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后发酵茶
普洱是一种活茶，产于云南，以大叶种茶树制成，并通过微生物发酵转化。它的两条路径 — 年轻、充满活力的生普与醇厚、丝滑的熟普 — 提供了随着陈放岁月不断演进的丰富体验。我们的藏品涵盖单村寨生饼、熟砖，以及稀有的年份压制茶饼，每一款都来自茶叶与土地交会的原产地茶园。
普洱茶源自云南山区，这里的阿萨姆种茶树自然生长、历史悠久，有些树龄长达数百年。春茶采摘季开始时，人们摘取嫩芽与柔嫩叶片，经过萎凋、锅炒杀青、揉捻与日晒，制成 máochá — 未完成的毛茶。生普是将这些毛茶蒸软后压制成饼、砖或沱茶，然后放置陈化，历经数年甚至数十年自然转化。随着时间流逝，酵素与微生物活动逐渐深化其风味，将涩味的年轻阶段转化为甘醇复杂的层次，带有樟香、果干与木质调。熟普则走捷径：将 máochá 进行渥堆、加湿并精准控制温湿度，在45–60天内加速发酵，得出色泽深沉、土质感的茶汤，口感滑顺且可立即饮用。两种风格有一共同点 — 茶叶从未真正完成；在妥善保存下，它会持续呼吸、变化。在我们的店内，每饼茶都经过原产地故事与陈化潜力的精心挑选。想深入了解发酵科学，可至 thetea.app 查阅，或通过 tea.school 的现场课程，深化您的普洱冲泡技巧。
从充满活力的易武生普到精心仓储的年份布朗茶，这四款压制茶饼展现了普洱的多样风貌 — 以及我们与Amgalan Chin直接寻觅的承诺。
A buyer's note
Sheng (raw) is bright, grassy, and meant for aging; shu (ripe) is dark, smooth, and ready to drink now. Decide if you want a tea to drink today or to cellar for years.
A well-compressed cake holds together but releases leaves easily with a pick. Avoid cakes that are too tight (hard to break) or too loose (may crumble in storage).
Where and how a pu'er was stored — dry, humid, continental — shapes its flavor. Our Bulang vintage was cellared in Buryatia’s cool, dry climate, yielding a remarkably clean, mineral profile.
If you’re new to a tea, buy a sample first. Sampling lets you experience the profile before committing to a full cake.
Pu'er needs high heat to fully express its flavors. Bring water to a rolling boil (95–100°C) and pour directly onto the leaves.
For gongfu brewing, use 5–7 g per 100–150 ml and short steeps. For a larger pot, scale up to 2–3 g per 250 ml and steep 3–5 minutes.
Common questions
Sheng (raw) is naturally aged over years, developing a complex, bright profile. Shu (ripe) undergoes accelerated fermentation, yielding a dark, earthy, mellow brew ready to drink immediately.
Keep it away from strong odours, direct sunlight, and extremes of humidity. A breathable wrapping (like paper or cloth) in a cool, dry cupboard works well. Avoid plastic — the tea needs some airflow.
Yes, pu'er is enjoyed daily by millions. Its moderate caffeine and unique microbial profile make it a comfortable all-day tea for many people.
Pu'er leaves are large and resilient. With gongfu brewing, expect 8–15 infusions from a sheng cake and 5–10 from a shu, depending on dosage and steep times.
Pu'er contains caffeine, but the amount varies. A typical 5 g session yields roughly 30–50 mg per cup, less than a standard coffee. Shu tends to be slightly lower due to fermentation.
Use a pu'er pick or knife. Insert the tip gently at the edge, then work it slowly to lever off a flake. Focus on loosening complete leaves rather than chipping off dust.