Hanyu Pinyin: pu er
Production area: Xishuangbanna, Yunnan
Harvest time: 2009
‘Ripe pu-er’/ Shu pu (熟普)
Long before the words ‘speculation’, ‘investment’ and ‘bubble’ ever appeared in the same breath as Pu-er, the Chinese- particularly those from Guangzhou and Hong Kong have been drinking it to aid digestion and ‘wash down’ meals. Commonly found in Dim Sum restaurants, Pu-er’s popularity emerged as it helped patrons recover faster from binging on those delectable but oily offerings.
Pu-er continues to be popular everywhere as it is a mellow and especially suited for older folks as it does not ‘excite’ the stomach as much.
Smooth, woody and pleasant aftertaste
Dark maroon with shiny, lustrous surface
Pleasant and affable, like the best friend of the girl you have a crush on, you find yourself opening up to her. Before you realize it, Pu-er moves from being an afterthought to an integral part of your life, such is her sublime charm.