Authentic Pu’erh Tea | Wang De Chuan Tea

Shop for authentic Pu’erh tea at Wang De Chuan. We ship premium selections to tea lovers worldwide.

Pu’erh tea is a unique, aged tea from Yunnan Province, China, a region known for its centuries-old tea traditions. It is crafted from the large-leaf varietal of Camellia sinensis, known as Dayeh, growing on ancient tea trees that can be hundreds of years old.

What truly sets Chinese Pu’erh tea apart is its distinctive fermentation process, which naturally deepens its flavor over time. This gives Pu’erh tea a bold yet smooth character, often described as earthy, herbal, or woody, with layers of complexity that evolve as the tea matures—similar to a fine wine.

At Wang De Chuan Tea, we honor this tradition by offering a curated selection of Pu’erh teas, sourced directly from the finest tea gardens. Whether you prefer loose-leaf, compressed tea cakes, or convenient tea bags, we provide options to suit every tea enthusiast. 

Explore our premium Pu’erh Tea collection below or browse our full tea selection to taste their rich heritage and exceptional quality today!

We offer both raw Pu’erh (Sheng Pu’er) and ripe Pu’erh (Shu Pu’er), two primary types of puer tea that differ in their fermentation process and flavor profile.

Raw Pu’erh Tea

Raw Pu’erh undergoes a slow, natural aging process that can take years or even decades. At first, raw Pu’erh has a fresh, floral, and slightly astringent taste with a golden-yellow brew. Over time, it deepens into a smoother, more mellow tea with subtle sweetness and rich undertones.

Browse All Raw Pu’erh Tea

Ripe Pu’erh Tea

Ripe Pu’erh, also known as dark tea, undergoes an accelerated fermentation process using controlled piling, which speeds up microbial activity. This results in a deep, earthy flavor with hints of cocoa or wood. Its dark, reddish-brown infusion is full-bodied and smooth from the first sip.

Browse All Ripe Pu’erh Tea

While some tea drinkers may find Pu’erh tea undesirable due to its peatiness, Wang De Chuan Tea upholds strict quality control throughout the aging process. This ensures that each batch of Pu’erh tea is free from unwanted muskiness, mold, or other issues that can compromise taste, delivering a pure and delightful drinking experience.

Just as terroir influences wine, the unique growing conditions of Yunnan’s various regions impart distinct flavors to Pu’erh teas. At Wang De Chuan Tea, we carefully source our Pu’erh from four distinct regions in Yunnan, each offering a signature taste experience.

Lincang Region Tea

Lincang is known as the "World’s No. 1 Pu’er Tea Warehouse" due to its high tea production. The region’s abundant rainfall and sunshine result in teas with a bold, thick body and a strong aroma that is never overpowering. Initially, Lincang Pu’erh has a slightly bitter and astringent edge, but with aging, it transforms into a deeply sweet and full-bodied brew with a smooth finish.

Xishuangbanna Region Tea

From the home of the famed Six Great Tea Mountains, Xishuangbanna Pu’erh is prized for its complexity. Teas from this warm region in Yunnan often start with a slight bitterness that quickly fades into a honey-sweet aftertaste. Yiwu tea, in particular, is smooth and mellow with a thick body, while Yibang tea has a more pronounced wild mountain character with a deep, aromatic finish.

Pu'er Region Tea

Named after the tea itself, the Pu’er region has a rich tea-trading history. Its high-altitude tea trees grow in forests with honey-scented flowers, imparting a delicate orchid fragrance to the tea. The brew of Pu’er Region Tea starts with a light astringency but develops into a soft, long-lasting sweetness that lingers pleasantly on the palate.

Baoshan Region Tea

Sourced from the highest altitude region with cooler temperatures, Baoshan Pu’erh is bold, full-bodied, and aromatic. The tea infusion is deep and rich, offering a complex profile with a slight bitterness and a hint of sourness that rounds out into a sweet, lingering finish.

Choosing high-quality Pu’erh tea requires an understanding of its origin, age, and processing. Here are some tips to help you choose the best Pu’erh tea:

1. Choose Based on the Production Region: Pu’erh tea from different regions offers distinct flavor profiles. If you prefer a full-bodied, aromatic tea, Baoshan Pu’erh is an excellent choice. For a bold, strong taste, Lincang teas are ideal. The Pu’er region produces floral, honeyed teas with a smooth aftertaste, while Xishuangbanna’s teas are delicate and complex, often developing a deep sweetness over time.

2. Select Leaves from Century-Old Trees: Tea trees over 100 years old have deep roots that absorb rich nutrients from the soil, resulting in a smoother, fuller-bodied brew. These ancient trees produce Pu’erh with greater aging potential, enhancing its depth and complexity over time.

3. Pay Attention to the Harvest Season: The best Pu’erh tea is harvested in spring (February to May) when the leaves are plump, fresh, and full of natural sweetness. This gives spring-harvested teas a more balanced and aromatic profile than summer or autumn harvests.

4. Consider the Tea Age: The flavor of raw Pu’erh, in particular, develops over time. Its value also increases, which is why many people collect raw Pu’erh tea and treat it as a physical asset investment. 

For drinking, a 5-year-old tea offers an approachable, less astringent flavor, while older teas, like 10-year-old, provide a more full-bodied, sweet taste. For collecting, consider starting with current-year teas, as they are usually more affordable. 

