Länggass Tea Pu Er

Dark fermented tea from China, pleasantly earthy and soft. A round tea for seated moments.

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

Truly classic, noble 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 entire forests of such old trees on remote mountains, planted as primitive plantations centuries ago. Again and again, such tea forests are rediscovered. Shucha, but also many Shengcha, are often made from leaves of newly planted, young tea bushes.

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