{"title":"Yunnan Pu'er Tea | Daothé","description":"\u003cdiv style=\"font-family: Georgia, 'Times New Roman', serif; font-size: 1.05em; line-height: 1.8;\"\u003e\u003cp\u003ePu'er comes from the forests of Yunnan, from tea trees that have grown there for centuries, sometimes several hundred years. It is not one tea variety among others: it is a way of working the leaf, slowly, with time as an ally.\u003c\/p\u003e\u003cp\u003eWe work directly with the growers of the village of Bingdao, in the Mengku region. We know the trees, we know the families. The spring harvest, the buds selected by hand, the sun-drying: this is our work there, for more than ten years.\u003c\/p\u003e\u003cp\u003ePu'er comes in two great forms. The sheng, or raw: leaves simply dried and pressed, which evolve over time and gain in depth. The shou, or fermented: a guided fermentation, gentler on the palate from the very first cup, enjoyed in the Chinese tradition after meals.\u003c\/p\u003e\u003cp\u003eOur pu'er are naturally low in caffeine, selected for their consistency, not for volume. Our Gong Ting bud Pu'er is certified organically grown.\u003c\/p\u003e\u003cp\u003eTo choose your tea well, see our guide: \u003ca href=\"\/en\/pages\/ou-acheter-puer-qualite-france\" style=\"color:#9a6a00; text-decoration:none; border-bottom:1px solid #DCA704;\"\u003eWhere to buy quality Pu'er in France\u003c\/a\u003e.\u003c\/p\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eSheng or shou: the comparison\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp\u003eTo quickly spot the Pu'er that suits you, here is how the two great families differ across six concrete criteria.\u003c\/p\u003e\u003cdiv style=\"overflow-x: auto; margin: 1.5em 0 2.5em 0; color: #3a3028;\"\u003e\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em; min-width: 600px;\"\u003e\u003cthead\u003e\u003ctr style=\"background: #F6F1EB;\"\u003e\u003cth style=\"padding: 12px 14px; text-align: left; border-bottom: 2px solid #DCA704; font-weight: 600;\"\u003eFamily\u003c\/th\u003e\u003cth style=\"padding: 12px 14px; text-align: left; border-bottom: 2px solid #DCA704; font-weight: 600;\"\u003eLiquor colour\u003c\/th\u003e\u003cth style=\"padding: 12px 14px; text-align: left; border-bottom: 2px solid #DCA704; font-weight: 600;\"\u003eAromatic profile\u003c\/th\u003e\u003cth style=\"padding: 12px 14px; text-align: left; border-bottom: 2px solid #DCA704; font-weight: 600;\"\u003ePerceived caffeine\u003c\/th\u003e\u003cth style=\"padding: 12px 14px; text-align: left; border-bottom: 2px solid #DCA704; font-weight: 600;\"\u003eAgeing potential\u003c\/th\u003e\u003cth style=\"padding: 12px 14px; text-align: left; border-bottom: 2px solid #DCA704; font-weight: 600;\"\u003eBest moment\u003c\/th\u003e\u003c\/tr\u003e\u003c\/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003e\u003cstrong\u003ePu'er Sheng\u003c\/strong\u003e (raw)\u003c\/td\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003eGolden yellow to orange, clear\u003c\/td\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003eLively, floral, fruity, sometimes astringent when young\u003c\/td\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003eInvigorating, present\u003c\/td\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003eSeveral decades, improves with time\u003c\/td\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003eMorning and late morning\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"background: #FAF7F2;\"\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003e\u003cstrong\u003ePu'er Shou\u003c\/strong\u003e (fermented)\u003c\/td\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003eDeep mahogany, almost black\u003c\/td\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003eGentle, round, undergrowth, soft leather, earth\u003c\/td\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003eSettled, grounding\u003c\/td\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003eGood, rounds out over the years\u003c\/td\u003e\u003ctd style=\"padding: 12px 14px; border-bottom: 1px solid #E6DCC8; vertical-align: top;\"\u003eAfternoon, end of meal, evening\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\u003ch2 style=\"font-size: 1.35em; font-weight: 400; margin-top: 2.5em; margin-bottom: 0.3em;\"\u003eFrequently asked questions\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 3px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv style=\"margin: 1.5em 0;\"\u003e\u003ch3 style=\"font-size: 1.1em; font-weight: 600; margin-bottom: 0.5em;\"\u003eHow to start with Pu'er?\u003c\/h3\u003e\u003cp\u003eStart with a fermented Pu'er (shou), more approachable than sheng for a palate just discovering it. Our organic Gong Ting bud Pu'er is made for that first encounter: imperial grade, loose leaf, withstanding several infusions without tiring. Water simmering around 95 degrees, four to five grams for twenty centilitres, a first five-second rinse that you discard, then short infusions that you lengthen gradually. The gesture is learned in a single cup.\u003c\/p\u003e\u003c\/div\u003e\u003cdiv style=\"margin: 1.5em 0;\"\u003e\u003ch3 style=\"font-size: 1.1em; font-weight: 600; margin-bottom: 0.5em;\"\u003eWhat's the difference between sheng and shou?\u003c\/h3\u003e\u003cp\u003eThe sheng, or raw Pu'er, ferments slowly over time. Young, it is lively and invigorating. Aged, it gains in depth and roundness. The shou, or fermented Pu'er, undergoes a human-led fermentation called wo dui, developed in 1973. It is gentle from the very first cup, without marked bitterness. Two paths, two registers, but the same leaf from old Yunnan tea trees.\u003c\/p\u003e\u003c\/div\u003e\u003cdiv style=\"margin: 1.5em 0;\"\u003e\u003ch3 style=\"font-size: 1.1em; font-weight: 600; margin-bottom: 0.5em;\"\u003eWhy a direct-from-grower Pu'er?\u003c\/h3\u003e\u003cp\u003eBecause the quality of a Pu'er is decided in the selection of the leaves, the moment of harvest, the drying, and the conduct of the fermentation. Without direct contact with the grower, these choices escape the seller, and traceability becomes uncertain. We have worked for more than ten years with the same families of Bingdao, in the Mengku region. It is this continuity, more than the terroir itself, that makes the liquor consistent from one year to the next.\u003c\/p\u003e\u003c\/div\u003e\u003cdiv style=\"margin: 1.5em 0;\"\u003e\u003ch3 style=\"font-size: 1.1em; font-weight: 600; margin-bottom: 0.5em;\"\u003eHow do you store a Pu'er cake?\u003c\/h3\u003e\u003cp\u003eIn a place that is dry but not too dry, away from direct light, free of stray odours. The ideal is around 18 to 25 degrees and 60 to 75 percent relative humidity. Avoid the fridge, which dries it out, and kitchen cupboards, which absorb cooking smells. A natural cardboard box or a kraft paper bag is enough. A well-made cake gains with the years, especially the sheng.\u003c\/p\u003e\u003c\/div\u003e\u003cdiv style=\"margin: 1.5em 0;\"\u003e\u003ch3 style=\"font-size: 1.1em; font-weight: 600; margin-bottom: 0.5em;\"\u003eHow long does a Pu'er keep?\u003c\/h3\u003e\u003cp\u003ePu'er is one of the few teas that improves with time, especially the sheng. Several stages are classically distinguished: five years (the initial bitterness rounds out), ten to fifteen years (the liquor gains in complexity), twenty to thirty years (the mature profile settles in). Beyond that, the tea continues to evolve more slowly. The oldest cakes on the market are nearly a century old.\u003c\/p\u003e\u003c\/div\u003e\u003cdiv style=\"margin: 1.5em 0;\"\u003e\u003ch3 style=\"font-size: 1.1em; font-weight: 600; margin-bottom: 0.5em;\"\u003ePu'er and benefits: what can be said honestly\u003c\/h3\u003e\u003cp\u003eClassical Chinese medicine associates Pu'er, especially shou, with accompanying rich meals. This use is attested since Li Shizhen in the 16th century and remains alive today throughout Cantonese culture. Contemporary science studies certain compounds of Pu'er, notably theabrownins and polyphenols, whose research remains preliminary. European regulation 1924\/2006 forbids us any therapeutic promise, and rightly so: a tea is not a medicine. But a cup of Pu'er has its place in an attentive life, as those who drink it have observed for a thousand years.\u003c\/p\u003e\u003c\/div\u003e\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"How to start with Pu'er?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Start with a fermented Pu'er (shou), more approachable than sheng for a palate just discovering it. Our organic Gong Ting bud Pu'er is made for that first encounter: imperial grade, loose leaf, withstanding several infusions without tiring. Water simmering around 95 degrees, four to five grams for twenty centilitres, a first five-second rinse that you discard, then short infusions that you lengthen gradually.\"}},{\"@type\":\"Question\",\"name\":\"What's the difference between sheng and shou?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The sheng, or raw Pu'er, ferments slowly over time. Young, it is lively and invigorating. Aged, it gains in depth and roundness. The shou, or fermented Pu'er, undergoes a human-led fermentation called wo dui, developed in 1973. It is gentle from the very first cup, without marked bitterness.\"}},{\"@type\":\"Question\",\"name\":\"Why a direct-from-grower Pu'er?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Because the quality of a Pu'er is decided in the selection of the leaves, the moment of harvest, the drying, and the conduct of the fermentation. Without direct contact with the grower, these choices escape the seller, and traceability becomes uncertain. We have worked for more than ten years with the same families of Bingdao, in the Mengku region.\"}},{\"@type\":\"Question\",\"name\":\"How do you store a Pu'er cake?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In a place that is dry but not too dry, away from direct light, free of stray odours. The ideal is around 18 to 25 degrees and 60 to 75 percent relative humidity. Avoid the fridge and kitchen cupboards. A natural cardboard box or a kraft paper bag is enough.\"}},{\"@type\":\"Question\",\"name\":\"How long does a Pu'er keep?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pu'er is one of the few teas that improves with time, especially the sheng. Five years for the initial bitterness to round out, ten to fifteen years to gain in complexity, twenty to thirty years to settle the mature profile. The oldest cakes on the market are nearly a century old.