Tea Blog

Puerh, a variety of Chinese tea produced in Yunnan province, has become increasingly popular among tea enthusiasts and collectors in the West.

Many aged varieties of

puerh tea known for its aging potential and complex flavor profile

can be quite rare—and expensive—but perhaps none are as unusual as the variety sometimes referred to as “poo poo puerh.”

While it may sound strange, consuming foods or beverages that have passed through animals is not entirely uncommon. Coffee enthusiasts, for instance, are familiar with

Kopi Luwak, a specialty coffee processed through the digestive system of civets
,
which is prized for its distinctive flavor.

The civet itself—explained in

this overview of civet animals and their role in producing specialty coffee
—
is native to parts of Southeast Asia.

Similarly unusual production methods are found elsewhere. For example, argan oil is traditionally made from nuts processed by goats in Morocco.

Poo poo puerh, also known as grain moth tea, bug-derived tea, or “worm tea,” has several names and origins. According to

this detailed explanation of grain moth tea and its production process
,
it originates in Hunan, China, and is made from material produced by larvae that feed on tea leaves.

The same source includes tasting notes describing the experience of sampling this unusual tea.

For an additional perspective, see

this account describing the appearance and flavor characteristics of this unique puerh variety
,
which notes its tiny leaf size and dark, coffee-colored infusion.

Another firsthand account can be found in

this personal blog post detailing a tasting experience with unusual puerh tea in Hong Kong
,
published on

A Tea Addict’s Journal blog focused on tea exploration and tasting experiences
.
The author describes the tea as thick, strong, and smooth in texture.

William writes regularly at

Tea Guy Speaks blog featuring commentary on tea varieties, culture, and tasting experiences
.