Collection: Raw Pu’er

Raw pu’er (sheng cha, 生茶) is where pu’er began. The leaves are dried and pressed into cakes, with no fermenting up front, and the tea changes slowly on its own as it ages. Young, it’s bright and a little bold. With years, it softens and deepens. Tea people in Yunnan have made it for centuries, and cakes like these once travelled out of the mountains by horse caravan.