\"}},{\"@type\":\"Question\",\"name\":\"Pu'er and benefits: what can be said honestly\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Classical Chinese medicine associates Pu'er, especially shou, with accompanying rich meals. Contemporary science studies certain compounds of Pu'er, whose research remains preliminary. European regulation 1924\/2006 forbids any therapeutic promise. A tea is not a medicine, but a cup of Pu'er has its place in an attentive life.\"}}]}\u003c\/script\u003e\u003c\/div\u003e","products":[{"product_id":"daothe-puer-bio","title":"Daothé Organic Pu'er","description":"\u003cp\u003e\u003cstrong\u003e€27 \/ 50 g, i.e. €54 \/ 100 g.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandmade in Yunnan, from harvest to tea cake.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 1.1em; line-height: 1.5; margin-bottom: 1em;\"\u003e\u003cstrong\u003eNaturally caffeine-free. Organic Gong Ting buds, Yunnan.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA Chinese dark tea (also spelled \u003cem\u003ePu erh\u003c\/em\u003e), slowly fermented and grown organically at over 1,800 metres of altitude — the kind you keep close all day long and share gladly with the people you love.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandmade in our workshop in Yunnan.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"font-style: italic; color: #6b6258; margin-top: 1.2em; margin-bottom: 1.5em;\"\u003eA dark, round, velvety liquor, without the slightest astringency. Woody notes, lightly earthy, sometimes sweet like a hint of ripe fruit or precious wood.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e \u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 32 32\" width=\"22\" height=\"22\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.4\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"flex-shrink: 0;\" aria-hidden=\"true\"\u003e \u003cpath d=\"M9 24 Q11 13 22 9 Q22 21 13 25 Q10 26 9 24 Z\"\u003e\u003c\/path\u003e \u003cpath d=\"M10 24 Q14 19 21 10\"\u003e\u003c\/path\u003e \u003c\/svg\u003e \u003cspan\u003eWhy this tea\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003cp\u003ePu'er holds a singular place in Chinese culture — that of a companion to meals and to the close of the day. Along the ancient Tea Horse Road, caravans carried it from Yunnan to Tibet and Mongolia, and it was gladly drunk after meats and rich foods, much as one offers a herbal infusion at the end of a meal today.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAn aid to digestion.\u003c\/strong\u003e Chinese tradition has recognised the digestive virtues of fermented Pu'er for centuries. It is, above all, the tea you offer after a hearty meal: its gentle character, its roundness on the palate and its warmth have made it inseparable from the great tables of southern China, where it accompanies the end of the meal like a gesture of ease.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNaturally very low in caffeine, naturally rich in polyphenols.\u003c\/strong\u003e Its long fermentation makes Pu'er particularly low in caffeine; it suits adults and younger drinkers alike, and does not disturb sleep. Like every tea from \u003cem\u003eCamellia sinensis\u003c\/em\u003e, it naturally contains polyphenols, whose profile fermentation transforms over months and years — and this is what gives it its unique signature among teas.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe tea of slowness.\u003c\/strong\u003e Beyond its own virtues, Pu'er invites a gesture: to slow down, to take your time, to drink slowly. Perhaps that is its first gift — the one you find again in every cup.\u003c\/p\u003e\n\u003cp style=\"font-size: 0.85em; color: #8a7560; font-style: italic; line-height: 1.5; margin-top: 1em;\"\u003ePu'er is a traditional beverage, to be enjoyed as part of a varied diet and a balanced lifestyle. It is not a substitute for medical advice.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e \u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 32 32\" width=\"22\" height=\"22\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.4\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"flex-shrink: 0;\" aria-hidden=\"true\"\u003e \u003cpath d=\"M3 25 L9 14 L14 21 L19 12 L29 25 Z\"\u003e\u003c\/path\u003e \u003cpath d=\"M7 18 Q9 16 11 18\"\u003e\u003c\/path\u003e \u003cpath d=\"M17 15 Q19 13 21 15\"\u003e\u003c\/path\u003e \u003c\/svg\u003e \u003cspan\u003eOrigin and terroir\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003cp\u003eOur organic Pu'er comes from the unspoilt mountains of Yunnan, in south-western China, where the tea tree has grown wild for centuries. It is made solely of young buds — the very ones once called \u003cem\u003eGong Ting\u003c\/em\u003e, the “Imperial Court tea”, because they were reserved for the Emperor alone. Grown under certified organic farming, it honours a living tradition built on patience and respect for the land.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\" open=\"\"\u003e \u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 32 32\" width=\"22\" height=\"22\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.4\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"flex-shrink: 0;\" aria-hidden=\"true\"\u003e \u003cpath d=\"M12 5 Q14 8 12 11\"\u003e\u003c\/path\u003e \u003cpath d=\"M16 5 Q18 8 16 11\"\u003e\u003c\/path\u003e \u003cpath d=\"M20 5 Q22 8 20 11\"\u003e\u003c\/path\u003e \u003cpath d=\"M8 14 L24 14\"\u003e\u003c\/path\u003e \u003cpath d=\"M9 14 L10 22 Q11 25 16 25 Q21 25 22 22 L23 14\"\u003e\u003c\/path\u003e \u003cpath d=\"M23 16 Q27 17 26 21\"\u003e\u003c\/path\u003e \u003c\/svg\u003e \u003cspan\u003ePreparation\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003cp\u003eChoose a pure, low-mineral water brought to a full boil: fermented Pu'er loves heat and does not fear high temperatures. A teaspoon (about three grams) is enough for a litre; half a tea ball will steep two to three. The buds withstand several successive infusions — as long as they give colour, they still give flavour. Let the shade of your cup guide you rather than the timer.\u003c\/p\u003e\n\u003cp style=\"display: flex; align-items: flex-start; gap: 12px; margin-top: 1.2em;\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 32 32\" width=\"32\" height=\"32\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.3\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"flex-shrink: 0; margin-top: 2px;\" aria-hidden=\"true\"\u003e \u003cpath d=\"M16 5 V7\"\u003e\u003c\/path\u003e \u003cpath d=\"M10 11 Q16 7 22 11\"\u003e\u003c\/path\u003e \u003cpath d=\"M9 11 L23 11\"\u003e\u003c\/path\u003e \u003cpath d=\"M9.5 13 L10.5 20 Q16 22 21.5 20 L22.5 13 Z\"\u003e\u003c\/path\u003e \u003cpath d=\"M6 24 Q16 27 26 24\"\u003e\u003c\/path\u003e \u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eWith a gaiwan, the traditional Chinese way.\u003c\/strong\u003e Place 5 to 7 grams of leaves in a 100–150 ml gaiwan, pour in boiling water, then follow with short infusions — ten seconds for the first, lengthening the time a little with each round. Pu'er will give six to ten infusions this way, sometimes more, gradually revealing its depth. This is the method known as \u003cem\u003egongfu cha\u003c\/em\u003e, the slow gesture of tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"display: flex; align-items: flex-start; gap: 12px; margin-top: 1.2em;\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 32 32\" width=\"32\" height=\"32\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.3\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"flex-shrink: 0; margin-top: 2px;\" aria-hidden=\"true\"\u003e \u003ccircle cx=\"16\" cy=\"6\" r=\"1.3\"\u003e\u003c\/circle\u003e \u003cpath d=\"M16 7.3 V11\"\u003e\u003c\/path\u003e \u003ccircle cx=\"16\" cy=\"19\" r=\"8\"\u003e\u003c\/circle\u003e \u003ccircle cx=\"13\" cy=\"17\" r=\"0.6\" fill=\"currentColor\"\u003e\u003c\/circle\u003e \u003ccircle cx=\"18\" cy=\"17\" r=\"0.6\" fill=\"currentColor\"\u003e\u003c\/circle\u003e \u003ccircle cx=\"15\" cy=\"20\" r=\"0.6\" fill=\"currentColor\"\u003e\u003c\/circle\u003e \u003ccircle cx=\"19\" cy=\"21\" r=\"0.6\" fill=\"currentColor\"\u003e\u003c\/circle\u003e \u003ccircle cx=\"14\" cy=\"23\" r=\"0.6\" fill=\"currentColor\"\u003e\u003c\/circle\u003e \u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eWith a tea ball, the everyday gesture.\u003c\/strong\u003e Half a tea ball is enough for two to three litres: place it in your vessel, pour boiling water over it, let it steep three to five minutes to your taste, then lift it out. Set the damp ball aside — it can give a second, even a third infusion later in the day, simply by steeping a little longer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"display: flex; align-items: flex-start; gap: 12px; margin-top: 1.2em;\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 32 32\" width=\"32\" height=\"32\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.3\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"flex-shrink: 0; margin-top: 2px;\" aria-hidden=\"true\"\u003e \u003cellipse cx=\"14\" cy=\"20\" rx=\"8\" ry=\"5\"\u003e\u003c\/ellipse\u003e \u003cpath d=\"M10 14.5 Q14 12.5 18 14.5\"\u003e\u003c\/path\u003e \u003cpath d=\"M14 11 V13\"\u003e\u003c\/path\u003e \u003cpath d=\"M22 18 Q26 16 27 13\"\u003e\u003c\/path\u003e \u003cpath d=\"M6 18 Q3 19 4 23\"\u003e\u003c\/path\u003e \u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eIn a teapot, cast iron or ceramic.\u003c\/strong\u003e The teapot suits Pu'er especially well, for it loves sustained heat. Allow three grams of leaves per litre of fully boiling water, and steep three to five minutes for the first cup. Re-infuse the leaves, lengthening the time with each round. If you enjoy the ritual, devote your teapot to this tea: over the years it will season and lend each infusion a little more depth, as the tradition of Yixing clay teapots would have it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"display: flex; align-items: flex-start; gap: 12px; margin-top: 1.2em;\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 32 32\" width=\"32\" height=\"32\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.3\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"flex-shrink: 0; margin-top: 2px;\" aria-hidden=\"true\"\u003e \u003crect x=\"11\" y=\"4\" width=\"10\" height=\"4\" rx=\"1\"\u003e\u003c\/rect\u003e \u003crect x=\"10\" y=\"9\" width=\"12\" height=\"19\" rx=\"2\"\u003e\u003c\/rect\u003e \u003cpath d=\"M11 14 H21\"\u003e\u003c\/path\u003e \u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eIn a thermos, the practical and thrifty way.