Pu-erh, vanilla bean, peppermint, cacao shells, cinnamon, licorice root

The history of Pu-erh dates all the way back to the Tang Dynasty- 618 to 907 CE + all the way high up, at 13,000 feet in Lhasa on the Tibetan plateau. The Tibetans wanted to drink tea but could not grow their own and so were dependent on supplies arriving from others.  What the Tibetans produced amazingly were strong, tough fast mountain ponies that China wanted for its armies. This immediately made the trade for teas a logical exchange.  Tea was transported up to Tibet along the winding, rocky, narrow Tea Horse Road to be exchanged each year for hundreds of ponies. The city of pu-erh in Yunnan province became the center of the local trade and so the teas became known as pu-erh teas.

The journey to Tibet took six to eight months through rain + mist, warm sun and cold winds. During the long journey, the tea often became damp + this activated all the little microorganisms in the tea + slowly a fermentation took place. The classic Pu-erh was traded in blocks or cakes. In the mid 1970's to speed up the fermentation process a method of wet piling the tea leavs became more commonly used. And, although the process was modernized the integrity + benefits of the tea remains. We love sipping Pu-erh for many of health benefits including an increase in energy levels, cleans out toxins, prevents cancer, protects bone health, assists weight loss + reduces stress. Pour us a cup or two !

CAFFEINE 

SMOOTH 

RICH 

WARMING 

200° 

* If you enjoy Moksha Mint Chai please try Good Karma