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Home»Teas »China »Cangyuan, Yunnan
Hand Crafted
Pu-er Velour
Pu-er "Leaf" Selections
Cangyuan, Yunnan, China
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Flavor Profile:Deep, earthy flavor, dark red-gold color and a rich, velvety texture. Woody, earthy, vegetal aroma like an old growth forest.Ingredients:Puer Tea Leaves.
Located at the southwestern most corner of China, Yunnan province is considered the place of origin for the tea plant. Home to the famous Puer teas, it is also renowned for its tremendous biodiversity, ethnic diversity and breathtaking mountainous landscape.

Pu-er Tea
Named for the town of Pu-er where teas from the surrounding mountains were brought, pressed into bricks and cakes and sent out across the continent. Pu-er teas traveled as far as Tibet, Japan and Europe.

Wo Dui
To reach its destination the tea traveled though a range of climates and weather, often by horse and camelback. For this reason, Puer became known for an aged, earthy quality that it developed along the way. Nowadays, this earthy character is encouraged by a ‘Wo Dui’ process. Pu-er tea leaves are moistened (wo) with water and stacked (dui) in piles to undergo a unique post- fermentation giving the tea a dark, inky color and rich, smooth flavor.
Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
190°F (88°C)Best with Spring water22-34-5
Steep two teaspoons in eight ounces of 200 F spring or filtered water for three minutes. Can be re-infused many times over.

Dark, cooked pu-er are characterized by their rich, earthy smoothness and require higher temperature water to infuse. Their unique lack of astringency keep them from over-steeping and make them ideal for long, low-maintenance infusions and steeping Chinese style in a cup or pot.

We recommend one teaspoon of leaf per 8 ounce cup (two teaspoons for large, loose leaf), rinse the tea briefly with hot water then steep with 190 to 200 F water for 2 to 3 minutes. This should provide at least 3 to 4 good infusions, although some pu-er will give many more.

To enjoy the tea “Chinese style,” merely place a few leaves at the bottom of a cup or teapot, add hot water, and cover. After a couple minutes or so the leaf will infuse and sink to the bottom of the vessel allowing you to drink or pour from the top. When the water is down to just over the leaves, simply add more water. This style provides many infusions for a small amount of leaf.
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Learn more about: Frequent Leaf Program

By the Ounce 25
Classic Size Tin (3 oz.) 65