Pantenger organic Puerh is produced from large, broad tea leaves from Xishuangbana, the home of the best Puerh teas in China. This crop was harvested in 2013 and has been kept under ideal conditions to promote fermentation. Like great wine, Puerh tea will grow in aroma and flavor over time.
Pantenger raw Pu-erh or Sheng Pu’erh is now light and sweet and has a green grapes aroma. The leaves have already darkened in color. This is expected from a 7 year-old great Puerh. With time, if the tea is kept in good storage conditions, it will become earthy and robust.
Fermentation is the chemical reaction of the tea leaves caused by live micro organisms (bacteria). In controlled temperature and humidity conditions, bacteria in Puerh teas can live up to 80 years. The flavor profile of the tea changes over time, from a bitter and astringent when it is young, to light and sweet in its mid-life and earthy and robust from around its 15th year.
Puerh teas are used by the Chinese to reduce cholesterol and triglycerides. It is also drunk during or after meals to relieve indigestion and it helps to reduce weight.
Spectacular political, cultural and economic growth was achieved by Tibet in the 7th Century. King Songstän Gampo united Tibet politically and established the most important trade route in the Ancient World with China.
More than 3,000 miles of trails connected Yunnan to Lhasa, the capital of Tibet. The trail from Puerh to Lhasa lasted 6 months by horse or mule across the tropical jungles of Yunnan to the high, constantly snow-covered Himalayan mountains.
Tea from Yunnan was pressed into bricks and placed in a bamboo package. During the long trail, the tea absorbed moisture from the atmosphere and heat from the back of the horses, the ideal conditions for the tea to start fermenting.
The Tibetans’ diet was poor in vegetables and fruit, which barely grew at high altitude and in extreme weather conditions. They discovered that fermented tea worked miracles on the digestion. Yak butter and salt was added to the tea and soon it became part of the everyday diet.
In exchange for the tea, the Tibetans paid the Chinese with their strong, horses, which were raised on the Tibetan plateau and could endure the conditions there well. The horses were needed by the military to protect the north-west Chinese borders from the Mongols.
The tea and horse trade between China and Tibet lasted for almost 1300 years. The development of transportation in the 20th Century made horses redundant.
Puerh tea is now traded the world over for its health benefits and extravagant flavor. A long-aged Puerh tea can cost several thousand dollars and many oriental business men safeguard them as an investment.
The right amount of tea is 1 teaspoon (2 to 3 grams) / 6 Fl. Oz. of water (200°F).
Water quality: filtered or spring water is recommended. Water containing high amounts of minerals or excess chlorine will make your tea tasteless.
Our mission is to promote tea culture in the United States and to ensure the best teas are known and accessible on line and from the most renowned supermarkets and grocery stores.
The Pantenger collection includes Matcha, Sencha and Genmaicha green teas from Japan. These teas are organically grown in the Kagoshima Prefecture in Japan by a ninth-generation family-owned tea estate that has accumulated over 250 years of artisan expertise.
It also includes the finest organic teas from single estates in Darjeeling, an extremely aromatic and flowery first flush and a summer harvest with its characteristic muscatel flavour. A high altitude green tea completes our collection from the Lesser Himalayas.
Our Alishan Oolongs are the most delicate examples of this tea type. Our Amber Oolong is a competition grade tea that has been awarded the most prestigious Taiwanese prizes over the years. Our Oolong Tea Master is extremely skilled and a true champion.
Our Jasmine tea is from the Chinese province of Yunnan and is made by scenting white tea with jasmine petals. The petals are then removed and the flavor is locked in the leaves by rolling them. This is the most refined Jasmine tea available. It is sweet compared to the bitter jasmine teas made with green tea leaves.
Our blends are made using our own tea recipes. The most refined ingredients and best tea leaves are used. Our Earl Grey is a blend of the finest Ceylon OP from Dimbula and Bergamot Essential Oil from Calabria. Our rose tea is made with Moroccan rose petals and our Raspberry and Mango teas use tea leaves from new high altitude tea fields in Rwanda.
All our teas are supplied in airtight tins to protect the tea from oxidation.