Place origin: Yunnan, China
For more than 1,700 years, the Chinese have been drinking pu’erh – especially as a digestive after a heavy meal. It is traditionally aged underground, and as with fine wine, the older it is, the more prized its taste. This particular tea is part of the new school of pu’erh production. Called a “cooked” (shou) pu’erh, it’s heat-ed and fully dried to simulate ageing. So unlike some pu’erhs, you don’t have to rinse the leaves before. It’s smooth, earthy and very strong, with a hint of dark honey.