Länggass tea Pu Er

Dark fermented tea from China, pleasantly earthy and smooth. A well-rounded tea for sedate moments.

The most famous and most produced type of post-fermented tea is Pu Er, which means "tea" in an old local, non-Chinese language. Pu Er is only produced in Yunnan, traditionally in the south, in Xishuangbanna. Of course, Pu Er is now also produced in other areas of Yunnan. Mao Cha is produced first, which is then stored in large sacks until further processing. It is then processed into either Sheng Cha or Shu Cha and sold or stored loose or pressed. Very often, especially in the places of production, it is mainly freshly produced or other very young Sheng Cha Pu Er that is drunk. Old teas are more valuable and much rarer.

Truly classic, fine Pu Er teas are processed as Sheng Cha from leaves of centuries-old tea trees. In Xishuangbanna, the origin of the tea plant, but also further north, there are whole forests of such old trees on remote mountains, established as primitive plantations centuries ago. Such tea forests are being rediscovered again and again. Shucha, but also many shengcha, are often made from leaves from newly planted, young tea bushes.

Édition Classique: Tea classics carefully selected by Länggass-Tee. Each individual tea shows the typical characteristics of its type and thus offers an insight into the infinite variety of flavours in the world of tea. For pleasure, enjoyment and sensual journeys of discovery.