Puerh Tea

Try 3 one-of-a-kind shou puerh teas! April 30 2019

We have 3 very special teas to share with you. We are really excited about these.

Follow our Adventures in Yunnan, China for 3 months! April 27 2019

This is our 6th tour of Yunnan. We will be here for 3 months. We will be living and working here full time until the middle of July. Just like previous years we will be photographing and documenting our travels and adventures. We are very active on Instagram so be sure to follow us there: https://www.instagram.com/crimsonlotustea .

We will also be filming short educational videos while we're here and posting them as we can. You can check out all of our videos here: https://www.youtube.com/crimsonlotustea

2019 Goals

Our main goals for a trip like this are 3 fold. We want to ensure quality of existing teas from existing farmer relationships, we want to grow new relationships as we find new tea and tea farmers, and finally we want to show you the amazing places that these teas come from.

New Tea and Teaware

As we release new products we will post them here: https://crimsonlotustea.com/collections/new-products We have a lot of great things lined up!



How to make Tibetan Butter Tea February 06 2019

In the highlands of Tibet sheng puerh tea is brewed strong and mixed with yak butter. This is an ancient tradition that is essential to survival for those living at high altitude. Butter tea is a fascinating cultural beverage that you can try to make at home! You'll need some Xiaguan Holy Flame Sheng Puerh Tea and a quality grass fed cow butter like Kerrygold. Sure it's not yak butter but Lamu swears it's about 90% close.

Watch the video below to learn how butter tea is made in Tibet.

Our Wood Fired Teaware Collection June 06 2018

Wood fired teaware is amazing, beautiful, and rare. Explore our collection of the finest wood fired Huaning, Jianshui, and Jianzhan teaware.

Who we are, and what we do June 03 2017

We put this video together to talk about who we are as individuals, how we met, how we started this company, and our passion for tea. Please check it out!


Tea, Culture, Art, and Science Fiction Podcast March 09 2017

We had a virtual tea tasting with Barry Donnelly who hosts the Hot Leaf Juice podcast. We drank our 2016 Space Girls sheng puerh tea blend together and chatted about tea, culture, art, and science fiction. Stasia Burrington, the artist featured on our Space Girls bricks was there as well. It was an awesome time and well worth a listen!

Hot Leaf Juice: Puerh Tea in a Dystopian Cyberpunk Future with Glen Bowers and Stasia Burrington

Puerh tea that is out of this world! December 17 2016

If you are looking for an out of this world puerh tea experience then get on board the next flight to the "Puerh Yunniverse". In 2015 we introduced our "Planet Jingmai" single serving puerh tea dragon ball to wide acclaim. This year we expanded the reaches of our "Puerh Yunniverse" with 4 new planets for you to discover. The province of Yunnan offers a remarkable diversity of experience for puerh tea. The terroir of each mountain creates a unique adventure. With our planetary tea we sought to source teas that were simultaneously unique and offered an excellent example of what is capable at those tea mountains.

With the exception of "The Dark Planet", which is a proprietary blend of Menghai area puerh material, each planet is a single origin and unblended to create a profile that matches what that mountain can offer. The new planets are "Planet Yiwu", "Planet Bangwei", "Planet Baiying, and "The Dark Planet"."

"Planet Jingmai" is in the "Lancang System" of the "Simao Galaxy"

This is the one that started it all. This is a remarkably smooth, full bodied, floral experience with deep honey notes. Composed entirely of Jingmai old tree material from 2014 these never disappoint.

"Planet Baiying" is in the "Fengqing System" of the "Lincang Galaxy"

This tea is very mellow with a relaxing energy. It has a heavy body with vegetal / beany notes. The big tree material was picked and processed in Spring of 2015, aged in Baiying Shan for a year, and then pressed in the Spring of 2016. 

"Planet Yiwu" is in the "Mengla System" of the "Xishuangbanna Galaxy"

It's easy to see why Yiwu is considered the queen of puerh. A rich and sweet experience awaits you on the floral surface of Planet Yiwu. This arbor tree material was picked, processed, and pressed in the Spring of 2016. 

"Planet Bangwei" is in the "Lancang System" of the "Simao Galaxy".

