Where was black pu-erh developed? Good question. While the exact origins of most Chinese pu-erh teas have been lost to the mists of time and place, the origin of black pu-erh can be pinpointed directly to the Kunming Tea Factory in the year 1972. In that year, the government of China, seeking to broaden its economic base, mandated that the Kunming factory develop a new, delicious tea that could be widely marketed. Drawing on centuries of experience, the tea masters of Kunming determined that a black pu-erh was the ticket. (They were right, to this day black pu-erh is the world’s top selling variety.)

What makes black pu-erh tea different from other black teas? Great question. The answer is real fermentation and aging. Black pu-erh undergoes a fermentation process in which the tea is processed and stored for a set period of time without being dried completely. The tea is usually either buried in the ground, stored in caves or under damp heavy tarps. Fermenting over time imparts the earthy character typical of most pu-erh teas.

One of the things you’ll notice about this tea when you brew it is the absence of the heavy musty flavor characteristic of traditional pu-erh. Certainly this character is still there but it is layered beneath sweet notes of citrus.

Ingredients: Pu-erh tea, golden chrysanthemum flowers, chrysanthemum and tangerine mandarin flavor