Tea Blog

A few years ago, I received a sample of a tea called Young Pu-erh, which sparked my interest in this unique style of tea.

It’s not a black tea, nor an oolong. It’s certainly not a green or white tea either.

So what exactly is Young Pu-erh? To understand that, we need to look at pu-erh tea in general.

The Official Description

In 2008, pu-erh tea was granted geographical designation status by the Chinese government under Standard GB/T 22111-2008.

Since December 1, 2008, only tea grown and processed in Yunnan Province can legally be labeled as pu-erh. It must also come from the large-leaf variety of the tea plant (Camellia sinensis var. assamica) and follow specific processing methods.

This standard was introduced during a time of soaring prices and widespread counterfeiting. Inferior teas were being sold as pu-erh, damaging its reputation—much like what has happened historically with Darjeeling teas.

Shortly after, the pu-erh market experienced a dramatic correction, with prices dropping significantly before gradually recovering.

What Makes Pu-erh Different

Pu-erh undergoes a distinctive processing method. After initial steps such as withering, rolling, and drying, the leaves become máochá, which can either be stored or further processed.

From here, two main styles emerge:

• Shu (ripe/cooked): Uses wo dui (wet pile fermentation) to accelerate aging
• Sheng (raw): Naturally aged over years after being pressed into shapes like cakes or bricks

Both styles involve fermentation-like processes (though not alcohol-producing), which contribute to pu-erh’s distinctive character.

Young Pu-erh (English Tea Store Version)

This particular tea is a shu (ripe) pu-erh.

Its aroma is often described in different ways depending on personal preference. I find it pleasantly earthy—reminiscent of a forest floor covered in leaves. Others may describe it as mushroom-like, while some find it reminiscent of rich, decaying vegetation.

The steeping instructions recommend using boiling water for anywhere between 2 and 10 minutes. Naturally, we experimented with different steeping times to explore the range of flavors.

We also tried it both plain and “British style” with milk and sweetener—an approach that might surprise traditional pu-erh enthusiasts!

But the results? Quite enjoyable.

The key takeaway: however you prefer your tea, that’s the right way to enjoy it.

There are no strict rules in tea—only options.

See more of A.C. Cargill’s articles here.

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