\u003c\/strong\u003e Place three to five grams of leaves straight into your thermos, pour in fully boiling water, and close it. You can drink throughout the day: the leaves keep steeping gently, and the tea holds its roundness without turning astringent — the mark of a good Pu'er. A single measure is enough from morning to evening.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e \u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 32 32\" width=\"22\" height=\"22\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.4\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"flex-shrink: 0;\" aria-hidden=\"true\"\u003e \u003crect x=\"9\" y=\"6\" width=\"14\" height=\"3\" rx=\"0.5\"\u003e\u003c\/rect\u003e \u003cpath d=\"M10 9 L10 25 Q10 26 11 26 L21 26 Q22 26 22 25 L22 9\"\u003e\u003c\/path\u003e \u003cpath d=\"M13 19 Q14 16 16 17\"\u003e\u003c\/path\u003e \u003cpath d=\"M17 21 Q19 18 20 20\"\u003e\u003c\/path\u003e \u003c\/svg\u003e \u003cspan\u003eStorage\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003cp\u003eLike fine wines, fermented Pu'er crosses the years losing nothing; on the contrary, it gains in depth and complexity. Simply keep it away from light and strong odours, in its resealed pouch or a clean tin. You may forget it for a few months, even a few years, at the back of a cupboard: it will wait for you, and it will thank you.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e \u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 32 32\" width=\"22\" height=\"22\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.4\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"flex-shrink: 0;\" aria-hidden=\"true\"\u003e \u003cellipse cx=\"16\" cy=\"13\" rx=\"9\" ry=\"2.5\"\u003e\u003c\/ellipse\u003e \u003cpath d=\"M7 13 L9 24 Q11 26 16 26 Q21 26 23 24 L25 13\"\u003e\u003c\/path\u003e \u003cellipse cx=\"16\" cy=\"13\" rx=\"6.5\" ry=\"1.6\" fill=\"currentColor\" fill-opacity=\"0.12\" stroke=\"none\"\u003e\u003c\/ellipse\u003e \u003c\/svg\u003e \u003cspan\u003eTasting notes\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003cp\u003eThe liquor is dark, round, velvety, without the slightest astringency. The palate finds woody notes, lightly earthy, sometimes sweet like a hint of ripe fruit or precious wood. Very low in caffeine, this Pu'er can be drunk from morning to evening without disturbing sleep: a tea for adults and younger drinkers alike, and especially fine at the end of a meal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; border-bottom: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e \u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none; display: flex; align-items: center; gap: 12px;\"\u003e\u003csvg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 32 32\" width=\"22\" height=\"22\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.4\" stroke-linecap=\"round\" stroke-linejoin=\"round\" style=\"flex-shrink: 0;\" aria-hidden=\"true\"\u003e \u003ccircle cx=\"9\" cy=\"10\" r=\"1\" fill=\"currentColor\"\u003e\u003c\/circle\u003e \u003cpath d=\"M13 10 H24\"\u003e\u003c\/path\u003e \u003ccircle cx=\"9\" cy=\"16\" r=\"1\" fill=\"currentColor\"\u003e\u003c\/circle\u003e \u003cpath d=\"M13 16 H24\"\u003e\u003c\/path\u003e \u003ccircle cx=\"9\" cy=\"22\" r=\"1\" fill=\"currentColor\"\u003e\u003c\/circle\u003e \u003cpath d=\"M13 22 H22\"\u003e\u003c\/path\u003e \u003c\/svg\u003e \u003cspan\u003eCharacteristics\u003c\/span\u003e\u003c\/summary\u003e\n\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em;\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\n\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 6px 8px;\"\u003eFermented Pu'er (Shou Pu'er)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\n\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 6px 8px;\"\u003eYunnan, China, over 1,800 m altitude\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\n\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eCertification\u003c\/td\u003e\n\u003ctd style=\"padding: 6px 8px;\"\u003eOrganic farming (AB-certified)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\n\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eFormat\u003c\/td\u003e\n\u003ctd style=\"padding: 6px 8px;\"\u003eWhole buds, loose leaf\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eNet weight\u003c\/td\u003e\n\u003ctd style=\"padding: 6px 8px;\"\u003e50 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\u003cdetails\u003e \u003csummary\u003eTo go further\u003c\/summary\u003e\n\u003cp\u003eThree reads to know this tea better and prepare it as we do.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/blogs\/blog\/quest-ce-que-le-the-puer\"\u003eWhat is Pu'er tea?\u003c\/a\u003e — origins, terroirs, traditional virtues.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/blogs\/blog\/puer-fermente-ou-puer-cru\"\u003eFermented Pu'er or raw Pu'er\u003c\/a\u003e — two families, two characters, how to choose.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"\/en\/blogs\/blog\/comment-preparer-the-puer\"\u003eHow to prepare Pu'er tea\u003c\/a\u003e — gaiwan, teapot, tea ball, thermos.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003cp\u003e \u003c\/p\u003e\n","brand":"Daothé","offers":[{"title":"Default Title","offer_id":28723337855055,"sku":"","price":27.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0250\/4956\/3215\/files\/daothe-puer-bio_2mo.webp?v=1771574336"},{"product_id":"daothe-puer-sauvage-antique","title":"Wild Antique Raw Pu'er from Yunnan","description":"\u003cp\u003e\u003cstrong\u003e€15 \/ 50 g, i.e. €30 \/ 100 g.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHandmade in Yunnan, from harvest to tea cake.\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"font-size: 1.1em; line-height: 1.5; margin-bottom: 1em;\"\u003e\u003cstrong\u003eNaturally low in caffeine. Century-old wild tea trees from the heights of Yunnan.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA \u003cem\u003eSheng Pu'er\u003c\/em\u003e, a raw tea, from century-old wild tea trees that have grown freely for centuries on the heights of Yunnan, and have crossed time untouched by human hands. Hand-harvested and hand-shaped in our workshop in Yunnan.\u003c\/p\u003e\u003cp style=\"font-style: italic; color: #6b6258; margin-top: 1.2em; margin-bottom: 1.5em;\"\u003eA golden, clear, luminous liquor. A floral, lightly camphored nose, the scent of a forest after rain. A fresh, herbaceous mouth, without bitterness. The \u003cem\u003ehuigan\u003c\/em\u003e, the sweet return, is long. Notes of dried flowers, wild honey, a hint of green wood.\u003c\/p\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eWhy this tea\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003e\u003cstrong\u003eA tea for contemplation.\u003c\/strong\u003e Sheng Pu'er is not drunk in a hurry. It asks for a little attention: to the water temperature, the steeping time, the way it changes from cup to cup. This is precisely what makes it a meditative tea: it brings you back to the present, to the moment of the cup. Perhaps that is its first gift.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNaturally rich in polyphenols.\u003c\/strong\u003e Less processed than fermented Pu'er (Shou), Sheng keeps an aromatic and nutritional profile closer to green tea — active, lively, invigorating. Like every tea from \u003cem\u003eCamellia sinensis\u003c\/em\u003e, it naturally contains polyphenols whose profile evolves with ageing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCaffeine content: low.\u003c\/strong\u003e Our raw Pu'er contains little caffeine. It can be enjoyed throughout the day. Avoid late cups if you are very sensitive to caffeine.\u003c\/p\u003e\u003cp style=\"font-size: 0.85em; color: #8a7560; font-style: italic; line-height: 1.5; margin-top: 1em;\"\u003ePu'er is a traditional beverage, to be enjoyed as part of a varied diet and a balanced lifestyle. It is not a substitute for medical advice.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eOrigin and terroir\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eThe tea trees that give this tea are not planted in rows: they grow wild, deep in the forest, on the wooded slopes of Yunnan between 1,800 and 2,500 metres of altitude. No pesticides, no artificial irrigation: their roots reach down alone into the red, clay-rich earth to find their water and their nutrients.\u003c\/p\u003e\u003cp\u003eIn China, these trees have a particular name: the \u003cem\u003egushu\u003c\/em\u003e (古树), the “old trees”. The older a tea tree, the fewer its leaves, and the more they concentrate a mineral and aromatic complexity that young plantations simply cannot reproduce. The pickers harvest them by hand, one bud at a time, in spring and in autumn. Their energy is entirely different.\u003c\/p\u003e\u003cp\u003eSheng Pu'er is a deliberately little-processed tea. After picking, the leaves are lightly withered in the sun, passed briefly through large heated woks to stop oxidation — this is the \u003cem\u003eshaqing\u003c\/em\u003e, the “kill-green”, the bruising by heat — then rolled by hand and dried in the sun. No accelerated fermentation, no industrial press. What happens next is the work of time alone: the leaves go on living, slowly transformed by the natural micro-organisms in the air of Yunnan, by the seasonal shifts of temperature and humidity.\u003c\/p\u003e\u003cp\u003eFor centuries, the leaves of Yunnan travelled the \u003cem\u003eTea Horse Road\u003c\/em\u003e to reach Tibet, Mongolia, Sichuan. The caravans carried them pressed into cakes, strapped to the backs of mules, across snowy passes at four thousand metres. It was on the road that the tea fermented, transformed by altitude, humidity and months of travel. This is no legend: it is the very origin of Pu'er as we know it.\u003c\/p\u003e\u003cp\u003eThere is something of that spirit in this tea — a certain resistance to time, a depth that reveals itself only to those who know how to stop. One does not drink a Sheng Pu'er distractedly. One settles into it.