Rose Pu-erh

Flavour profile

The first sip is a revelation! Puerh lovers will be amazed at this wonderful pairing of flavours. The soft floral start, giving way to the warm, woody notes of the puerh combine to create an easy drinking and very moreish infusion.

Aroma profile

Gentle rose aromas mingle with the woody, leathery notes of this puerh. An intriguing combination.

Did you know

Puerh tea, is a fermented tea from Yunnan province in Southern China. It has a fascinating history and dates back to the 10th century (AD), when tea was transported to Tibet along a trading route, called the Tea Horse Road. Once in Tibet, it was exchanged for ponies. The base of the tea is a rough green tea called ‘Moacha’. And in the past, the tea would have undergone natural fermentation on the journey to Tibet, arriving as what is now known as dark tea. Today two types of puerh are then made. Raw teas are compressed into cakes and left to ferment and mature for many years, and cooked. This is a beautiful example of cooked Puerh. The method was created in the 70s to try and speed up the ageing process. Maocha is heaped, sprayed with water, covered and left to ferment for many weeks. This results in a wonderful full bodied tea, with intriguing flavour profiles ranging from woody, peaty to fishy! Puerhs are sometimes hard to understand, but this is a wonderful way to experience them for the first time.