We break down how pu-erh differs from green, loose-leaf from bagged — and how to choose your perfect tea.
The difference lies in the degree of leaf oxidation. Green tea isn't oxidised at all — the leaves are fixed right after harvesting. Thanks to this it keeps a fresh, grassy taste and the maximum of antioxidants. Black tea undergoes full oxidation — hence its rich colour, strength and characteristic astringent taste.
Pu-erh is a special type of Chinese tea from Yunnan province that undergoes fermentation. Pressing it into cakes or tablets is an ancient tradition: it makes the tea easier to store and transport, and over time it matures and becomes tastier. Sheng pu-erh is 'live', young. Shou pu-erh is rapidly fermented, softer and earthier.
Loose-leaf tea reveals the full flavour and aroma — the leaf is not ground and all the essential oils are preserved. Tea bags are convenient in daily life: quick, standard, no teapot needed. For a real tea ceremony, choose loose-leaf. For a busy morning, a tea bag will do just fine.
We get to grips with varieties, brewing methods and differences — so that every cup is a conscious choice, not a matter of chance.
Balanced, classic
Start with Shou Pu-erh — it's softer, earthy, without sharp astringency. Sheng Pu-erh is livelier and more complex, best tried once you already have a basic sense of taste. From the Amir Tea catalogue, Shou Pu-erh Hua Hao Yue Yuan is ideal to begin with — balanced and pleasant from the very first cup.
Black Blooming Earl Grey
This is the Soviet tea grading system. Premium grade (V/S) is the top grade — selected leaf, maximum quality. First grade (1/S) is slightly lower in selection but still a quality product. Both grades in the Amir Tea catalog undergo strict control.
Sheng ("raw") is natural fermentation that lasts for years. The taste is lively, grassy, with a light sourness. Over time it becomes softer and deeper. Shou ("ripe") is accelerated fermentation developed in the 1970s. The taste is soft, earthy, without harshness. It's ready to drink right after production.
Green tea — 75–85°C: boiling water gives bitterness. Black — 90–95°C for full extraction. Pu-erh — 95–100°C, hard-boiling water reveals its depth. Jasmine and flavored — 80–85°C, to preserve the aroma.