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003ePreparation\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eChoose a pure, low-mineral water. For Sheng Pu'er, water at 90–95 °C reveals the floral aromas and releases its sweetness. The leaves withstand many successive infusions: as long as they give colour, they still give flavour.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eWith a gaiwan, the royal way of Sheng.\u003c\/strong\u003e The gaiwan is the ideal vessel: its fine porcelain holds none of the aromas, and its small size allows short infusions that reveal the tea's progression from cup to cup. Place 5 to 7 grams of leaves in a 100 to 150 ml gaiwan, pour water at 90–95 °C. Follow with short infusions, ten seconds for the first, lengthening gradually. Sheng easily withstands more than 10 infusions, sometimes more, gradually unveiling its aromatic layers. This is the method of \u003cem\u003egongfu cha\u003c\/em\u003e, the patient gesture of tea.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eWith a tea ball, the everyday gesture.\u003c\/strong\u003e Half a tea ball is enough for two to three litres: place it in your vessel, pour water at 90–95 °C over it, let it steep two to four minutes to your taste, then remove it. The damp ball can give a second, even a third infusion by steeping a little longer: Sheng is generous on this point.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eIn a teapot, preferably Yixing clay.\u003c\/strong\u003e The Yixing clay teapot is the traditional companion of raw Pu'er: its natural porosity slowly absorbs the tea's aromas and enriches each following infusion. If you do not have one, a ceramic or cast-iron teapot does very well. Allow five grams per litre of water at 90–95 °C, and steep two to four minutes for the first cup. Re-infuse the leaves, lengthening the time gradually. If you can, devote this teapot to your Sheng: over the months, it acquires memory.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eIn a thermos, the practical way for the day.\u003c\/strong\u003e Place three grams of leaves straight into your thermos, pour water at 90–95 °C, and close it. You can drink throughout the day: the leaves keep steeping gently. Top up with water as the day goes on. It is the method of the travellers of the Tea Horse Road, revisited.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eStorage\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eSheng Pu'er is one of the few teas in the world that truly improves with the years. Connoisseurs buy it in quantity to lay it down, as one would a fine wine, and certain vintages reach considerable prices after twenty or thirty years of ageing.\u003c\/p\u003e\u003cp\u003eSimply keep it away from light, strong odours and excessive humidity, in its resealed pouch or in a box of wood, ceramic or terracotta. Avoid airtight plastic, which blocks natural aeration. You may forget it for months, or years, at the back of a cupboard: it will wait for you, and it will have changed.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eTasting notes\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eThe liquor is golden, clear, luminous. The nose is floral and lightly camphored, a scent of forest after rain. On the palate, a herbaceous freshness first, no bitterness, a fine and clean sweetness that carries the aromas and leaves a soft salivation for a long while: this is what the Chinese call the \u003cem\u003ehuigan\u003c\/em\u003e, the “sweet return”, the signature of great raw Pu'er. Notes of dried flowers, wild honey, a hint of green wood.\u003c\/p\u003e\u003cp\u003eWith the years (and Sheng Pu'er keeps for decades), the liquor darkens, the sweetness evolves, and notes of dried fruit, old wood and soft leather appear. It is a living tea, in the truest sense of the word.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; border-bottom: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eCharacteristics\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em;\"\u003e\u003ctbody\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eType\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003eRaw Pu'er (Sheng Pu'er)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eOrigin\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003eYunnan, China, century-old wild tea trees (\u003cem\u003egushu\u003c\/em\u003e), 1,800–2,500 m\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eFormat\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003eWhole leaves, loose leaf\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eNet weight\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003e50 g\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eTo go further\u003c\/summary\u003e\u003cp\u003eThree reads to know this tea better and prepare it as we do.\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/quest-ce-que-le-the-puer\"\u003eWhat is Pu'er tea?\u003c\/a\u003e — origins, terroirs, traditional virtues.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/puer-fermente-ou-puer-cru\"\u003eFermented Pu'er or raw Pu'er\u003c\/a\u003e — two families, two characters, how to choose.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/comment-preparer-the-puer\"\u003eHow to prepare Pu'er tea\u003c\/a\u003e — gaiwan, teapot, tea ball, thermos.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/details\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eDetailed characteristics\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv style=\"overflow-x: auto; margin: 1.5em 0 2em 0;\"\u003e\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em;\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600; width: 40%;\"\u003eTerroir\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eAncient wild tea trees of Yunnan, the DaXueShan mountains and the Mengku region\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAltitude\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003e2,000 to 2,200 metres\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eType\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eSheng (raw)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eGrade\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eAntique wild (tea trees over a century old)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eHarvest\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eSpring harvest\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAromatic profile\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eFloral, fresh, honeyed\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAgeing potential\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eSeveral decades, improves with time\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; background: #FAF7F2; font-weight: 600;\"\u003eSourcing\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px;\"\u003eDirect from the grower, ancient tea trees, hand-harvested\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eWho it's for\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eFor enthusiasts who want to taste a sheng from ancient trees.\u003c\/p\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eBest drunk gong fu cha style, with short, repeated infusions.\u003c\/p\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eChinese tradition attributes to lively, floral sheng an invigorating energy suited to the waking moments of the day.\u003c\/p\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eTo go further\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eDiscover \u003ca href=\"\/en\/blogs\/blog\/gushu-the-arbre-ancien-puer-yunnan\" style=\"color: #3a3028; text-decoration: underline; text-underline-offset: 3px;\"\u003eGushu: what is an ancient-tree tea\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/blog\/puer-cafeine-theine\" style=\"color: #3a3028; text-decoration: underline; text-underline-offset: 3px;\"\u003ePu'er, caffeine and theine\u003c\/a\u003e on our blog.\u003c\/p\u003e","brand":"Daothé","offers":[{"title":"Default Title","offer_id":53846862496089,"sku":"","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0250\/4956\/3215\/files\/DaoThe-The-Pu_er-Sauvage-Antique-DAO_THE-104626896.png?v=1760028119"},{"product_id":"puer-gushu-futuo-gong-ting-bingdao","title":"Bingdao Gushu Gong Ting FuTuo Pu'er","description":"\u003cp\u003e\u003cstrong\u003e€7 \/ piece (5 g nugget).\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHandmade in Yunnan, from harvest to tea cake.\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"font-size: 1.1em; line-height: 1.5; margin-bottom: 1em;\"\u003e\u003cstrong\u003eNaturally very low in caffeine. Gong Ting buds from thousand-year-old Bingdao trees, in nuggets.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis fermented Gong Ting Pu'er is one of the rarest teas we have ever offered. Its buds come from thousand-year-old tea trees, the trees of Bingdao, in the Mengku region. Harvested and shaped by hand, in our workshop in Yunnan.\u003c\/p\u003e\u003cp style=\"font-style: italic; color: #6b6258; margin-top: 1.2em; margin-bottom: 1.5em;\"\u003eA dark, deep liquor of remarkable roundness. Notes of precious wood, date, forest floor and soft leather. A natural sweetness that lingers long on the palate: the signature of great gushu.\u003c\/p\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eWhy this tea\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003e\u003cstrong\u003eNaturally very low in caffeine.\u003c\/strong\u003e The long fermentation of Shou Pu'er removes most of the caffeine. This tea can be drunk at any hour, including in the evening and after meals, without disturbing sleep. It suits adults and children alike, seasoned tea drinkers and newcomers alike.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGong Ting, the imperial grade.\u003c\/strong\u003e In the hierarchy of fermented Pu'er, Gong Ting is the finest there is: only the youngest, most tender buds — those once reserved for the Imperial Court — go into it. The resulting liquor is silkier, sweeter, deeper than that of ordinary grades. We selected them by hand from the oldest trees of Bingdao.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA companion to meals and to the close of the day.