It was an unexpected delight to discover this material this year. This tea is floral and fruity with pronounced sweetness and a balanced bitterness.

"The Dark Planet" is in the "Menghai System" of the "Simao Galaxy".

This mysterious planet is composed nearly entirely of buds. It brews clean and sweet with a pleasant earthiness.


It's dangerous to go alone! Take a Space Girl.

Exploring the deep reaches of the "Puerh Yunniverse" is a true adventure. We recommend taking a guide and we have just the girls to do it. Our 2016 "Space Girls" are Molly, Yvonne, Ursula, and Kato. 

These four Space Girls have travelled the far reaches of the puerh Yunniverse and returned to tell their tales. They have known adventure and seen places that few would believe. Heavily compressed, sealed in carbonite, and in deep hibernation 4 Space Girls are ready for the final journey into your teapot.

For this special product we teamed up with the amazing and talented Seattle local artist Stasia Burrington. Her work has always impressed us and we are excited to be working with her. The artwork on these 4 bricks of tea are excerpts from her 2014 "Cosmonauts" watercolor series. Take the time to explore her amazing artwork: http://www.stasiaburrington.com/

This tea is a multi mountain sheng puerh blend we crafted in the Spring of 2016. This tea is soft and sweet, but aggressive if pushed too far. What else would you expect from a Space Girl? Like the rings of Saturn fruity and floral notes surround this tea.

Weighing in at 100 grams each brick of Space Girls contains identical tea while the wrappers are unique. 

Explore the Puerh Yunniverse

Check out our Puerh Yunniverse Exploration Pack. You get one of each of our Planetary Teas and a Space Girl to guide your journey!

A guide to choosing a puerh tea that you'll love November 18 2015

Puerh is still something new for most tea drinkers in America. The choices can be pretty overwhelming. Puerh is an incredibly complex tea with a history spanning a millennia and a half. We often get asked how to choose a puerh tea for the first time. It can be a daunting experience. However, with a little guidance you can make a choice that will satisfy both your curiosity and your palate.

One of the most important things to realize about puerh is that puerh is not a single tea. There is no one puerh tea experience. The scope of flavors and aroma possible is probably as broad as all other teas combined. Each of the following variables adds an order of magnitude to the complexity:

  • tea tree varietal
  • tea tree age (young plantation trees or ancient trees older than America)
  • region / terroir
  • farm / soil management
  • season of picking (Spring / Summer / Fall)
  • plucking standard / leaf grade
  • roasting method (wok temperature / length of roasting)
  • rolling method (hand rolled versus machine rolled)
  • drying method (sun dried versus air dried)
  • cake compression (loose versus tight)
  • storage methods (humid versus dry)
  • length of storage

That's a lot to keep track of and I don't intend to confuse you. I mean to highlight the rich depth of exploration possible within puerh tea. In your search for amazing puerh remember two things; you will not love ALL puerh, and there IS a puerh tea out there that you will love. Experimentation and exploration is key.

I'm often asked to recommend puerh to new drinkers. I respond first with a question. "What do you like to drink now? What beverages do you currently like and why?" Depending on the answer I can guide one to a puerh they will like with a fairly high degree of accuracy.


"I like to drink green tea"

If you like to drink green tea you should start out exploring young sheng (raw) puerh. Young sheng puerh means puerh 6-10 years old or younger. Anything picked in the last few years qualifies as young puerh. A reputable vendor of puerh will be able to tell you what kind of puerh they sell and how old it is. If anyone ever sells you just "puerh" and has no more info about it you should walk away. It is highly likely that is not going to be a pleasurable experience.

Young sheng puerh is biologically similar to green tea. A lot of the highlights you get from green tea are in young sheng puerh. When sheng puerh is young it has not yet gone through all the micro-biological changes that are present in sheng puerh aged a few decades or more. The flavor profile can vary from vegetal to floral to fruity. It will brew light in color but be rich in flavor. It may be bitter and astringent but should balance that with a sweetness. I sometimes describe it as green tea plus. It will be like a really rich green tea that just keeps giving. You should be able to steep the same leaves over 10 times.

