Third Year Year Pu'erh

Crafted with Care

Like only sparkling wine from Champagne can be called Champagne, only dark fermented teas from China's Yunnan province can be called Puerh. These leaves are picked with care, rolled and withered under the hot sun, then steamed and pressed into cakes that age like fine wine, developing complexity, character, and depth over years.

This particular tea has reached its third year, that pivotal moment when the fermentation-forward earthiness begins to soften and something sweeter starts to emerge. The aged cake has been carefully broken up to make your ritual a little easier, because transformation shouldn't be complicated.

What Makes Aged Puerh Different

Unlike green or black tea, Puerh undergoes a natural post-fermentation process that continues to evolve over time. This slow transformation supports digestive health, introduces natural antioxidants, and creates the deep, layered flavour profile that makes aged Puerh unlike any other tea in the world. The longer it ages, the more it becomes.

Try serving this in a narrow-mouthed cup or, at room temperature, in a port glass to gather those deep, earthy aromas that tell the story of time well spent.

Tasting Notes

Deep earthiness reminiscent of wet wood and leather, balanced with sweet nectar and hints of dried fruit. Subtle roasted nut undertones add warmth. The kind of cup that reminds you: growth takes time, and you're right on track.

The Intention

Each batch that arrives in our Langford studio is infused with Reiki energy and the intention to ground you in the moment and acknowledge the richness in your life as you too continue to become richer with each passing year.

Let Steeping Calm become the ritual that grounds you in patience, trusting that you too are becoming something richer.

Experience Tea with Intention