\u003c\/strong\u003e In Chinese tradition, fermented Pu'er has been associated with digestion for centuries, enjoyed after meals, reputed in that tradition for its inner warmth and its support of the liver. Its round, gentle character has made it inseparable from the great tables of southern China.\u003c\/p\u003e\u003cp style=\"font-size: 0.85em; color: #8a7560; font-style: italic; line-height: 1.5; margin-top: 1em;\"\u003ePu'er is a traditional beverage, to be enjoyed as part of a varied diet and a balanced lifestyle. It is not a substitute for medical advice.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eOrigin and terroir\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eBingdao is one of the most coveted terroirs of Yunnan. Set in Mengku, in Lincang, this mountain village shelters tea trees of a hundred and of a thousand years. These are trees that have lived through dynasties, through centuries of mist and monsoon. Their roots reach so deep into the earth that no one irrigates them, no one fertilises them. They grow alone, as they always have.\u003c\/p\u003e\u003cp\u003eIn China, these old tea trees have a name: the \u003cem\u003egushu\u003c\/em\u003e (古树). The older a tea tree, the fewer its leaves, and the more they concentrate a mineral and aromatic complexity that young plantations cannot reproduce. It is this raw material, among the rarest in the world, that makes up this Gong Ting.\u003c\/p\u003e\u003cp\u003eThe buds were harvested by hand, selected among the finest, fermented by the traditional method of Shou Pu'er — a long, controlled fermentation that deeply transforms the leaf — then compressed into nuggets shaped like small domes. This ancient format, called \u003cem\u003eFuTuo\u003c\/em\u003e, preserves the aromas and makes dosing easy: each 7 g nugget is a ready-to-use measure.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003ePreparation\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eA 7 g nugget is one measure. Place it whole in your vessel (gaiwan, tea ball, teapot or thermos) without breaking it. It will loosen on its own on contact with hot water, releasing its aromas gradually, infusion after infusion. Use a low-mineral water, brought to a full boil: Shou Pu'er loves heat.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eWith a gaiwan, to reveal its full complexity.\u003c\/strong\u003e One nugget in a 100 to 150 ml gaiwan, water at a full boil. No rinsing with our teas — they are clean and pure. Then follow with short infusions, ten seconds for the first, lengthening gradually. Gong Ting gushu easily withstands twelve infusions or more, unveiling a new layer with each round. This is how it gives the best of itself.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eWith a tea ball, the everyday gesture.\u003c\/strong\u003e Place a whole nugget in your tea ball, set it in your cup or teapot, pour water at a full boil, let it steep three to five minutes. The damp nugget can give a second, even a third infusion by steeping a little longer. Simple, clean, without ceremony.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eIn a teapot, preferably Yixing clay.\u003c\/strong\u003e One nugget per litre of water at a full boil, three to five minutes for the first infusion. Re-infuse the leaves, lengthening the time gradually. A teapot devoted to this tea gathers, over the months, a little of its aromatic memory: this is the tradition of Yixing teapots, made to age with their tea.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eIn a thermos, the traveller's method.\u003c\/strong\u003e One nugget straight into the thermos, water at a full boil. Shou Pu'er, steeped at length, stays gentle and round, never turning astringent. Top up with water through the day: a single nugget is enough from morning to evening.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eStorage\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eFermented Pu'er improves with time. Keep your nuggets away from light, humidity and strong odours: coffee, spices, household products. An opaque tin, wooden or ceramic box is ideal. Avoid airtight plastic, which stifles the natural fermentation. The nuggets can be forgotten for months or years in a cupboard: they will wait for you, and they will have changed.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eTasting notes\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eThe liquor is dark, deep, with a clarity that surprises for so dark a tea. The nose opens on notes of precious wood, date and fresh undergrowth. On the palate, the roundness is immediate, silky, enveloping, without the slightest astringency. Then come notes of soft leather, candied fruit, sometimes a light touch of camphor that betrays the age of the trees. The finish is long, gentle, marked by that \u003cem\u003ehuigan\u003c\/em\u003e, the sweet return, that only great gushu know how to leave.\u003c\/p\u003e\u003cp\u003eWith the years, the notes move towards old wood, gentle spices, a depth that few teas in the world can offer. It is a living tea, in the truest sense of the word.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; border-bottom: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eCharacteristics\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003ctable style=\"width:100%; border-collapse:collapse; font-size:0.95em;\"\u003e\u003ctr style=\"border-bottom:1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding:6px 8px; color:#6b6258;\"\u003eType\u003c\/td\u003e\u003ctd style=\"padding:6px 8px;\"\u003eFermented Pu'er (Shou Pu'er)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom:1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding:6px 8px; color:#6b6258;\"\u003eGrade\u003c\/td\u003e\u003ctd style=\"padding:6px 8px;\"\u003eGong Ting (imperial buds)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom:1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding:6px 8px; color:#6b6258;\"\u003eTerroir\u003c\/td\u003e\u003ctd style=\"padding:6px 8px;\"\u003eBingdao, Mengku, Yunnan, thousand-year-old trees (\u003cem\u003egushu\u003c\/em\u003e)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom:1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding:6px 8px; color:#6b6258;\"\u003eFormat\u003c\/td\u003e\u003ctd style=\"padding:6px 8px;\"\u003eCompressed FuTuo nugget, 7 g, sold individually\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding:6px 8px; color:#6b6258;\"\u003eProduction\u003c\/td\u003e\u003ctd style=\"padding:6px 8px;\"\u003eOne-off, will not be renewed\u003c\/td\u003e\u003c\/tr\u003e\u003c\/table\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eTo go further\u003c\/summary\u003e\u003cp\u003eThree reads to know this tea better and prepare it as we do.\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/quest-ce-que-le-the-puer\"\u003eWhat is Pu'er tea?\u003c\/a\u003e — origins, terroirs, traditional virtues.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/puer-fermente-ou-puer-cru\"\u003eFermented Pu'er or raw Pu'er\u003c\/a\u003e — two families, two characters, how to choose.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/comment-preparer-the-puer\"\u003eHow to prepare Pu'er tea\u003c\/a\u003e — gaiwan, teapot, tea ball, thermos.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/details\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eDetailed characteristics\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv style=\"overflow-x: auto; margin: 1.5em 0 2em 0;\"\u003e\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em;\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600; width: 40%;\"\u003eTerroir\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eVillage of Bingdao, Mengku region, Yunnan\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAltitude\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003e1,800 to 2,000 metres\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eType\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eShou (fermented)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eGrade\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eGong Ting Gushu (imperial, ancient tea trees)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eHarvest\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eRecently pressed, ancient tea trees\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAromatic profile\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eDeep, woody, silky\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAgeing potential\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003e15 years and more\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; background: #FAF7F2; font-weight: 600;\"\u003eSourcing\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px;\"\u003eDirect sourcing, ancient tea trees (gushu), Bingdao\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eWho it's for\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eFor enthusiasts who want to taste an imperial-grade shou from ancient trees, in a practical nugget format.\u003c\/p\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eIdeal for everyday tasting or for travel.\u003c\/p\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eChinese tradition attributes to gushu shou a particular roundness, inherited from the patience of the trees.\u003c\/p\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eTo go further\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eDiscover \u003ca href=\"\/en\/blogs\/blog\/gushu-the-arbre-ancien-puer-yunnan\" style=\"color: #3a3028; text-decoration: underline; text-underline-offset: 3px;\"\u003eGushu: what is an ancient-tree tea\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/blog\/puer-probiotiques-the-fermente\" style=\"color: #3a3028; text-decoration: underline; text-underline-offset: 3px;\"\u003ePu'er and probiotics\u003c\/a\u003e on our blog.\u003c\/p\u003e","brand":"Daothé","offers":[{"title":"Default Title","offer_id":55558036160857,"sku":"","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0250\/4956\/3215\/files\/DaoThe-Antique-FuTuo-_boulettes-de-the_-DAO_THE-104628713.webp?v=1770959922"},{"product_id":"puer-fermente-gongting-shou-yunnan","title":"Daothé GongTing Fermented Pu'er, 50 g loose leaf","description":"\u003cp\u003e\u003cstrong\u003e€15 \/ 50 g, i.e. €30 \/ 100 g.\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"font-size: 1.1em; line-height: 1.5; margin-bottom: 1em;\"\u003e\u003cstrong\u003eGolden buds from Yunnan, slow fermentation, naturally very low in caffeine.