Ripe pu'er (shou)
- Taste
- Earthy, smooth, dark like coffee
- Process
- Pile-fermented, then pressed
- Good for
- First-time drinkers, daily tea
Wholesale accounts now open · New teas arriving soon
Yunnan pu'er · origin on every label
Chama Cellar sells ripe and raw pu'er tea from Yunnan, China. Every tea is listed with its origin, harvest year and producing factory. The shop is being stocked now; leave your email to hear when the first teas are listed.

Both come from the same large-leaf tea trees in Yunnan. Ripe pu'er is pile-fermented for weeks before pressing, so it is dark and smooth from day one. Raw pu'er is pressed without that step and changes slowly over years of storage.
Wholesale and private label
Open a wholesale account for case pricing and custom-wrapped cakes under your label.
BasicsPlain definitions of about forty pu'er words: sheng and shou, maocha, bing and tong, gushu, dry storage, hui gan, cha qi, gaiwan and more.
StoragePu'er has no fixed expiry date, but it can be ruined. Why wrappers still print a shelf life, what spoils a cake, and how to tell if yours has gone bad.
BuyingHow to read a four-digit pu'er recipe code: recipe year, leaf grade and factory, plus the batch number after it and what the code cannot tell you.
Stored dry, clean and away from strong smells, pu'er keeps for many years. Raw pu'er in particular changes in flavour as it ages.