This tea contains a high level of caffeine | Steep at 212° for 3-5 minutes.
Customer Reviews (1273)
Fresh From Origin
This two-year-old shou (ripened) Pu Erh recalls the deep petrichor essence after the rains and the mellow smells of the forest floor at once sweet and earthy. Our artisanal grower, Xiao Zhang Luo, instills into each leaf of his Pu Erh love and experience. We extended his tea's light, essence of lush mountains and fresh air with a fruity combination of mango, papaya, coconut, and apple to please the veteran tea drinker and novice alike. Rinse the leaves for 45 seconds, then discard the water before steeping fully. Brew 30 seconds or 30 minutes, it never gets unpleasantly astringent.Part of black teas of China sampler
6 black teas of China - 4 samples @
$10
Meet our pu-erh dante farmer, Xiao Zhang Luo
To ensure the best quality and value, we import our teas directly from the countries in which they are grown, working closely with the farmers who tender them. Our Roots Campaign connects our customers with the rich stories and the farmers behind some of our most popular teas.
How long have you been growing tea and what got you started?
“I began to work in tea when I graduated from middle school when I was 18. My whole family are dealing with teas by several generations.”
Can you describe a typical day out in the field?
“I have to get up early in the morning. After a simple breakfast I will go out to pick up tea leaves. Then in the afternoon I will work in the factory to make pu erh. During tea season I usually very busy. Sometimes I have to work overnight.”
What is your favorite part of growing tea?
“I love picking. I love to climb the mountain and breathe the fresh air.”
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Rating: 93