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOur GongTing-grade fermented Pu'er is a tea you can drink all day long: slow fermentation has consumed almost all of its caffeine. It is a dark, round, gentle tea, selected from the finest buds in the post-fermentation sorting. We bring it back from DaXueShan, in Yunnan.\u003c\/p\u003e\u003cp style=\"font-style: italic; color: #6b6258; margin-top: 1.2em; margin-bottom: 1.5em;\"\u003eA mahogany liquor, silky texture, notes of damp earth, undergrowth, prunes and sandalwood. A natural sweetness, without bitterness, approachable from the very first cup.\u003c\/p\u003e\u003cdetails open=\"\" style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eWhy this tea\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003e\u003cstrong\u003eNaturally very low in caffeine.\u003c\/strong\u003e The prolonged fermentation of Pu'er shu naturally breaks down most of the alkaloids contained in the fresh leaf. What remains is residual. This is a tea you can drink in the evening, after dinner, without the risk of being kept awake. For those sensitive to caffeine, it is one of the rare teas that opens the whole day to them.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe GongTing grade, the finest part of the harvest.\u003c\/strong\u003e In fermented Pu'er, GongTing (贡廷, literally “imperial”) refers to the finest sorting carried out after fermentation. Only the intact buds and young leaves are kept, recognisable by their golden colour and velvety surface. An ordinary fermented Pu'er mixes sizes and maturities; GongTing keeps only the best of each batch. The liquor comes out gentler, rounder, with a length on the palate that ordinary grades do not reach.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eVirtues in Chinese medicine.\u003c\/strong\u003e In traditional Chinese medicine, fermented Pu'er is associated with digestion and inner warmth. It traditionally accompanies meals in southern China and is gladly drunk after a well-laden table. It is also the tea served to guests during Cantonese yum cha. A clear cup at the end of the meal, like a return to calm.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\" open=\"\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eOrigin and terroir, DaXueShan\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003ePu'er grows only in Yunnan, in the far south-west of China. It is here that one finds \u003cem\u003eCamellia sinensis var. assamica\u003c\/em\u003e, a large-leaf variety particular to this region, which thrives on red, clay-rich soil, in the misty forests between 1,200 and 2,800 metres of altitude. This combination gives the leaves their density, their richness in enzymes and polyphenols, and their propensity to ferment.\u003c\/p\u003e\u003cp\u003eThe leaves of our GongTing come from \u003cstrong\u003eDaXueShan\u003c\/strong\u003e, the “Great Snowy Mountain”, one of the most prized terroirs of Yunnan for its ancient and wild tree teas. The forest stretches high in altitude, in a coolness and humidity that impose slow growth on the tea trees: it is this slowness that concentrates the aromas. The buds are harvested by hand in spring, then sorted one by one before entering fermentation.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\" open=\"\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003ePreparation\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eFermented Pu'er enjoys boiling water: 95 to 100 °C, which draws out its sweetness without the risk of bitterness. A low-mineral or spring water is better than hard water, which crushes the fine aromas of the GongTing grade. The leaves re-infuse four to six times in the classic method, more in gongfu.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eWith a gaiwan, to explore each infusion.\u003c\/strong\u003e Five to seven grams in a 100 to 150 ml gaiwan. Boiling water, no rinsing. First infusion twenty to forty seconds, lengthening slightly with each round. The silky texture of GongTing appears from the second infusion and holds remarkably long.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eWith a tea ball, for the day.\u003c\/strong\u003e Three grams in a ball, one litre of boiling water, two to four minutes. The ball can be reused a second time by lengthening the time slightly.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eIn a teapot, preferably Yixing clay.\u003c\/strong\u003e The porosity of Yixing absorbs the earthy and woody aromas over the infusions. Four to five grams per litre, two to three minutes to begin. A ceramic or cast-iron teapot also does well.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eIn a thermos, for the office.\u003c\/strong\u003e Three grams at the bottom of the thermos, boiling water. The sweetness of GongTing withstands a long infusion without turning bitter: the liquor stays stable from morning to late afternoon.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\" open=\"\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eStorage and ageing\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eLike all Pu'er, fermented GongTing gains with time. The earthy and woody aromas refine, the sweetness deepens, the liquor fills out. It is not the transformation that a raw Pu'er undergoes, but a real evolution over several years.\u003c\/p\u003e\u003cp\u003eKeep it in its resealed pouch, away from light and strong odours: fermented Pu'er readily absorbs what surrounds it. No refrigerator, no airtight plastic box. A ceramic, wooden or tin box, odourless, does the job perfectly.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\" open=\"\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eDetailed tasting notes\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eA deep red-brown liquor, almost mahogany, clear. On the nose, damp earth, undergrowth, a light note of prunes and sandalwood. On the palate, the texture comes first, round, silky, without roughness. Bitterness is almost absent, replaced by a natural, lightly sugared sweetness. The finish is delicate, persistent, with a woody return and a gentle warmth. Approachable from the very first cup, even for someone who has never drunk Pu'er, yet without lacking depth, as the successive infusions reveal.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; border-bottom: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eCharacteristics\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cul style=\"margin: 0; padding-left: 1.4em;\"\u003e\u003cli\u003e\u003cstrong\u003eType\u003c\/strong\u003e: Fermented Pu'er (Pu'er shu \/ Shou Cha)\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e: GongTing, fine buds and top-choice leaves\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Yunnan, China, DaXueShan\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eForm\u003c\/strong\u003e: whole leaves and buds, loose leaf\u003c\/li\u003e\u003cli\u003e\u003cstrong\u003eNet weight\u003c\/strong\u003e: 50 g\u003c\/li\u003e\u003c\/ul\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eTo go further\u003c\/summary\u003e\u003cp\u003eThree reads to know this tea better and prepare it as we do.\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/quest-ce-que-le-the-puer\"\u003eWhat is Pu'er tea?\u003c\/a\u003e — origins, terroirs, traditional virtues.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/puer-fermente-ou-puer-cru\"\u003eFermented Pu'er or raw Pu'er\u003c\/a\u003e — two families, two characters, how to choose.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/comment-preparer-the-puer\"\u003eHow to prepare Pu'er tea\u003c\/a\u003e — gaiwan, teapot, tea ball, thermos.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/details\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eDetailed characteristics\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv style=\"overflow-x: auto; margin: 1.5em 0 2em 0;\"\u003e\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em;\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600; width: 40%;\"\u003eTerroir\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eDaXueShan, Yunnan (ancient and wild tree teas)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAltitude\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003e1,800 to 2,000 metres\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eType\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eShou (fermented)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eGrade\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eGong Ting (imperial grade, buds)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eHarvest\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eRecently pressed\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAromatic profile\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eGentle, amber, approachable\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAgeing potential\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003e10 years and more\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; background: #FAF7F2; font-weight: 600;\"\u003eSourcing\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px;\"\u003eDirect from the grower in Yunnan\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eWho it's for\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eFor those who want to discover fermented Pu'er without committing to a large quantity.\u003c\/p\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eThe 50-gram format is ideal for a first tasting or as a gift.\u003c\/p\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eCantonese tradition places this kind of Pu'er alongside meals.\u003c\/p\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eTo go further\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eDiscover \u003ca href=\"\/en\/blogs\/blog\/puer-digestion-tradition-science\" style=\"color: #3a3028; text-decoration: underline; text-underline-offset: 3px;\"\u003ePu'er and digestion\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/blog\/comment-preparer-the-puer\" style=\"color: #3a3028; text-decoration: underline; text-underline-offset: 3px;\"\u003eHow to prepare Pu'er tea\u003c\/a\u003e on our blog.\u003c\/p\u003e","brand":"Daothé","offers":[{"title":"Default Title","offer_id":55558016041305,"sku":"","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0250\/4956\/3215\/files\/fermente-sachet-face.webp?v=1782290791"},{"product_id":"puer-cru-bingdao-gushu-yunnan-100g","title":"Bingdao Gushu Raw Pu'er, 100 g Cake","description":"\u003cp\u003e\u003cstrong\u003e€320 \/ 100 g.