Some good examples of young sheng puerh we sell are:

  • 2014 Bulang "Tribute Tea"
    • A blend of 8 villages from the Bulang mountains. This tea will start slightly smoky and bitter but evolve into a vegetal / floral sweetness.
  • 2016 "Hidden Song"
    • This is a thick bodied tea with a vegetal / beany experience. It brews with strong aromas and a savory umami notes.
  • 2015 "Gu Ming Xiang Bing"
    • A blend of two contrasting tea mountains this puerh is both delicate and harsh at the same time. Light and floral or strong and bitter all depend on how you brew it.
  • 2016 "Space Girls"
    • This tea is a multi mountain sheng puerh blend we crafted in the Spring of 2016. This tea is soft and sweet, but aggressive if pushed too far.


"I like to drink oolongs"

Oolong tea is also a pretty complex category. If you like drinking oolongs you're probably already familiar with tea exploration and are willing to dive headfirst into exploring puerh. Here's a few teas to think about:

  • 2014 "Planet Jingmai"
    • Crisp and floral with strong honey aroma. Long lasting aftertaste. Can brew bitter and astringent with heavy steepings.
  • 2005 Changtai "Top of the Clouds"
    • This is a very complex tea that was humid stored for a decade in Guangdong. It has depth of flavor and aroma with very present apricot notes.


    "I like to drink coffee"

    This was me before I discovered puerh for the first time. I was passionately into coffee. I was on a coffee journey searching for the perfect cup and perfect brew. It was a journey I enjoyed greatly until I found puerh tea. The things I liked the most about coffee I find in shou (ripe) puerh. It is emotionally similar to coffee. The flavors and aroma are not the same, but the emotion is there. Shou puerh starts off life as sheng puerh. Then it goes through a careful process of heat and humidity manipulation to accelerate the natural aging process. The process can take 1-3 months depending on the desired outcome. The processes utilized are very tricky to master. If you mess it up you can literally create stinking garbage. If you get it right though it can be amazing. In many cases the exact methods are considered intellectual property of the companies that have perfected them. It would be similar to the recipe for Coca-Cola. Shou puerh is a relatively new category of tea. The methods were only invented in the 1970's.

    Shou puerh brews up dark and thick with intriguing aromas. The aromas can be woodsy, earthy, mineraly; and hopefully not fishy. Imagine a walk through the forest right after a rain. The flavors can be harder to nail down but will be similar to the aroma with more depth. You can sometimes find choclate or malty notes. Shou puerh will be smoother than young sheng puerh. It will be noticeably less bitter and astringent but may have those characters hiding in the layers. Shou puerh is mellow and easy to drink. It's a perfect pick-me-up on cold, dark, wet winter mornings.

    Some of our more popular shou puerhs are:

    • 2017 "Nannuo Mini Mushrooms"
      • These little mushroom shaped shou puerh teas are packed with rich aroma and flavor. They brew BLACK with an aroma like a spiced dark rum.
    • 2015 "That's No Moon"
      • This is a bud heavy puerh that starts off thick and dark and quickly becomes sweet and mellow in later steepings. Definitely a daily drinker.
    • 2012 Bulang Gushu
      • This is a heavy hitter with depth. The rich aroma and thick mouthfeel presents a smooth, layered, multi-dimensional experience with sweet flavors of chocolate and molasses and a hint of nutmeg spice.
    • 2000 "Old Warrior" 
      • This is an amazing shou puerh with deep depth of flavor and aroma experience. While not exactly 'coffee-ish' it is definitely worth experiencing.


    "I like to drink red tea / black tea"

    Black teas differ greatly by region. It's a little harder to find a one to one comparison between black teas and puerh. Ailao Shan is a mountain in Yunnan whose characteristic is very much like a floral black tea for me. You'll need to experiment. If you like floral black teas look for a younger sheng puerh from Jingmai or Yiwu. If you're into the maltier / bolder black tea flavors we might not have something to match your palate at this time.

    Give these a try:

    • 2014 Planet Jingmai
      • Crisp and floral with strong honey aroma. Long lasting aftertaste. Can brew bitter and astringent with heavy steepings.
    • 2015 "Gu Ming Xiang Bing"
      • This is blended with Yiwu material and can be very floral and light. Brew quickly with a higher water to leaf ratio. With heavy steepings or a high leaf to water ratio it will reveal an intense bitterness that comes from the Bulang leaves blended in.


