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後發酵茶
普洱是一種活茶，產於雲南，以大葉種茶樹製成，並透過微生物發酵轉化。它的兩條路徑 — 年輕、充滿活力的生普與醇厚、絲滑的熟普 — 提供了隨著陳放歲月不斷演進的豐富體驗。我們的藏品涵蓋單村寨生餅、熟磚，以及稀有的年份壓製茶餅，每一款都來自茶葉與土地交會的原產地茶園。
普洱茶源自雲南山區，這裡的阿薩姆種茶樹自然生長、歷史悠久，有些樹齡長達數百年。春茶採摘季開始時，人們摘取嫩芽與柔嫩葉片，經過萎凋、鍋炒殺青、揉捻與日曬，製成 máochá — 未完成的毛茶。生普是將這些毛茶蒸軟後壓製成餅、磚或沱茶，然後放置陳化，歷經數年甚至數十年自然轉化。隨著時間流逝，酵素與微生物活動逐漸深化其風味，將澀味的年輕階段轉化為甘醇複雜的層次，帶有樟香、果乾與木質調。熟普則走捷徑：將 máochá 進行渥堆、加濕並精準控制溫濕度，在45–60天內加速發酵，得出色澤深沉、土質感的茶湯，口感滑順且可立即飲用。兩種風格有一共同點 — 茶葉從未真正完成；在妥善儲存下，它會持續呼吸、變化。在我們的店內，每餅茶都經過原產地故事與陳化潛力的精心挑選。想深入瞭解發酵科學，可至 thetea.app 查閱，或透過 tea.school 的現場課程，深化您的普洱沖泡技巧。
從充滿活力的易武生普到精心倉儲的年份布朗茶，這四款壓製茶餅展現了普洱的多樣風貌 — 以及我們與Amgalan Chin直接尋覓的承諾。
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.