Scottish Tea House
Our aged royal Pu-erh was grown and harvested in Yunnan province China, during 2001 and aged for more than 20 years. The high mountain tea gardens grow trees rather than shrubs, some of them several hundred years old. The tea trees used are the larger leafed variety Camellia Sinensis var. Assamica. These ancient trees, 500 meters above sea level are often encountered in the middle of the forests of Yunnan Provence. The forest’s vast biodiversity produces the best raw materials for Pu-erh tea production. The roots of the old tea trees draw up the valuable nutrients from the forest ecosystem, and the tea made from these trees is highly sought after for their complex layers of flavours.
The origin of Pu-erh tea traces its roots as far back as the Ancient Tea Horse Road, when tea was one of the most important commodities traded with neighbouring countries and regions in the Himalayas. At that time, the tea was already being transported, in compressed form, from Yunnan to other places. A natural fermentation took place in the tea due to the environmental conditions and the presence of bacteria. Unlike black, green, white or oolong tea, Pu-erh tea can age, just like a fine wine.
Undertones of dark fruit and vanilla have begun to appear in the tea´s flavour. Such tea is called aged Raw Pu-erh tea. Aging the tea produces unique characteristics and a smoothness that is otherwise impossible. It produces a bold, intense earthy flavour with undertones of dark fruit and vanilla notes. The important thing is the depth and body the tea has developed.