Pu Erh Stories



The world of Puerh is full of mysteries and confusions. In this world, there is almost nothing can be explained within a few words. No books will be able to satisfy all your questions. Making your own experience is the only way. 


Starting from 2017, we cooperate with Puerh experts, who devote their lives in searching for the truth in this world of mystery. They are not just passionate Puerh lovers, but also producers, researchers, Puerh-hunters and teachers who generously and eagerly share their knowledge to other tea lovers. „Puerh Stories“ will be focusing on the origin, making, storage, and history of Puerh. Therefore, you are going to experience all kinds of Puerh, from harvest of the year to the old aged selection; from jungle to jungle; from varietal to varietal; from raw (sheng) to ripped (shu/shou); from storage to storage. There is certainly no limit in this world. 


Let’s explore the world of Puerhs together and make your own experience. Be adventurous and open… join us for a cup of Puerh.



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Product no.: NL-PUERH-1712

Pu Erh tea has been a rustic tea since time remembers. Most of the Chinese green teas require fine picking (using the varieties of small leaves tea plants, selecting young buds and leaves that are as small and tender as possible). Pu Erh, on the other hand, are produced from a varieties of tea plants that not only includes the young buds, but also the first three or four leaves of their harvest.

This rustic picking has also been the popular type of harvests for centuries in the countryside of the Golden Triangle. These leaves were also used to produce the biggest cakes in the history of Chinese Pu Erh tea in the first half of the twentieth century in the Yi Wu region. Looking at those big antique bricks, you will immediately notice the large size of the leaves. They are also looser and less twisted in shape compared to what we usually see in Yunnan nowadays.

This was produced from particularly large leaves (grade 12) and was fermented (through Wo Due) 15 years ago in the Menghai region. Besides of its traditional picking, this tea is also remarkably light fermented, which leaves room for natural ripening, and allows the typical character of old Pu Erh to develop over time. After 15 years of natural ripening, it has reached an interesting and balanced combination between its previous accelerated fermentation (wo due) stage and the natural ripening that followed.

Year of harvest: 2002

Newsletter-Set Content: 90g

from 13.50 *
100 g = 27.00 €
Product no.: NL-PUERH-1711

In September, we introduced a shu/shou cha, which was produced using a method developed in the 70s (wo due). Then in October, we sent you a hand-crafted Pu Erh, which technique for post-fermentation was used based on the Hong Kong method - "Hong Kong storage" or "wet storage". 

With this month's tea, we would like to explore the boundaries of Pu Erh and to open up into a wider field of « Hei Cha ». Hei Cha (which is generally translated as dark teas) is a mysterious family that includes other teas. Among the most famous are: Liu Bao Cha, produced in the Chinese province of Guangxi, or Liu An, produced in the region of Anhui. But the boundaries between these teas are not always strict or obvious, especially in the Golden Triangle from which the Pu Erh originates. It is not uncommon to find post-fermented tea with only little information in regards of its origin and exact process of maturation, which also seems to borrow from this or that family of dark tea. 

According to him, this is a loose Pu Erh produced in Northern Vietnam in the 60s. The name remained since and is now referring to all the teas produced during this period of time, which leaves have the same specific aspect and the same taste character.

This month's tea, which we named Xiao Liao Fu (literally little Liao Fu, referring to the Liao Fu San Cha of the 1960s), a loose tea discovered and made famous in the 90's by Teng Shih Hai (a Taiwanese expert of ancient teas), is an example of these mysterious dark teas produced on the far reach of China. Looking at the appearance of the leaves, there is a very reminiscent of the Liao Fu San Cha, which was produced in Northern Vietnam, hence we categorize it as a traditional tea produced outside China. In the aspects of its taste, this is without doubt a tea produced in the 90s.

Year of production: 90's (very possible)

Newsletter-Set Content: 14g

from 44.16 *
100 g = 176.64 €
Product no.: NL-PUERH-1710

Last month, we discovered an unusual shu cha together, of which the leaves were from Burma and were fermented in Menghai. Like all contemporary Shu Cha, this tea was fermented according to the industrial method called « Wo Due », which was developed in the state factory in the 1970s. 

The other methods of controlled fermentation of Pu Erh exist, such as Hong Kong refined storage. This style of refined storage is based on a much older, slow and artisanal approach of maturation, which has inspired the invention of Wo Due in the 70s. 

This month, for you we have selected a fine grade Pu Erh that was produced in the 1990s and is mainly composed of buds and very thin leaves. Hence, this will develop a very pure and particularly mineral character. 

Year of production: 90's

Newsletter-Set Content: 17g

from 36.31 *
100 g = 213.59 €
Product no.: NL-PUERH-1707

For the second part of our small exploration journey in 2017, this month we will be traveling to the famous Mount Manzhuang, east of Xishuangbanna. Within this area, are the "six great tea mountains", covering 100 x 60km from East to West - is the first documented Pu Erh producing area since the 18th century. Four of these six tea mountains locate in the small area of Xiangming, including Manzhuang. This month Pu Erhs are both coming from the same garden, including old tea trees belonging to the Deng family (one of the big families of Manzhuang village). These teas were perfectly mastered by Ms. Deng Xiao Mei in a traditional way from the first Spring harvest of 2015 and 2017 respectively with a contemporary touch. Hence prepare them separately and try to investigate the differences in the cup.

The goal of this month is to experience how taste developes within a short time in the case with Manzhuang Pu Erhs:

  1. Spring harvest 2017 - 11g
  2. Spring harvest 2015 - 18g
24.53 *
100 g = 61.33 €

In stock -
can be shipped within 1-3 days

Product no.: NL-PUERH-1706

Ten Tiao Cha is characterized by a very distinct tree size, which do not develope large trunk like Qiao Mu. Instead these trees are long branches without branching that shoot into the air. The buds appear only at the ends of each long branch. This unique way of trimming is of course not only has an aesthetic impact on its appearance but also marking its special character in its tea. Therefore Ten Tiao Cha is a special choicec in representing the specific climate and soil of Mengku, and of course its traditional way of tea production.

Year of harvest: 2017 (Spring) 

from 7.36 *
100 g = 29.44 €
Product no.: NL-PUERH-1704

This month Pu Erh focuses again on the "old Style", which is specifically produced for the purpose of long storage. It is produced in Xiaguan Tea Factory in 2005, under "Bao Yan" brand. Because of its excellent critiria in quality: strong tannin character and power, obvious dryness and persuasiveness, it is one of the most popular Pu Erh that is aquired by the Pu Erh lovers/collectors. Baoyan Label is generally produced for the Tibetian as Jin Cha. Usually in the form of a mushroom, but also as brick, like the one we present in this month newsletter. This would be then transported in the linen transportsack. This Pu Erh offers a strong tannin structure - an excellent qualitfication for the development of a complex aroma profile in the futuer. However, it has already become a beautiful tea within JUST 12 years of age. And its climax is yet to come. 

Year of Production: 2005

from 20.00 *
100 g = 30.77 €

In stock -

Prices include VAT, plus delivery