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Pu-erh tea dates back to 1700's and is one of the oldest types of Chinese tea. It was used as a bartering currency between China & Tibet. 

Sweet floral notes of jasmine flowers complement the fresh earthy flavours of the 'raw pu-erh'. 

'Jasmine Raw Pu-erh' is made from compressing raw pu-erh leaves with jasmine petals to produce gorgeous mini-pu-erh tea cakes (tuocha). Each mini tuocha (cake) is individually wrapped, making it convenient for brewing and storage. Raw pu-erh is also known as 'green pu-erh'.

Raw Pu-erh goes through a slow, orthodox fermentation process which can take several years. This unique tea can be aged for decades or longer.  Just like wine, raw pu-erh develops in depth & complexity of its flavor as it matures which consequently also increases the rarity and price of 'raw pu-erh'.  


Jasmine, Pu-erh leaves


Fengqing County, Yunnan Province, China

Steeping guide:

Tea: 1 piece Water: 95 C, 1 cup Time: 1-4 mins

Recommended number of steeping:  3-4 times

How to prepare:                                                                                                  

There is no set rule for brewing tea because each tea type is different.

This is a rough guide to get you started. Please experiment to find your ideal steeping time based on your personal taste.

Before preparing any type of tea always warm the teapot and teacups by rinsing it with hot water.

Put 1 piece of 'Pu-erh tuocha' in the preheated tea pot/cup and simply rinse the tea with water at 95 C before the first infusion. This will clean and soften the leaves for brewing.

For the first infusion, add water at 95C over the tea leaves and let it steep for 1-2 minutes.

When brewing in a tea pot please pour the tea out in cups until the last drop to avoid over steeping the tea left in the teapot as this will result in an unpleasant and bitter flavor.

Don’t throw out your tea leaves after your first cup of tea. The same tea leaves can be steeped up to three to four times. Discover the nuances of tea with every infusion.

For the subsequent infusions, experiment by increasing the steeping time by 30 seconds each time and keep the water temperature the same.


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