• Digestive Health
• Cholesterol Support
• Rich Antioxidants
• Heart Health
• Calming
• Relaxation
• Focus

Whilst there is some scientific research indicating that tea may offer various health benefits, please note that all the information provided on this website is for informational purposes only. It should not be regarded as a replacement for medical advice, and it is not intended to be utilised as the primary method for treating any medical conditions or health concerns.

Cooked Pu'er tea, also known as ripe or shou Pu'er, has an interesting and relatively recent history in the world of Pu'er tea. Cooked Pu'er is a product of innovation that emerged in the 1970s in response to the growing demand for aged Pu'er tea. During this time, producers sought ways to accelerate the fermentation and aging process of Pu'er to meet market demands. The accelerated fermentation process used to create cooked Pu'er is known as "wo dui" in Mandarin, which translates to "wet piling" or "wet fermentation." This process was developed as a way to mimic the natural aging process of raw (sheng) Pu'er in a shorter time frame. In the wo dui process, the freshly harvested tea leaves, often from large-leaf varieties in Yunnan, undergo a controlled microbial fermentation. The leaves are heaped into large piles, and moisture is introduced to create a humid environment. This encourages the growth of beneficial microbes that facilitate fermentation. During the fermentation process, the tea leaves are periodically turned to ensure even fermentation and to prevent uneven heating. This process can last for weeks, allowing the tea to undergo significant microbial transformation. After the fermentation is complete, the tea leaves are dried and pressed into various shapes, such as cakes or bricks. Cooked Pu'er is then allowed to further mature through aging, which can enhance its flavour and aroma over time.