    Experimentation and Exploration

    As I mentioned above experimentation and exploration are key. Nearly all the teas we sell are sold in sample sizes. Buy a few samples of the different puerhs that intrigue you and start brewing with them. We encourage people to have a tea journal. Think of it like a science project. Write down the details of aroma and flavor and how they change over the multiple steepings. Keep track of how many grams of leaf you use to how many milliliters of water. Track brewing temperature and steeping times. Experiment with the variables. Brew long and brew short. You'll quickly find what works for you. If something doesn't taste right when you brew it try brewing it different next time. If you find a way to brew that you like you're doing it right.

    • What is Puerh? Three Tea Educational Tasting Set 
      • If you're just getting started we sell a puerh starter set. It includes samples of shou puerh, young sheng puerh, and aged sheng puerh. It's a perfect way to get a snapshot picture of the flavor and aroma experience possible within puerh.
    • Puerh Yunniverse Exploration Pack
      • This is an affordable sheng puerh tea tasting set. It includes 1 brick of "Space Girls" and 1 of each of our planetary tea balls.

    Can't Decide?

    We sell sample packs that take out all the guess work! These are discounted collections of puerh tea samples that are a great way to try it all!



      Puerh Education: Grade of Leaf January 15 2015

      When a system is too complex it is hard to fully understand the underlying pieces. Why does Dayi, or other companies, use the recipe they use for their classic puerh cakes? Why do they add more lower leaf grades to some recipes and more higher leaf grades to other recipes? To answer these questions and begin to understand puerh we need to remove extraneous variables. Tasting different blended puerhs will only cause more confusion unless you can remove variables and focus on small changes. With the CPTR research cakes I saw a unique opportunity. I could remove many variables and focus solely on how leaf grade changed the tea. With these cakes the variables of region, farm, production method, tree age, processing methods, and post processing storage methods were all identical and therefore cancelled each other out. Focus can be given to the grade of leaf.

      What is Huang Pian? September 05 2014

      She pauses her diligent hunt for just a moment to lift the entire mat up into the air in one swift motion that momentarily suspends each leaf in front of her face. As the leaves fall back into place she begins a rhythmic circular motion that spreads the leaf across the woven surface. The mat back on the ground she begins the hunt again. She is looking for broken leaves, yellow leaves, leaves that didn’t roll tightly, and leaves that are too big. These she sets aside in a special pile. These aren’t pretty leaves; they’re runts. The market doesn’t want these leaves. They have ‘standards’. These leaves are called ‘lao huang pian’, or just ‘huang pian’.

      Tea pets are the perfect companions on your tea journey! August 26 2014

      Quietly I sat in the dark back corner of Hidden Peak Teahouse in downtown Santa Cruz. I was in deep appreciation of the thick black brew at my fingertips and was inwardly reflecting on how I had arrived at this place and time. My only companion a fat frog made out of clay who persistently stared up at me. What did he want? Those soulful eyes unsuccessful in hiding deep desire. Whatever words he would have spoken were obscured by the large coin held tightly in his mouth. It was obvious what he wanted though. Tea. This frog was a tea pet, and he was thirsty. Pouring it over his head I shared some of my puerh; momentarily sating his never ending thirst.

      What is Gushu? July 25 2014

      It is no easy task for a tree to grow into the triple digits of age. It takes patience, care, and more than a little luck. Trees that can be considered gushu have the subtle grace of battle hardened warriors of old. Salty old seadogs with stories to tell and scars to prove them. They’ve withstood the tests of time. Their roots run deep and that foundation gives strength. They’ve seen seasons of drought, and seasons of plenty. They have survived wars, fires, and famine that often took the lives of their human tenders. Through a process of Darwinian natural selection they have emerged the genetic victor. They are of a hearty stock, well adjusted to their soil, and naturally more resilient to insect invaders. This means less of a temptation for farmers to use pesticides or fertilizers. When you drink gushu you’re drinking history. You’re drinking from tea trees planted during the glory days of Imperial China; or earlier.