\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"font-size: 1.1em; line-height: 1.5; margin-bottom: 1em;\"\u003e\u003cstrong\u003eNaturally low in caffeine. Ancient Bingdao trees, hand-pressed.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eOur Antique raw Pu'er is naturally low in caffeine. Slowly aged, it has let go of the stimulation usually attributed to tea: it can be drunk in the evening, at the end of a meal, or at any hour. Born of old tea trees we selected at Bingdao, in Mengku, it is a tea you can give, and one you can keep for years.\u003c\/p\u003e\u003cp style=\"font-style: italic; color: #6b6258; margin-top: 1.2em; margin-bottom: 1.5em;\"\u003eFresh vegetal notes, white flowers, a mineral touch on opening. A lively mouth, citrus, stone fruit, the light astringency characteristic of sheng. A long, persistent finish.\u003c\/p\u003e\u003cdetails open=\"\" style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eWhy this tea\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003ePu'er ages over a long time. This gradual transformation removes the great majority of the caffeine, and what remains no longer resembles the stimulation of a green or black tea: the cup is soothing, drinkable at any hour, including before sleep or after a hearty meal.\u003c\/p\u003e\u003cp\u003eEach spring, we harvest ourselves in the mountains of Yunnan, in our workshop where we work the leaf from picking to cake. This cake comes from ancient Bingdao trees, in Mengku, tea trees that grow slowly at altitude, without chemical fertilisers or pesticides, whose leaves concentrate what decades of growth have had the time to elaborate. Each cake is hand-pressed by the traditional method, then wrapped in parchment.\u003c\/p\u003e\u003cp\u003eIn Chinese tradition, raw Pu'er is associated with inner freshness. Enjoyed after meals, it is reputed, in that tradition, for its link to the liver and for the clarity it brings to digestion.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails open=\"\" style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eOrigin and terroir\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eBingdao is one of the rarest terroirs of Mengku, in Lincang. The trees from which this tea comes grow at altitude, far from intensive cultivation. Their age — decades, sometimes more — gives the leaves a depth that recent plantations cannot reproduce. The slowness of growth, the high-altitude soil, the air of these mountains: all of it is found again in the cup, in the minerality, in the floral notes, in that finish that will not let go.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003ePreparation\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eWater at 95–100 °C. In a classic teapot, count 5 g per litre. In a gaiwan for the gongfu method, increase the quantity slightly and steep 10 to 20 seconds, repeating many times: each round reveals a different facet of the tea. Tease the cake apart with a tea needle or your fingers to take what you need, without breaking it.\u003c\/p\u003e\u003cp\u003eA single portion can be re-infused throughout the day: simply place the leaves in a tea ball and re-infuse at will until the evening.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eStorage\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eThis raw Pu'er ages and improves over the years, like a fine vintage. Keep it away from humidity, strong odours and direct light, in a container that breathes, above all not airtight. A cake bought today will be different in five years, and often better.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eTasting notes\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eFresh vegetal notes, white flowers, a mineral touch on opening. A lively mouth, citrus, stone fruit, the light astringency characteristic of sheng. A long, persistent finish that promises a fine evolution with age.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails open=\"\" style=\"border-top: 1px solid #e5e2dc; border-bottom: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eCharacteristics\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em;\"\u003e\u003ctbody\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eType\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003eRaw Pu'er (Sheng Cha)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eTerroir\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003eBingdao, Mengku, Yunnan\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eHarvest\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003eSpring\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eForm\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003eHand-pressed cake\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eWeight\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003e100 g\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails open=\"\"\u003e\u003csummary\u003eTo go further\u003c\/summary\u003e\u003cp\u003eThree reads to know this tea better and prepare it as we do.\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/quest-ce-que-le-the-puer\"\u003eWhat is Pu'er tea?\u003c\/a\u003e — origins, terroirs, traditional virtues.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/puer-fermente-ou-puer-cru\"\u003eFermented Pu'er or raw Pu'er\u003c\/a\u003e — two families, two characters, how to choose.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/comment-preparer-the-puer\"\u003eHow to prepare Pu'er tea\u003c\/a\u003e — gaiwan, teapot, tea ball, thermos.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/details\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eDetailed characteristics\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv style=\"overflow-x: auto; margin: 1.5em 0 2em 0;\"\u003e\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em;\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600; width: 40%;\"\u003eTerroir\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eVillage of Bingdao, Mengku region, Yunnan, ancient tea trees\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAltitude\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003e2,000 to 2,200 metres\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eType\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eSheng (raw)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eGrade\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eGushu (ancient tea trees, over a century old)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eHarvest\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eSpring harvest, recently pressed\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAromatic profile\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eFloral, honey, deep\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAgeing potential\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eSeveral decades, made for the cellar\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; background: #FAF7F2; font-weight: 600;\"\u003eSourcing\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px;\"\u003eDirect from the Bingdao grower, ancient tea trees (gushu), hand-harvested\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eWho it's for\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eFor collectors and enthusiasts who want a cellar piece.\u003c\/p\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eA 100-gram hand-pressed cake, to be kept in good storage conditions (18 to 25 degrees, 60 to 75 percent humidity).\u003c\/p\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eGains in complexity year after year.\u003c\/p\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eTo go further\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eDiscover \u003ca href=\"\/en\/blogs\/blog\/vieillir-puer-stockage-conservation-temps\" style=\"color: #3a3028; text-decoration: underline; text-underline-offset: 3px;\"\u003eAgeing your Pu'er\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/blog\/gushu-the-arbre-ancien-puer-yunnan\" style=\"color: #3a3028; text-decoration: underline; text-underline-offset: 3px;\"\u003eGushu: what is an ancient-tree tea\u003c\/a\u003e on our blog.\u003c\/p\u003e","brand":"Daothé","offers":[{"title":"Default Title","offer_id":56102898401625,"sku":null,"price":320.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0250\/4956\/3215\/files\/DaoThe-Pu_er-Cru-Antique-Galette-de-100g-DAO_THE-104635092.png?v=1760028200"},{"product_id":"puer-xianlingzhi-gongting-bingdao-20-ans","title":"XianLingZhi Fermented Pu'er, Bingdao GongTing, 20 Years","description":"\u003cp\u003e\u003cstrong\u003e€75 \/ 50 g, i.e. €150 \/ 100 g.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHandmade in Yunnan, from harvest to tea cake.\u003c\/strong\u003e\u003c\/p\u003e\u003cp style=\"font-size: 1.1em; line-height: 1.5; margin-bottom: 1em;\"\u003e\u003cstrong\u003eNaturally caffeine-free. GongTing buds from thousand-year-old Bingdao trees, 20 years of slow fermentation.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis fermented Pu'er is our most accomplished tea. XianLingZhi — the mushroom of immortality in Chinese tradition — bears its name well: twenty years of maturing have transformed these golden buds into something rare, where power turns round and old wood turns to velvet.\u003c\/p\u003e\u003cp style=\"font-style: italic; color: #6b6258; margin-top: 1.2em; margin-bottom: 1.5em;\"\u003eA dark, deep liquor, almost black. Notes of old patinated wood, dried date and soft leather. An ample roundness from the very first sip, an energy that rises slowly and stays. A background of damp earth and cold incense, without bitterness.\u003c\/p\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eWhy this tea\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003e\u003cstrong\u003eNaturally caffeine-free.\u003c\/strong\u003e Twenty years of fermentation have completed what nature began: the caffeine has almost entirely dissipated. This Pu'er can be drunk at any hour, after dinner, late in the evening, without agitation or second thought.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe GongTing grade, the buds alone.