Ripe Puer, often spelled "Puerh", is the most popular Chinese tea variety outside China. You will usually encounter it in pressed form. Actually, pressing tea into various shapes and even bas-relief paintings and sculpture is just a local tradition. For the past 2000 years Yunnan province puer has been exported to Central Asia and pressed tea is the perfect convenient form for transportation. Tea undergoes slow fermentation during the long voyages through sub-tropical mountainous regions of south-western China and beyond. The tea leaf darkens in color and the taste and aroma acquire deep mellow tones.
Ripe puer production began in the 1970s along with economic rise in China and a growth in demand for quality tea. The new technology came into being as a means of shortening the time of geen tea maturation so one could get fermented black puer in a matter of a few weeks. The raw material "shai qing mao cha" is processed by “wet stacking”, wo dui, 渥堆, literally “wet stack”.
Generally pressed puer is made from a blend of tips and leaves. The different blend proportions allow for a variety of tastes. Smaller farms produce a special quality of puer. In general raw materials here are picked at particular mountain locations. Collectors and buyers “hunt” for these puer teas travelling to secluded mountain villages.
The quality of a tea depends on the quality of raw materials. The bouquet of a fine ripe puer presents as a pleasant earthy, nutty or chocolatey flavour, velvety and thick in body and taste. Contrary to popular belief ripe puer is also changes with time, though not as significantly as raw puer.
Ripe puer has gained worldwide popularity due to its mild and harmonious effects on the cardiovascular and gastrointestinal systems and several health benefits. It is a great natural energy drink that gives an energy boost in the morning, relieves fatigue during the workday and helps to relax at night. Ripe puer's uniqueness lies in it's markedly gentle effect and it's potential to maintain a healthy body and a clear mind. The useful properties of this tea are appreciated not only in China but also far beyond. Beneficial effects for all body systems have been confirmed by current scientistific research conducted independently in different countries. Drinking ripe puer regularly significantly reduces "bad cholesterol" levels and reduces blood sugar levels. It facilitates the cardiovascular system's and liver work. High quality Chinese ripe puer can be used as a remedy for various gastrointestinal tract disorders because it contains tannins and has anti-inflammatory and wound-healing antibacterial effects. Ripe, especially - aged puer can be taken on an empty stomach (unlike young raw puer). Lightly brewed aged ripe puers can generally be taken shortly before bedtime.
In our local shops and online-store you can always buy ripe puer tea made by famous manufacturers, small farmers and produced in our own manufacturing facilities in the Jinggu Mountains.