Two delicious and very distinct loose leaf fermented teas that are both equally delicious. Here we have a chance to compare a more traditional pu’er with modern innovation.
The first pu’er comes from the place it was first created- in the Yunnan region of China – high in the lush mountains, close to the border with Myanmar. The second is the incredible innovation of Alex Kay in Malawi who is using Japanese sake Koji to ferment his dark tea into an elegant pu’er in the Shire Highlands.
Collection contents:
- 1 x 25g tin of Chinese Pu’er
- 1 x 50g tin of Malawi Leafy Pu’er
Also known by a myriad of different spellings – puer, pu’erh, puer, puerh, pu-er, and pu-erh are all used.
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