Separating Pu’er tea leaves for brewing

Unlike many loose-leaf teas in other regions of China, Pu’er is often pressed into a tight “puck” (cake). Traditionally, this makes the tea easier to transport and store in Yunnan’s mountain trade routes, while protecting the leaves from damage. More importantly, pressing slows and steadies exposure to air, helping Pu’er ferment and age in a controlled way over time, which is a big part of what gives it depth and complexity.