To make pu-erh tea robust and hearty leaves are plucked right off mature wild tea plants in Yunnan, China then processed and post-fermented resulting in a strong and earthy infusion. Whether it’s sheng (raw - fermented naturally over time) or shu (ripe - fermented via an accelerated process), pu-erh is often said to be an acquired taste - but with the right handful of tea, you’ll find that steeping a strong cup of pu-erh over and over all day long can be pure bliss. If you like the earthy flavors of mushrooms, or if you grew up near a farm, or if you enjoy being out in the woods on a misty day then you might want to journey into the world of pu-erh. 15% OFF OF THE FOLLOWING TEAS