Dark, smooth brew with a musky, earthy aroma.


Topaz Puer is a cooked-style puer, made at one of the few certified organic tea gardens in central Yunnan. It can endure many steepings, and does not become astringent.



The history of puer tea originates from the small town of Puer in Yunnan. Teas shipped along the Silk Roads to Tibet, India, and beyond gained a characteristic earthy, musky aroma and a smooth, sweet, slightly smoky taste due to the humid environment and long journey. A special tea processing technique emerged to allow the leaves to continue to ferment over time, so that the mature taste would develop at the end of the long caravan journey. Tea scholars have also contributed that there is an inherent special characteristic in the tea plant varietal Da Ye (‘Big Leaf’ varietal of Camellia Assamica). This varietal is abundant across the entire Yunnan Province, parts of Burma, Assam in India, and Northern Thailand. While classic puers are made from old growth tea plants (several hundred years old, and wild-grown), cooked-style puers are mostly made from newly propagated plants that are cultivated every season. The leaf processing imitates the effects of the long journeys and humid environments.

Ingredients: Organic Puer Tea Leaves.

Topaz Puer


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