Get Funky with Pu-erh Tea

There’s something mysteriously magical about Pu-erh tea. Maybe it’s the fact that it’s aged like a fine wine, or maybe it’s the earthy, almost funky flavor that somehow tastes like a deep forest after rain. Either way, this tea has a whole vibe—and if you haven’t fallen under its spell yet, oh honey, you’re in for a ride.

Pu-erh (pronounced POO-air, like the polite ghost of a sneeze) is tea that’s been fermented. But we’re not talking pickles or yogurt—we’re talking a slow, earthy transformation that turns tea leaves into something deep, dark, and delightfully different.

These aged and fermented teas are revered throughout Asia for their unique taste and medicinal benefits. Pu-erh can be classified in two ways, depending on how it’s processed:

Sheng (Raw) Pu-erh

This is the ancient, slow-artisanal route—the “Sheng” or raw variety. Traditionally, loose green tea is compressed into cakes and then allowed to age… patiently. For a properly matured Sheng Pu-erh, we’re talking 30+ years of fermentation. But for some of us? We actually love it young. A raw Pu-erh just a few years into its journey can have bold flavors—more bitterness, more pungency, and a lively, grassy bite that wakes up your palate. It’s sharp, bright, and slightly wild—like a green tea with an adventurous streak. Over time, those rough edges mellow into something elegant and complex, but the youthful bite has a charm all its own.

Shou (Ripe) Pu-erh

Now for the impatient among us—hello, we see you—the 1970s brought us a game-changer. Ripe Pu-erh (aka “Shou”) skips the decades and instead goes through an accelerated fermentation process. Think tea spa: the leaves are kept moist and warm in big piles for about 45–60 days, encouraging beneficial microbes to do their thing. Then it’s pressed into cakes, bricks, or cute little nests. The result? A dark, mellow, earthy tea with a smooth, sometimes chocolatey richness. It also has more caffeine than its raw cousin—because sometimes you need your tea to bring the energy.

Now that you’ve met the two branches of the Pu-erh family, let’s sip on some standouts straight from our shelves at Cup of Tea in Clackamas:

2006 House Pu-erh

Ripe • Bold • Earthy
This 18-year-old Shou Pu-erh is what we lovingly call “the wise one.” Rich, smooth, and grounded, it opens with sweet, woody notes and finishes with a pleasant maltiness. Perfect for stormy afternoons, journaling moments, or just pretending you’re a forest wizard with impeccable taste.

Haiwan Mini Pu-erh Brick

Ripe • Smooth • Hints of Vanilla
Don’t let its small size fool you—this mini brick is big on flavor. Produced by the famous Haiwan Tea Factory, it delivers a rich, full body with subtle notes of vanilla and dark earth. It’s the kind of tea that makes you want to speak in haiku and wear linen.

Sticky Rice Tou Cha Ripe

Ripe • Sweet • Nostalgic
This one’s a fan favorite. Infused with an herb called Nuo Mi Xiang (aka the aroma of sticky rice), each little nest brews up a cup that’s equal parts cozy and complex. Sweet, earthy, and totally snackable—even though it’s tea. Like a warm hug from a friendly rice dumpling.

Whether you’re here for the long-aged elegance of Raw Pu-erh or the comforting depth of Ripe, we’ve got the perfect cup waiting for you. Come visit us at Cup of Tea in Clackamas or explore the full Pu-erh collection online—because sometimes the best adventures start with a little fermentation.

Long live the funk.