Notebooks

Pu'er, Caffeine, and Theine: What Changes in Our Pu'er Teas

Theine and caffeine are the same molecule. But four factors change everything in a cup: fermentation, the age of the tea plants, the grade of the leaves, and the infusion. This is why our 90 to 100...

Pu'er and digestion: why our Pu'ers go so well with meals

For centuries, fermented Pu'er has accompanied meals in southern China. Cantonese origin of yum cha, fermentation of leaves, polyphenols and theabrownins: what tradition observes, what science is b...

Fermented or Raw Pu'er: How to Choose?

Shou or sheng, fermented or raw: two families of Pu'er, two very different characteristics. A guide to choosing the one that suits you.