\u003c\/strong\u003e In fermented Pu'er, GongTing (literally “imperial”) refers to the finest sorting: only the intact buds are kept, recognisable by their golden colour and velvety surface. For this XianLingZhi, the selection is done by hand, bud by bud, from the harvests of thousand-year-old Bingdao trees.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom Yunnan, handmade, from harvest to tea cake.\u003c\/strong\u003e Qiao — my wife and a tea master for thirty years — works the leaves of Bingdao, in Mengku, exactly as it was done before her. The trees from which these buds come have lived through centuries: their roots reach so deep that they have never needed human intervention to feed themselves. We harvest ourselves, we sort ourselves.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eVirtues in Chinese medicine.\u003c\/strong\u003e In traditional Chinese medicine, a fermented Pu'er of this age is associated with a deep inner warmth and support for digestion. Tradition attributes to teas from ancient trees a more grounded, more lasting energy, which the classics traditionally associate with the spleen and stomach.\u003c\/p\u003e\u003cp style=\"font-size: 0.85em; color: #8a7560; font-style: italic; line-height: 1.5; margin-top: 1em;\"\u003ePu'er is a traditional beverage, to be enjoyed as part of a varied diet and a balanced lifestyle. It is not a substitute for medical advice.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eOrigin and terroir, Bingdao\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eBingdao lies in the mountains of Mengku, at the heart of Lincang, in Yunnan. The village shelters tea trees of a rare longevity, some exceeding a thousand years. These are \u003cem\u003egushu\u003c\/em\u003e (古树): trees that have lived through dynasties, through centuries of mist and monsoon. Their roots reach so deep that no one irrigates them, no one fertilises them. They grow alone, as they always have.\u003c\/p\u003e\u003cp\u003eThis XianLingZhi was harvested twenty years ago, then fermented and kept in conditions that allowed it to mature without haste. The tannins have melted away, the wood has gained its patina, the roundness has taken all the room. It is a tea that has had the time to become what it was meant to be.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003ePreparation\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eA tea of this density asks for little leaf. Boiling water, 95 to 100 °C: Shou Pu'er loves heat. A low-mineral or spring water brings out the finesse of the GongTing grade.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eWith a gaiwan, to explore each infusion.\u003c\/strong\u003e Five grams in a 100 to 150 ml gaiwan. Boiling water, no rinsing: our teas are clean and pure. First infusion ten seconds, lengthening gradually. This tea holds fifteen to twenty rounds, unveiling a new layer each time. This is how it gives the best of itself.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eWith a tea ball, for the day.\u003c\/strong\u003e Three grams in a ball, one litre of boiling water, three to four minutes. The ball can serve again two or three times by lengthening the time. Simple, clean, without ceremony, and 50 g last a long while at this dose.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eIn a teapot, preferably Yixing clay.\u003c\/strong\u003e Four to five grams per litre, three to five minutes to begin. The porosity of Yixing absorbs the woody aromas over the infusions: a teapot devoted to this tea gains, over the months, a little of its aromatic memory.\u003c\/p\u003e\u003cp style=\"margin-top: 1.2em;\"\u003e\u003cstrong\u003eIn a thermos, for the office.\u003c\/strong\u003e Three grams at the bottom of the thermos, boiling water. The sweetness of this aged GongTing withstands a long infusion without bitterness: the liquor stays stable from morning to late afternoon.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eStorage and ageing\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eThis Pu'er already has twenty years of ageing and continues to improve. The woody aromas refine, the roundness deepens, the liquor fills out. Keep it away from light, humidity and strong odours: coffee, spices, household products. A ceramic, wooden or tin box, odourless, does the job perfectly. No airtight plastic box. Time works for you.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eDetailed tasting notes\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003cp\u003eThe liquor is dark, deep, almost black, with a clarity that surprises. On the nose, old patinated wood, dried date, a touch of cold incense. On the palate, the roundness is immediate, ample, enveloping, without the slightest astringency. Then come notes of soft leather and forest earth. The finish is long, marked by a gentle warmth and a sweet return that holds. No bitterness, no harshness: nothing but depth and time.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails style=\"border-top: 1px solid #e5e2dc; border-bottom: 1px solid #e5e2dc; padding: 14px 0; margin: 0;\"\u003e\u003csummary style=\"font-weight: 600; cursor: pointer; padding: 6px 0; font-size: 1.05em; list-style: none;\"\u003eCharacteristics\u003c\/summary\u003e\u003cdiv style=\"padding: 10px 0 6px 0;\"\u003e\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em;\"\u003e\u003ctbody\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eType\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003eFermented Pu'er (Shou Pu'er)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eGrade\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003eGongTing, imperial buds\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eTerroir\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003eBingdao, Mengku, Yunnan, thousand-year-old trees (\u003cem\u003egushu\u003c\/em\u003e)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eAge\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003e20 years of fermentation\u003c\/td\u003e\u003c\/tr\u003e\u003ctr style=\"border-bottom: 1px solid #e5e2dc;\"\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eForm\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003eWhole leaves and buds, loose leaf\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 6px 8px; color: #6b6258;\"\u003eNet weight\u003c\/td\u003e\u003ctd style=\"padding: 6px 8px;\"\u003e50 g\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails\u003e\u003csummary\u003eTo go further\u003c\/summary\u003e\u003cp\u003eThree reads to know this tea better and prepare it as we do.\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/quest-ce-que-le-the-puer\"\u003eWhat is Pu'er tea?\u003c\/a\u003e — origins, terroirs, traditional virtues.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/puer-fermente-ou-puer-cru\"\u003eFermented Pu'er or raw Pu'er\u003c\/a\u003e — two families, two characters, how to choose.\u003c\/li\u003e\u003cli\u003e\u003ca href=\"\/en\/blogs\/blog\/comment-preparer-the-puer\"\u003eHow to prepare Pu'er tea\u003c\/a\u003e — gaiwan, teapot, tea ball, thermos.\u003c\/li\u003e\u003c\/ul\u003e\u003c\/details\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eDetailed characteristics\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cdiv style=\"overflow-x: auto; margin: 1.5em 0 2em 0;\"\u003e\u003ctable style=\"width: 100%; border-collapse: collapse; font-size: 0.95em;\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600; width: 40%;\"\u003eTerroir\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eVillage of Bingdao, Mengku region, Yunnan\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAltitude\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003e1,800 to 2,000 metres\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eType\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eShou (fermented, aged)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eGrade\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eGong Ting (imperial)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eYear\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003e2006 (20 years of ageing)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAromatic profile\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eLeather, undergrowth, deep\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8; background: #FAF7F2; font-weight: 600;\"\u003eAgeing potential\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px; border-bottom: 1px solid #E6DCC8;\"\u003eExcellent, already mature (continues to improve)\u003c\/td\u003e\u003c\/tr\u003e\u003ctr\u003e\u003ctd style=\"padding: 10px 14px; background: #FAF7F2; font-weight: 600;\"\u003eSourcing\u003c\/td\u003e\u003ctd style=\"padding: 10px 14px;\"\u003eDirect from the Bingdao grower, 20-year traceability\u003c\/td\u003e\u003c\/tr\u003e\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eWho it's for\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eFor advanced enthusiasts and collectors who want to taste a well-aged shou.\u003c\/p\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eDrunk after meals or in the evening, gong fu cha style to reveal the complexity of the long maturing.\u003c\/p\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eChinese tradition prizes these old shou like bottles patiently kept in a cellar.\u003c\/p\u003e\u003ch2 style=\"font-family: Georgia, serif; font-size: 1.5em; font-weight: 400; color: #3a3028; margin-top: 2.5em; margin-bottom: 0.3em; letter-spacing: 0.02em;\"\u003eTo go further\u003c\/h2\u003e\u003cdiv style=\"width: 40px; height: 2px; background: #DCA704; margin-bottom: 1.5em;\"\u003e\u003cbr\u003e\u003c\/div\u003e\u003cp style=\"margin-bottom: 1.5em;\"\u003eDiscover \u003ca href=\"\/en\/blogs\/blog\/vieillir-puer-stockage-conservation-temps\" style=\"color: #3a3028; text-decoration: underline; text-underline-offset: 3px;\"\u003eAgeing your Pu'er\u003c\/a\u003e and \u003ca href=\"\/en\/blogs\/blog\/puer-probiotiques-the-fermente\" style=\"color: #3a3028; text-decoration: underline; text-underline-offset: 3px;\"\u003ePu'er and probiotics\u003c\/a\u003e on our blog.\u003c\/p\u003e","brand":"Daothé","offers":[{"title":"Default Title","offer_id":58033234444633,"sku":null,"price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0250\/4956\/3215\/files\/xianlzhi-sachet-face-1400.png?v=1778581931"}],"url":"https:\/\/daothe.com\/en\/collections\/the-puer.oembed","provider":"Daothé","version":"1.0","type":"link"}