5. Buy from Reputable Brands: Proper storage and processing are crucial for high-quality Pu’erh. Thus, it’s important to always buy from trusted brands that adhere to strict food safety standards. Look for certifications like SGS, which ensure the tea is free from contaminants. This helps avoid issues like moldiness or off-flavors, allowing you to get the best possible tea.

Knowing how to brew Pu’erh tea properly ensures a more authentic and enjoyable drinking experience. Follow these easy steps to bring out the best flavors in your tea:

• Heat the Water: Bring your water to a boil in a kettle. It is best to use fresh, filtered water for a clean taste. 

• Prepare the Teaware: Preheat your teapot or cup by rinsing it with hot water. This enhances the brewing process by keeping the teaware at an optimal temperature to release the leaves’ full aroma.

• Portion Out the Tea Leaves: If using a compressed tea cake, gently pry off a portion using a tea knife. If using loose leaves, simply scoop out the amount you need. Then, put the tea leaves into a strainer or infuser.

• Rinse the Tea Leaves (Optional): Quickly rinse the leaves with hot water (90-95°C / 194-203°F) and discard the first infusion. This refreshens the leaves and removes any surface impurities. 

• Steep Pu’erh Tea: Raw Pu’erh should be steeped at 85-90°C (185-194°F) for 15-30 seconds, while ripe Pu’erh should be steeped at 90-95°C (194-203°F) for 20-40 seconds. 

• Enjoy: Strain the leaves and savor the rich flavors of your perfectly brewed Pu’erh tea.

Pu’er tea can be steeped multiple times (up to 2 or 3 brews), with each infusion bringing out new flavors. Just gradually increase steeping time for subsequent infusions.

For more details on brewing various types of tea, check out our guide:

👉 How to Make Tea: Brewing Tips for the Best Hot & Cold Teas

Pu’erh tea, especially in its compressed tea cake form, is well-known for its ability to improve with age. Proper storage conditions allow raw Pu’erh to develop richer, more complex flavors over time, while ripe Pu’erh maintains a stable taste profile with minimal changes, as it has already undergone accelerated fermentation.

To ensure the best aging and freshness, consider these key factors:

• Light: Pu’erh tea should be kept away from direct sunlight, as excessive exposure can degrade its quality and alter its flavor. Store it in a dark, cool cabinet or a tea storage container that blocks out light.

•Temperature: A stable, moderate temperature is key for proper aging. Ideally, keep your tea in an environment between 70-85°F (21-29°C). Avoid extreme fluctuations, as sudden temperature changes can negatively impact the tea’s aging process.

• Humidity: Try maintaining a humidity level between 50-70% to encourage proper fermentation without promoting mold growth. Too much moisture can lead to spoilage, while overly dry conditions may hinder aging.

• Airflow: Pu’erh tea requires good air circulation to age properly. However, the tea leaves easily absorb surrounding smells, so make sure to store tea away from other teas, perfumes, cleaning products, or anything with strong odors to preserve its natural aroma.

By following these guidelines, you can enjoy a well-aged Pu’erh tea with enhanced depth and character over the years.

Established in 1862, Wang De Chuan Tea is a prestigious Taiwanese tea brand dedicated to preserving the art of traditional tea-making. With over 160 years of expertise, we craft premium teas that honor time-honored techniques while meeting modern quality standards.

Our Pu’erh teas are SGS-tested and fully traceable, ensuring purity and authenticity in every cup. Also, ordering is simple with our secure online payment options, and we provide international shipping, so you can enjoy our fine teas no matter where you are. Plus, with our order tracking feature, you can follow your package from our doors to yours with ease.

Discover the rich flavors of Wang De Chuan’s Pu’erh tea by exploring our selections above or continue browsing all our products for more exceptional teas.

No, Pu’erh tea is not technically classified as black tea, though they share similarities. While both black tea and Pu’erh tea are fully oxidized, Pu’erh tea undergoes an additional fermentation that involves microbial activity, setting it apart from the simple oxidation found in black tea. This also leads to different flavor profiles and characteristics.

Pu’erh tea typically contains 30 to 100 mg of caffeine per 8oz cup, which is comparable to or slightly less than black tea. Nevertheless, the exact caffeine content can vary based on several factors, including whether the tea is raw or ripe, the age of the tea, and the brewing method. For example, younger raw Pu’erh and longer steeping times tend to result in higher caffeine levels.

The process of making Pu’erh tea involves several key steps:

1. Harvesting: The leaves are typically harvested during the spring season when they are at their most vibrant and nutrient-rich.

2. Withering: The leaves are left to wither under the sun, reducing their moisture content.

3. "Qing Mao" (杀青) / Kill-Green: This step involves heating the leaves to halt oxidation and preserve their green color.

4. Rolling: The leaves are then rolled, breaking their cell walls and preparing them for further processing.

5. Post-Processing:

• Sun-Drying (for Raw Pu’erh): The leaves are dried in the sun, removing any remaining moisture.

• Piling (for Ripe Pu’erh): The leaves are piled and moistened, fostering microbial activity for fermentation.

6. Compression: The leaves are compressed into various shapes, such as cakes or bricks.

7. Aging: The tea is left to mature, allowing its flavors to develop and deepen over time.

Each step contributes to Pu’erh's unique characteristics.

High-quality Pu’erh tea, when stored correctly, doesn't expire. Instead, it ages, evolving its flavor profile over time. To ensure optimal aging and prevent degradation, follow the storage tips provided earlier, maintaining proper light, temperature, humidity, and airflow conditions. With this, you can enjoy your Pu’erh tea at its best for years to come.