Sang Cha Pu-erh tea

Pu-erh Sang Cha (普洱散茶) loose leaf fermented tea from Yunnan, China.

Unlike compressed Pu-erh cakes, Sang Cha remains in loose form, allowing for a different aging process and easier brewing. This tea undergoes a microbial fermentation process, which gives it its characteristic deep, earthy aroma and complex flavor profile. Over time, the oxidation and fermentation contribute to the tea’s smooth, mellow taste and evolving depth of flavors.

Yunnan Province has a long history of tea cultivation. The region’s high elevations, abundant rainfall, and humid climate create an environment suitable for Pu-erh tea production. The soil in this area is known for its mineral content, which influences the tea's flavor. Loose-leaf Pu-erh, like Sang Cha, is often selected by those who enjoy experiencing the changing taste of tea over time.

This tea is processed using post-fermentation techniques, which help develop its flavor over time. As it matures, Pu-erh Sang Cha develops an infusion with earthy, woody, and subtly sweet notes, deepening with each subsequent brew.

// Fermentation: post-fermented
// Roasting: none
// Recommended brew temperature: 90°C-95°C
// Recommended consumption rate: 1g per 30ml of water, for multiple infusions
// Withstands: up to 7-8 brews

Flavour and taste: earthy, woody, and mellow with a lingering smoothness

Origin: Yunnan Province, China